Howdee Howdee, what a wonder choice, I went to the freezer yesterday and there sat Prime rib Roast, a full packer brisket, and a butt. I thawed the butt. So today I prep'd and threw it in the box. Salt, pepper, a pinch of garlic.
I run outside and load the AMPS with Hickory and apple, why? I have no idea cause I know would rather pecan...>LOL
I light it off and we must have had 30MPH winds, That was the fastest it was ever ready, of course I didn't notice until I came back out. I know I don't need the reload pulled for the AMPS to work but why chance it?
I go inside and decide to experiment, the stall, what if I could increase the meat density would it effect it? So I tied up the butt even though I know it will loss 30% before being pulled, slice, or chopped. Just think though if it does how nice it would be! Then I lightly rub the tied up butt with brown sugar. Of course it liquefies, do it lightly. Of course it will burn (extreme caramelization), do it lightly. Why do it? Its to encapsulate the meat in a hard candy shell this holds moisture and flavors in inside. AND its sooo good in the bark!
I drop the temp to 220, walk away 30 mins, come back still getting good smoke so I reduce the vent, insert the probe (I feel like a proctologist at this point, my butt has been probed), and that it for today. I check on it in the morning.
Ok, you know I couldn't just walk away till tomorrow didn't you....... LOL Looks pretty though doesn't it.
So I started tonight supper Spaghetti, hey tomorrow I will make up for tonight right? So now I am bored, I bet making my own buns for the Butt tomorrow would be cool! I start checking the yeast dates...>LOL First rise divide into 8's set on a cornmealed crisping tray for the second rise.
Decided we need a bit of wash on these cuties for their communing out party tomorrow, buns are brown on top are they not? I thought of poppy seeds and sesame seeds, there is no way these buns could ever shine as much as the butt so why not do it just plain.
Put of the oven, kind of pretty, see the night baker on the boat long ago told me with buns and bread you always want to allow some time before you cut or eat them or they are soooo soft they just fall apart. I love hot light bread and I know he was right.
That's it for tonight. See you in the AM. May make some slaw!
Salt pepper and garlic rub the butt
Loaded AMPS, lit and allow to burn 15 mins
Box to 275, vent closed, reloaded locked
Tied Butt, lightly rub with brown sugar
AMPS in the box
Butt in the box
Vent full open
Reloader out 1 inch
Reduced to 220
Checked smoke, close vents by 1/2