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Weekend Butt Action

Fo Sizzle My Nizzle

is one Smokin' Farker
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Had a break in bad weather this weekend so I planned on firing up the WSM to throw on a couple butts and try out some new rubs.

Both butts were around 9 pounds each. The other two butts are for a follow up cook this next weekend.

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I trimmed the fat caps off of both Saturday night before bed. Both were injected with Myron Mixon's injection from his book. They both went back into the fridge until the next morning. About 6am I pulled them both out of their pans, drained the excess liquid, and patted them dry before rubbing them down. One got SM sweet seduction and the other got BPS money rub. No mustard or oil, just rubbed before going back in the fridge to sweat it out while I got the WSM ready.

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I went with a mix of cherry/hickory chunks buried in an almost full ring of weekend warrior lump. Minion method used. WSM was put together and brought up to a temp of 275.

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Once I was running clean with sweet blue smoke, the butts went on with a maple fatty rubbed with butt glitter around 7:30am.

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Once the fatty hit an IT of 175 I pulled it off and put a hot fatty rubbed with yardbird back on to cover my breakfast protein for the work week.

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Now I was in the home stretch. No spritzing or wrapping planned so I sliced the first fatty to make some breakfast sandwiches with ghetto sliced american cheese, fried egg, sriracha, and a light slather of mayo on toast. Whole wheat toast because I enjoy a healthy breakfast.

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Fell into a sweet fatty coma on the couch...

Once the butts hit an IT of 195 I started checking their bones to see if they'd wiggle free. Checked back every 30 minutes until the bones wiggled free on each which was between the 205-210 temp. Pulled them both around 3pm.

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Double wrapped in foil before also wrapping them in towels and resting them in the cooler for a couple hours. At 5pm they came out and were pulled.

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Really enjoyed both new rubs alot, but if I had to choose between the two, it would be the sweet seduction. It was a great way to spend a lazy Sunday. Thanks for checkin it!
 
Some very nice looking 'cue there Bro but I am worried about you cooking directly on a wooden deck with the WSM. Aren't you worried about it too?

I guess I've never really concerned myself with it. I was hesitant about cooking on my front porch on Christmas morning due to wind issues because it only had a few feet of clearance on each side but I was watching it like a hawk. I don't really have any space to setup the wsm other than the deck so what are some solutions? Definitely don't want to burn the house down.
 
Once I smoked my first butt I realized I didnt need to ever cook another brisket. Looks good!!
 
I was gonna thank this post but now you're just talkin crazy!

Ill do brisket for comps but that's it. When I cook for the family to eat it'll be a butt or some baby backs. And the occasional fatty. Although I think I'm gonna try a hot and fast brisket at the next comp. if that turns out good ill do more for the family sometime
 
I like the look of everything, but that breakfast sammich looks outstanding :bow:

I guess I've never really concerned myself with it. I was hesitant about cooking on my front porch on Christmas morning due to wind issues because it only had a few feet of clearance on each side but I was watching it like a hawk. I don't really have any space to setup the wsm other than the deck so what are some solutions? Definitely don't want to burn the house down.

I don't smoke on my wooden deck, but I've taken my IR temp gun to all sides of my WSM. Even directly underneath you're not usually much over 100°F. I've put it very close to an old hot tub, and the temp never gets very high there either.

I don't think I'd hesitate to do so. Maybe you'd get an errant coal when dumping from the chimney or something. My summer smokin' flip-flops have some melted spots underneath from stepping on them :wacko:
 
I like pulled pork. But you loco. :wacko:

Briskest are good but I just can't seem to get the flat tender and moist. The point turns out awesome (but of course that's idiot proof!)
Maybe somebody can steer me in the right direction.
 
I agree the pork looks great but that sandwich looks incredible. Never tried Sriracha on eggs before, usually prefer Tabasco but I will try it. Wow, I could really go for that sandwich right about now.

BV
 
Ill do brisket for comps but that's it. When I cook for the family to eat it'll be a butt or some baby backs. And the occasional fatty. Although I think I'm gonna try a hot and fast brisket at the next comp. if that turns out good ill do more for the family sometime

What exactly do you Folk call Butt?
is it Rump?
 
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