Working on a Decent sized Butt today..

Discussion in 'Pork' started by abelman, Jul 3, 2008.

  1. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    I'm doing a 9 lb butt today with some veggies underneath (vidallia onions, sliced jalapenos and a few mushrooms in apple juice) This worked great when I did it with a brisket so now I'm trying it on a butt.

    Been marinating and injected with Mojo on Tueday. Rubbed up real good yesterday morning wtih Jeff's rub, and wrapped tight awaiting this morning.

    The smoker is at 250 using Mesquite and charcoal...been about 2 hours now but I haven't peekd yet. Sitting at 104.

    Here's some qview thus far. I scored the butt after I took that pic as I almost forgot to do it, LOL.
     
  2. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    That looks really good so far. Can wait to taste...er...see the final pics!
     
  3. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Little update on the butt, 3 hours, 117 internal...so far, so good:
     
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

    Looking good!
     
  5. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Thanks Guys and Gals [​IMG]
     
  6. Good look'n Grub!!!!!!!!!!!!!!!!
     
  7. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    Looking good....Man I am getting so hungry
     
  8. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Thanks guys!

    Here's the 5 hour report, at 138 internal and started to spritz with apple juice and I'm using a LA Cajun basting sauce for the first time. I used it on some Buffalo Burgers last night and it was excellent. I have also been using Apple wood on this as it's my favorite but I think I forgot to mention it in the original post. I used Mesquite mostly for two hours then use more Apple as we get into and finish the smoke.

    Hopefully the basting sauce will do just a well here. so, it will be a swing and a miss or it will be great but only one way to find out I guess.
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Pete, that looks excellent!!
    Send any leftovers my way....please.[​IMG]
     
  10. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Thanks Jeanie,

    Hopefully this will taste as good as it looks thus far. Like I siad, trying something new so it can go either way. If it goes the wrong way, I don't think my brothers will be too happy with me [​IMG]
     
  11. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Here's the 7 hour update....



    145 internal and we're in the plateau for awhile.....
     
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmmmmmmmmm! [​IMG]
     
  13. hobbyzone

    hobbyzone Newbie

    yeeeessss sir! That'll get the job done.. A+
     
  14. meat magician

    meat magician Smoke Blower

    Looking real good!
     
  15. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Thanks again guys and Girl, [​IMG]

    Here we are at 9 hours. I'll foil it at 155 but I'm still at 149. We're still in the plateau arena.
     
  16. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Looks great Abel!!! LOOKS GREAT!!!
     
  17. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    OH YA!. Looks awesome. Bet it was tasty.
     
  18. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    LOL, I'm not even done yet unfortunately. Right now, still in the plateau, 2 more degrees and it goes to the foil. I think it will be worth it, I hope to hell it is anyway since this goes to a BBQ for the 4th, [​IMG]
     
  19. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    I bet its tasty when done......missed a word. LOL
    But looks great.
     
  20. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    Not looking to change the thread but I'm in the sunshine state, problem is it's the time of the year we get the liquid sunshine in the afternoon...I plan to do 6 slabs of babybacks and 2 birds..1 beer can..1 not.. Have several couples coming over to have some good Q and watch the NASCAR race..

    PLAN A: Cook early, ribs 2-2-1, birds, 4 or 5 to 170. Now is to place in oven at 170 to keep warm. How long can I do this without them drying out. Plan to wrap both in foil before going into the oven. Never tried this before.....can it work????

    Plan B: ????? This is where I'm depending on the Guru's to educate me.[​IMG]
     

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