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The makings of something beautiful...(q-view)

post #1 of 27
Thread Starter 
Well, I am going to try for round 2 this weekend PDT_Armataz_01_42.gif ...here we have a 7.5lb Butt sitting with yellow mustard on it getting ready for the rub, and another shot with rub massaged in and wrapped...it will start tomorrow morn about 4:30 or so...and to go along with it, I am doing some Brats to serve before hand...one of these days I will look up what a "fatty" is along with ATB's ???

Rub is something I found on this site and modified, and I will be spraying the meat every 45min to 1 hour with a 3:1 mix of apple juice/Captain Morgan's spiced rum...
post #2 of 27
Looks good. You need to check out ABT's. They make great snacks while waiting. Fatty's are also very good. They both are a must everytime I smoke.
post #3 of 27
Sounds good to me. A fatty is a great item you MUST try. Making me hungry thinking @ one.
post #4 of 27
I have never smoked a fatty or ABTs.

A fatty is a roll of sausage that has been smoked. Seems many people just open a roll of Jimmy Dean and throw it on the smoker. Others are more creative.

ABT are Atomic Buffalo Turds. In reality they are jalepeno's that are smoked. Usually stuffed with something and wrapped in bacon. I am not a jalepeno person, so I have never done these. I will have to try it someday though so I can say I did it.
post #5 of 27
Thread Starter 
well, here we are at 530 this morning and temp's about 35 degrees outside and 235 inside smoker.....this is my little chef in training, he gets just as excited about cooking as I do, and he wanted to get up with me to get it started...

PLUS any mistake I do, he will learn from, and just maybe when he grows up...he can challenge the BBQ contest winners out there!!!

EDIT: I finally got the thin blue smoke everyone talks about too!!!
post #6 of 27
Awww... Cutie! HINT: Teach him well, so he can smoke for ya in yer retirement...or well, when ya too old to! LOL
post #7 of 27
Redtab78, good luck with you smoke, glad you got the thin,blue to come out of the smoker, sure you will post some finish pics, and looks like you have some very fine help there, patience is the word for both.
post #8 of 27
Looking very good! As for the fattys and ABT's, once I tried them I can't imagine my smoker going without one or both in there. As a matter of fact, my family pretty much demands it icon_mrgreen.gif
post #9 of 27
Looks like you are ready. Looking forward to more q-view!

Take care, have fun, and do good!


post #10 of 27
Thread Starter 
2 Hours into the smoke...temp steady at 225, left side of meat is about 230 or so, right side is 220 this is after 3 sprays of 3:1 apple juice/captain morgan..the stream in the pic is right as my son was spraying it...
post #11 of 27
Awesome! PDT_Armataz_01_34.gif With that li'l chef next to ya', you can't lose!
post #12 of 27
Lookin' good so far. Keep it up and teach the young one well as one day he will teach you.
post #13 of 27
Congrats! You will be pleased with the difference!
post #14 of 27
Thread Starter 
well, i think I may be running into a small snag...hopefully someone comes along with a cure...it has been on there for 4 hours now, and internal temp is only 95 degrees....is this ok? I figured it should be on around 8 hours or so...and I know about the plateau but i thought it should be up to at least 110 by now, and stopping at 130 for about 2 hours or so then finish up to 170...
post #15 of 27
It's done when it's done. All you can do is wait. My last butt was 8lbs and it took 13hrs to hit 200°

It's about the temp not the time.

The 200° was for pulling
post #16 of 27
Thread Starter 
yeah...I know about the temp not time thing...I was just wondering if I should add some more fuel to the fire, or let a little more oxygen in there to bring it up to about 250 vice 220ish
post #17 of 27
What temp are you at? I maintain 225° for the whole duration. as long as your smoker temp is right, Just kick back. All in do time!
post #18 of 27
Thread Starter 
here we are 7 hours later internal temp is at 140
post #19 of 27
Looks like your moving right along.
post #20 of 27
Thread Starter 
yeah, its doing just fine...I'm going to take it off at 185 or so and wrap in tin foil and a towel, and let it sit for about an hour then start doing the pulling...
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