View Full Version : on my 10th hour with da butzz.....
smokeypig
06-23-2004, 08:39 PM
hey, everybody...
well, i finished my turkeys at about 11:00am today (2 @ 13lbs each). i'mmediately took me butz out of the brine and plunked them on after getting rid of the ashes in the pan and restarting the fire. i got some pix attached.
first time using oak and apple. heard from folks that it was good with pork. sure does smell good. tried to keep the temp between 180 and 200, so far so good. also, after the initial kingsford, i used nothing but wood to burn for the first time. hopefully, i'll be able to wrap them in foil soon, and keep it going for another few hours. hope I can keep going for another few hours, too!
i
its been a while since i smoked.
butts and birds, that is.
smokeypig
06-23-2004, 08:58 PM
just wrapped the first one. don' t know why it was early. the others are still at 145-155. this one? checked it 4 times. 171, 170, 175 (near the bone), and 172 (fat above). so, its wrapped and asittin on the side. fatties are gonna go on soon...
hornbri
06-23-2004, 09:08 PM
Man those look good.
smokeypig
06-23-2004, 09:22 PM
i gotta admit. i've been pickin at the edges almost all night (hey, its the cooks prerogative, right?).
some fine swine coming my way!!!
i gotta admit. i've been pickin at the edges almost all night (hey, its the cooks prerogative, right?).
some fine swine coming my way!!!
Nothing wrong with samplin'.
Enjoy the feast.
smokeypig
06-23-2004, 09:33 PM
its coming! i'm serving my extended family this weekend, starting thursday night. i expect to have nothing left by saturday. most likely by thursday night! that's why one of the butts is staying in the fridge, until everyone leaves sunday morning. come sunday night, its my turn!!!!
smokeypig
06-23-2004, 11:36 PM
at the 13th hour....
fatties on the fire...
4 of six butts wrapped, waitin for the cooler treatment...
everyone in the house but the q'er is asleep and he's wantin to crash (jack daniels does that to ya sometimes).
but onward and upward....
smokeypig
06-24-2004, 12:29 AM
one more butt waiting that magic 170.
4 fatties on the heat.
5 butts simmering in the foil.
the fatties may not make it to morning, er, sunrise. will have to wait and see... :lol:
kcquer
06-24-2004, 06:45 AM
smokey, good lookin' pig you got on the pit. If it tastes half as good as it looks, you're gonna have some happy guests! Well Done Brother Smokeypig.
tommykendall
06-24-2004, 07:27 AM
Now that cooker has seen some meat in its day. Looks like a seasoned veteran.
willkat98
06-24-2004, 07:27 AM
Awesome Smokey.
My only advice, start earlier :)
MikeG
06-24-2004, 07:35 AM
Pic 108:
Now that's good Q when you have to keep
3 ball bats within arms reach of the pit to keep
em' away.
Looks Great...
MikeG
Bigmofo300lbs
06-24-2004, 11:51 AM
These pics just make me say....
"I CAN'T WAIT TO COOK THIS WEEKEND!!". Looks great! Man it looks great. Or should I say "Inspiring".
Solidkick
06-24-2004, 04:05 PM
:mrgreen: And to think you learned it all here from the Brethren! :mrgreen:
Great Looking Cook!
smokeypig
06-24-2004, 08:36 PM
i finished this morning around 6:30, moving them all to the cooler. first time I did that. what a difference 4-5 hours in a cooler makes. and yes, the bats were necessary to keep kids, adults and dogs away.
and to think, i have learned alot about it all from my fellow brethren. Thanks, guys. couldn't have done it without your help!
one more thing: to the remainnig charcoal users out there:
wood is the way to go. i use charcoal to burn the first 3-4 hours and never used another piece. threw in oak, apple and hickory for the next 14 hours and, while my throat is feeling it now, i have to admit it made it alot easier to cook and i had neighbors coming over last night out of the blue and had some folks come by today, asking what it was that was cooking so late last night.
Oh, 1 more thing. the butts are wonderful. best q'd pork butt i've made. period. thanks for all the advice. it helped. even the OL thougth so.
Bigdog
06-24-2004, 09:44 PM
Smokeypig, awsome Q man. 14 farking hours, you the man. Now you see why some of us use the oven after foiling and go to bed. But I have to admire a guy that goes all the way on the smoker. :wink:
Smokey,
Great smoke brother!!!!! It all looks so tasty.
Did the fatty's make it till mornning?
smokeypig
06-24-2004, 10:49 PM
3 of four made it. i sat there with a knife and 3 or 4 biscuits and a whole lot of coffee.
was awesome...
in the past, i've finished off the butts in the oven. but they seem to dry out too much. my OL said she couldn't remember finer swine than this stuff. after chopping and pulling, I ended up with a whole lot of meat (a little fat made it in). i can say that at 11:45 the next night, there ain't much left.
I can honestly say that I'm A Truly Proud Brother with a new-found appreciation for patience, low, and slow...
Arlin_MacRae
06-25-2004, 05:53 AM
Helluva job, man. Much congrats.
What's next? :)
kcquer
06-25-2004, 06:43 AM
I can honestly say that I'm A Truly Proud Brother with a new-found appreciation for patience, low, and slow...
Smokey, with your obvious dedication for low and slow I would really like to try a brisket you cooked with the same attention. No teef beef for sure.
Bigdog
06-25-2004, 09:05 AM
3 of four made it. i sat there with a knife and 3 or 4 biscuits and a whole lot of coffee.
was awesome...
in the past, i've finished off the butts in the oven. but they seem to dry out too much. my OL said she couldn't remember finer swine than this stuff. after chopping and pulling, I ended up with a whole lot of meat (a little fat made it in). i can say that at 11:45 the next night, there ain't much left.
I can honestly say that I'm A Truly Proud Brother with a new-found appreciation for patience, low, and slow...
Too dry in the oven? I've never had that experience. I spray them down good and double foil. Cook at 200-250. Bring temp. to 195-200. Cool to a temp. I can pull with fingers and it comes out super juicy.
Bigmofo300lbs
06-25-2004, 01:03 PM
3 of four made it. i sat there with a knife and 3 or 4 biscuits and a whole lot of coffee.
was awesome...
in the past, i've finished off the butts in the oven. but they seem to dry out too much. my OL said she couldn't remember finer swine than this stuff. after chopping and pulling, I ended up with a whole lot of meat (a little fat made it in). i can say that at 11:45 the next night, there ain't much left.
I can honestly say that I'm A Truly Proud Brother with a new-found appreciation for patience, low, and slow...
Doing a couple of fatties this weekend. For the first time. With a couple of flats. Can't wait! One question, school me on the art of 'The Cooler Treatment' will ya? Think I am ready to try and tackle the Butt/Shoulder.
kcquer
06-25-2004, 01:19 PM
BigMo, cooler is just for slowing the cooling process which sorta continues the cooking process. After you reach target temp for done, put the wrapped meat in a cooler to keep it from cooling too quickly. Leave your probe of analog therm in the meat and serve when it gets back down to 160 or so is nice for butts and probably fine for flats as well.
You might consider wrapping those flats with bacon to help retain moisture and introduce a little extra fat content. Best of luck
Bigmista
06-25-2004, 01:22 PM
I am cooking a coupla butts this weekend for a church beach party and baptism on Sunday. Gonna start early tomorrow morning with the butts and 2 or 3 fatties.
I've never put mine in a cooler and only put it in the oven once. The oven one was extra juicy. If I can't get up to temp in the smoker, I will stick it in the oven in the evening.
Also gonna throw in everything that isn't nailed down in the freezer. I love being home alone on BBQ day!
mista
Bigmofo300lbs
06-25-2004, 01:50 PM
BigMo, cooler is just for slowing the cooling process which sorta continues the cooking process. After you reach target temp for done, put the wrapped meat in a cooler to keep it from cooling too quickly. Leave your probe of analog therm in the meat and serve when it gets back down to 160 or so is nice for butts and probably fine for flats as well.
You might consider wrapping those flats with bacon to help retain moisture and introduce a little extra fat content. Best of luck
Thanks. Will do. Probably won't do the shoulder this weekend but will let you know.
Bigmofo
You know, I've never gotten the meat back down to 160 in the cooler. I give up waiting after a couple hours and go ahead and pull them. Usually ends up being around 180 or so. Maybe my cooler is too well insulated?
Get some gloves from Grainger or a supply house near you. Somebody posted these awhile back as "The Gloves" and they are awesome. I use them throughout the whole Q to remove racks, foil the meat and finally to pull it. Here's a link: http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=1627&highlight=source+gloves
smokeypig
06-27-2004, 12:04 AM
after my wednesday night/thursday morning cooking, i put all six of the buts, wrapped tightly in foil and all wrapped in an old towel the cooler. after being up, and semi concience for 22 hours without a break, i went to sleep at about 6:30 leaving the butts in the cooler til about 10:00 am (when daddy's little helper - see picture above - decided it was time for me to get up and finish cooknig with his help) . temp at that point was about 145. took'm out and pulled and chopped them suckers, 1 by one.
perfect for the first time.
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