It's 9:00, Do You Know Where Yor Butts Are? (w/pix)


 
RDOwens

RDOwens

TVWBB Super Fan
My wife and I visited Jamaica a couple months ago. I have had a hankering for jerk ever since. The other day I checked out a book from the local library. There were two preparations that interested me. I thought I would do one butt of each this weekend. When my wife heard of the plan, she asked with puppy eyes, "You're not making your regular recipe?" So, I decided to select one of the jerk preps and make the Renowned Mr. Brown for the other.

The cryo pack was bigger than normal at 19.21#. One of the butts was decidedly larger than the other. Given the jerk recipe was for 4-6# of meat, it went on the smaller of the two.

I prepped the butts and placed them in the fridge while I finished making my chili (also a request). After the children went to bed, I began assembling the WSM. I needed more charcoal. I decided to grab a bag of RO lump. This will be my first smoke with lump.

It seems my Maverick transmitter's switch is broken. Grrr . . .

Anyhow, I got the meat on. I love the smell of the smoker going on a cool evening.

* Exported from MasterCook *

Jerk Rub

Recipe By :Helen Willinsky
Serving Size : 0 Preparation Time :0:10
Categories : BBQ Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- finely chopped
1/2 cup scallions -- finely chopped; including green parts
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon ground Jamaican allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
6 Scotch bonnet chiles -- habaneros can be substituted; 4-6 each; minced fine
1 teaspoon freshly ground black pepper

Combine all ingredients in a food processor and process until a paste.

Cuisine:
"Jamaican"
Source:
"Jerk From Jamaica: Barbecue Caribbean Style"
S(Formatted by):
""
Copyright:
"© 1990 by Helen Willinsky"
Yield:
"1 cup"

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RD, man you're stepping up with some great cooks this weekend! First those killer T-Bones and now some monster butts, nice job. I too am a Jerk fan, never done it it from scratch though, thanks for the recipe. I'd suggest putting it in the rubs and marinades section too. Looking forward to some more pics and an updated on the final product, should be interesting.
 
I love me some jerk too.

I got a really highbrow finishing sauce/glaze that I use with jerk chicken and pork chops, don't know how it'll work with pp but I'll share the recipe if you're interested.

jerk is great. I've tried a bunch of different rubs/pastes/marinades and they all made me happy.

Best thing to drink with jerk, is the old "dark and stormy" made with d/g jamaican ginger beer.
 
love the pics, RD! wish more people would take the time to post pics of their cooks.

i'm going to jerk a butt next time!
 
Looks great, RD.

Let us know the results. One thing holding me back from doing a jerk pork butt is the thickness of the butt. I think I'd cut it into smaller pieces or use country-style ribs so that great jerk flavor has an easier time penetrating all of the meat.

And I wonder if authentic Jamaican pimento wood really makes that big of a difference. There's a website that you can order it from now.
 
RD, the switch on my et-73 transmitter broke too. i just used a toothpick to get it on and now just flipe one of the batteries backwards when it's time to shut it off. has been working that way for 6 months
 
Thank you for all the kind words. I shared with someone recently how I really enjoy reading the BBQ boards I do. Every other discussion board I have participated over the years has edges and the tone of the posts is rough. I can handle it, but it just isn't friendly.

Anyhow, 11.5 hours in the smaller butt (jerk) is at 150, the Mr. Brown is at 160. The WSM seems to be struggling staying up to temp. I just stoked the fire as the lid was 210. There's fuel in the hole. There's a little breeze, but not much. I have smoked in worse wind. I did not wrap the smoker in a welder's blanket last evening. All vents are open.

Things are looking good. I look forward to some good pork later today.

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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Let us know the results. One thing holding me back from doing a jerk pork butt is the thickness of the butt. I think I'd cut it into smaller pieces or use country-style ribs so that great jerk flavor has an easier time penetrating all of the meat.

And I wonder if authentic Jamaican pimento wood really makes that big of a difference. There's a website that you can order it from now. </div></BLOCKQUOTE>

not sure how much "penetration" you will get from a jerk paste. I think what you're going for is smaller chunks = more jerky surface area. This is why I rely on my finishing sauce, it lets me keep a bone-in pork loin whole during smoke roasting, yet give the chops full flavor when finishing them on the grill.

Here's a pic of some jerked pork chops, and down the thread there's some info on pimento wood (actually its about using the berries).

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...240079085#5240079085
 
interested to hear how the jerked one comes out. i have a honey jerk marinade that a friend from work gave me. he got it from tastes unlimited i think. i plan to do a butt for the super bowl and might just have to give it a try
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony C.:
the switch on my et-73 transmitter broke too. i just used a toothpick to get it on and now just flipe one of the batteries backwards when it's time to shut it off. has been working that way for 6 months </div></BLOCKQUOTE>After I read this I played a little more with it. It seems if I put a knife, scissors, toothpick next to the switch, I can turn it on and off. I feel the "click". It's odd. I recall not issues with it previously. Cheap design, I suppose.

While I am thinking of it, can a second meat probe be added to replace the grate thermometer? I suspect that shouldn't be an issue, but does anyone know?
 
yes, you can use the smoker port as a 2nd meat probe. and if you are having to turn the transmitter on that way, it would be easier to just flip a battery around when you are done using it.
 
The Renowned Mr. Brown came off after 16.5 hours.

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The Jamaican Jerk went 75 minutes more. Why it took more time for less mass, I do not know.

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I had some fuel a while ago so it seemed like I should use it. I put together this fatty.

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It's been a fun day. Eagles are up by nine in the 4th!
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Well, dinner is over.

The Mr. Brown was as good as ever. I am noticing that I like the bark better on this when I do more than one butt at a time. The longer time in the smoker seems to produce better bark for me. I'll have to remember that for next time.

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The jerk is good, but not nearly as spicy as I expected. Perhaps it was because the butt was larger than the recipe called for.

Some bites were very flavorful. Others were just pork. Not bad. I did not use a finishing sauce on this thinking it may take away from the flavor. That may have been a mistake.

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This fatty came out excellent. Stuffed with shallots, garlic, bell pepper, portabellas, and Mexican cheese. My wife was fond of this. It's always good to please the boss.

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The ol' WSM was a workhorse today. Good stuff. I put the new Food Saver to use (thanks for the code) and we'll now how pork for a while.

The success of these cooks comes from all the knowledge I read about here. Thank you.
 
Man RD, great looking grub. That fatty has to be one of the best I've seen. Got to try that and break out of my norm. cheese fatties. Thanks again for sharing the pics, I've enjoyed them.
 
Absolutely great looking cook there. I too love a good jerk chicken. I remember my dad's batches he used to make must have had more than 20 ingredients, and took 30 minutes just to get into the blender, but the taste was amazing!

For what its worth, as far a bark, and flavoring goes, I have always opted to use boned PP, and make sure to add even more cuts. Partially in attempt to even out the bulk for a slightly quicker cook, and also for more surface area for smoke ring formation, and hence, more bark area as well. I love, love, love the bark. I find the meat in the center much less interesting, especially now that I'm not using my usual standby carb filled finishing sauce, part raspberry, part chipotle, part BBQ glaze, to finish.

That fattie looks heavenly as well.
 
I know this is kind of expensive for smoke, but you can throw a handful of whole allspice berries on the coals as you're cooking jerk.

Won't really flavor the meat too much, but you will get a nice perfume for a few minutes.

I have a real difficult time finding pimento wood (as in never)to smoke jerk. The whole berries give you a sense of what it would smell like, I guess.
 
Good looking cook - The Butt certainly looks good, but that fatty really got my attention. Thanks for the post/pics.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I know this is kind of expensive for smoke, but you can throw a handful of whole allspice berries on the coals as you're cooking jerk. </div></BLOCKQUOTE>

it is discussed in the link I posted earlier in this thread. pimento wood (according to the website) should not be allowed to burn. Kevin suggested putting the berries into a foil pouch before adding to the hot coals.
 
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