My Butts are too Big! part deux

[FLBentRider]

Too Tall would be more descriptive. I had to improvise and put them on edge, two to a rack, to get them in. I gave them four hours of Hickory, and left them in the OBS overnight, getting up @ 0230 to rotate racks and empty/refill the water bowl.

Now they are in the 225F convection oven. They did not fit in my pan, I ended up foil wrapping and putting them on sheet pans after the picture.



Woohoo! post #1000 !!

[geofite]

What beautiful butts you have! They look good enough to eat.  :P

[beefmann]

FLB,

Good job..  looks delicious ... wishes you had a  few  cut pieces to see


non the  less  looks good... BTW what  was the  it of the  meat?

[FLBentRider]

The pic was taken after the smoke but before the convection oven. They are still cooking as I type this. The house smells wonderful.

More pics to come....

[FLBentRider]

Out of the oven, ready for FTC:
Look at that bone sticking out - I think it's DONE!

[FLBentRider]

Separated, needs to cool before pulling:


Pulled and ready to eat:

[Mr Walleye]

Ohhhh Myyyy!!!! "Drool" "Drool" "Drool"  :P  :P  :P

Looks great!

Mike

[FLBentRider]

Thanks Mike,

I did change up my time-tested procedures this time, although not on purpose.

I ended up brining them from Wednesday night to Friday afternoon late, I usually only do 24 hours. I then put the rub on only an hour before smoking.

The result was the roast fell apart twice as easy as usual, and there is no detectable change in the seasoning. I also used KyNola's "Jans rub" instead of my usual rub, because I already had it made up.

The results are fantastic.

Of course, it could be the "pigs fault" and not mine.

[beefmann]

MMMMM MMMMM MMMMM Looks good...  great  job

[westexasmoker]

Beautimiss FL just Beautimiss!!

C

[deb415611]

Nice FL !

I hope mine look as good tomorrow.   

[Mr Walleye]

FL

I'm just curious what your using for brine and what your thoughts are regarding the difference of brined vs non-brined. I've never brined a butt before... "but" thinking about it, it may be a way of getting more flavor penetration into the butt, depending what you use in your brine.

Mike

[FLBentRider]

Mr. Walleye,

I use, per pork butt:

2 Q water
8oz Molasses
12oz pickling salt

I bring the water to a boil, stir in the salt in 1 cup increments, then add the molasses. I usually mix it up in the morning before work, then put the butts in the brine when I ge home. I also add a 10lb bag of ice to the cooler. I use a couple of frozed 1 gallon milk jugs to weigh it down.

My experience is the brined butts are always juicer and more tender.

[Mr Walleye]

Thanks FL

Have you ever tried adding anything else to it? I was thinking maybe some of the rub your going to use.

Mike

[FLBentRider]

I have not added any spices.

The way I understand a brine to work, the ingredients need to be water soluble, since the salt carries the ingredients into the meat via osmosis.