Weekend Butt Action

[John Bowen]

Looking good!

[NickTheGreat]

I like the look of everything, but that breakfast sammich looks outstanding

Originally Posted by Fo Sizzle My Nizzle

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

[Muscrat]

Originally Posted by javahog2002

I like pulled pork. But you loco.

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.

[BillyVoltaire]

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

[AussieTitch]

Originally Posted by Muscrat

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?

[Muscrat]

The shoulder.
I've never figured how it got named a butt either.

[HeSmellsLikeSmoke]

Originally Posted by Muscrat

The shoulder.
I've never figured how it got named a butt either.

From Wikipedia

"In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment.[2] The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt". In the UK it is known as "pork hand and spring", or simply "pork hand"."