I cant lie, I love butts

Discussion in 'Pork' started by brentman0110, Jan 27, 2008.

  1. brentman0110

    brentman0110 Meat Mopper

    Today, I have got two butts on for pulling later. One is 5# and the other is about 7#. I rubbed them both with the following:

    Brown Sugar
    Garlic Powder
    Onion Powder
    Dry mustard

    On the smaller, I injected with about 3 oz of Allegro Hickory and the other is just rubbed. I let them both sit in the fridge for 36 hours.

    Next, I have prepared some baked beans using the following:

    Bush's original baked beans
    Brown sugar
    Red and green pepper
    A little molasses
    bacon strips
    ham pieces from my first smoked ham

    Lastly, I have my apple juice mixed with some white rum to spritz with. It is about 50 degrees here and they went on at 10:00! Off too smoke!
  2. flash

    flash Smoking Guru OTBS Member

    LOL, looks like you could use a bigger smoker. [​IMG]
  3. gramason

    gramason Smoking Fanatic OTBS Member

    Looks good, you have a nice meal ahead of you.
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    looking good

    and yeah.......what flash said.....now THAT is a crowded smoker

  5. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Gotta agree! I love buts, too! And lo and behold but they have gone on sale at my favorite market. Bone in Butts for 89 cents per pound!

    Will have to push the stuff around in the freezer for this one!

    Great looking smoke there!

  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    Monty........a new avatar i see.........nice
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I admire you for doiing what you want with what you've got. Looks like it's going to be one tasty meal, hoping for more Q Views too!
  8. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Meat never goes on sale here, it just keeps going higher!!!
  9. brentman0110

    brentman0110 Meat Mopper

    Yeah my smoker is at full +1 capacity. I got my beans sittin on the water pan. LOL. I am going to get a GOSM once they go on sale here in Nashvegas.
  10. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Dude, it was time! Thanks! Montgomery Clan Crest

    Mike, I do a great deal of business with a local market which deals with local producers and occasionally the relationship pays off!

    Brent, great stuff! Right after Mother's Day Home Depot usually offers a Father's Day deal on the GOSM to include free shipping. Great deal since the shipping weight of the GOSM is about 90 lbs!.

    Keep up the great work! We're watching!

  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    Brent........i think i mite see a dilemma coming up..........beans are going to be dun before the pork........and they are sitting UNDER the pork.......
  12. brentman0110

    brentman0110 Meat Mopper

    Yeah, I pulled the beans about 2 or 3 hrs ago and put them in the fridge. These are not going to be for tonight, but for tomorrow. A real pain though, because I had to get my two ove gloves and take the rack off. Darn! I need a bigger smoker...Do not think I can wait too much longer.
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    next time.........meat on the bottom..........beans on top.........

    it still smokes well on the second rack level
  14. kookie

    kookie Master of the Pit OTBS Member

    Looks good. A small smoker is better then no smoker. Use what you got till you can get what you want.

  15. brentman0110

    brentman0110 Meat Mopper

    Well, ya see...there in lies the problem. I dont have a second rack. I got them beans sittin' on top of the water pan. Besides, I wanted to get a bit of those juices as the ran off the pork. That is why I NEED a bigger smoker. Also, I want the gas so that I can better control the heat.

    Anyway, I pulled the beans and put them in the oven for about another hour at 350 to thicken up the sauce. As you can see, I got some nice carmelization going on. Then, put them in the fridge.

    I just flipped the butts and they are now at 170 and holding. Prolly will foil them soon.

    I do have a q, what is the secret to a good bark? I cannot seem to arrive at a nice one.
  16. walking dude

    walking dude Smoking Guru SMF Premier Member

    first, i don't flip.........fat cap down...........this way......barq will form........some here foil........i did my last one, but didn't like it........but it mite of been just the peice of meat..............but all mine before........i smoked fat cap down..........if the fat cap is on top, the juices will run down and wash off the rub..........i always get a good barq.............
  17. habaneroman

    habaneroman Fire Starter

    If you have Hy-Vee's in your area.... they are on sale this weekend for only $.99 a pound!

    Got me some butt this weekend myself... LOL
  18. walking dude

    walking dude Smoking Guru SMF Premier Member

    wow Hab........i just realized you are in Omaha........just 2 hours away
  19. walking dude

    walking dude Smoking Guru SMF Premier Member

    bunch of us iowa dudes are going to try to have a smoke out this summer

    smokebuzz.......crish..........allen may be to far away........and others i can't think of at the moment..........but will let you know if you are interested
  20. brentman0110

    brentman0110 Meat Mopper

    Ok, I started with the cap up, then flipped. Now it is fat cap down till we get to 200F. Probably another 3 hours or so.

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