Another Butt Thread

[Smoking Audi]

Decided earlier this week to do a smoke this weekend but wasn’t sure about brisket or a butt. Hit the store and came home with both as it was good prices. Decided to toss the butt on last night about 7:30 PM. Ran it overnight at 180 on the Traeger Pro 34.

At 6 AM it was 159 so I turned up the temp to 225 and now 2 hours later it’s at 167. Coming along nicely.

It’s got a good skin forming but it’s not exactly crispy bark, gonna see what it’s like in an hour and then probably wrap in butcher paper. You can poke it and tell it’s not exactly crispy

First on at 7:30 PM:

Now at 8:30 AM

 

[Smoking Audi]

Wrapped at 172 and turned up the temp to 250. I know I can go more but we know this works for what we are after.

 

[JLinza]

Lookin good

 

[912smoker]

Great start and in for the finish!

Keith

 

[JLeonard]

i Got my plate ready! What time we eating? Looking mighty good.

Jim

 

[Smoking Audi]

Pulled at 1:30 when it hit 205. Resting in the cooler now

 

[DRKsmoking]

Nice Butt, and I don't say that to every guy

David

 

[Smoking Audi]

 

[Florida Chris]

That'll eat.

Did you pull out the glands?

 

[Smoking Audi]

Glands?

 

[Redicans]

Damn!! Got my mouth watering!!

 

[Florida Chris]

Glands?

Wait, What?? There's a gland in my Butt!!!!

Yes. If you use boston butts to make sausage, there is a gland you need to be aware of and it is best to remove it prior to grinding. Here is how to find it... I like to cut the fat caps off with a good sharp Scimitar steak slicer. Be mindful of the knob of shoulder bone just under the fat cap...

www.smokingmeatforums.com

If you pulled out the larger chunks of fat you probably got them. I love me some rendered pork fat but after seeing this post I've been tossing any of the bigger chunks.

 

[fxsales1959]

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looks good. I love carving out the money muscle and slicing for fat sandwiches.