Nothing special butt....

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912smoker

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Nov 29, 2020
4,773
4,191
Statesboro Ga
The destination is special!
Heading back up to ATL next weekend for a visit the my new 2 week old granddaughter and talking the kids some PP. Picked 2 up at the local Food Lion for .99 lb and keeping one for us and vac sealing one for for next weekend. Rubbed down with Central BBQ flavor from Memphis and on at 6am at 275°.
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4 hrs later and haven't checked the IT just letting them ride.
I usually pan and wrap but thinking about letting 1 ride on nekkid and see if I can tell a difference.

Keith
 
I guess I've been living under a rock. I dont think I have seen anyone score/crosscut a butt like that.

Are you "slow and low" or "hot and fast"? I haven't smoked a butt in a few years, burned out on it (crazy, I know), but thinking about doing one before winter for some freezer stash. Thinking about the higher temp approach since people seem to report no difference in the final pull. I'm not a fan of getting up early...people who get up early start wars...and smokes...

Have a great visit to HotLanta! I've never been there. I worked on the specialty metal work for the Coca Cola Underground but never got to see it installed except in pictures. I was going to swing through on a road trip some years ago but they had really stupid gun laws at the time and didn't have CCP reciprocity with Virginia. Every other state on the way to Florida or Texas from here I was clear, Georgia was the only weird one. They weren't getting any of my money. Even the state police were rude when I called to ask questions in order to be a law abiding citizen...
 
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At 275º definitely he's going hot and fast. Just got doing one here and pushed up the temp. No diff in flavor or tenderness. That temp allows you to start later and still make dinner time. 😎
 
I guess I've been living under a rock. I dont think I have seen anyone score/crosscut a butt like that.

Are you "slow and low" or "hot and fast"? I haven't smoked a butt in a few years, burned out on it (crazy, I know), but thinking about doing one before winter for some freezer stash. Thinking about the higher temp approach since people seem to report no difference in the final pull. I'm not a fan of getting up early...people who get up early start wars...and smokes...

Have a great visit to HotLanta! I've never been there. I worked on the specialty metal work for the Coca Cola Underground but never got to see it installed except in pictures. I was going to swing through on a road trip some years ago but they had really stupid gun laws at the time and didn't have CCP reciprocity with Virginia. Every other state on the way to Florida or Texas from here I was clear, Georgia was the only weird one. They weren't getting any of my money. Even the state police were rude when I called to ask questions in order to be a law abiding citizen...
Yep 275 is considered (by me anyway) as H&F. No difference in texture or fat rendering that I can tell.
Ga CCP law went away in 2022 and anyone legally licensed can CC.
Scoring the fat does allow for a little more penetrative of the rub to the meat itself.

Keith
 
At 275º definitely he's going hot and fast. Just got doing one here and pushed up the temp. No diff in flavor or tenderness. That temp allows you to start later and still make dinner time. 😎

Exactly and I don't mind and overnight cook and use multiple alarms, woke up early and on they went! Thanks for lookin!

Lookin good so far my friend!
Thanks Justin and hopefully it will help in their new stage of life😁 with the bambino.
Plan to shred and seal 1 lb bags for them for quick and easy meals.

Keith
 
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And the panned one
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Took to 203 and rested about 2 hrs in the MES @ 150. Clean bone and pan full of goodness! Good flavors from the Central BBQ rub but just a tad salty.
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And saved the no wrap for us and definitely do this again for the deep bark.
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Now what's the best way to save the liquid gold for transport?
Fridge for 5 days or freeze?
Want to able to add some back in after thawing.

Keith
 
Lookin darn good from here, and congrats on that new grandbaby 👍
Thanks JL and she's a cutie!
A labor of love.

Congrats on the new grandbaby and the butts look really good
Mike
Yes Mike she's probably the "one and done" from the oldest(32) daughter and it was a tough labor but everyone is great!

Keith
 
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Yummm!! Those look Awesome!!
Thanks Red and I am pleased with the finished goods. Hopefully they can use them for sammies, tacos...

Good looking pork. Really liking the scoring! Bet the flavor will be amazing. Congrats on the new addition!! Babies are the best!!
I think the scoring helps with smoke/ flavor reaching the meat.
And yes sir that makes #9 for us.
The boys don't stand a chance at 7-2😁
I'm in, Keith!!
Thanks for lookin Charles!
I'm pleased and hopefully the kids will be!

Keith
 
Nice smoke! Oh yes I freeze the liquid gold all the time. My daughter has me smoke shoulders and I pull them in to larger pieces and right in the vac seal bag with some liquid gold. I will do 5-6 portions for her to pull from the freezer to warm up!
 
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Sounds like a plan Civil and thanks!
I just might be in the "no wrap " camp after pulling the last one. That bark might be the best thing I've had in a while.
And I can also mix up some killer finishing sauce Thanks to JJ to add back in!
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The wife walked by as I was pulling it, pick off a piece of the fat and had me to understand that this one stays home🤣

Keith
 
Looks great Keith . Been thinking about PP here too .
I always go no wrap with Pork butts . Chop the fat cap and mix it in .
Nice cook .
 
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