Butts

Discussion in 'Pork' started by bassman, Jan 22, 2011.

  1. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I hadn't smoked anything in awhile and had these in the freezer just begging to get warmed up. Doing four of them at a time takes a long while to get done, but they're coming along. It's been about 14 1/2 hours since I put them in. Got one out and rested for an hour, two in the cooler and one still in the smoker (foiled). I did two with Hunky rub and two with Jeff's recipe rub. The one I already pulled is one of the Hunky butts and turned out very good. I already know what the other ones taste like and it appears to be a toss up.[​IMG]


    Rubbed and ready.

    One butt pulled and partly devoured already.


    Thanks for checking out my butt.[​IMG]
     
  2. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    My lord! What kind of an army are you feeding?? That's a load of pork for sure! Looks real good tough.. Great job
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Actually, it's just my wife and I.  I like to keep the freezer stocked so we can have smoked goodies anytime.  I think next time, I'll only do two as I'd forgotten how long it takes when you load the smoker.
     
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    This is a good post to show just how long it can take. There's a few new threads out there about people wondering how long to leave a butt or a brisket in. It's hard to convince some people that we aren't boiling eggs here.. Good job again
     
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking smoke Keith - have not seen any of your bread posts for a while though.  I bet some of your sourdough rolls and some of that pork would be awesome. Can ya send me a plate? 
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious!!!
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Thanks for the reminder Gary.  I think I need to make a batch of sourdough rolls tomorrow.  I'd better get them started.  Yeah, I'll ship you a plate.[​IMG]

    Pit4Brains, I still have one butt in the smoker (foiled).  It's at 188° right now.  That's 16 1/2 hours so far.  The remaining two are in the cooler wrapped in towels and soaking up the juice.
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now thats alot of butts for the 2 of you. I always try and keep some inthe freezer too. You never know when some folks will stop in and you need to throw something good on a plate for them to. Now what is that rub that you used there??? I think that I have seen it on here before.
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice Butts Keith...
     
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Thanks for all the replies, folks.  Mark, I used Richtee's Mad Hunky for two of them and Jeff's on the other two.  Both good stuff.
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice job! the PP looks delicious! You got enough to get you thru the winter.
     
  12. les3176

    les3176 Master of the Pit

    Nice looking pp,I wish i could keep some in the freezer.darn family comes over all the time and raids my fridge and freezer looking for goodies!!! But i love em so i let them take whatever they want!!
     

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