DreamQ!!! Doin the Butts and a few ribs ;)

Discussion in 'Pork' started by smokeusum, Aug 18, 2013.

  1. smokeusum

    smokeusum Smoking Fanatic

    TWO 8.5lb bone-in butts and just under 14lbs of ribs!

    So I plugged in the crockpot, filled it with a mixture of apple juice and a grocery-store BBQ sauce and a splash of liquid smoke, injected the butt with a bit of apple juice, apple cider vinegar and a touch of liquid smoke and stuffed it in.... And then, thank god, 6am rolled around and I woke up from a horrible nightmare!

    I fired up the smoker with peach and cherry wood, hot as heck to clean the grates and pulled the two brined butts out of the fridge to rest and come up a bit from fridge temp and waited for the smoker to come down to appropriate smoking temp and shoved those plump girls in...

    More to DreamQ views to come... Thank goodness the nightmare is over!!!
  2. smokeusum

    smokeusum Smoking Fanatic

    Dixie Blu helps by removing the bark!
  3. webowabo

    webowabo Master of the Pit SMF Premier Member

    jeeeeez girl... I almost had a heart attack.... lol....

    Ive seen some crockpot No No comments from you before and I thought maybe you bumped your head and it got all unraveled... lol

    Cant wait to see the finished. And Peach wood??? that sounds lovely!!
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking forward to seeing some ribs!
  5. smokeusum

    smokeusum Smoking Fanatic

    I was wondering who would catch that first! The phrase "crock full if sh... Shut your mouth" has its roots and its in a crockpot!

    So here's what I've got goin on!
    2 of the three racks of ribs went on at 9:30ish - I intentionally kept them as "spare ribs" as I wasn't overly pleased with the overall cut - the advantage -- the fat from the the upper part of the spare ribs is dripping down on my butts. I only put two of the three in because the took up the entire rack and I felt that if I'd put the third rack on the top rack the temp/smoke wouldn't be adequate. I just wrapped the two racks (doing 2-2-1) and I'm about to wrap the Butt's (blonder method, a scientific, makes complete sense, modification to the Texas Crutch) -- I'll move the wrapped burrs to the top rack, leave the two racks of spare ribs on the middle rack, and put the raw rack of ribs on the bottom rack, add a couple of aluminum pouches if soaked peach and cherry chips over the flame.

    It's important to know the ribs are wrapped with the top seam of the foil just meeting one another so that no STEAM IS HELD IN -- might as well use a crockpot if you seal any pork in foil - that's braising, y'all...

    The was a bit of fat cap that cane off one of the butts when I pulled it to wrap so I could Blonder it! I was yummy! The last rack went onto the lowest rack with a freshening of cherry and peach wood. I'll add a bit more when I take out the butts--it puts a beautiful color on everything and adds a bit more flavor!!

    Webowabo, YES PEACHWOOD!!! Love it!
  6. $1.08 per pound for pork butts?  Where are you getting that at that price - that's great!
  7. smokeusum

    smokeusum Smoking Fanatic

    Ding ding ding!!! OMG, right (did you see? I scored the ribs for $1.88kb!!!) -- they opened a ChefStore in my town (Charlotte, NC - by US Foods, a national restaurant distributor... Open to the public!!! Not the highest quality like Sysco (but my neatest buddy works for them!!!)) -- I've got 30lbs on the smoker right now, for a total meat cost of less then $45!
  8. flash

    flash Smoking Guru OTBS Member

    We actually had some .99 cent ones down here a while back. I was very surprised. Had to add a couple more to my already overflowing freezer. Usually in the $1.39 range.
  9. smokeusum

    smokeusum Smoking Fanatic

    Mac & Cheesy w/super aged white sharp Chedder is in!! Note the aluminum pan after the last pyrite glass EXPLODED in my face as I took it out and it started raining... Again.
  10. I am really jealous!  Those are fantastic prices.  We have a similar kind of store in town, but not open to the public.  I see lots of low cost smoking in your future!
  11. smokeusum

    smokeusum Smoking Fanatic

    Usually $2.99/lb here... But I have a "thing" about freezing meat. My freezer is home to two frozen pizzas and a weekly cycle of bottles of Vodka. I don't freeze anything that I actually intend to eat... Drink, yes, eat, never.
  12. Smokeusum I half to freeze the meat I eat when you have a whole steer processed every year you half to put it somewhere.
  13. smokeusum

    smokeusum Smoking Fanatic

    The first freeze ;) it's subsequent freezing that I ultimately have an issue with...I don't know why.
  14. ok
  15. Your meat and mac&cheese looks great!
  16. webowabo

    webowabo Master of the Pit SMF Premier Member

    Lookin good as always girl! is your macncheese a no boil smoker all the way ? Looks good with white aged ;)
  17. glocksrock

    glocksrock Smoking Fanatic

    I will definitely have to swing by there and check it out, that's the old walmart isn't it?
    Last edited: Aug 19, 2013
  18. smokeusum

    smokeusum Smoking Fanatic

    Yea it is! Did I run into you at BassPro Friday early evening pickin out rubs?
  19. smokeusum

    smokeusum Smoking Fanatic

    I know, weird... I guess it's from eating to much freezer burned crap as a kid. I know the meat I buy has been frozen at the butcher... But I just don't refreeze meat :)
  20. smokeusum

    smokeusum Smoking Fanatic

    The bone fell out... Of both of them :)

    The last rack getting ready to come out! Yeah!

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