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2 butts, 1 fattie, and 1 question

post #1 of 8
Thread Starter 
I picked up 2 butts at a local butcher shop, plus a pack of fresh ground mild sausage and a bit of red rind hoop cheese. Sausage and cheese for the fattie, but it seems like most just use ground pork, not sausage? Is that right? I'm using it anyway. Put it on at 5:50 this morning. About what temps are we looking at for these things? 165*? Maybe 3 hours? I'm hopeing it'll be ready for breakfast about say 9:00.

On the butts I used Rachliens (sp) rub recipe from bbq bible. Last time it was too salty to me, so I added more brown sugar and put it on a little less. So far so good.

TBS is rolling, my dog has her smoked pork bone from the butcher, and I'm chillin. I'll be checking in periodically if anything arises and checking for answers to the fattie question.
post #2 of 8
You are right for fatties we are using ground sausage. Flatten it out, stuff it and roll it back up. What you have sounds good though.
Might you have cut back on the salt instead of adding more B-sugar?

Lets see some q-view.
post #3 of 8
The 165° is about right for fatties. I let mine go a little higher because my wife prefers to have more of the fat cooked out, but that also makes it a little drier.
post #4 of 8
Thread Starter 
Thanks. I'll try to take pics when the sun comes up and if the batteries on the camera are not dead.

Thanks again. I'm really excited about the fattie, I mean how could it not be good.
post #5 of 8
We have been pullin' the fatties off around 165... they have been really good... The ones i've seen done have been out of a regular "chub" of breakfast style sausage. I'm doin' some chickens today.... while they are on I'm doin' one a little different... usin some deer sausage i just had made... and an idea Gramason came up with... i'll post when i get it all put together...
post #6 of 8
Sound great, have a good smoke.
post #7 of 8
Thread Starter 
Thought I should give an update. No q-view this time, couldn't find the camera. The fattie came out at about 8:00 this morning. Took 2hrs 20 mins. It was small (~1/2 lb) and only stuffed with a little cheese. Next time I'll add more, wanted to keep my first simple. Tasted awesome.

The butts smoked for 9 hrs. One was a 3.3 and the other was 3.7 lbs. Foiled at 180, finished to ~200. Stuck in cooler for 3 hours until a bit before company arrived. Pulled and used a standard NC finishing sauce (vinegar, b.sugar, red pepper). I'm afraid to say that this was undoubtedly the best I've ever made. The biggest difference was I didn't add as much rub and it was less salty. I think it also helped that I'm learning how to use this new(old) offset smoker I got and I used less wood. Just 3 hunks apple and 1 hickory for the whole smoke, and all that was in the first 5 hrs. Everyone else must have agreed that it tasted good, all 7 lbs are gone. All in all a good day. Got to throw darts, have a few brews, read "Wealth of Nations" and just kill time.

It seems like with the offset, it is much easier to maintain temps and tbs compared to my ecb. This weekend was my graduation present to myself. Just finished my MS defense last Thursday, and needed a day to do next to nothing. THis fit the bill, now back to work monday.
post #8 of 8
good job on the smoke, and the fine use of a sunday. Glad to hear about your adventure. Congrats on the MS. Defense!PDT_Armataz_01_34.gif
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