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Q-view: 4 Butts (& a brisket, some Chix 1/4s, and ABT s)

post #1 of 34
Thread Starter 
Cost me a bunch of sleep, but sleep is a crutch for the weak so I hear.

For the background story:

I was planning on doing this smoke this past weekend. My wife has been working in Georgia since November and I get to see her about once every 3 weeks. Last weekend was the 3rd but I had a bunch of medical appointments scheduled in my run-up to reitrement from the Army (21 years). One med appointment led to an immediate follow-up so it cleared my weekend. Now it meant I had to travel.

My wife, bless her heart, is the queen of the mocrowave. Every time I go see her, I take her some products of the smoker. 'Cept for now, Tuesday last week, I had nothing prepared. So I settled in, got the goods ready, and settled in for a great many hours of smoking on Wednesday.

Since I was burning sticks for several hours anyway, I asked my office-mates if anyone wantend anything kissed low and slow by fire. My boss took me up, and gave me $20 for 2 butts (my "introductory" offer). Next time, if he likes it like I think he will, it will be $7.50 per pound! So add his 2 butts to my 2 butts, and throw in 10 lbs of bird quarters, and a mess of ABTs, I think it took me about 14 beers to get thru it all.

Now, being in full-blown retirement mode, I've been spending only about 3 hours in the morning in the office. I hoped to get out of there by 11:00, home by 11:30, get the butts out of the fridge, get the smoker burning right and settle in till the "job" was complete. As I was closing up, the boss asked me if I could "look at a couple things" first. Those couple of things got me home at 3:30, with a lot of meat needing some attention.

And here we go!

Here's the former vegetarinans...

On the base commissary, I have found butts for $.80 per pound. Anything under a buck is a big score I think!

Grabbed a brisket just to get a little more experience with it.

Got so much q-view that I have to break up the post. More to follow!
post #2 of 34
Wow, that is a good price. Paid 2.29 per for 1/2 butts on Sunday. (did two of them)
post #3 of 34
Thread Starter 
Now for the prep. All the pork got Jeff's magic dust (still one of the more successful purchases I have ever made!). Brisket got a good dose of a store-bought Canadian blend rub. Chicken was brined then dusted with just garlic salt and black pepper.

4 butts, lots of mustard and Jeff's rub

Brisket before...

Brisket after rubbed

Butts ready for the frigid night

Smoker maintaining temp, butts ready to go on

Yard bird ready to smoke

Jalaps with thier heads cut off

And ABT s ready to smoke
post #4 of 34
Was thinking the same. I got a 10lber for 1.79 on Friday.

Sure sounds like it was good smoke session !!

14 beers ... must equate to 10 to 12 hours allowing for some slow down as the nigth went on biggrin.gif
post #5 of 34
Thread Starter 
Butts after 2 hours and the first spritz with 3:1 apple juice/Captain Morgan

ABT s after 1 hour

Butts after 5 hours and 3 spritzes

Brisket after 6 hours, internal ant 160*, ready for the foil. Smoked fat cap up, didn't touch it till it reached temp. I dropped the friggin pan when pulling it out, spilled half the juice!!!!!!!!

Butts at 150*, ready to foil.

All butts started out fat side down, then flipped at the 3 hour mark after the bark had settled in.
post #6 of 34
Thread Starter 
The grand finale!

ABT s done in 2 hours ( maybe a little more)

Bird quarters done in about 4 hours. Found the fattest thigh, once it got to 165* they were ALL at 165*!!! I think I prefer quarters to whole birds after having done these.

The brisket reached temp long before the butts did. I lined a cooler with a towel on the bottom, then wrapped all the meat individually in towels after each had reached 200*. At that point it was 4:00 a.m. and I am speaking in tounges. I had a dr. appt. at 9:00 a.m Thursday (lucky they did not need blood). Got home around 11:30, opened the cooler, and the heat knocked me backwards. No kidding, I had go get my gloves I use to handle the smoker grates to lift an de-towel the meat.

This one, I tried to use the pitchfork-like "turkey lifters" to transfer the butt from the foil to a pan. No luck. It just fell apart! So I just smashed it into chunks and transferred it by hand.

This one, I managed to get a pic of before trying to move it off the foil. It and the others were simply falling apart as I loosend the constriction of the foil cacoon. That gash down the middle is about an inch deep.
post #7 of 34
Looks great nice job PDT_Armataz_01_37.gif and dang them butts was cheap
post #8 of 34
Thread Starter 
To finish the finale...

Not much to say... 4 butts, 4 big pans of PP

8 pounds for the boss from 2 butts. There was one pound left over, so I got the spoils! I had just under 10 pounds, for a total of a hair under 18 lbs prepared from 32.20 lbs of raw bone-in weight.
post #9 of 34
Thread Starter 
I gotta give kudos to SFQ for his PP finishing sauce. This was the first time I tried it and it makes a WORLD of difference!

But to finish off my post, here's the brisket. I have always been proud of how the butts turn out, but as everyone knows they are pretty easy and forgiving. My first attempt at a brisked came out a little overcooked and dry, although tasty. This one curled the toes of everyone who tasted it, including mine! Juicy, tender, & smoky, and I had to move it around carefully to keep it from falling apart!!! I had to use just the weight of the knife moving back and forth to slice it. Any pressure on the knife would just smash the meat and make the slice crumble.

After the foil to 200* and toweled in the cooler after 8 hours (with 4 hot butts on top of it)

Had to stop slicing to take a pic. Check out that smoke ring!!
post #10 of 34

good looking grub!

Wow... when you smoke... you smoke. That's some great looking grub!

post #11 of 34
Thread Starter 
Sorry, forgot the final pic...

post #12 of 34
Hats off to a GREAT lookin' smoke!!!
Love the price on those butts!! Everything looked mighty tastey!!
post #13 of 34
Thread Starter 
Here's a man who has done this before!! 12 hours almost right on the nose to get the last butt (the biggest one) to 200* and into the cooler.
post #14 of 34
Thread Starter 
The way I figure, I got a pretty good amount of cubic space in that little rocket (as the friends that helped me move it from the truck to the back yard have called it). Is just a shame to have that much smoke not swirling around any meat!
post #15 of 34
I may of done PDT_Armataz_01_26.gif, never that much food at the same time though.
Congrats on a big job well done. Pics are awesome too !!!!PDT_Armataz_01_37.gif
post #16 of 34
Thread Starter 
Hey, you can fill up a flower pot smoker with one butt and make it last for 14 beers! Thanks all the same!
post #17 of 34
Looks great. I like to do the same thing. If you're gonna cook, might as well cook everything.
post #18 of 34
Mighty fine vittles indeed! Excellent work!
post #19 of 34
Great job!

I need to hide in your trunk and get into the commissary for prices like that. Almost makes me wish I would have stayed in.............almost. PDT_Armataz_01_29.gif
post #20 of 34
Great price...great smoke...great beer...what else dose one need?

Nice job and looks like you got 56% of raw weight for finished product, I'll take that any day.
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