Fattie/Butts,oh how I love em!

Discussion in 'Pork' started by capt dan, Jan 5, 2008.

  1. capt dan

    capt dan Master of the Pit OTBS Member

    Rubbed up a couple nice butts last night before dinner, and made up the fatty after I had the butts on. I used my own rub this time, but I slathered one with musty, and left the other just moise from the washin. I injected the musty Butt with some "creole rum butter" marinade, and the other with my usual injection of apple juice, worsh sauce, salt, soy, and water. Both went in the pit at 7:30
    here is a pic after 4 hrs of apple/maple smoke at 225-235 degrees.

    Internal temp is at 160 on the first butt, and 143 on the other. I am putting in the fatty in a few, will post more later. I am interested in seeing if there is a difference in bark with/without a slather, and if the marinades taste very different. [​IMG]
  2. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    I'm interested too! When is dinner and where do you live?
  3. cman95

    cman95 Master of the Pit SMF Premier Member

    Capt Dan...Capt Dan...your killing me here. Looks good.
  4. kookie

    kookie Master of the Pit OTBS Member

    Damn that looks tasty. MAking me hungry again.

  5. gramason

    gramason Smoking Fanatic OTBS Member

    Looks great, can't beat some good butt.
  6. capt dan

    capt dan Master of the Pit OTBS Member

    I need to add that the pic was taken 1 1/2 hrs before I posted. Temps are now 170 on the first one(which has been rotated and swapped places with the other. The other butt is at 145. I am contimplating not foiling these, I will see how they look in another hour, I LIKE BARK! I do notice a big difference in the color now that I use turbinado sugar. Here is a pic from a month ago before I switched
    of course I have a few more hours, but these butts look alot lighter than the regular sugar rubbed ones. There is still some brown sugar in my rub recipe, but most of the sugar is now turbinado.
  7. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Lookin good Capt. Keep us posted!!!!!!!!!!!
  8. capt dan

    capt dan Master of the Pit OTBS Member

    the creole rum butter butt was foiled at 175, it platted at 170 for 80 minutes, then went tinto foil, the musty butt is still out of the foil and is at 175 now, it platted at 161 for an hour. The creole butter butt is at 182 right now, fatty is off and in the foil resting, all is good, looks like the one 20 lb bag of R.O. is gonna get it done, should be ready for rest by 5- 5:30. I doubt if that fatty is gonna last till then![​IMG]
  9. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Sounds great! Waiting on the finale.
  10. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Looking forward to the results too. I tried several butts, one with a mustard slather, 2 without and didn't notice a difference in the bark.
    Those had brown sugar though so I'm looking forward to see what you find with the turbinado.
  11. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Lookin' Great!! lets see that fatty when ya get her out...

    i wish i could get a fatty delivered.... to late to start now....

    Hmmmm delivery service.... whats the delivery charge to HDG MD?

    I'll take 1/2 a fatty sliced and 3 pulled pork samiches on potatoe buns with some SouthFlaQuers finishing sauce and a little Jeffs BarBQue sauce.... please......
  12. capt dan

    capt dan Master of the Pit OTBS Member

    sorry, the fatty never made it past 20 minutes! Nothin special, spartan brand sausage with pepper jack cheese inside, turned out good, no leaks!

    here is the results of the Butt fest.
    This is a pic just before I foiled the last butt at 180 IT.

    the next pic is of both butts after an hour and 15 minutes in a foil/towel/cooler nap! They seem dark, but I think they are lighter than the regular sugar rub. These were in the smoker from 7:30 am til 6:30 pm, and then the rest in the cooler. From the time I took them out of the fridge till they were ready to pull was about 12 1/2 hrs.[​IMG] .They both pulled like Butta! The first one pulled and ready for finishing sauce!

    the bone slid right out. The two different injections had a small difference in taste, but the bark was identical, I don't think that the slather made much difference for me this time. Both were cooked fat cap down, and never turned over, just rotated on the grate from one side to the other, twice. They came off the pit at 202 internal, and after the 75 minute rest, they were still over 180 degrees internal. Pretty happy with the outcome, and the fact that I have 2 one gallon bags of pulled pork for the hard work! Thanks for the interest folks![​IMG]
  13. raven1911

    raven1911 Fire Starter

    That looks gooooooooodddd! A full day of cooking, huh?

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