Two Butt Cheeks (w/ qview) - SFW

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smoking4fun

Meat Mopper
Original poster
Nov 6, 2014
164
42
Solon, Ohio
...make a whole butt, right?

Well, I was at Gordon's Food Service this afternoon and decided that $1.59/lb for almost 18 glorious pounds of porky deliciousness was too difficult to pass up...so sign me up for a full 2-cheek butt worth of smoking tomorrow.

Here's the label (yup...that's the price they've been for awhile):


A little side-by-side "moon view":


All rubbed down with my special blend of spices...


They are ready for a nice overnight nap and the early bird gets to smoke all day! More pics to come as this smoke progresses.
 
I'm interested to see how it went, seeing I'm in the same spot.  I did the same thing with15 pounds of butt.  Injected with peach juice (from canned peaches), Worcestershire, sugar and salt.  Rubbed them down with prepared mustard and hit'em with Yardbird.

Last Night:


About 2 hours ago at 170*.  The pit is set at 250.


They are at 178* right now and I'm 9 hours in.  A bit of a slog.  I just mopped them about 5 minutes ago.
 
I didn't end up getting up in time this morning to throw it on, so I'm heading to the kitchen to put it on overnight...sorry for the delay. Hopefully, the extra day in the fridge with the rub will get extra flavor into the meat!

And I'm going to put it on fat cap down for the first time...no foil (not that I have ever foiled before).
 
And I'm going to put it on fat cap down for the first time
Why?
The fat cap won't be doing anything for the meat when it's upside down. Also, it'll melt and cause the whole thing to stick to the grate. The whole shoulder will fall apart when you try to get it off for the rest. (Yes, it happened to me once)
No foil is fine, please rethink the fat cap.
-Ryan
 
Last edited:
I'm interested to see how it went, seeing I'm in the same spot.  I did the same thing with15 pounds of butt.  Injected with peach juice (from canned peaches), Worcestershire, sugar and salt.  Rubbed them down with prepared mustard and hit'em with Yardbird.

Last Night:




About 2 hours ago at 170*.  The pit is set at 250.



They are at 178* right now and I'm 9 hours in.  A bit of a slog.  I just mopped them about 5 minutes ago.

Those are getting some good bark...looks yumm-a-licious!
 
Well, 8 hours in and still going (no surprise)...but I am surprised/worried about my AMNPS. I'm not sure if it's generating enough smoke for the meat to pick up any of the smoke flavor. I checked my AMNPS - just hit 8 hours too - and only 1.5 rows were gone. There is "smoke" coming out the vent of the smoker (hard to tell the difference between steam from the meat or smoke from the wood), and it smelled very slightly of burning wood...but it just doesn't seem like enough smoke to actually add flavor to the meat. I guess we'll see when I finally dig into them, but does anyone have any input on such a slow burn from the AMNPS? And yes, there were still quite a few red-hot cherries still burning in the amnps.
 
If you can smell it so can the meat. Not sure why it's burning that slow. If you are real concerned, pull it out and light the other end also.
 
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