1st BBB

[beerustler]

Took three pork butts and turned them into....Amazing!
I highly recommend doing this...Or being related to someone who is doing this.

The cure is salt, brown sugar and Prague Powder #1.
New scales and universal cure calculator made the portioning part safe n easy. Thanks DiggingDogfarms!

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• beerustler
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• beerustler
• Mar 1, 2015

Bagged them for two weeks or so. Turning daily.
Rinsed, tested for salt, rinsed again.
Dried in the fridge for 24 hrs or so
I put coarse pepper on them before hitting the pit
Put them all in the smoke for a while
The first three halves came off to be sliced thinly. and the other three (leaner ones) stayed on till they were like a tender brisket. I cut those over 1/4" thick.
Pretty cool stuff!

Pics got out of whack, 

 

[gary s]

Looks pretty darn good to me

Gary

 

[Bearcarver]

Looks Real Good, BeeRustler!!

Mighty Tasty!!

--------------------

If you would take the leaner halves up to about 205° IT, like you do for Pulled Pork, you could have some Awesome Pulled Butt Ham to go with your BBB.

Just a suggestion.

Like this:

Buckboard Bacon and Pulled Cured Boston Butt Ham       

Bear

 

[beerustler]

Yep, Thats what the bottom left pic is. I raised the temp and left those three in the pit after the first three came off. Must say that I like that version the best. May pull the next batch

In the pic its hard to tell how tender it is. I put it in the freezer before slicing, but when re-heated and browned in a pan

It tries to fall apart, even at close to 3/8" thick. Made the best meatiest BLT Ive ever had last night. I guess Im hooked, I bought six more butts @97 cents a pound a couple days ago.

    I'd like to do a couple corned beef/ pastramis next, But The price of the briskets is a bit silly right now. I thought they would go on sale  during Houston Rodeo season. Haven't seen that happen yet.

BTW, Thank you Bearcarver for all your factual info on this board. Helped me a lot!

 

[gary s]

I gotta try those

Gary

 

[Bearcarver]

 
Yep, Thats what the bottom left pic is. I raised the temp and left those three in the pit after the first three came off. Must say that I like that version the best. May pull the next batch

In the pic its hard to tell how tender it is. I put it in the freezer before slicing, but when re-heated and browned in a pan

It tries to fall apart, even at close to 3/8" thick. Made the best meatiest BLT Ive ever had last night. I guess Im hooked, I bought six more butts @97 cents a pound a couple days ago.

    I'd like to do a couple corned beef/ pastramis next, But The price of the briskets is a bit silly right now. I thought they would go on sale  during Houston Rodeo season. Haven't seen that happen yet.

BTW, Thank you Bearcarver for all your factual info on this board. Helped me a lot!

97 cents a pound for Butts????

Do you have to wear a ski mask & carry a weapon???

Usually about $2.29 is the best price around here!!!

Bear

 

[beerustler]

Well, I didn't HAVE to wear a ski mask....But I hear that I look better in one!

 

[torp3t3d0]

but are EVERY day $1.49 here at Wegmans...At Safeway/Giant....$2.59

torpedo (pete)