The Butt ~ Foamheart

Discussion in 'Pork' started by foamheart, Dec 27, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    So I pulled a butt out to thaw last Saturday. Tuesday I cleaned it dryed it, and rubbed it with the basics, salt, pepper, a little garlic, and a pinch of ground ancho pepper. Wrapped it, bagged it and into the reefer till today.


    Its about 10 lbs I believe although I didn't weigh it.

    I went outside, cleaned the grate, closed the vent and powered up the MES30. Set the Temp to 275 for a preheat.

    I decided to charge the AMPs with pecan and apple, I would have gone hickory and apple but somehow my hickory pellets seem to have run out, Hmmmmm. I light it and leave it setting out in the breeze to get that good lite smoking.

    After 5 days in the cooler, today I pulled it and rubbed it with brown sugar. Why? Because it would have been all sloppy had i added it with the initial spices. The sugar if to caramelize and then crystalize, I know but you don't have to see air to breathe it either, right? It hads a layer or moisture barrier around the butt. Like an M&M, keeps all that good stuff inside.


    So its now basically 45 mins later and I put the butt in the smoker.


     And realigh the setting to start the smoke.  I insert the AMPs which is working happily by now.


    I set mine on top of the rack which is reasting upon the top of the smoke box? I do this because I find I get less problems by putting the AMPs in the air stream between the chip loader (suction) and to top vent.

    Speaking of the reloader, I pull it slightly out to increase the air available. This is not good if you plan on using chips because the chip with too much air can flash and its cool to see how far the explosion can shoot that chip reloader out in the yard. But not good if you are not playing for it.


    Now open the top vent fully, suction and discharge to help draw that initial draft.


    I have now lowered the box temp from 275 (preheat temp) to 220 which will be my smoking temp. Now to go work on the sides, and just keep the door closed.

    Headed back inside...... I hope I am not getting sick!
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Sounds like it is going to be good. Nice size butt too.
     
  3. c farmer

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

    Lookin good already.

    I have been havin some problems with my pellets, might try setting it where you do.
     
  4. Lookin good Foam.  Hope you are having some good weather for smoking.  Had our first snow last night.  Being a south Tx. boy just looking at that stuff out the window makes me cold.  Like that M&M idea, makes sense to me.  Waiting for the final "money" shot.  Keep Smokin!

    Danny
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    6 hours in and I've been busy. You gotta have slaw with Pulled pork sandwichs, and if I make it today it will have a chance to draw out some of that good slaw juice. BTW This is a Reo Verde Cabbage, they are HUGE, sweet and juicy. It was what we always raised. This is a small head, they are usually about the size of a basketball.


    Thats only 1/2 a head BTW.

    Next we'll need buns.





    Above is everything to make it to the first rise, Its the Reader's Digest version. Note I proofed the yeast, it doubled in 10 mins. Good yeast. I know most don't do it, but its just how I learned and ocassional it actuallt saves me from making bad bread. Cover and let it rise.

    Thats pulled pork, slaw and buns. Dessert?


    We'll get back to that.

    Still seems something else is needed with the meal. Last time I did onion rings, but I am thinking I am getting sick so whatever I can do today will make tomorrow easier. I know, BEANS!  With New Years next week, knowing we'll have to have blackeyed peas , I will go ahead and get down and get read 2 smoked cured hocks, and a trotter too.
     


    Talk about a lovely smell while boiling....... How can I smell that? I have no idea.

    2 hours into the first rise, the bread looks ok.


    Now we make buns for proofing using my hands only.


    They will look better, I swear. So I have those bread cubes.... Hmmmmm.......... Maybe a sugar, cream, egg, and Captain Morgan custard.


    Believe it or not, its been 6 hours and I figure it been long enough to check and probe the butt!


    Lookin Good. Taking a break, and getting a hot toddy.
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Another great meal in the making.......[​IMG]
     
  7. welshrarebit

    welshrarebit Master of the Pit

    We had our first snow here a couple of days ago...

    I'm in on this one...
     
  8. Nice, keep the pictures rolling

    Gary
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ok, Running out of up dates........

    The buns rose up, got a washing and some seeds on top.


    In the oven......... then out of the oven.........


    The Bread Pudding in the pan, and into the now empty oven.


    It will look better after its cooked.

    Heres what you want, I wouldn't have even opened the smoker but knew yiou wanted to see.

    Its now 9 hours into the smoke, temp is 159 IT.


    BTW the recipes for the bread, the bread pudding and the cole slaw are on here from precious projects. There is NO recipe for pinto beans.... <chuckles>

    I would have made some of the Finishing sauce but I found a whole bottle left from the last smoke. Seriously, why would you even think of eatting pulled pork with some finishing sauce.

    Laters.
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Wow,looks like a full time job you got going there! You are off to a great start keep up the great work!
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     Thank you sir, I bet that's the first time you ever heard someone thank for calling their butt big!
    Thanks C-Man

    I am having trouble with these, but everything is against them tonight, I finished off two old bags of pellets, its 100% humidity, and I am not tending the box too well. But I did find that in a 30 this set up usually works best for me, course its always humid here.
    Thanks Danny. The weather sux right now but it was nice till today, so I will not complain. All the bonfires for Christmas on the levee went off great.
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank Man. Its not a fancy meal but its was devoured last time I made it. No telling......
    LOL... Man you made the headlines of the local paper, pictures of snow on the islands! I immediately thought about you. and laughed thinking of a Sarong or a Pareo......LOL
    Thats it for tonight I am guessing stomach is sick, and just tryed the thermometer, 101. What a bummer, but I bounce back quick. Nyquil and aspirin.

    LOL.... Hope I hear the alarm go off.
     
  13. brandon91

    brandon91 Meat Mopper

    Don't take this the wrong way but your butt is looking really good.
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good Foam, some good eats in your future ! Thumbs Up
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Is it done yet?? Those buns sure look tasty!
     
  16. UPS or Fedex     I'll be waiting for my sample   Looking good

    Gary
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Well It looks like I should have taken my own advice of the butt. Always cook a day ahead! Reheat with some foiling sauce. How many times have you heard me say this? DOH!

    I am comming up on 24 hours and I am only to 190 degrees. When I touch it, it jiggles like a warm block of jello. I mean it just quivers. When I got up today, and had not heard the alarm yet, I went out and checked and the box was only at 200 degrees.It was 220 yesterday, we had some storms yesterday and maybe a power surge? I don't know. Anyway, I just jacked it up to 250, from 200. its now slowly creeping up. Its high enough for chopped pork anyway so I shouldn't need to call Pizza Doddle. I have 3 to 4 hours left tilll lunch.

    Here's what she currently looks like in all her glory.


    Its hard not to just dive into that!

    Its a shame its wasn't just for me, cause I would have waited her out............

    Will update as the story continues to develop.
     
    Last edited: Dec 28, 2014
  18. Looking Great

    Gary
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looking good.. I agree 190 is too low. The collogens need to break down a little more.  Crank it up............[​IMG]
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I just pulled it, I just tryed to pull it. I am so glad I am one of those folks that keep the unused racks stacked on the lower grate when not using them or else this would have been all over the place. Never had one fall apart like this. Guessing it might be tender enough......LOL

    Its resting on the counter, normally I would think it tasted unbelieveable, but since the advent of JJ's finishing sauce its kind of bland at the moment. I'll let it sit and hour then pull it and sauce.


    Then the full begins...... Hope Pop's little great grand daughter comes, she's 7 months and just found out about people food....LOL

    Will try and get a Bear View with the good china.
     

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