This is an on going adventure and immediately shows why you should never attempt to smoke a butt using a clock. I got 29 hours total on an 11 lb. butt. But I am getting ahead of myself.
Butts were on sale so I bought a pack. I should have bought more but the freezers are full and trying to make room for the next white shrimp season... What can I say?
Oh BTW this all is transpiring about 4:00 PM, I do low and slow, I figure when I put it in today, it will be ready fairly close the next day. Its not exact but its close and I am not cooking on the clock, don't need it tille Satrurday lunch. No stress here.
Here's the rub.
Here's the cheaters ( which will be used later in the story).
Because its such a long smoke, I start out a little different than normal.
First I preheated the smoker to 275, then I threw in the butt, left the door on latch and the vent 100% open.
While its in there, I fill and light the AMPs with hickory and apple (bad choice because of the weather, it just would not stay lit. My mistake not AMPs). Gave it a 30 min burn in. Then its into the smoker at about an hour into the smoke.
To make the chronological logging of this simple, when the butt went in I set the timmer for 24 hours so when you see something like below,
You know its an hour into the smoke (23:07 on the timer, and the IT of the Butt is 93 degrees F) This is because we are now closing out my drying cycle. Did I need to do this? Probably not. But it started that butt off at a good start.
Now its the 1 hour picture and you'll note the AMPs chugging right along. At this point, I dropped the box temp to 215 degrees which I had just checked to verify with the Maverick. My box is 2 to 3 degrees plus or minus of set, I can live with that. Even if ya know, its good to check before a long run. I also probed the butt at this point.
I got to say thats a pretty butt.
Moving right along......
4 hours in, and 143 IT
Nice smoke arising........
I went in and forgot about it..
I slept in, I need not check a firebox or look thur the smokers window. The butt is happy and its doesn't need my help.
Thats right its 11:00 AM. BTW the stall hit at 157 and hung for 6+ hours last night. I went to bed and didn't worry though.
So you can see, its........
216 degrees, stupid mavchine I am gonna send it back!! I programed 215!
And the BUTT?
You can't see it, but below the drip pan is the AMP's it only ran one line. It was raining storming big time, really big time yesterday and last night the pellets didn't like it. It happens. I relit it. And I added another 10 degrees to the smoker box , thats right with a public school education I knew it should be...........
Back inside to start other things.
So we'll need buns, I do light bread rolls, buns, and loaf bread. Its my go to dough. In advance.... I'll warn you, gooey dough, flour, kneading are not conducive to taking pictures.
If the recipe is not on this prior thread and you want it, just let me know, will galdly share anything here you'd like.
OK, flour sugar shortening egg honey and a coupole a drops of yellow food color so the bread is more apealling.
Mix mix mix, knead knead knead.... roll it up, and roll it up, and throw it in the pan!
Wheres that dang picture of the bowl?
I was dehydrating so I needed a glass of juice.
Lets check that butt.... Pictures right?
And the time?
Only 51 mins left of the 24 hours, gonna add some time, I think 4 hours maybe?
Just keeping ya in the loop cause inquiring minds want to know! And knowing is half the battle...No, no, I just can't say it.
Back in the house bunch down and amd make some buns.
Ok, atwo years ago when I first made buns for pulled pork I used the recipe to make a dozen, they were monsters! Then I made the same recipe and made 18. This time I keep talking about pulled pork sliders and how smaller buns are the way to go. Well I didn't need 'em but thought I would try 2 dozen out the same recipe. Now think about that first dozen....LOL
While rising, I I like slaw with my pulled pork, on;t had a small partial head left from St.Paddiys of cabbage....... as always added a bit of carrot and a few raisins. I am not a purest. I made this a sweet slaw cause I know thats what my Baby Sis likes.
Thats not a lot of slaw so I decided to use some brocolli and cauliflower when are stinking up the reefer...Pew!
I love that grinder!
A spicy twanging slaw. I like it!
I am going to close this page and start anew, the server is getting cranky about the amount I am posting. Don't go away, I have a new idea I tryed on those buns and I like it!