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Trying something different

post #1 of 16
Thread Starter 
I finally was able to fire up the smoker at about 10pm, was waiting for the weather here to get more favorable for smoking. I'm doing an 11lb butt and I'm doing it in a pan for the first time. I've seen others doing it and thought I would experiment. I used a commercial rub (lots) and put it in the fridge last night. The second pic is 3 hours in, temp up to 101. I'll be making a fatty sometime before morning and will throw it on about 6am.

More to come...
LL
LL
post #2 of 16
Looking good, keep us postedicon_wink.gif
post #3 of 16
yup keep up the q view
post #4 of 16
It's 0535 on the east coast.... looking for q-view of that fatty....

you said around 0600.... lol PDT_Armataz_01_12.gif
post #5 of 16
Thats a big butt! looking forward to the results of the pan smoke!
post #6 of 16
OOOOooo, a six o'clock fatty, yum!
post #7 of 16
Thread Starter 
Got the fatty on and the butt is looking good. It's 9 hours in and sitting at 162. The fatty is just stuffed with cheese. I'll slice it up and fix some eggs and grits to go with it. PDT_Armataz_01_11.gif


Steve
LL
post #8 of 16
Thread Starter 
12 hours in and the butt is at 178... that thing had one hell of a plateau. Shouldn't be too much longer now. The fatty is off the smoker and resting. The wife had to run into work for an hour or so, so we're having a late breakfast. She'd better hurry up, that fatty is smelling GOOD.

Steve
LL
post #9 of 16
Good lookin chow ya have workin there.!!!!!!!!!!!!!!!PDT_Armataz_01_34.gif
post #10 of 16
Looks damn good............Good job..............
post #11 of 16
Fine vittles indeed! Just had one of my smoked turkey legs for breakfest, very tastey!
post #12 of 16
Please let us know what you think of the pan method. I am curious as I've been doing brisket in a pan an love it. Haven't done a butt in a pan yet but will be doing two butts next weekend.

So far, that looks great PDT_Armataz_01_34.gif
post #13 of 16
Thread Starter 
The fatty turned out very good, except most of my cheese ran out of it. I guess I didn't get her sealed up good enough. The butt is at 188. I'm thinking I'll pour off the juices when I take it off the smoker so it doesn't sit in them while it rests. It looks like I have at least two cups worth in the pan now. So far I'm happy using the pan, the bark looks great.

Steve
LL
post #14 of 16
fatty-grits & eggs-yummm-great job
post #15 of 16
Thread Starter 
Well the butt turned out very good.....finally got it to 200* after 14 1/2 hours. I kept the CG between 240-220 most of the smoke. I wonder if using the pan made it take a little longer than usual....although it was a pretty large (11.5lbs) boneless butt. Overall I'm happy with using the pan, it made cleanup a breeze, and the butt turned out good, pulled easily after resting for a couple of hours. I also got over 2 1/2 cups of pure liquid gold to add to my sauce.

Steve
LL
LL
post #16 of 16
Fine vittles you whooped up there indeed!
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