Second Smoke - "Smoking Butt"! w Qview

Discussion in 'Pork' started by indygreg, May 6, 2011.

  1. indygreg

    indygreg Fire Starter

    Ok i know it is the oldest of jokes around here but we have been making jokes all day here about my smokin butt.  This is my second meal on the Traeger.  Used jeffs directions of smoking first then covering in a foil pan then separating the broth.  Used "Butt Rub" for something different so that our butt didn't taste like our ribs which we did with jeff's rub.  REALLY SPECTACULAR! 

    and the mrs. made home made buttermilk cornbread from a recipe on allrecipies that had 5000 great ratings.  it was out of this world. 




    Last edited: May 6, 2011
  2. Lookin good man! The smoke penetration is great. You can't beat a good piece of cornbread
  3. hewgag

    hewgag Fire Starter

    That looks really good!! Nice deep smoke ring you got there!! Bark looks pretty good too!

  4. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job on your Butt!

    Very nice color

    And the cornbread..............[​IMG]
  5. tyotrain

    tyotrain Master of the Pit

    Man O Man that Q looks great.. nice job
  6. indygreg

    indygreg Fire Starter

    thanks folks.   that pulled pork was so good noone in the house even thought about putting sauce on it.  i always wanted to do some smoking but lacked the knowledge until i found this place.  i am surprised that i can turn out really good stuff on the first try. nothing like standing on the backs of experts!  combine all the advice, rubs, brines, etc from this forum with a traeger and this is a hobby that anyone can have fun at.  

    next i want to try a brisket.  i had a great brisket at the salt lick in austin a few weeks ago so i ordered their rub to try.  i heard someone else on the forum using it.  after that it is smoked turkey, traeger chicken, dino ribs, papa murphy's pizza and ultimately ... the fattie! 

  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Awesome job......[​IMG]
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job Greg, that's really some good looking PP.
  9. This is the first piece of meat I've been jealous of on here :) I want one to turn out like that Greg! Share whatever you did, that looks freaking AMAZING.

    You share, and I'll try to duplicate this weekend! Deal or no deal!?! :)
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks great!!


  11. Great looking Boston butt...Fantastic smoke ring!!! Congrats on a Tasty first smoke.[​IMG]
  12. indygreg

    indygreg Fire Starter

    yeah we just finished it off today.  the au jus thing is really spectacular.  we made sandwiches and spooned a little of the juice into the bun like a french dip.  wow.  i can't imagine putting bbq sauce on this. 

    for ccpropilot the details:

     - i coated it in the mustard with a little applejuice in it

     - i coated it with "butt rub" which is an off the shelf rub we bought at the store

     - i wrapped it in saran wrap overnight

     - 6am my wife threw it on the traeger sitting on the rack and started it on smoke.  that is a very low temp like 175 i think.

     - after 2 hours i transferred it to a foil pan and smoked it for 2 more hours

     - i covered the pan with foil, put a probe in it and turned the temp up to 240

     - we cooked it until it reached 210 internal

     - pulled it out of the pan, wrapped it in foil and put it in a cooler for an hour.  strained the fat out of the broth.

     - tore it up, poured the broth over it and ate it.
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Pulled Pork.... Nice Job...
  14. fife

    fife Master of the Pit

  15. My 2nd attempt at smoking a butt on my Weber Kettle is about to go onto the grill.  I can only hope it turns out as well as your pictures show yours did.  Great job and thanks for the Q-view.  This site really has a wealth of information on it and I agree with you whole heartedly about "standing on the backs of experts".  No need to re-invent the wheel with all the tried and true results seen by the grill masters on this site.  [​IMG]

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