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A big butt and 2 racks - More qview- Update

Discussion in 'Pork' started by benswholehogbbq, Oct 16, 2010.

  1. With temperatures outside here in northern Virginia gettin' chilly, the smoking-season is coming to an end. But there not chilly enough yet to stop me ! ( 50 degrees when I fired up the pit this morning at 4:00 am )

    So I got an 8.7 pound shoulder, and 2 racks of spares in the pit.

    Yesterday afternoon, I prepped everything - injected the butt with my injection ( damn, that STILL sounds funny ), rubbed it down, wrapped it, and put it in the chiller. I then prepped the spares with a coating of yellow mustard, and my rub, and stuck them in the fridge.

    This mornin', I woke up ( bleary-eyed ) at 3:00 am, fired up the smoker, chucked the butt in the pit, and off we went. The ribs went in at 8:00

    Here's what were looking at long-about now ( the internal of the butt is up to about 116 ) -

  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Smoking Season???? Ending?????? There is no such thing my friend!!!!!!!!!!!! I actually find that I tend to smoke way more in the winter than I do in the summer. I enjoy the summer smokes much more because it is nice out and you can be outside but summers are so busy then when winter rolls around I find I have more time so the smoker gets fired up becaue I have nothing better to do. Even when its way below zero I will be out there smoking. Looks like you are going to have a very nice smoking day and an even better meal later. 
  3. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Kinda like hunting season in PA -- ends on June 30, and the next season doesn't start until July 1.[​IMG]

    Lookin' good Ben.

    Gonna need some more pics later!!

  4. nwdave

    nwdave Master of the Pit SMF Premier Member

    Smoking and Grilling ALL year long is the way of our life.  In fact, winter time is the best time.  It drives the neighbors crazy when they smell good Q and Grilling being wafted around the neighborhood.[​IMG]
  5. Alright, I know smokin' season never really ends.

    But sayin' it does sure does get some attention ![​IMG]

    Anyway, gonna' take a peek in about half an hour. We'll get some pics up....
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    hahaha we are just giving you some grief. Yea lets see some pictures.
  7. Well, here are the spares after about 4 hours , and the butt after 7 1/2 hours  ( 137 internal )

    Meanwhile, the 130 year-old Boston Baked Beans recipe beans remain in a 200 degree oven gettin better and better. They'll take about 13 hours.[​IMG]

  8. squirrel

    squirrel Master of the Pit OTBS Member

    Very nice Ben! Good looking stuff. Can't wait to see the pulled pork shot!
  9. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I don't know why I have to be the hard-azz, but I don't like the sound of an injected butt at 137˚ after 7 1/2 hours.

    Doesn't that strike an alarm with anyone else?


    I don't like to rain on anybody's parade, but that one scares me.

  10. LOL. Yeah, and it's MY injection, too.

    BTW, this thing is in a serious stall.
  11. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    I didn't mean that as a joke. I mentioned that because if you inject or probe a butt before starting to cook it, you should get it from 40˚ to 140˚ in no longer than 4 hours.

    You injected your butt on the day before. As near as I can figure it was at 119˚ at 3 1/2 hours, and at 137˚ at 7 1/2 hours. I'm not saying there is anything wrong with your Pork butt, but by the book, it would not be safe.

  12. I dont know what ' book ' your talkin' about, but after doin' this stuff for 25 years, I've never had any issues. Like I said, when it's cool and windy, like it's been around here all day, maintaining the temperature in an uninsulated smoker aint the easiest thing in the world. And I mean a REAL smoker. Electricity and smokin' dont mix. We call that cheatin'.

    Anyway, the temperature log for THIS smoke looks like this -

    5am  39

    6am  70

    8am  107

    9am  112

    Hell, I would love to get the temp up to 140 that quick. But this aint science, and every chunk of meat is different. As are the conditions of every smoke.

    Either way, by the book says, when that chunk hits 190, it's gonna' collapse with the index-finger push. 
  13. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    All I can do is give the warning.

  14. Hey, the ' warning ' would be considered if you gave any reason for issuing it. So I'm curious - what does ' the book ' say ?
  15. Well, the ribs are up -

  16. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I believed I gave it, but here it is again:

    If you puncture the whole muscle in any way, (Temp probe, injecting brine, etc) you should get the meat from 41˚ to 140˚ (might have been changed to 135˚) in no more than 4 hours to be safe.

    There are a few ways to get around that rule, but all of them are only good if you didn't puncture the meat.

    I say this because it is a safety rule from the USDA & is well accepted in the food industry.

    I don't do this to be a smart-azz. I do it because I wouldn't feel right seeing what you did or didn't do, and not saying anything.

    What you do with this information is entirely up to you.

    I have warned others, and they ate their product, and are still alive, however getting through the danger zone 3 hours late is longer than most of them.

  17. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Ribs look real good!
  18. otter

    otter Meat Mopper

    Smokeing and Grilling Season are year around here in North Centrial N.C.

    Butt and Ribs look Great
  19. squirrel

    squirrel Master of the Pit OTBS Member

    I prefer smoking in the winter here in south Ga. I use the term "winter" lightly.
  20. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Just looking at this and really would have to agree w/ bear on this one .

     The usda regs are put out to keep us safe and more importantly to keep our friends and family and the general public safe .

     If you want to eat that pork and want to serve it to whomever it's entirely up to you.

     There's no way i'd chance it no matter how many years i had been smokin.

     Kinda like russian roulette . how many times b4 you bite the bullet.