Butts and more Butts QView

Discussion in 'Pork' started by bixter1, Jul 19, 2008.

  1. bixter1

    bixter1 Fire Starter

    Putting down 4 butts. I brined them, dry rubbed them and through them in the smoker. I do 2 per tray and set them up like a tipi. I'lll let them smoke at 220 until the morning and if not done (most likely not) I will double wrap in foil and through them in the house oven (250) until the internal is 200 degrees.

    Here they are ready to go


    If they taste as good as they look Ill post my brine. I experimented this time around. More pictures to come.
     
  2. Great looking butts. Damn, your just a smoking machine today. Just saw your brisket in the beef section. Gonna be some good eats tomorrow!!
     
  3. bixter1

    bixter1 Fire Starter

    No Joke! I put 4 pork bellys down for curing as well (see the bacon forum). Im smoking every piece of meat in the house. No wonder the dogs wont come near me!
     
  4. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looking great. Waiting for the results.
     
  5. bixter1

    bixter1 Fire Starter

    Everything turned out great. I think the best yet. I brined them for about 16 hours in:

    1/2 Gal of cold water
    1 C of pickling Salt
    1 C of Brown Sugar

    Pulled them out, dried them and rubbed them down with my favorite rub. Back in the fridge for 8 hours and then smoked them overnight at 220 and then some till it hit 200 internal. No mopping, no tenting. Just good ole smoke and heat. I used hickorey and mesquite.

    Here is the finished product with a pork burglar caught in the act!
    [


    Top view


    and a pulled view. I couldnt get a picture that would do the pork justice. This is the best shot. There is plenty of bark in there.


    I take the juices from the pan and let the fat seperate. Once I take the fat out I mix it back in with the meat. Turned out great with a small amount of effort.
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Great job, mighty fine.[​IMG]
     
  7. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Great job, [​IMG]
     
  8. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    Great looking grub[​IMG]
     
  9. Good looking pulled pork there bixter. How did your brisket turn out?

    Dave
     
  10. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Fine butts Bixter. Job well done.
     
  11. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Awesome looking butts, I'm stealing your brine recipe!! [​IMG] I've not brined any of my butts prior to smoking, just rubbed them. After hearing your rave reviews over the brine, I'm going to try that next time too!!

    Great smoke! [​IMG]
     

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