Breasts, a butt and some bacon!

Discussion in 'Pork' started by smokeusum, Jul 27, 2014.

  1. smokeusum

    smokeusum Smoking Fanatic

    Big boobs, a small butt and some bacon!!

    Really, smallest little butt roast I've ever seen (or smoked!) - it's barely 2 pounds! I'm hoping my timing, layering and placement/staggering will work ;)

    Yard bird went in first!

    Sent in the butt

    And now the bacon, just a few pieces, for me:
    bdskelly likes this.
  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    I'd wager that the butt will take much longer than most people would think.   Will be interesting to see just how long it takes.
  3. grillmonkey

    grillmonkey Smoking Fanatic

    That's my idea of a perfect........smoke.
  4. smokeusum

    smokeusum Smoking Fanatic

    I can already tell, you are absolutely correct, and I somewhat expected it to but I wasn't sure. I did want the fat cap to render down over the bird just a bit, so in that respect, it's a score.

    The bird is almost done, and the skin is looking nice and crisp. In prepping the bird I separated the skin from the meat and scrapped out as much of that yellow, fatty stuff. Then I mixed my rub up this and blended with mayo and coated the meat and the underside of the skin, then all over the topside and popped the whole thing back in the fridge for a couple of hours.

    The salts/spices in the rub underneath tenderize the meat while pulling the moisture out of the skin, the mayo works in locking in the flavor/moisture in the meat while oiling up the skin to crisp. Or at least that's my theory.

    I have now removed the bacon, chopped it up and created honey mustard with some wildflower honey I picked up at a farmers market, a bit of Dijon mustard, splash of apple cider vinager and added the chopped bacon and basted the bird. Hopefully it'll turn out well with a nice, bite through skin!!!
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Oh my, that sounds so good.  What time is dinner ?  Not sure how long it will take me to get there, but I'm on the way  [​IMG]

    As for the butt, most people get hung on "X mins/hrs per pound" which is problematic as the thickness of the cut is what counts.   
  6. smokeusum

    smokeusum Smoking Fanatic

    Thanks, hope it goes as planned. I can rock a butt, but have had issues with chicken in the past.

    I'm a firmer believer that timers are for bakers, not for smokers!!!

    It doesn't have to be done in any particular time, it's pulled pork for this week. Truth is, I just smoke stuff cuz I enjoy the art of it... I rarely eat it after it comes out of the smoker.
  7. smokeusum

    smokeusum Smoking Fanatic

    Omg! Right at 165! I need a pan!!

    I'm thrilled, hope it tastes as good as it looks!

    Someone tried following me in

    And someone else was upset that I made her leave!

    Lol, since this is the pork forum, you should know the butt is still in the smoker and hopefully I can get some qviews of it shortly!!
  9. smokeusum

    smokeusum Smoking Fanatic

    Last edited: Aug 2, 2014

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