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Sunday's Smoke

post #1 of 14
Thread Starter 
Hi all- Hope everyone is enjoying the long weekend. Well, during my last bone in butt smoke I really messed up on a few things so I tried it again. Only this time I made 2 of them. I remembered to remove the skin as well as remedied other mistakes and I think it all came out great!!! I did make a meatloaf on Saturday (didn't come out to good) as well as Butch's Wicked Beans....they were the best ever!!!

I started the butt smoke at around 0430 hrs, wrapped them in foil at an IT of 145F, kept them in the smoker for a few more hours until IT of 205F, wrapped them in towels and placed in cooler for 4 hours then pulled them. After that I think I ate too many of them....second thought, no I didn't!!!
post #2 of 14
Good looking stuff you smoked there !!!
What went wrong on the meatloaf?
post #3 of 14
Lookin good Lance,
Keep after it.
post #4 of 14
Thread Starter 
Not sure what happened to the meatloaf, it came out a little soggy and fell apart. I think it's because I didn't place it directly on the grate, instead I put it on a shallow pan with a small piece of foil under it and the juice just kinda sat there. After a while I decided this was a bad idea and pulled the loaf out in order to remove the pan and foil and put it directly on the grate. Bad idea, when I removed it I spilled the juice all over the cement patio floor. Right now I have all the stains cover with leave's but eventually the wife is going to find out.....know any good grease removers??icon_confused.gif
post #5 of 14
My best degreaser was a German Shepherd dog... kept the patio food free.
post #6 of 14
Tell her that"her piece fell on the floor", and that you just remembered that, but was gonna warn her about it before now, just forgot!

You can do it, go on now. Walk on in ther and tell her, and then .................................................. ...........................RUN!

post #7 of 14
Looks good!

If I remember correctly you had a picnic last time with the skin, butts don't have skin on them.
Try to reduce the rub just a little. you want the rub to absorb the moisture of the meat to get a good stick. You don't want it caked on the finished product. Try rubbing some mustard on it before adding the rub.The mustard taste will cook out.

I would also recommend using some sort of spritz. I like to use the Captain Morgans spiced rum and apple juice.(try not to drink it all, It's good PDT_Armataz_01_12.gif )

I usually wait till it reaches 160º to foil. Give it a good spritz beforehand

May your smoke be thin and blue, Keep up the good work!
post #8 of 14
Looks like good stuff Lance!
post #9 of 14
Great smoke! It all looks good.
post #10 of 14
i was going to ask the same question glued.........never had a boston butt with skin on it............
post #11 of 14

For meatloaf I use a $6 pan I got from Lowe's, it is shaped like a wok with a bunch of holes in it; works great.

Castrol Super Clean Cleaner/Degreaser
Good stuff, I have used it to take old oil spots off the driveway.
post #12 of 14
when i do a loaf, i hand form it.......or put in a loaf pan and then invert on the pan.........put it on a pizza pan, the ones full of holes..........turns out great........the grease falls into my water pan......of course i use a ecb gourmet
also.......maybe not enuff binder/crackers/bread crumbs?
OR to much........hence NO binding from the inherent fat in the ground meat..........
post #13 of 14
Thread Starter 
For those of you that picked up on the whole no skin on a butt" thing, your right....it was a bone in picnic, sorry, one of these days I will get all the terminology right.
post #14 of 14
Thread Starter 
MossyMO- Thanks for the advice on the pan, I have something similar to that and will give it a shot. Thanks also for the degreaser suggestion.....gotta get that situation taken care of most pronto!!!
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