or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Breasts, a butt and some bacon!
New Posts  All Forums:Forum Nav:

Breasts, a butt and some bacon!

post #1 of 9
Thread Starter 
Big boobs, a small butt and some bacon!!

Really, smallest little butt roast I've ever seen (or smoked!) - it's barely 2 pounds! I'm hoping my timing, layering and placement/staggering will work ;)

Yard bird went in first!


Sent in the butt


And now the bacon, just a few pieces, for me:
post #2 of 9

I'd wager that the butt will take much longer than most people would think.   Will be interesting to see just how long it takes.

post #3 of 9

That's my idea of a perfect........smoke.

post #4 of 9
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post

I'd wager that the butt will take much longer than most people would think.   Will be interesting to see just how long it takes.

I can already tell, you are absolutely correct, and I somewhat expected it to but I wasn't sure. I did want the fat cap to render down over the bird just a bit, so in that respect, it's a score.

The bird is almost done, and the skin is looking nice and crisp. In prepping the bird I separated the skin from the meat and scrapped out as much of that yellow, fatty stuff. Then I mixed my rub up this and blended with mayo and coated the meat and the underside of the skin, then all over the topside and popped the whole thing back in the fridge for a couple of hours.

The salts/spices in the rub underneath tenderize the meat while pulling the moisture out of the skin, the mayo works in locking in the flavor/moisture in the meat while oiling up the skin to crisp. Or at least that's my theory.

I have now removed the bacon, chopped it up and created honey mustard with some wildflower honey I picked up at a farmers market, a bit of Dijon mustard, splash of apple cider vinager and added the chopped bacon and basted the bird. Hopefully it'll turn out well with a nice, bite through skin!!!
post #5 of 9
Quote:
Originally Posted by smokeusum View Post


I can already tell, you are absolutely correct, and I somewhat expected it to but I wasn't sure. I did want the fat cap to render down over the bird just a bit, so in that respect, it's a score.

The bird is almost done, and the skin is looking nice and crisp. In prepping the bird I separated the skin from the meat and scrapped out as much of that yellow, fatty stuff. Then I mixed my rub up this and blended with mayo and coated the meat and the underside of the skin, then all over the topside and popped the whole thing back in the fridge for a couple of hours.

The salts/spices in the rub underneath tenderize the meat while pulling the moisture out of the skin, the mayo works in locking in the flavor/moisture in the meat while oiling up the skin to crisp. Or at least that's my theory.

I have now removed the bacon, chopped it up and created honey mustard with some wildflower honey I picked up at a farmers market, a bit of Dijon mustard, splash of apple cider vinager and added the chopped bacon and basted the bird. Hopefully it'll turn out well with a nice, bite through skin!!!

 

Oh my, that sounds so good.  What time is dinner ?  Not sure how long it will take me to get there, but I'm on the way  :drool

 

As for the butt, most people get hung on "X mins/hrs per pound" which is problematic as the thickness of the cut is what counts.   

post #6 of 9
Thread Starter 
Thanks, hope it goes as planned. I can rock a butt, but have had issues with chicken in the past.

I'm a firmer believer that timers are for bakers, not for smokers!!!

It doesn't have to be done in any particular time, it's pulled pork for this week. Truth is, I just smoke stuff cuz I enjoy the art of it... I rarely eat it after it comes out of the smoker.
post #7 of 9
Thread Starter 
Omg! Right at 165! I need a pan!!


I'm thrilled, hope it tastes as good as it looks!


Someone tried following me in


And someone else was upset that I made her leave!


Lol, since this is the pork forum, you should know the butt is still in the smoker and hopefully I can get some qviews of it shortly!!
post #8 of 9
Quote:
Originally Posted by smokeusum View Post

I'm thrilled, hope it tastes as good as it looks!





The bird looks great!!! How'd the pork butt turn out?
post #9 of 9
Thread Starter 
Quote:
Originally Posted by 5oclocksomewher View Post

Quote:
Originally Posted by smokeusum View Post

I'm thrilled, hope it tastes as good as it looks!


Funny, I kinda thought it sucked, but the big guy said it was great. It was pretty, but it just seemed way off, to me, Sunday evening... Turns out the weird, random left eye swelling/left ear pressure I've been dealing with over the past several months had been suppressing my sense of smell & taste, which was totally & completely gone by Monday morning!!!

We still are unsure why I can't smell/taste almost everything but the "sharpest" smells/tastes... But I was assured the butt was as good as the chicken!



The bird looks great!!! How'd the pork butt turn out?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Breasts, a butt and some bacon!