first butt

Mach1 · August 27, 2011, 10:07:22 PM

Boy that sounds dirty :o, I'm trying to get down this taking pics thing, so here is the break down of my first butt, as yall have probably already know by my previous question, so here she is:

5lb butt

last night I rubbed it down with some CYM and Jans rub, unfortunately I forgot to take pics before I started wrapping it, but here it is after I wrapped it up tight for a good nights sleep.

when I relized I forgot to take the pic:

and after it was all wrapped up

Here it is after it was all unwrapped, the OBS preheated to 220* and at 9:30pm its off to the smoker for 4hrs of Hickory was going to do some apple, but didn't relize I was all out so decided to go with the hickory. I put one of those tin trays with some apple juice on the rack underneath to catch the drippings.

There is a lightning/thunder storm coming in and I'm hoping it doesn't drop any rain, incase I made a little tent with a tarp to cover everything and if it gets to bad after the smoking I'll move it to the house oven, but hopefully I can do it the whole time in the OBS, if not I'll put it a roasting pan with a little apple juice under the roasting rack.

classicrockgriller · August 27, 2011, 10:17:22 PM

That is a pretty butt. Nice bright color.

FYI, the normal yield on a butt is 60% of it's starting weight.

So on a 5lb'er you will get close to 3lb's of meat to eat.

Mach1 · August 27, 2011, 10:21:47 PM

Quote from: classicrockgriller on August 27, 2011, 10:17:22 PM
That is a pretty butt. Nice bright color.

FYI, the normal yield on a butt is 60% of it's starting weight.

So on a 5lb'er you will get close to 3lb's of meat to eat.

I was kinda worried about that so it's a good thing it's just me and my wife for this first one, if it turns out, which I'm confident it will, I'll do 2 or 3 next time and invite a few peeps over.

classicrockgriller · August 27, 2011, 10:26:51 PM

Quote from: Mach1 on August 27, 2011, 10:21:47 PM
Quote from: classicrockgriller on August 27, 2011, 10:17:22 PM
That is a pretty butt. Nice bright color.

FYI, the normal yield on a butt is 60% of it's starting weight.

So on a 5lb'er you will get close to 3lb's of meat to eat.

I was kinda worried about that so it's a good thing it's just me and my wife for this first one, if it turns out, which I'm confident it will, I'll do 2 or 3 next time and invite a few peeps over.

You will do great. Butts are our friends.

I like butts in the 8 to 9 lb range and do two at a time and just keep the racks rotated.

Remember it cost the same $ to smoke one thing or a smoker full as far as smoke pucks.

Mach1 · August 28, 2011, 12:47:46 AM

And last pic of the night after 4 hours of smoke and at an IT of 150*

my only concern is went to empty the pucks and there was little to no water left in the drip bowl, will this have caused a problem by possibly not totally extinguishing the pucks? and almost all the apple juice I had put in the tin tray had evaporated as well.

classicrockgriller · August 28, 2011, 01:29:37 AM

add more to both trays.

make it hot

mikecorn.1 · August 28, 2011, 06:03:59 AM

Looking real good.

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Mach1 · August 28, 2011, 07:57:27 AM

Here is after 11 hours and an it of 168*.

Mach1 · August 28, 2011, 08:13:04 AM

Does that sound right only going up 18* in 7hrs? I know there is a stall but that seems like a long one, oh well I guess I'm in no hurry and some progress is better then no progress :), another thing I will say is my back yard smells heavenly!

KyNola · August 28, 2011, 08:20:26 AM

18 degrees in 7 hours doesn't surprise me. I've had butts to stall for 4-5 hours before. Every butt is different. Some are quicker to cook than others. Stubborn d@mn pig!

You're doing great with the butt. First thing to learn with a butt is patience and relax. The second thing, I learned from CRG, "you can't hurt it. It's dead". :)

Mach1 · August 28, 2011, 08:58:54 PM

It's finally done, and AWESOME!!!!

Here it is after 13 hrs in the Bradley and at an IT of 195*,

FTCed for 4 hrs with a splash of apple juice and a little squirt of minute maid orange drink, here it is after the FTC

Then out to be shredded and into the tuperware to be let the bark flavoring mix with the rest of the meat to be reheated for dinner tomorrow.

,

my wife usually doesn't like pulled pork, and wasn't to excited for me to do my first pulled pork, as all she's ever had is store bought stuff, and I was fighting to keep her away from it while it was being shredded/pulled, especially the bark.

Thanks for all your pointers it is perfect, and I got one last question whats the best way to reheat it? I was thinking of putting it in the crock pot with some apple juice on low until its hot.

classicrockgriller · August 28, 2011, 09:04:49 PM

That will work or a little BBQ sauce.

Just something to buffer the re-heat.

If you look on the recipe site, Habs has a recipe for

vaunted vinegar that goes with the pulled pork pretty good.

Congrats on your butt. Job well done and thanks for the pics.

Glad you won over wifey too. That always helps. ;D

muebe · August 28, 2011, 09:53:28 PM

Nice job on the butt ;D

Looks like it pulled real nice :)

Mach1 · August 28, 2011, 09:56:17 PM

Thanks, I was amazed at how easy it pulled, I think getting it to that 195* is key!