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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-04-2013, 06:58 PM   #1
Fo Sizzle My Nizzle
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Default Weekend Butt Action

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.

ImageUploadedByTapatalk1362443472.694815.jpg

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.

ImageUploadedByTapatalk1362443743.011099.jpg

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.

ImageUploadedByTapatalk1362443822.373106.jpg
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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.

ImageUploadedByTapatalk1362444010.630783.jpg
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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.

ImageUploadedByTapatalk1362444147.771589.jpg

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.

ImageUploadedByTapatalk1362444355.599161.jpg

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.

ImageUploadedByTapatalk1362444904.923539.jpg

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.

ImageUploadedByTapatalk1362444988.504508.jpg
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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!
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Unread 03-04-2013, 07:02 PM   #2
WeBeatYourMeat
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Looks great, how did you hang your ET-732 on the rim?
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Unread 03-04-2013, 07:05 PM   #3
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Default Weekend Butt Action

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Looks great, how did you hang your ET-732 on the rim?
Just with the hook that came with it. Took me several cooks before I realized there are a couple tabs on the rear clip that keep the wire hook and remote from touching the side of the WSM.
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Unread 03-04-2013, 07:06 PM   #4
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I love a fatty coma. That pork looks SCRUMPALISCIOUS!!
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Unread 03-04-2013, 07:13 PM   #5
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I like the idea of side by side of the 2 rubs. Everything looks good!
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Unread 03-04-2013, 07:15 PM   #6
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Looks like some good bbq
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Unread 03-04-2013, 07:46 PM   #7
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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?
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Unread 03-04-2013, 08:03 PM   #8
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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.
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Unread 03-04-2013, 09:03 PM   #9
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Great post!!
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Unread 03-04-2013, 09:58 PM   #10
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Once I smoked my first butt I realized I didnt need to ever cook another brisket. Looks good!!
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Unread 03-04-2013, 10:05 PM   #11
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Looks great. Waiting for a cook on the big boy : Pitts and Spitts.
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Unread 03-04-2013, 10:14 PM   #12
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Quote:
Originally Posted by Muscrat View Post
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!
__________________
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Unread 03-04-2013, 10:15 PM   #13
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Originally Posted by javahog2002 View Post
Looks great. Waiting for a cook on the big boy : Pitts and Spitts.
Must...sell...offset...
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Unread 03-04-2013, 11:14 PM   #14
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Quote:
Originally Posted by Fo Sizzle My Nizzle View Post
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
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Unread 03-05-2013, 12:04 AM   #15
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Quote:
Originally Posted by Muscrat View Post
Once I smoked my first butt I realized I didnt need to ever cook another brisket. Looks good!!
I like pulled pork. But you loco.
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