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Butt in an Electric

post #1 of 11
Thread Starter 
I have a 5 # pork shoulder - already rubbed and chillin
I was thinking of starting it around 11 in my Smokin Tex at 225 and letting it go until around 7 AM then throwing in in foil and towels and sittning in a cooler until around 5PM - is that too long in the cooler? - My thought was that by 7 it should be around 195
post #2 of 11
I am doing 2 8 lb butts in my MES starting at 11 too. My guess is they will be done at around 11 tomorrow.
post #3 of 11
I did 2 8 pounders last Saturday on my MES, put them on at 4:00 am at 225 F, and they were done at 4:30 pm.
post #4 of 11
Thread Starter 
Mine is just under 6 and I was thinking 1.5 per lb -to get to 195 - that might be optomistic
post #5 of 11
Thread Starter 
Those are some nice looking sausages - have you been making them for a while? Would you share your methods
post #6 of 11
Here's one I posted in the "BEEF" section on Slim Jims...

Here's how I do it....I use either 100% beef, or a 50/50 pork/beef. I think I prefer the 50/50 myself. If I use all beef, I use the 80/20 I get from Sams Club, if using 50/50, I will use the 90/10 beef, and ground pork butt will give about the right fat content. I have always used the Leggs snack stick seasoning with good results. I tried the recipe from Rytek Kutos's book, but found it pretty bland... I always have consistent results from Leggs seasonings. Another option that is good is to add some shredded cheese and chopped jalapenos to the mix, about 10-12% cheese by weight and about 1/4-1/3 cup dehydrated jalapenoes to taste ( I reconstitute them before adding to the meat). If using just the Leggs seasonings, I always add some cayenne pepper for some added heat. It will help in stuffing to add extra water to the meat block..I add 3 cups ice water to 10 lbs. of meat, otherwise stuffing into 18mm casings can be a work out!
Once stuffed, I hang them in the smoke house for about 1-1.5 hours at 110-120f to dry out the casings. When the sausage gets to about 100-110f I will rasie temps to 145-150 and apply heavy smoke for several hours, and then raise temp of smoke house to 165. When the slim Jims temp temp is 142-145 I will remove the smoke and put a pot of boiling water on the burner and steam until they are 152-155, remove them and give a cold water washdown. Steaming them greatly reduces the time in the smoke house and improves the bite of the sausage. Once you start steaming them, they are usually done in 20-30 minutes verses another 3-4 hours without the steam.

Meat ground up, and ready to season and stuff:

All stuffed and ready for the smoke house:

In the smoke house with smoke just started:

Hanging out to "bloom" after cold water washdown:

Cut up and ready to pack:

All vacuum sealed and ready for freezer or to give to friends:

post #7 of 11
Thread Starter 
Wow that is some mighty good looking sausage - I dont have a rig big enough to make em that big but will try in smaller size - I have a kitchen aid unit with both the grinder and a stuffer, am I just gonna be frustrated trying to do it with them or can I turn out some decent links
Thanks for the post
post #8 of 11
I used the kitchen aid as a grinder for quite a while, and for a small batch I still do....much easier to clean!! However, do yourself a favor and get a separate stuffer...trust me on this! Northern Tool has a small one for under a $100. I don't think you could do snack sticks on a grinder...takes too much pressure to stuff.

post #9 of 11
Thread Starter 
Thanks, I will take a look - My wife thinks we have enough hobbies already. We teach a gourmet cooking class to 4H kids - do small catering events for charity - roast our own coffee and are getting into the smoker - did some killer mozarella recently - so I am trying to convince her that this is just an extension of the smoker
post #10 of 11
Hey scarbelly you are tring to get that butt done in 8 hours. Thats cutting it to me alot short I plan about 10-12 + hours for mine. You have to remember about the stale for down under it can last for hours and you never know how or when it will stop. So if your eating at 5pm you might be cutting it close and you havr to remember that it will need to rest for about aleast 1 if not 2 hours in the cooler before it ready for anything. So give it a whirel and let us know maybe (hint) with the Qview/ pictures would be real nice. It's kind of an unsung rule around here.
post #11 of 11
Thread Starter 
You are right - it took me 11 hours to get it to the 165 mark and then foiled it and into the oven for another 3 to get to 205. I then pulled it out and into a cooler for 3 hours of resting. Then I pulled it and put it on an aluminum cook tray with holes in the bottom and stuck it back into the smoker for an hour while the beans were finishing to warm it and get a little more smoke . Everyone loved it. Made sandwiches with some killer good cole slaw (Bobby Flay's recipie) and the beans - Qview on another post - sorry for the confusion on not posting here - might a had a toddy or two extra while waitng for the whole process
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