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The Big Butt experiment test day! Big SUCCESS!!!

post #1 of 21
Thread Starter 

In a couple weeks i'm cooking a bunch of meat for a block party and want to keep things simple with cookers so my plan is to hang 4 bone in butts start to finish without foiling in my Jimmy cooker. 

 

The wild card is if they will stay on the hooks close to the finish.  I don't have to worry about them falling into the fire because i have a grate safety net with a stainless diffuser sitting on it. 

 

Fat cap trimmed off and rubbed on all sides for more bark.  The cooker is cruising along about 400* now with it staying around 450* most of the cook so far 2 1/2 hours in.  The cooker is loaded up with KBB and large apple chunks from a local orchard. 

 

At these temps I  wouldn't be surprised if it's done in 5 hours but we'll see.  It's looking really good now but i'll take some pics maybe about 4 hours in. 

 

 

 

 

 

 

 

 

 

No need to open vents with this setup....intake and exhaust is coming from the gap around the lid and cooker. 


Edited by FWIsmoker - 7/12/15 at 11:20am
post #2 of 21
You could sock the butts, or tie them up like a roast with butcher twine then hang them. Just a few options for keeping them together.
post #3 of 21
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

You could sock the butts, or tie them up like a roast with butcher twine then hang them. Just a few options for keeping them together.

I'll have enough on my plate the day of the big cook so i'm just gonna keep things simple i think.   I'll 4 hook the 4 butts 4 times but today doing it 3 times will give me a pretty good idea. 

 

No matter what that's a lot of meat that's going in a little cooker!

 

 

Here's 3 hours into this test cook. 

 

 

post #4 of 21

Another example of SMF Genius! Given your cook temps and time my guess is your going to slice these rather than pull them. 

:points:

b

post #5 of 21
Thread Starter 

4 hours in

 

 

post #6 of 21
Thread Starter 

5 hours on the dot and this was a huge success.   Now in a couple of weeks when I do the four butts I won't worry so much and I know I can get more sleep!  

 

 

 

 

 

 

 

 

 

 

post #7 of 21

Nicely done FW! b

bravo.png

:points:

congratulation_graphics_2.gif

post #8 of 21
Wow I'm impressed they stayed on the hooks! points1.png for the bravery alone!
post #9 of 21
Thread Starter 

Here's a little of the pull pics.  It has the kind of bark that you only dream about...totally melt in mouth non chewey with the mahogany color. Yummy.  The finishing sauce is made to mix in ..i'll do that later.   Save some for the sammies though. 

 

 

Thanks for looking!

 

5 hour cook not too shabby. 

 

 

 

 

 

 

post #10 of 21
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Another example of SMF Genius! Given your cook temps and time my guess is your going to slice these rather than pull them. 

:points:

b

No question this will be the way I do butts from now on.  No need to use my bigger smokers when i can hang them like this and use way less fuel, faster cooks and better results. 

 

Quote:
Originally Posted by BDSkelly View Post
 

Nicely done FW! b

bravo.png

:points:

congratulation_graphics_2.gif

 

 

Quote:
Originally Posted by b-one View Post

Wow I'm impressed they stayed on the hooks! points1.png for the bravery alone!

Yea Brian and surprisingly well!

post #11 of 21
Thread Starter 
Quote:
Originally Posted by b-one View Post

Wow I'm impressed they stayed on the hooks! points1.png for the bravery alone!

Yup no issues at all, you can see with the last pics the bone really pulling away.  This could easily be the best butt i've ever cooked. 

post #12 of 21
Great job. Glad you did not over cook them and go to 200°+ degrees. To bad you don't live closer, I have my rolls in hand.......
post #13 of 21
Thread Starter 
Quote:
Originally Posted by jarjarchef View Post

Great job. Glad you did not over cook them and go to 200°+ degrees. To bad you don't live closer, I have my rolls in hand.......

LOL, Yea it very well could have held but i wasn't gonna take a chance.  Judging by the pullback at the bone it was time anyway. 

post #14 of 21
Is that rebar ? And where did you get the hooks?
post #15 of 21
Thread Starter 
Quote:
Originally Posted by Lemans View Post

Is that rebar ? And where did you get the hooks?

Yes it's rebar, the hooks I just made by taking some round stock, snipping to length (8") and bending similar to PBC hooks.   If i bent them around a pipe for the perfect bend I might go 10"

 

Normally I hang from a hinged grate but the rebar is gonna be needed to do these butts i'm gonna cook.  

 

I have some kabobs hanging off to the sides. 

post #16 of 21
Great post Keith. You are genius.
post #17 of 21
Super idea !!
post #18 of 21
Nice smoke Keith ! icon14.gif
post #19 of 21

FWIS, Great idea and scrumptious looking PP !:points:

post #20 of 21

Nice post. I need to try the hot and fast. :points:

 

Larry

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