Doing my first butt

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dauntless

Meat Mopper
Original poster
Jun 1, 2010
227
60
Groton, CT
Well when I was at the store this morning I got a but for .99/lb and thought that seemed good so I figured at 7 bucks if it sucks oh well.  I did not have time to let it rub out for 12 hours so it was only seasoned for about 3.5 hours, but I did inject it with apple juice/ black cherry bourbon. We shall see.........let the waiting game commence!
 
Hey quick question when I wrap at 165 do you guys poke through the foil to continue to monitor temps to 205?
 
It's made by Jim Beam... It is called Red Stag... It was given to me by a friend as a gift, its to sweet for my liking for drinking but I thought it would make a good spritz with apple juice
 
Well here is some View of right before she went on and just now when I wrapped it at 165. Is it normal for your meat temps to be lower after you re stick it? I am nervous that I pulled and wrapped it to low. My Remote thermo was reading 167 and now that i put it back in after foil it is reading 150. I hope I didn't screw the pooch on this.

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You will be fine. A lot of times when you move a probe the reading changes like that. That is one of the reasons I have taken to using foil pans, I putt the butt in the foil pan then seal the top with foil. Probe stays put the whole time, no muss, no fuss.
 
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The pooch is just fine. You are doing well so far and you have a long way to go yet. So keep the q-view coming and we will give watching too.
 
Well we are officially 7 hours in and sitting at 175, thanks for the encouragment guys!  No to just figure out a finishing sauce for when this puppy gets done tonight. Plan on bringing to 205 then cooler for at least an hour
 
Looks good and sounds like a good plan to me.
 
Well it has hit 205 in just under 8 hours. Time for the cooler....final view to follow in a couple hours
 
Well I gotta say I am really happy with the way this turned out. I did not have any tony's but I did come up with something to use for the finishing sauce that is so popular around here.  The second pic was taken before any finishing sauce and before I truly pulled it all apart and got the fatty tissue out. Man the flavor is amazing...I am loving my UDS!!!!!!

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   I hope I didn't screw the pooch on this.
OMG I haven't heard that one in a long time. Heck I'm still laughin pretty good.

I think you did more then fine for a first but. If there is any doubt, you better pack it in dry ice and send it to several of the members for analysis.
 
beauty!  very nice Q view!  that's a heap of mouthwatering pork there at the end!

congrats on the first butt!

all i know is i hope i run into some 99 cents a pound butt!  who could let that opportunity pass by?
 
I use that Red Stag also, it is to sweet for drinking but I really like the flavor in my spritz (dr. pepper, red stag, soy, worstchester, and a dab of what ever sauce I am serving it with) Nice but by the way!!
 
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