The BUTT Foamheart

Discussion in 'Pork' started by foamheart, Feb 14, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Howdee Howdee, what a wonder choice, I went to the freezer yesterday and there sat Prime rib Roast, a full packer brisket, and a butt. I thawed the butt.  So today I prep'd and threw it in the box. Salt, pepper, a pinch of garlic.


    I run outside and load the AMPS with Hickory and apple, why? I have no idea cause I know would rather pecan...>LOL


    I light it off and we must have had 30MPH  winds, That was the fastest it was ever ready, of course I didn't notice until I came back out. I know I don't need the reload pulled for the AMPS to work but why chance it? 


    I go inside and decide to experiment, the stall, what if I could increase the meat density would it effect it? So I tied up the butt even though I know it will loss 30% before being pulled, slice, or chopped. Just think though if it does how nice it would be! Then I lightly rub the tied up butt with brown sugar. Of course it liquefies, do it lightly. Of course it will burn (extreme caramelization), do it lightly. Why do it? Its to encapsulate the meat in a hard candy shell this holds moisture and flavors in inside. AND its sooo good in the bark!


    I drop the temp to 220, walk away 30 mins, come back still getting good smoke so I reduce the vent, insert the probe (I feel like a proctologist at this point, my butt has been probed), and that it for today. I check on it in the morning.


    Ok, you know I couldn't just walk away till tomorrow didn't you....... LOL Looks pretty though doesn't it.


    So I started tonight supper Spaghetti, hey tomorrow I will make up for tonight right?  So now I am bored, I bet making my own buns for the Butt tomorrow would be cool! I start checking the yeast dates...>LOL First rise divide into 8's set on a cornmealed crisping tray for the second rise.


    Decided we need a bit of wash on these cuties for their communing out party tomorrow, buns are brown on top are they not? I thought of poppy seeds and sesame seeds, there is no way these buns could ever shine as much as the butt so why not do it just plain.


    Put of the oven, kind of pretty, see the night baker on the boat long ago told me with buns and bread you always want to allow some time before you cut or eat them or they are soooo soft they just fall apart. I love hot light bread and I know he was right.


    That's it for tonight. See you in the AM. May make some slaw!

    Todays steps:

    Salt pepper and garlic rub the butt

    Loaded AMPS, lit and allow to burn 15 mins

    Box to 275, vent closed, reloaded locked

    Tied Butt, lightly rub with brown sugar

    AMPS in the box

    Butt in the box

    Vent full open

    Reloader out 1 inch

    30 mins

    Reduced to 220

    30 mins

    Checked smoke, close vents by 1/2

    Installed probe
     
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Foam, I always knew you were well bread.

    Pulled pork on fresh buns is not allowed. No one needs that much pleasure in their lives.

    Disco
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Lookin good Foam.
     
  4. reinhard

    reinhard Master of the Pit OTBS Member

    You do a nice job with the butcher string [kind of a thing a retired butcher looks at].  I like your step by step and entertaining as usual. I think that butt will turn out great, the buns sure did.  Reinhard
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I couldn't stand it, kitchen is clean nothing on the tube so I thought I would say, the butt is officially done. Its at 145 IT in 6 hours @a box temp of 220 degrees, anything more is just more gravy on the rice

    Ain't she purty!


    Nice smoke, when ya walk out the back door my mouth starts watering..... I also noticed the Sheriff's Deputy sitting in the fire stations parking lot next door doing his paper work with his window down. I would think that would be cruel and unusual punishment!


    Note the smoker set up, a grate setting on the chip reloader box with the AMPS, then spare grates with the drip pan on them, keeping 'em clean and protecting the pellets, and then the meat with loads of room surrounding it for smoke. AMPS get lots of fresh air and are happy happy.


    Used a lot of pellets today, a row and a half in 6 hours. Normally I would use one row in 6 hours maybe. But it was pretty breezy this evening. Besides she's at 145, so the AMPS has really achieved its purpose already anyway. Now its just Lagniappe.

    OK, Going to let her sweat and absorb for a while.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    So you can get 16 hours on one load of pellets?
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Disco, Its been a while since I made bread, I kind of missed it. It is one heck of a stress reliever. Kneading just make me feel better.
    Thanks C farmer, You know I wish I had some green tomato pickles for tomorrow. They just go with BBQ sandwiches!
    Thank ye kindly sir. Tomorrow I am thinking just a straight N.C. vinegar BBQ sauce, a slaw, a little time and a little room....... it'll all be good!
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Yes sir, I have gotten 22 hours, but I figure my norm is 18 hours to the tray. Its all about regulating that vent, the air speed, humidity, etc etc.....

    But I don't know I have really ever needed it, remember the magic number of 100 to 140 that is where the money is made. That's why I still say that the MES can turn out excellent meats using the chip box. The AMPS just really makes it even easier. AND with the advent of RF thermometers we are spoiled! But I deserve it.......
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Best I can get is 12 hours.
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Do you leave your discharge full open while smoking?

     ALSO the type pellets make a difference also, I mean corn cob pellets are measured in mins instead of hours....LOL

    This like I said is hickory and apple, my favorite is pecan, Its just the most unbelievably awesome smelling smoke. If a pecan grove caught fire, I'd probably burn up with it instead of trying to put it out.

    I assume you use Todd's pellets, they last about as good as any I have heard of, nephew bought some other brand thinking to impress, we dumped 'em and refilled with Todds. We didn't have a choice. Lesson learned.
     
    Last edited: Feb 14, 2014
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Vent full open, hickory or pecan pellets and yes Todd's.
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I don't smoke vent full open normally, only when trying to dry something. Note the vent position above in the picture.

    Using the vent to control your combustion means maintaining a lower burn rate. You can control your burn by oxygen, fuel, and heat. To me the vent makes the oxygen the easiest to control. Less smoke out mean less air in = slower combustion.
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Makes sense. Thanks
     
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    The fresh buns look great! In all my cooking ventures I have never made anything with yeast....it intimidates me haha. How do you have the patience for all that resting and rising and proofing. I think that's what scares me!
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You can brine rub and smoke for two days and 2 yeast raises in 3 hours bothers you? Bread is another of those things that you start ahead and its easy to do. Except Rye! But I will be doing Rye soon with help from my friends....... Hey St Paddys is getting close! And I have an entire full packer pidgen-holed away in the freezer. Corned Beef on Rye, or maybe Montreal Meat on pinwheel?

    Seriously bread is one of the things I did originally to give my parents the joy of their youth, both Mom and Pops Mother's made killer light bread but neither ever made it themselves. Once started, bread is like smoking meats, its addictive. I was to the point of building an outside fired oven. Then smoking became interesting again. LOL..... Bread is a huge stress reliever.

    Its nice when your hobbies are edible LOL.
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Foam! Your buns are just as good looking as your butt!
     
  17. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Well when you put it that way Foam, you make a great point. At some point not too long ago the idea of smoking meat for 20 hours intimidated the hell out of me and now I do it like an addict Hahah. I will try bread sooner or later... I am off this week so who knows. Any recommendations for an easy bread for a beginner?
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Why Thank you Case..... I think.......LOL
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I'll gladly write down my light bread recipe  for you, if I can do it anyone can. Once you get a handle on the dough, you can make loaf bread, rolls, buns, donuts, cinnamon rolls, etc.. Its a really versatile recipe.
     
    Last edited: Feb 14, 2014
  20. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That would be great! Thanks... I feel a new obsession coming. The wife is gonna kill me haha. Spent the last three weeks obsessing about Sunday Gravy like my grandmother used to make, making it every weekend trying to recreate her recipe by similar recipes and memory... I'm close...with your help perhaps I can make some nice crusty Italian bread to dip in it while its simmering. Haha
     

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