The Butt ~ Foamheart

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Wow,looks like a full time job you got going there! You are off to a great start keep up the great work!
Not really the bread like the meat is more about time for doing it itself. The beans the same, its all about low and slow. Of course it can all be done the day before.
 
Don't take this the wrong way but your butt is looking really good.
<looks in the rear view mirror>

No wonder the ladies all lub me!
Lookin good Foam, some good eats in your future !
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Thank you sir, Sorta hard to mess up. But if there is a way, I'll find it... When you expect a 24 hour cook, you always have plenty of time to fix it.
Is it done yet?? Those buns sure look tasty!
Thanks Case. Pretty close, afixin to go pull and sauce. I have some of my own homemade BBQ sauce heated too.
 
UPS or Fedex     I'll be waiting for my sample   Looking good

Gary
 
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UPS or Fedex     I'll be waiting for my sample   Looking good

Gary
LOL...... Well it wouldn't let me type on the last one. Gray I called UPS and they said you have recieved your monthy quota already.
 
Looking Great

Gary
Thanks sir, I am still trying to get hold of FedEx.
 
Looking good.. I agree 190 is too low. The collogens need to break down a little more.  Crank it up............
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Thanks Sir, yes it was as I said, like a quivering bowl a jello when poked. Then when I tryed to get it off the grate the stress was just too much for it to bear and it crumbled. Even after an hour set, it still leaked that liquid gold all over the place. It was a 1/2 inch deep in the pan. I don't usually ever loss any grease. I guess I just need more practice.

I'll build me a plate in a bit and see about a picture then, assuming there is some left. I did a big butt hoping for enough left over for Tamales, baked BBQ Pork potatoes. and seems I saw a lassangia recipe surface today or yesterday that sounded good.
 
Looks good, bone pulled out clean, be some great pulled pork

Gary
 
I find my AMZNPS works better if I place it on the bottom rack of my Bradley.  I suspect it has something to do with better air flow.  This meal looks outstanding.
 
I have found that if i completely remove the chip loader from the unit it gives me plenty air flow and keeps my AMNPS burning fine.
 
 
Looking great as always foamy! I do your recipe pretty much to a T. I sure wish I could figure that whole Baking thing out. Dang if those Buns look good.
Thank you, if you can smoke, you can bake. Remember, I say 15% prep, 5% dumb luck, and 80% patience? Well bread is a bout the same, only difference is the kneading, it can get to be work. But it doesn't last too long. I swear that recipe is posted, but.... If now I will get it up for you. Its basic, and extremely easy. Works for everything from cinamin rolls to hamburger buns. Don't fear bread, it really forgiving.
Looks like a great cook Foamheart! Thanks for the info and photos! Enjoy.
Thank you for looking in. Thats why we take pictures, not so much to show how well or terrible things turn out but as to help someone else to try the same thing or not....LOL.
 
 
Looks good, bone pulled out clean, be some great pulled pork

Gary
LOL... It fell out, I never touched it! I swear! It had stuck to the grate, I had to beat it severly around rge neck and shoulders to get it to release from the grate. It just fell out in pieces. The inside wasperfect but some of the non-fatty outside areas had hardened from the long smoke. Then I jacked the temp up. Thats why I always estimate 24 hours for my butts. I have had one 13 hour butt but I never did figure that one out. Most run 18 to 22.
Foamheart, I couldn't find the bun recipe with Google. Do you happen to have a link to it? Thanx!
http://www.smokingmeatforums.com/t/157659/the-butt-foamheart/20

#22 of 55, I just happened to delete the oil this time. IMHO the oil or lard makes the bread a little  heavier. <Shrugs>

Once you get comfortable with one bread recipe you then bend it to your will to do what you want. Then you start branching out trying to do specialty type breads. It’s like smoking. It’s all one common denominator but you’ll always be twisting it your own way.
 
Nice P/B Kev. The buns are over the top! b
Thank you Brian.

You now know how easy they are, and that small thing mades such a difference. After slicing mine, I butter and toast the so as to not allow too much of the sauce and juice to permeate the bread when the sandwich is built. Butter adds taste and a protective coating. its just win/win. Its like good slaw. Its the accummulation of the whole plate.

Beans usually fit better with BBQ, But I had to do them so baby sis could see how those smoked cured hock were. I bet this week she buys a bag of beans to cook with her hocks. Course she'll use on enow with those Blackeye'd peas for New Years.

They wiped me out today, Baby Sis now has her own shelf where she keeps her go containers...>LOL
 
LOL... well I just got a money shot. Not much of one though, the beans and bread pudding was all loaded up and taken home. BUT I did get a sandwich though.

This is what I ended up with pulled before making sandwichs!


And a lastly a plated look of my supper.


I would say it was worth every second...... But I really didn't wait. LOL

Simple is so good. A sandwich with some slaw. Did I mention that I got 5 thumbs up from everyone on my own BBQ sauce?

Thats it for this weekend. Thanks for dropping by. Totally easy breezy meal that can all be prepared ahead of time. I usually recommend to everyone to cook it at least one day if not a week ahead of time so it can absorb that good finishing sauce and mellow. It actually gets even better.
 
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Thanks, I'll try em.
You are most welcome its why we show what we cook. I look forward to seeing your smoke as well as how you twist on that bread. If you have questions and surely there will be a couple, just dropme a /PM. I'll gladly help if I can.
Another fine meal and great thread.

Nice work.
Thanks C-man.......But you can't really mess something up too bad that takes 24 hours to cook....>LOL  Thats just too much time not to find and correct it.
 
Nice plate foam..... I keep seeing my yellow bowl. Used mine today. Made some home made chicken soup... Good bowl to pull the meat off the bones after the chicken is boiled......
 
 
Now that's a sandwich 

Gary
Thank you, it was pretty Tastee!
 
Nice plate foam..... I keep seeing my yellow bowl. Used mine today. Made some home made chicken soup... Good bowl to pull the meat off the bones after the chicken is boiled......
I know how it is to get locked in on bowls, That one is a favorite, Its larger than the large tupperware and low profile so it will easily fit on the reefer shelf. Its great for sausage! Its a perfect 10 lbs.
 
Nice job.  Good thread.

Looks to me that that knife needs a partner.

Tom
You know I didn't think about that knife. I can't remember not having it. Its so old, I have to keep it extremely sharp because I am affraid were it not, slicing anything could break it. When it breaks its will be like lossing an old trusty family member. I thought about putting it up the other day, lord knows I have plenty that could do the same job, but none of them would ever be its equal. LOL
 
Pork butt is great and this looks wonderful. Buns are nice and yours look great (did I really say that). However, bread pudding? It is the dessert of kings and one of my favourites. Great meal, Foamheart.

Disco
 
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