My butt journey


 
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Todd R.

TVWBB Super Fan
Ok, there is just something wrong with that subject title...oh well, it is y'alls fault /infopop/emoticons/icon_smile.gif
I have trimmed and rubbed those beautiful hunks of meat and have two questions. My zip locks are not big enough? Is it ok just to put them in glass casserole dishes and cover in plastic wrap? Or is there a bigger reason for zip locks? Man am I a rookie or what. I will be using the minion method and I did not see how many wood chunks to mix in for the smoke?

This is getting addictive; I think I need to attend a BBQ clinic....
 
Looks good so far! I have always used saran wrap to wrap butts after rubbing. No problems yet! I would not use aluminum foil.

Amount of wood will be a personal preference thing. Also will depend on which wood you use. I like hickory on butts. Start out using a small amount. Imagine a baseball size chunk split in half. You may want to use even less the first time.

If I use apple I might increase the amount a little.

Just gonna have to experiment to get it like you want it.
 
Todd,

Looks Great.
Next time, save your fat trimmings and freeze them. Your'e gonna need them when you start making homemade sausage.
That's a whole nother addiction.

jim C
 
Looks good!
Saran wrap works fine. Especially on the BIG ones.
I've found that the type and amount of smoke
with Pork Butts don't make a huge difference.
Then again, maybe it's just me and my taste buds
are just shot!
I usually use 2-3 small chunks of whatever I have
laying around.
 
Yep, looks good. Definately don't wrap in foil. I did a butt a while back and put it in a pan and covered with foil. Some spots where the foil met the meat actually had holes eaten away. /infopop/emoticons/icon_eek.gif
 
Lookin' good! You are definitely on the right path. Glass dish and saran is what I do every time, works great (as long as there's enough room in the fridge).

Todd, my man, you are on TVWB.com - you are attending a BBQ clinic. Sorry, bad news, there are no rehabilitation centers for BBQ; just clinics to help feed the addiction properly! /infopop/emoticons/icon_eek.gif /infopop/emoticons/icon_biggrin.gif
 
I can squeeze two butts in those giant zip-lock bags (1 or 2 gal?). I prefer them to wrap when letting them sit overnight. Less chance of any liquid spilling out in the fridge.

Smoke wood - I personally love shoving as much smoke up my butts as possible! /infopop/emoticons/icon_wink.gif Truthfully, I use about 4 chunks of white oak and 2 chunks of hickory - all are about the size of a baseball, some bigger. I wouldn't do that with hickory alone, but the oak really evens out the flavor.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Russ Hazzon:
[qb] I can squeeze two butts in those giant zip-lock bags (1 or 2 gal?).[/qb] <HR></BLOCKQUOTE>Yes, there is a 2 gallon version of Ziploc bag.

Regards,
Chris
 
Ok I started at a about 11:00 PM. Went to bed at 12:30 and the temp was a solid 240. Got up at 6 AM and the temp was still a solid 240. I turned and mopped. The internal temp is 185 if I got the probe in the correct place? Is that high for after only 7 hours? Here are my babies now.


LinkPhoto
 
That does seem a little quick for 7 hrs, but maybe you just got lucky. Wonder if these were bone-in or boneless ? Anyway, it generally takes me a lot longer, but sounds like your temp was stable and within range. Of course, there could be a thermometer issue ? Be prepared for a plateau. I remember one time I stayed in this range for what seemed like a couple of hours and then, within 30 min I was suddenly at 205. Butts all have their own personalities /infopop/emoticons/icon_smile.gif !(got to remember that one!).

Good luck

Paul
 
Paul, they are bone in, about 6 1/4 pounds each. I did not want to take the top off for too long, but I did just go back to reposition the thermometer, and now have a temp of 171, so maybe that was the issue?
 
In my years of perusing these forums, I have found a few people who post here every now and then that say their butts got up to temp a little quicker than expected. Could be a number of factors that create that, but in all cases, the meat was just fine. Just one of those quirks.

By the way, your butts look so good I could kiss 'em! /infopop/emoticons/icon_wink.gif
 
By the way, I can't recall exactly but I think the plateau range usually starts around 160 to 165. If they're already at 185, I'd keep a real close eye on them. The fat may have already rendered, meaning the temp could climb much higher quickly.
 
Todd...

You bring up a good point. When I used to monitor my meat temps, most times if I left the probe in the same place, I got false readings after several hours.

I think you should not even bother inserting the thermo until more than half-way thru the cook.

Also, there are 7 muscles that dissect the butt and each one will be slightly different in temp.
 
Ok, 12 1/2 hours later and my butts are one step closer /infopop/emoticons/icon_smile.gif

LinkPhoto


I wrapped them in foil and towels and into the cooler they went. Man they smelled good! My friends are not due over until 4, so they will sit for a while. I look forward to my first "PULL" experience. I did move the probe around quite a bit and got readings as far apart as 7 degrees. My WSM stayed between 225 and 250 for the entire cook...even as much as people say it, until I experienced it for myself, I just would not have believed it....
 
Outstanding Todd!
If I had'nt had butt last night, and leftovers today, I'd be hunting you down.
Make sure your guests gather round for the unfoiling. The heavenly outburst will sureley convert the hardiest naysayers. Whatcha got for sides?
And noooooooo peeking! /infopop/emoticons/icon_smile.gif
 
Well, to start with we are deep frying 8 pounds of chicken wings for a variety of buffalo wing recipes. We will enjoy them with a few beers.
We made some Potato salad and some caeser salad.
For the Pork, I cooked up some home made BBQ sauce and some slaw following a recipe I found here Gals Cheater Slaw
My wife is making some corn bread. And for desert, Cheese Cake.
Then a few games of Hearts and the evening will be complete...until next weekend /infopop/emoticons/icon_smile.gif .
 
Todd - just wanted to thank you for your pix and overview of your process. I too am doing my first butt. Doing Mr. Brown, but I cut back a little on the pepper as my family isn't into hot too much. They are currently in the fridge on the first rub. I'm planning on making it an early morning, getting started at ~5:30a or so (with a baby in the house, that's not a problem). Going to do a MM with some hickory (don't have any other wood so I'll just go lite). I hope mine comes out as nice as yours looks.
 
Sweet success my brothers and sisters of BBQ-U... /infopop/emoticons/icon_smile.gif
Everyone loved the meal. I had to keep them in the cooler for almost 6 hours, when I took them out they were still about 140 degrees. My buddy and I pulled and nibbled, nibbled and pulled.
Everyone cleaned his or her plate.
I was never a big coleslaw fan, but that combo of flavors is very good together.
Thanks so much for all the information and tips, can't thank you all enough.
So my journey is only just beginning...yeehaaa, going to have to buy some more "relaxed fit" pants at this rate /infopop/emoticons/icon_biggrin.gif
 
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