I cant lie, I love butts

brentman0110

Meat Mopper

Original poster

Oct 4, 2007

216

10

• Jan 27, 2008

• #1

Today, I have got two butts on for pulling later. One is 5# and the other is about 7#. I rubbed them both with the following:

Mustard
Brown Sugar
Salt
Pepper
Garlic Powder
Onion Powder
Dry mustard

On the smaller, I injected with about 3 oz of Allegro Hickory and the other is just rubbed. I let them both sit in the fridge for 36 hours.

Next, I have prepared some baked beans using the following:

Bush's original baked beans
Brown sugar
Red and green pepper
Onion
A little molasses
Mustard
Ketchup
bacon strips
ham pieces from my first smoked ham

Lastly, I have my apple juice mixed with some white rum to spritz with. It is about 50 degrees here and they went on at 10:00! Off too smoke!

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Jan 27, 2008

• #2

LOL, looks like you could use a bigger smoker.

 

gramason

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OTBS Member

Aug 29, 2007

871

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HdG Maryland

• Jan 27, 2008

• #3

Looks good, you have a nice meal ahead of you.

 

walking dude

Gone but not forgotten. RIP

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Aug 5, 2007

6,480

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Des Moines, IOWA

• Jan 27, 2008

• #4

looking good

and yeah.......what flash said.....now THAT is a crowded smoker

hehe

 

monty

Master of the Pit

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Jul 17, 2005

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12

Newark, Vermont

• Jan 27, 2008

• #5

Gotta agree! I love buts, too! And lo and behold but they have gone on sale at my favorite market. Bone in Butts for 89 cents per pound!

Will have to push the stuff around in the freezer for this one!

Great looking smoke there!

Cheers!

 

walking dude

Gone but not forgotten. RIP

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Aug 5, 2007

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Des Moines, IOWA

• Jan 27, 2008

• #6

Monty........a new avatar i see.........nice

 

richoso1

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Jun 21, 2007

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• Jan 27, 2008

• #7

I admire you for doiing what you want with what you've got. Looks like it's going to be one tasty meal, hoping for more Q Views too!

 

smokin for life

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Apr 21, 2007

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Phila.

• Jan 27, 2008

• #8

Meat never goes on sale here, it just keeps going higher!!!

 

brentman0110

Meat Mopper

Original poster

Thread starter

Oct 4, 2007

216

10

• Jan 27, 2008

• #9

Yeah my smoker is at full +1 capacity. I got my beans sittin on the water pan. LOL. I am going to get a GOSM once they go on sale here in Nashvegas.

 

monty

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Newark, Vermont

• Jan 27, 2008

• #10

Dude, it was time! Thanks! Montgomery Clan Crest

Mike, I do a great deal of business with a local market which deals with local producers and occasionally the relationship pays off!

Brent, great stuff! Right after Mother's Day Home Depot usually offers a Father's Day deal on the GOSM to include free shipping. Great deal since the shipping weight of the GOSM is about 90 lbs!.

Keep up the great work! We're watching!

Cheers!

 

walking dude

Gone but not forgotten. RIP

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Aug 5, 2007

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Des Moines, IOWA

• Jan 27, 2008

• #11

Brent........i think i mite see a dilemma coming up..........beans are going to be dun before the pork........and they are sitting UNDER the pork.......

 

brentman0110

Meat Mopper

Original poster

Thread starter

Oct 4, 2007

216

10

• Jan 27, 2008

• #12

Yeah, I pulled the beans about 2 or 3 hrs ago and put them in the fridge. These are not going to be for tonight, but for tomorrow. A real pain though, because I had to get my two ove gloves and take the rack off. Darn! I need a bigger smoker...Do not think I can wait too much longer.

 

walking dude

Gone but not forgotten. RIP

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Aug 5, 2007

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Des Moines, IOWA

• Jan 27, 2008

• #13

next time.........meat on the bottom..........beans on top.........

it still smokes well on the second rack level

 

kookie

Master of the Pit

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Mar 27, 2007

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Mandan North Dakota

• Jan 27, 2008

• #14

Looks good. A small smoker is better then no smoker. Use what you got till you can get what you want.

Kookie

 

brentman0110

Meat Mopper

Original poster

Thread starter

Oct 4, 2007

216

10

• Jan 27, 2008

• #15

Well, ya see...there in lies the problem. I dont have a second rack. I got them beans sittin' on top of the water pan. Besides, I wanted to get a bit of those juices as the ran off the pork. That is why I NEED a bigger smoker. Also, I want the gas so that I can better control the heat.

Anyway, I pulled the beans and put them in the oven for about another hour at 350 to thicken up the sauce. As you can see, I got some nice carmelization going on. Then, put them in the fridge.

I just flipped the butts and they are now at 170 and holding. Prolly will foil them soon.

I do have a q, what is the secret to a good bark? I cannot seem to arrive at a nice one.

 

walking dude

Gone but not forgotten. RIP

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Aug 5, 2007

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Des Moines, IOWA

• Jan 27, 2008

• #16

first, i don't flip.........fat cap down...........this way......barq will form........some here foil........i did my last one, but didn't like it........but it mite of been just the peice of meat..............but all mine before........i smoked fat cap down..........if the fat cap is on top, the juices will run down and wash off the rub..........i always get a good barq.............

 

habaneroman

Fire Starter

Dec 21, 2007

41

10

Omaha, NE

• Jan 27, 2008

• #17

If you have Hy-Vee's in your area.... they are on sale this weekend for only $.99 a pound!

Got me some butt this weekend myself... LOL

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Jan 27, 2008

• #18

wow Hab........i just realized you are in Omaha........just 2 hours away

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Jan 27, 2008

• #19

bunch of us iowa dudes are going to try to have a smoke out this summer

smokebuzz.......crish..........allen may be to far away........and others i can't think of at the moment..........but will let you know if you are interested

 

brentman0110

Meat Mopper

Original poster

Thread starter

Oct 4, 2007

216

10

• Jan 27, 2008

• #20

Ok, I started with the cap up, then flipped. Now it is fat cap down till we get to 200F. Probably another 3 hours or so.