overnight butt virgin no more = butt PRON!

  • Thread starter Rick's Tropical Delight
  • Start date
R

Rick's Tropical Delight

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17 pounds of boston butt in the bge for 14 hours with hickory chunks and jack daniels chips and i am not a big butt overnight virgin any more! whoohooooo!

and now... they rest.

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aargh!
aargh.gif
 
tkuehn5410 said:
Did you inject those beautiful bottoms before the smoke?
Click to expand...
no injection. i'm all about keepin it simple and i feel the ceramic mass of the egg and it's moisture retaining qualities negate the injection option...
at least that's my theory anyway :biggrin:
 
I'm curious as to why you chose to cook them with the fat cap on the side.
 
BIG 12 BBQ said:
I'm curious as to why you chose to cook them with the fat cap on the side.
Click to expand...
that's a good question... i wasn't sure if both butts would fit in there without hitting the dome on the sides, so i stood them up on edge in the middle where the dome is higher. so here's yet another option to the "fat cap up or down" discussion, fat cap on the side please! :biggrin:
 
i saw butt virgin and thought that it should be in the woodpile.....whew
 
Really nice lookin coooker set up.
Very workman like!
ModelMaker
 
Nice butt ya got there:wink: :biggrin:
 
Rick's Tropical Delight said:
no injection. i'm all about keepin it simple and i feel the ceramic mass of the egg and it's moisture retaining qualities negate the injection option...
at least that's my theory anyway :biggrin:
Click to expand...


Heheee. You're saying that now.... Wait till you try pumping your butt up with some sort of butt juice. :shock: It's partially for moisture and partially to get some flavor down deep instead of just on the surface.

You are right about the moisture retention of foods cooked on ceramic cookers, but if you start with more, you can retain more.
 
thirdeye said:
Heheee. You're saying that now.... Wait till you try pumping your butt up with some sort of butt juice. :shock: It's partially for moisture and partially to get some flavor down deep instead of just on the surface.

You are right about the moisture retention of foods cooked on ceramic cookers, but if you start with more, you can retain more.
Click to expand...
you are gonna make me do it, aintcha :biggrin:
 
pretty good :biggrin:

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thirdeye made me make this beer bread too!
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When I saw 17 lbs of butt, I thought fer sure you were using a raised grate! But then again, It's Rick! The most Egg crammenest person on the planet! I'm always amazed at how much you get on the Medium! How long did they take to cook?

Brian
 
swamprb said:
When I saw 17 lbs of butt, I thought fer sure you were using a raised grate! But then again, It's Rick! The most Egg crammenest person on the planet! I'm always amazed at how much you get on the Medium! How long did they take to cook?

Brian
Click to expand...

14 hours for the larger one and about 13:30 for the smaller

had to stand em on edge to make it work. i was going to hold top tops apart with bamboo skewers, but it wasn't necessary. :wink:
 
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