6+ Lb. Bone In butt and A few other things w-q-view

Discussion in 'Pork' started by chisoxjim, Oct 23, 2009.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Picked up a Bone in pork butt from a local butcher this afternoon, ABout $13 for butt just over 6 lbs. His pork is a little more per pound, but it is from hogs from his family farm. Top notch stuff, and worth the coin. Injected it with my injection(apple juice, o.j., lea and perrinns, TOny C's Creole seasoning, hot sauce, brown sugar, honey, brown sugar, and cider vineager. Also rubbed with mustard, and my rub, should get about 8 hours int he fridge before going on tonight for an all nighter. I will reapply rub before puttin on smoker. For a snack around 2:00 a.m., i have a little over a pound of crab legs I will smoke..

    I also cut some chicken wings into drummies, and wings,. Total ammount 7 dozen. I put them in a buttermilk marinade,"buttermilk, Tony C's, a little kosher salt, black pepper, soy sauce, garlic powder, honey, brown sugar, and some of my rub". They are bagged and will get a good 12+ hours in the marinade. I will rinse, apply some black pepper, & and smoke in the GOSM, ad the kettle tomorrow

    Using lump, hickory, and apple in the GOSM,and the kettle

    Also doing slaw, and a few othe things for my daughters b-day party tomorrow. Pics to follow when I have some free time.
  2. Sounds great cant wait for the finished product
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking forward to seeing them Jim...
  4. chisoxjim

    chisoxjim Master of the Pit OTBS Member


    hoping it all goes as planned, I am about to take a few hour nap so the all-nighter doesnt make me a zombie for the party tomorrow. [​IMG]
  5. rivet

    rivet Master of the Pit OTBS Member

    Sounds like a feast! Make sure you share the pics of those crab legs......
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Sounds YUMMY[​IMG];complicated,but YUMMY!
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    Now that's gonna be a good party. Sounds like you're off to a good start. Can't wait to see some picts.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    That sounds like a good start and it's sound like you have a good plan there start with the crab legs and then the back up with the wings. You will eat like a king while smoking this one and the butt is for the party your such I nice guy for smoking the butt for the party.
  9. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    no rest for the weary, naps are hard to come by, those with toddlers may know what I am talking about...[​IMG]

    crab legs are just for me, a late night snack, chicken wings wll go on tomorrow while the butt is resting in the cooler.

    I am also boiloing off some shrimp for shrimp cocktail, would smoke them but I think those 7 dozen chicken wings will take up all the smoker/weber room.

    im downloading prep pics right now. pics shortly
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    fresh, locally raised butt:


    Injected, rubbed w/ mustard, and my rub:

    wrapped, and into the fridge until 11:00 p.m.


    cut into wings and drummies:

    more pics of the smoke, prep, & snack to come

    thanks for looking.
  11. rickw

    rickw Master of the Pit OTBS Member

    That's a nice looking shoulder. What market did ya get that from?

    Good luck with the cook.
  12. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Sages over in Morris(the next town east of where I live), I have to order my spares, and butts a few days ahead of time since the family that rubs it also has the hog farm it comes from. A little pricy($2.19/lb), but worth it when it is an im portant event.
  13. rickw

    rickw Master of the Pit OTBS Member

    Oh yeah, he has real nice stuff. We have bought meat from him a few times. Up north about 10 miles is where we buy half or full hogs at Lisbon meat locker. They too have real good meat.
  14. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks for the heads up regarding this place. I may have to check it out since it is out my way.
  15. rickw

    rickw Master of the Pit OTBS Member

    You're welcome. They have some of the best bacon I've ever had.
  16. the dude abides

    the dude abides Master of the Pit OTBS Member

    Bummer about the nap. Maybe once you get the butt started you can catch a little shut eye. Too bad it's to cold and rainy to sit out on the deck and enjoy a nice summer evening. I'm afraid no Indian summer for us this year.
  17. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I agree, kinda cold and misting out there, my portable 10 x 12 canopy blew off the deck, so I put it under the deck for now.

    Butt is on and the crab legs(earlier than I thought).

    I see a catnap or two, but I get nervous about leaving any cooking device unattended for too long, not worth the risk of buring down a house.
  18. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    some time before the party to post some pics of the progress

    out of the fridge, and rub re-applied:

    just on the smoker (10:15 last night):

    crab legs done:

    butt after 10 hours:

    About to take my first temp reading of the butt @ 12 hours(based on previous butts this method works for me, plus I still havent replaced my probe.)

    I will pull @ 195-200, foil with aplle juice, and honey, and toss in the cooler til lunch.

    Chix wings still marinating, tghey will go on the Weber, and the GOSM @ 12:00.

    The smoked crab legs were great, put my rub on them before smoking about 40 mins, and then ate with some melted butter with garlic powder added.

    more pics to follow.

    edit: first temp reading just under 12 hours butt is @ 180 degrees, I will check in another hour.
  19. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    13 hours, it wsa windy, rainy and cold, but the butt was my best ever. Mt rub recipe with a lttle more salt than I use for ribs works great on butts. I foild the butt in a little honey, and aple juice, and pulled it 2 hours later. served on a bun with some slaw and bbq sauce on top. Awesome.

    The wings, i rinsed off the brine, patted dry, and applied my rub. Smoked some on the Weber, and some on the GOSM. Really smokey, really good. After they were done, I ixed half with hot sauce butter, and red wine vinegar, the otheres plain. Really smoky, really good. Sorry no pics of the finished wings, I got too busy being the host. Maybe some pics of the leftovers I am having of the sauced wings later.

    Thanks for looking.
  20. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Everything looks delicious. Did the smoke penetrate the crab shell?

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