I’m late posting this, BUTT here tis.
Did an overnight smoke on a medium sized butt for dad’s day. Started at about 10:30pm Saturday. Augmented the pooper with a tube, which caught fire at about 1:00am causing the chamber temp to rise. As always, my trusty dual probe Maverick awakened me. The tube was mostly spent, so I pulled it out, doused it and back to bed I went.
Some pics for the peeping Tom’s (my name is Tommy, so it’s apropos). As usual, plated on my fine china.
A peek before hitting the rack:
Didn’t cover with foil until it had a serious bark; about 9:00am. Then pulled it with consistent probes at 204-206* IT.
Came apart beautifully with bone easily removed.
I don’t use finishing sauce since my son eats it on warm soft corn tortillas, and the wife just nibbles a bit. I did a hybrid commercial-homemade sauce with the commercial additive being about 1/4 chipotle raspberry from killer Hogs. I don’t typically add “exotic” flavorings when I do my butts. But this is Texas so… I threw a twist in the sauce. It was pretty good.
Of course, the obligatory coleslaw and some Tex-mex pinto beans and a big ole sub roll. I squirted a ribbon or two of the sauce on the bottom of the bun then piled on the meat. I alternated bites by spooning a little coleslaw for a bite, and then a little of the sauce for a bite. Back-and-forth we went until I was stuffed.
It’s been a while since I did a butt and I always ask myself “why haven’t I been doing these more often“? With the prices of beef today, brisket has been a little difficult to bring myself to do. down here in Texas, I hate paying more than $3.00 a pound for choice brisket, and it’s more than $3.00 a pound most of the time these days. Kind of sad. I’m used to getting them at around $1.50 for select and $1.99-$2.99 for choice.
Inflation sucks. But all in all a good Father’s Day meal.
Did an overnight smoke on a medium sized butt for dad’s day. Started at about 10:30pm Saturday. Augmented the pooper with a tube, which caught fire at about 1:00am causing the chamber temp to rise. As always, my trusty dual probe Maverick awakened me. The tube was mostly spent, so I pulled it out, doused it and back to bed I went.
Some pics for the peeping Tom’s (my name is Tommy, so it’s apropos). As usual, plated on my fine china.
A peek before hitting the rack:
Didn’t cover with foil until it had a serious bark; about 9:00am. Then pulled it with consistent probes at 204-206* IT.
Came apart beautifully with bone easily removed.
I don’t use finishing sauce since my son eats it on warm soft corn tortillas, and the wife just nibbles a bit. I did a hybrid commercial-homemade sauce with the commercial additive being about 1/4 chipotle raspberry from killer Hogs. I don’t typically add “exotic” flavorings when I do my butts. But this is Texas so… I threw a twist in the sauce. It was pretty good.
Of course, the obligatory coleslaw and some Tex-mex pinto beans and a big ole sub roll. I squirted a ribbon or two of the sauce on the bottom of the bun then piled on the meat. I alternated bites by spooning a little coleslaw for a bite, and then a little of the sauce for a bite. Back-and-forth we went until I was stuffed.
It’s been a while since I did a butt and I always ask myself “why haven’t I been doing these more often“? With the prices of beef today, brisket has been a little difficult to bring myself to do. down here in Texas, I hate paying more than $3.00 a pound for choice brisket, and it’s more than $3.00 a pound most of the time these days. Kind of sad. I’m used to getting them at around $1.50 for select and $1.99-$2.99 for choice.
Inflation sucks. But all in all a good Father’s Day meal.