A Tale of 2 Butts

[Smoking Audi]

We decided to smoke some butts this weekend despite the overnight temps in the 30s. Got the Traeger blanket installed and fired up the 34. Love the blanket in how it helps hold temps and minimize pellet burn.

Mixture of oak, apple, and a touch of mesquite for pellets. Put the butts on about 7:15 PM and now it’s 2:45 AM. Started out at 225 for about 90 minutes then dropped it to 180 for the night. About to go to bed and the butts are in the low 140s right now. Will check again when I get up around 7 then figure out when to wrap.

We LOVE the overnight smoke anymore. Fill the hopper and set it to 180 and almost forget about it.

We are running an experiment with this smoke to see which we like more. Rubbed 1 with olive oil and the other with mustard to see which binding agent we like better.

Home made rub:

Rubbed and ready to smoke

About 5.5 hours in

 

[Smoking Audi]

6:15 AM and they are at 152 and 157 F. Turned up the temp to 225 and will check again in about an hour

 

[JLeonard]

Looking good thus far.....What time we eating?

Jim

 

[Smoking Audi]

Not sure on dinner time, depends on when the butts are ready. 162 about 30 minutes ago, they are now wrapped and back on the Traeger

 

[schlotz]

I'm in for the finish. FYI: Might as well crank up the smoker since they are wrapped. The butts won't care, they will easily get done quicker, and have great flavor. Makes diner timing easier when they get done and are just resting.

 

[Smoking Audi]

Should be pretty close to temp. Wife is minding the smoker as I am out to the vet with our sick cat.

We tasted the bark when we wrapped and could not tell the difference between the olive oil or mustard binder. Both were damn yummy

 

[JLeonard]

FYI: Might as well crank up the smoker since they are wrapped.

Yeah I usually crank it to about 300 degrees and finish it out.

Jim

 

[Smoking Audi]

Double post

 

[Smoking Audi]

Just pulled the first buttons

 

[jcam222]

Sometimes I don't even use binders anymore as long as the meat surface is damp.

 

[JLeonard]

looks good

Jim

 

[schlotz]

Assuming both turned out fine. First looked good. Did the bone pull right out?

 

[Smoking Audi]

The bone for both practically fell out when we unwrapped them.

This was about our 3rd overnight smoke now and I am not sure we will ever do it differently for low and slow smokes. Ribs will still be a daytime though.