ABT's, Fatties, Bratwurst and Butt

smokemaster

Smoke Blower

Original poster

Dec 20, 2006

114

10

Germany

• Feb 3, 2007

• #1

Cooked brats and 2 fatties (1 regular and Hot) for the first time. The brats and fatties had a beautiful smoke ring. The ABT's were great and the Butt is still resting.
I cooked entirely with wood. Started a full chimney of lump and then added wood. Added wood about every 1/2 hour. Still getting the hang of log burning.

ABT's ready to go


Butt and Fatties


Blue smoke!!


Fattie


Bratwurst


ABT's

 

pigcicles

Master of the Pit

OTBS Member

SMF Premier Member

Nov 25, 2006

2,533

16

Home

• Feb 3, 2007

• #2

smokemaster those are some good looking groceries. I'm getting hungry looking at em. Excellent smoke ring and some good smoke too.

Keep Smokin

 

ultramag

Master of the Pit

Apr 17, 2006

2,112

14

Garden City, MO

• Feb 3, 2007

• #3

Nice looking spread smokemaster. Keep up the good work.

 

smokemaster

Smoke Blower

Original poster

Thread starter

Dec 20, 2006

114

10

Germany

• Feb 3, 2007

• #4

Here's the butt pics. The meat wasn't as tender as usual even though I cooked it to 190 internal and let it rest for an hour. I just sliced it. Next time I'll use my rub instead of commercial stuff. Could have been the meat itself?

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Feb 5, 2007

• #5

smokemaster

Nice jobs! Those brats really got me going! I've been threatening to make some all week.

 

up in smoke

Smoking Fanatic

OTBS Member

Jul 12, 2006

913

14

Trimble, Alabama on the water at Smith Lake

• Feb 5, 2007

• #6

That all looks great! Good job! Could be, might be an older hog or a athletic hog! Ya never know, meat looks tasty though

 

msmith

Master of the Pit

OTBS Member

Nov 22, 2006

1,227

13

Haltom City Tx

• Feb 5, 2007

• #7

Smokemaster that looks great I bet it also tasted great. I think its in the meat seems like the last couple of times the meat was old or something else kept it from being real tender.

 

gunslinger

Smoking Fanatic

OTBS Member

Sep 24, 2006

959

12

Beautiful Missouri Ozark Mountain Country

• Feb 5, 2007

• #8

That's why I cook my butts to 205. And I never let them "rest." Guaranteed to be tender.
Also if they are allowed to get too cool, they seem to slice better than pull. If I'm slicing, be it butts of brisket, I always cool and slice the following day. If I'm pulling, I always pull while too hot too handle without gloves.