We all love butt

Discussion in 'Pork' started by smokey steve, Jul 3, 2007.

  1. Hey guys hope everyone is doing well this 4th of July eve....I am getting ready for tomorrow with a butt today I will post more pics as it all unfolds.

    Here she is getting upto temp before going on the smoker,,,,last night gave it the trio treatment....mustard,butt rub, and apple cidar /brown sugar injection.

  2. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    Good lookin cut of meat. Look forward to seeing it's progress to the dinner table.
  3. jts70

    jts70 Smoking Fanatic OTBS Member

    Looking good Steve! Let us know how it turns out!!
  4. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Good luck, Steve. Looks like you are off to a good start on your adventure.
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Looks good Steve. Wish I was smoking for the 4th, have to work tomorrow :(
  6. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Looks good! I'll be waiting on the finished q-view [​IMG]
  7. cheech

    cheech Master of the Pit OTBS Member

    When you inject the meat. What do you inject it with and how much?
  8. Cheech, I usually go with my old faithful never lets me down kinda injection which consists of apple cider, apple cider vinegar, brown sugar sometimes a little allspice. And the amount, I try and stay around 5 to 10 cc's at a time working my all around the shoulder or butt, so after its all said and down I get about a half a cup or more in there depending on the size of the meat.
  9. cheech

    cheech Master of the Pit OTBS Member

    Thanks, have always been interested in trying an injected shoulder just never have. Will have to try this on the next shoulder I do
  10. Temp up to 160 time for foil.



    I Used cherry and maple chips for flavor......usually I get a nice reddish colored tint to the bark but this one I knew I wasn't gonna get there with this one, so I decided to take some applesauce and cinnamon diluted it down with apple cider to make kinda as emril would say a slurry, and I glazed that on for the past couple hours. First time for everything.

    Why cant i get my smilies to work?
  11. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    That looks Great Steve, by the way I tried your Mustard Sauce on the
    chickens I did this past weekend, it was great. Thanks
  12. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    Wow!!! looks grrrrrreat[​IMG] !!!! I am smoking up two kinds of spares on the 4th. That I got from my local Apple market 1.29/lb. bulk price. One is marinadeing in honey, mustard, and a sweet mesquite rub. The other is marinading in Honey and Clydes brisket marinade...( this stuff if you can find it is amazing!!![​IMG] )
  13. Glad to hear you enjoyed the sauce my man.

    Will post the rest of the butt pics tomorrow Ya'll.....nap time
  14. Well here is the finished product. I pulled it last night around 3:30 and put it away for easy reheating.... From the sampling I did it was very moist not greasy and has great smokey flavor...all in all another one bites the dust.


    I always separate the bark.....its the secret ingredient in the beans...SHHH don't tell....lol



    I think I might have a couple pics left in me before they day is over.

    Enjoy your day and be safe Ya'll

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