Kaz S
TVWBB Pro
So I've been following, reading, and learning a lot from yalls cooks. There is seriously great information, recipes, how-to's and salt of the earth people on the site and I appreciate it so much. I've been cooking a lot and I've really grown very fond of my little electric bullet smoker. Better known on here as ECB (El cheapo brinkman). It is not as versitle as you guys WSM's butt is very good at set and forget low and slow cooking. It has its own learning curve and is helping me get more familiar with cooking these large chunks of meat. I've done about 5 butts this year without finishing in foil and this one was the same. I am still scouring craigslist daily for a WSM because I'd love have one. My ECB was free and came with all the parts so I already got the big water pan. Saw it in the back of a shed and they were like that old thing? Our dad used to cook hams on it on holidays u can have it. So hey I'm looking for old grills in peoples sheds to find one of these things too! I'm even ready to straight up trade my offset for one. That one was free too, but not set and forget and a whole other story.
So after 5 butts and several other cooks on the ECB I wanted to try my hand at my first mid week butt, not just an overnight butt a through work the next day too cook. This big chunk took 30 freaking hours at 215. I was shooting for around 24 hours butt it was rainy, windy, and chilly out. 50 degrees in Floriduh, jeez!
It all started with a frozen 11 lber being set out wednesday morning before work.
After work wednesday I came straight set on cooking my butt which was of course still mostly frozen. Not too worried read some things on here that said it would be fine. So I went ahead and trimmed, tied, and rubbed her down.
I like injecting butts and really wanted to try the championship butt injection from cooking topics butt like I said it was still very frozen in the middle! So I went ahead and put it on the smoker to get things going. Butt on at 6:30 pm wednesday. After about 2 hours it was thawed and 55 degrees internally (8:30 pm) so I pulled it and injected and added a 2nd coating of rub.
Then back on. Topped up the water pan before bed. This is what it looked like then.
Woke up Thursday morning at 6:30 am to check on my smokin butt an the therm said 155 didn't sound right to me so I double checked the probe location and I was not in a very good spot. Moved the probe into deep muscle and it was at 139 that's more what I was thinking. While handling it I went ahead and dumped the leftover injection on top and added a little bit more rub 3rd coat.
Topped up the water pan added a little more smoke wood and headed off to work.
Got home from work Thursday at 6pm and found it sitting at 170. Nice butt come on this thing is taking forever. So this pic is at just under 24 hours at 210-215.
So at the 24 hour mark 6:30 last night its sitting at 170 I tell the misses to brace for the midnite bbq. She and anyone else that eats at my house knows this all too well. I am very bad with timing when things will be done. Thawing or cooking. So she's fine with that. I start drinking some beer and I'm good too.
Which taking so long this time maybe was a good thing. I was getting pretty toasty drinking on a empty stomach. Feeling good thinking bout plated pink pulled pork and what side I'm gonna make. When I hear something stirring in the kitchen. Go to check and dang if there ain't this big ol slippery rat up in Our kitchen! This has not happened before and I'm not happy GF is screaming I'm drinking, Oh heck no its on! I'm chasing it around with house slippers and a baseball bat cause I ain't sleeping with a rat in the house! After about an hour I figure out where its coming in at, a tiny hole behind the oven where the trim ends a little short. But I don't wanna block it out I'm in for blood cause I'm drunk and hungry. So I get a spring trap baited up right on its path with a mixture of peanut butter and american cheese. 2 hours and no dice I hear it jumping off my counters clanking a spoon in the sink. Every time I go in and turn on the light it shoots back in its hole. I'm like I gotta do something to get this guys attention and that's where ol K Kruger saves the day with his Janes butt rub. I put a sprinkle of that on top of the cheese and I caught that bugger in less than 5 min! He just couldn't resist that sweet aroma! Thanks K love that rub! Bury the rat bout 11:30 and my butt temp is at 190. So We start cleaning the kitchen I still can't believe a rat was crawling around in there. My last but I took to 195 was a lil dry so I planned on going to 192. That took till 12:30 am (third day!) Rested 45 min then pulled I just couldn't stand it I was starving! Wish I could of held longer. After all the commotion I just didn't have the will to cook up a side so I plated it up with some sour cream and onion chips.
This butt was sooo tender. Melt in your mouth meat this is it. Just awesome. I'll do it again and everytime I cook one I learn so much more about time management and meat sizes. I don't mind doing a 30 hour cook as long as I'm prepared for that time frame. I felt very confident leaving it unattended all day too. As long as I can add water atleast every 10 hours.
So here it is done.
Pulled it off at 192 wrapped in some foil and it actually went up to 194 while on the counter.
Bone pulled right out. Small bone for such a big shoulder too.
That steam escaping is my moisture! I wish I coulda held it longer but I still gotta work in the morning!
Did a rough mash / pull job to leave some big chunks for me.
Plated it up.
Yall prolly think I'm crazy. My GF does! Butt I'm fed, the rats dead, I'm going to bed!
Looking forward to eating on more of this all weekend.
Kaz
So after 5 butts and several other cooks on the ECB I wanted to try my hand at my first mid week butt, not just an overnight butt a through work the next day too cook. This big chunk took 30 freaking hours at 215. I was shooting for around 24 hours butt it was rainy, windy, and chilly out. 50 degrees in Floriduh, jeez!
It all started with a frozen 11 lber being set out wednesday morning before work.
After work wednesday I came straight set on cooking my butt which was of course still mostly frozen. Not too worried read some things on here that said it would be fine. So I went ahead and trimmed, tied, and rubbed her down.
I like injecting butts and really wanted to try the championship butt injection from cooking topics butt like I said it was still very frozen in the middle! So I went ahead and put it on the smoker to get things going. Butt on at 6:30 pm wednesday. After about 2 hours it was thawed and 55 degrees internally (8:30 pm) so I pulled it and injected and added a 2nd coating of rub.
Then back on. Topped up the water pan before bed. This is what it looked like then.
Woke up Thursday morning at 6:30 am to check on my smokin butt an the therm said 155 didn't sound right to me so I double checked the probe location and I was not in a very good spot. Moved the probe into deep muscle and it was at 139 that's more what I was thinking. While handling it I went ahead and dumped the leftover injection on top and added a little bit more rub 3rd coat.
Topped up the water pan added a little more smoke wood and headed off to work.
Got home from work Thursday at 6pm and found it sitting at 170. Nice butt come on this thing is taking forever. So this pic is at just under 24 hours at 210-215.
So at the 24 hour mark 6:30 last night its sitting at 170 I tell the misses to brace for the midnite bbq. She and anyone else that eats at my house knows this all too well. I am very bad with timing when things will be done. Thawing or cooking. So she's fine with that. I start drinking some beer and I'm good too.
Which taking so long this time maybe was a good thing. I was getting pretty toasty drinking on a empty stomach. Feeling good thinking bout plated pink pulled pork and what side I'm gonna make. When I hear something stirring in the kitchen. Go to check and dang if there ain't this big ol slippery rat up in Our kitchen! This has not happened before and I'm not happy GF is screaming I'm drinking, Oh heck no its on! I'm chasing it around with house slippers and a baseball bat cause I ain't sleeping with a rat in the house! After about an hour I figure out where its coming in at, a tiny hole behind the oven where the trim ends a little short. But I don't wanna block it out I'm in for blood cause I'm drunk and hungry. So I get a spring trap baited up right on its path with a mixture of peanut butter and american cheese. 2 hours and no dice I hear it jumping off my counters clanking a spoon in the sink. Every time I go in and turn on the light it shoots back in its hole. I'm like I gotta do something to get this guys attention and that's where ol K Kruger saves the day with his Janes butt rub. I put a sprinkle of that on top of the cheese and I caught that bugger in less than 5 min! He just couldn't resist that sweet aroma! Thanks K love that rub! Bury the rat bout 11:30 and my butt temp is at 190. So We start cleaning the kitchen I still can't believe a rat was crawling around in there. My last but I took to 195 was a lil dry so I planned on going to 192. That took till 12:30 am (third day!) Rested 45 min then pulled I just couldn't stand it I was starving! Wish I could of held longer. After all the commotion I just didn't have the will to cook up a side so I plated it up with some sour cream and onion chips.
This butt was sooo tender. Melt in your mouth meat this is it. Just awesome. I'll do it again and everytime I cook one I learn so much more about time management and meat sizes. I don't mind doing a 30 hour cook as long as I'm prepared for that time frame. I felt very confident leaving it unattended all day too. As long as I can add water atleast every 10 hours.
So here it is done.
Pulled it off at 192 wrapped in some foil and it actually went up to 194 while on the counter.
Bone pulled right out. Small bone for such a big shoulder too.
That steam escaping is my moisture! I wish I coulda held it longer but I still gotta work in the morning!
Did a rough mash / pull job to leave some big chunks for me.
Plated it up.
Yall prolly think I'm crazy. My GF does! Butt I'm fed, the rats dead, I'm going to bed!
Looking forward to eating on more of this all weekend.
Kaz
