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3 Butts!

post #1 of 13
Thread Starter 
Now that I'm working 4 10 hour days, I've got 3 days to devote to the smoker! HAPPY DAY!!

Got up at 6 this morning and got my chargriller fired up! I've got three butts rubbed and fridged overnight with KC Cowtown rub I'm doing for my sister n law's wedding rehearsal dinner next weekend. Using a combo of apple and hickory for flavor. They've been on the smoker for about 3 1/2 hours now and internal temps range from 140 to 145. Squirted them down with some apple juice at the two hour mark and every hour to follow. Probably foil at 170 and take em up to 200.

Any suggestions on storing them for a week? The best plan I've come up with is pulling them and putting them in ziploc bags and freezing them. Then reheating in a roaster.

Also, I'm gonna do a salmon fillet later this afternoon for supper. I'll stop the hickory and use just the apple for the salmon. Just got done rubbing it down with salt and pepper. Probably gonna make some mustard dill sauce for coating and pick up some sweet corn the local farmers kids are selling on the street corners. Gotta love this time of year for sweet corn!

Q-view to follow!
post #2 of 13
Yep...freeze it for that long. Save the "liquid gold" for making the finish sauce the day of. Can freeze that too.

MM salmon! Yeah apple..or maple... something light for the fish. Keep the temps down too. Otherwise it'll be cooked too fast and little smoke. Pick up a bottle of capers and a box Carr's Water Crackers- Heaven!
post #3 of 13
Thread Starter 
Well, here's some pics of the progress. First is about 2 1/2 hours into the smoke and the second pic is 5 hours in. Notice the addition in the second. cool.gif Yes, that is a fatty I added. Couldn't resist! Breakfast fatty with egg, cheese, and bacon. Third is a little closer pic of the fatty! Pics of the salmon to follow
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post #4 of 13
Looking good bhille.
post #5 of 13
They look great Bhille, can't wait to see the salmon!
post #6 of 13
Thread Starter 
The fatty, mighty good! Oh, almost forgot, the Butts are foiled and in the oven.
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post #7 of 13
b-42, I like your plan, and the pics look great. I think you have done alot of reasearch on this forum to come up with a "perfect plan" for these butts. If I was doing them, I would do it exactly the same! Looks like the rehersal dinner will be a hit anyways.PDT_Armataz_01_37.gif
post #8 of 13
all top notch looking food i bet all will be pleased,now pass that fatty cause that's just too tasty looking!! biggrin.gif
post #9 of 13
Man, how can you stand having that in your freezer for a week? More willpwer than me... mmmmm.....THAW And DESTROY!
post #10 of 13
Thread Starter 
Well, unfortunately the weather didn't cooperate. The wind came up and it started raining and lightning, so the salmon was a no go. I could deal with either the wind or the rain, but the combination of the three was a little more than I wanted to deal with. So the salmon just got bakedicon_evil.gif

Fortunately, I did get to finish up the butts and have some q-view for everyone! A couple of the pics are after pulling the bone out and the meat just fell apart. The bark is the best I've had by far!
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post #11 of 13
Did ya at least get a practice sammie before freezing.
post #12 of 13
Nice in spite of the weather.
post #13 of 13
Thread Starter 
I might of snuck a taste or 5PDT_Armataz_01_34.gif
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