Smoking an 8 lb butt today!

Discussion in 'Pork' started by grohl4pres, May 15, 2011.

  1. grohl4pres

    grohl4pres Meat Mopper

    Between work, weather, and kids I have been slacking on my cooking.  That changes today.  Just got a hell of a deal on a nice looking butt!  I love saying that.  I have been browsing some of the rubs and sauces on SMF and going to steal some here and there.  I am about to get it ready and will post pics.  I am also going to smoke grill some chicken breast for the women.  I like a nice sun dried tomato sauce in which I apologize but it is a recipe I can't share.  I am going to grill some sweet corn as well and smoking some sweet taters.  I have never smoked sweet potato's and if you can give me a heads up on about how long they should cook that would be appreciated.  I am going to cook around 235 degrees.[​IMG]
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck!
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Nice when you can talk about nice butts and good deals without getting slapped or winding up in the dog house!!! LOL!

    Don't know about smoking sweet potatoes, but that gives me a new idea. Thanks!

    Can't wait for your Q-view!
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking forward to seeing some qview
     
  5. grohl4pres

    grohl4pres Meat Mopper

    Not here yet.  I am stuck with the kids this morning which makes it difficult to enjoy the brew and Q.  The wife will be home later and the tops will pop.
     
  6. grohl4pres

    grohl4pres Meat Mopper

    [​IMG]

    First is the rub.  Tony's is a staple here.  Onion powder, black pepper coarsely crushed, salt, paprika,Cayenne pepper, and brown sugar.  I also jabbed about 7 holes in the butt and inserted some garlic cloves..

    [​IMG]

    Rubbed it down nice and heavy..

    [​IMG]

    Painted this dude with some yellow mustard and threw it on the smoker.  Cooking at 235 to some what speed things up.  I am using mesquite wood chips and I put a catch pan below the meat to grab the juices and continue to mop with them all day.  Should be awesome..Can't wait until the beer can come out.
     
    Last edited: May 15, 2011
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a good start. Remember since you jabbed holes in it the IT must get to 140 in 4 hours or less.
     
  8. grohl4pres

    grohl4pres Meat Mopper

    Why is that?  All I did was cut small slits in the fat and slide the garlic underneath and on top of the meat.  Thanks for the tip.[​IMG]
     
  9. grohl4pres

    grohl4pres Meat Mopper

    Damn!   The weather hates me!  The internal temp was at 175 and I needed about 25 more degrees and the bottom fell out.  A storm snuck up on me.  Then I pull everything out so I can get my smoker covered and on my way in the door the damn dog made me stop causing the butt to fly in the floor!!!!!  I was furious...My wife told me it was okay and that it is not ruined and she asked why I was so mad.  I told her because it will not look as good on my pics....She then called me Martha Stewart.  It is now in tin foil in the oven getting the last 25 degrees.  At least I have some beer now.  [​IMG]
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    How did it turn out?
     
  11. grohl4pres

    grohl4pres Meat Mopper

    [​IMG]

    It turned out well.  I snapped this pic around noon today after I pulled it out of the fridge.  Put it back in the oven to warm it up and it fell apart and was really juicy!  Shredded some up and place on a nice sourdough roll with some head country bbq sauce.  Yes sir it was good.
     

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