BIG Butts on the Smokin'-It #3

[dert]

Costco boneless butts, two pack:

http://s660.photobucket.com/user/de...ADF5DF17-E44A-4880-9601-DC4D4D3D7390.jpg.html


http://s660.photobucket.com/user/de...F076AD6F-BE39-4F3D-BC92-FB5958BF366E.jpg.html

http://s660.photobucket.com/user/de...AA565A1B-BF79-44DE-B0FF-F0ACD8F8AB93.jpg.html

 

[dert]

http://s660.photobucket.com/user/de...0AC014F9-ADB2-44F5-B1BE-CF1146DF34F7.jpg.html

 

[dert]

Almost 17#- boneless...also down to $1.79/ lb!

Hit with a homemade rub of black pepper Kickin chicken seasoning, granulated garlic, granulated onion, Tony centuries, salt, sugar and paprika with a touch of sodium nitrate cure #1.

 

[dert]

http://s660.photobucket.com/user/de...0999DFDE-0130-4C2C-9BEF-1C5BE72A377E.jpg.html

Smoked in this:

http://s660.photobucket.com/user/de...E16BA3E9-A849-4725-93D1-45DFCDA20168.jpg.html

On this:

http://s660.photobucket.com/user/de...4869EA9C-6893-4DEE-B6D2-A201FF6839B4.jpg.html

 

[dert]

Here's the plan: into the smokin it number three at 10:00 PM Tuesday and smoke all night and all day Wednesday and have dinner ready at 6:00 PM...


More to come...

 

[b-one]

That's a well seasoned smoker! Good luck with the butts!

 

[b-one]

Is 1.79 a good price for you? We're down to 1.19 last time I looked,not to rub it in just amazed it's that high.

 

[dert]

I think the best I've ever paid over the last three or four years was $1.69 for a pound and as high as $2.39 but of course these are boneless and well trimmed .

 

[dert]

8:00 AM today, 10 hours in:

http://s660.photobucket.com/user/de...10E4B26A-887D-42EE-A72C-5DCB13B04430.jpg.html

http://s660.photobucket.com/user/de...50906E5F-40F2-4D94-9E68-241910187CD3.jpg.html

 

[SmokinAl]

Looks good so far!

Al

 

[dert]

at 6:00 PM, at 20 hours:

http://s660.photobucket.com/user/de...56D1215F-4E59-4553-88A4-A06989BC0182.jpg.html

http://s660.photobucket.com/user/de...7D779ECC-1EE7-4AC4-AFEA-C887BFFA2DF9.jpg.html



http://s660.photobucket.com/user/de...815FAD3D-DB19-4662-AFCC-2F2EDC094383.jpg.html

 

[dert]

JJ's Finishing Sauce

2C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.
Makes 2 1/4 Cup. This is enough for an 8-9 Lb Butt with approx half mixed in and half served at the table.

 

[dert]

http://s660.photobucket.com/user/de...47BEA60D-4BDF-4338-8843-CB1CB4204234.jpg.html

http://s660.photobucket.com/user/de...6BE57A6F-E505-401A-810D-3524CF863BC3.jpg.html




http://s660.photobucket.com/user/de...AB4624B2-EBA0-412B-950A-8E35F398B081.jpg.html

 

[dert]

http://s660.photobucket.com/user/de...12692951-95BC-4E08-ADE8-46A6C2BE4422.jpg.html

http://s660.photobucket.com/user/de...990E67-A363-49FC-A743-1284DAF9DA09_1.jpg.html

 

[fvbountyhunter]

Hello,
looks great, sure wish I could smell it. I have two questions, thirty hours on the Si 3, and at what temperature? Ok one more question Just the one pan of wood chips? 

Keep on smoken

Mike

 

[dert]

Sorry, 20 hours and only one pan of chips.

 

[fvbountyhunter]

Thanks, I kept adding hours and could not quite figure it out. now how about your cook temp. I would hate to put one in the smoker and over cook it. nothing worse than dried out meat.

mike

 

[dert]

225!

Or at least that's what the dial said...I think pp is pretty forgiving.

 

[dok m]

Looks great. I'm going to try that finishing sauce. Did you just mop it on at the end?