De-boned Butt is ODDLY shaped and now in several pieces!!! How do I smoke it?!

smokeusum · Feb 10, 2013

Ok, so I have a huge hunk of de-boned butt and when I removed the fat cap (first time without this gross piece of yuck) my butt fell into two big chunks that are quite mis-shaped and two other big-fist sized pieces (that look like HEAVEN) -- my question is how do I lay these out in my smoker? Should I cut the "trailing pieces" off the two big, thick hunks and put them on a rack above with the other two beauties, put it all rolled back together (as if the bone where still in it) or what?

pgsmoker64 · Feb 10, 2013

I would take some butchers twine, roll 'em up, tie it off and treat it like you normally do....rub it and toss that puppy into the smoker!

I always leave the bone in because it just gives the meat more flavor, but different strokes for different folks.

Good Luck,

Bill

the duster · Feb 10, 2013

as with PG smoker, I leave the bone in and have never had the bone come out when I have trimmed off the fat cap. I have used butchers twine when smoking or roasting multiple items and I want them similar size so cooking time is similar. good luck

smokeusum · Feb 10, 2013

Lol, the de-boned was not my option; I bought it that way -- it's not easy to find bone in right here... I'll have to start hunting it down.

pgsmoker64 · Feb 10, 2013

smokeusum said:
Lol, the de-boned was not my option; I bought it that way -- it's not easy to find bone in right here... I'll have to start hunting it down.

Aha! I was kinda wonderin' what you were up to!

If you have a Sam's Club nearby or a Costco they always have bone-in PBs.

Do you have some twine?

the duster · Feb 10, 2013

smokeusum said:
Lol, the de-boned was not my option; I bought it that way -- it's not easy to find bone in right here... I'll have to start hunting it down.

I know what you mean, it is that time of year where you take what you can get rather than do without. Good luck with recreating the shoulder with string :)

smokeusum · Feb 10, 2013

PGSmoker64 said:
Aha! I was kinda wonderin' what you were up to!

If you have a Sam's Club nearby or a Costco they always have bone-in PBs.

Do you have some twine?

It came from Costco; we've never had the luck of finding one bone-in, I've just always left the fatcap on and kinda bunched it together. No, no, twine, I just kinda rolled it back up into shape. Gosh, I hope I didn't screw this up.

To further my fears, I could smell the Cumin, not heavy, but I have always detested the smell (like dirty, gross body odor

) and CAN smell it...

eman · Feb 10, 2013

Be careful when removing the fat cap. If the butt was trimmed after deboning by the butcher you could run into a problem w/ to little fat and that can cause dry meat.

If you don't like cumin, why put it in the rub???

teebob2000 · Feb 10, 2013

I get all my butts at Costco and ours has never had bone-in. If I NEED a bone-in, which I've done a couple times, I go to our Meijer's butcher shop and they'll custom cut one for me, but it's pricey if they're not on sale.

You should definitely have food-grade twine or string on-hand, it's a staple! I've had to bind up a couple of those Costco butts myself. I look at it like I can get my rub into much more of the meat that way. When life hands you lemons...

The cumin should mellow out with the cooking process, I'm assuming it's in the rub? I find the rub flavors usually blend well. Just wondering, if you find cumin so repellent, why do you use it??

smokeusum · Feb 10, 2013

eman said:
Be careful when removing the fat cap. If the butt was trimmed after deboning by the butcher you could run into a problem w/ to little fat and that can cause dry meat.
If you don't like cumin, why put it in the rub???

The cumin adds a bit of extra humph to the flavor, I can taste the difference without it, I must of added a touch too much when making my rub last night. I'll "baste" a bit later with a bit of raw agave cut with apple cider vinegar with a bit of (my newest find) maple granules sprinkled in :) hopefully that'll calm the and "extra" humph I inadvertently added!

pgsmoker64 · Feb 10, 2013

smokeusum said:
The cumin adds a bit of extra humph to the flavor, I can taste the difference without it, I must of added a touch too much when making my rub last night. I'll "baste" a bit later with a bit of raw agave cut with apple cider vinegar with a bit of (my newest find) maple granules sprinkled in :) hopefully that'll calm the and "extra" humph I inadvertently added!

I am likin' the sound of this!

Where did you find the maple granules?

Bill

smokeusum · Feb 10, 2013

I am likin' the sound of this!

Where did you find the maple granules?

Bill

image.jpg

smokeusum
Feb 10, 2013

Some organic store here in Charlotte, I found the raw agave there, as well! We like the agave for the "sweet" factor - a great alternative to honey, which I do not like.

Funny, isn't the agave plant used to make tequila? Hmmm....

pgsmoker64 · Feb 10, 2013

smokeusum said:
Some organic store here in Charlotte, I found the raw agave there, as well! We like the agave for the "sweet" factor - a great alternative to honey, which I do not like.

Funny, isn't the agave plant used to make tequila? Hmmm....

It is used for tequila! You really gotta love nature!

We have a Whole Foods up in Richmond, I guess they might have something like that...

You be sure to post plenty of Q-view on your prep, cook, etc.!!!

We wanna see!

Bill

dirtsailor2003 · Feb 10, 2013

Just a FYI, if you ask the Butcher at Costco for an uncut, bone-in, they have them in the back. They come 2 to a cryo-pack. Usually the same at the supermarket, ask the butcher he/she's your best friend. I was looking for beef short ribs that hadn't been cut yet and asked at our grocery store. The butcher brought out a cryo-pack with four huge racks of ribs, I took home 2, should've ponied up and bought the other two!

smokeusum · Feb 10, 2013

You be sure to post plenty of Q-view on your prep, cook, etc.!!!

We wanna see!

Bill

I think I'm a little too embarrassed to show ya'll how it looks one the smoker, or the butcher job from my prep last night when trimming and removing the fat cap but I will show you what the little yummy looking piece looks like since I couldn't "roll" it back into the Butt:

image.jpg

smokeusum
Feb 10, 2013

AND what I smoked this morning prior to the Butt:

image.jpg

smokeusum
Feb 10, 2013

Tada!! I will post q-views off the end results!!

By the way - looks like my baste knocked down the cumin ;)

pgsmoker64 · Feb 10, 2013

Very nice!

Thank you!

Bill

smokeusum · Feb 10, 2013

The thanks goes to you guys! I really appreciate your incite and assistance!!!

linguica · Feb 10, 2013

Roast netting

http://www.spokanespice.com/products_detail.php?id=1254

smokeusum · Feb 10, 2013

Thank you, Linguica, sure could've used that this morning!

As a sidebar, in doing a bit of research regarding the cumin -- it adds a touch of heat without a pepper taste (the big guy is not a fan of anything pepper, hot or not) -- funny, it is believed the origin of the word comes from a Sanskrit (an official language of India) word -- sughandan -- which means "good-smelling" -- I'm dyin laughing!!!

smokeusum · Feb 10, 2013

image.jpg

smokeusum
Feb 10, 2013

Ok, only because they are turning out nicely, I snapped a pic of what's in the smoker! No laughing at my wide, lumpy butt!!!

De-boned Butt is ODDLY shaped and now in several pieces!!! How do I smoke it?!

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