5 Great Butts

jcohen1005 · 06-02-2009, 08:10 PM

Had about 25 friends over for the weekend. Put 5 Butts in AmeriQue at 12:30 pm Friday @ 225, 5oz Hickory/Apple mix, Fast Eddy Rub on a few, Blues Hog on others, smoke time was around 22-23 hours. Made some Brisket Burgers for the grill, along with a KFC knock off Cole Slaw, Food was beyond good. Ate for supper, camp time snack, breakfast, brunch, lunch, gave doggy bags for the drive home.

Smoking anything that moves in Western PA.

Jay

DaveT · 06-02-2009, 08:17 PM

Looks awesome Jay. The worst part has to be pulling all that pork. I get tired pulling one butt.

jpouchman · 06-02-2009, 08:35 PM

Jay, tell me more about the brisket burgers? I have heard about them before, but never tried them.

jcohen1005 · 06-03-2009, 06:03 AM

Quote:

Originally Posted by jpouchman

Jay, tell me more about the brisket burgers? I have heard about them before, but never tried them.

Well. they're pretty easy and very tastee! Have your butcher grind up a full brisket packer, fat included, toss in a pound or two of great bacon, make into patties, I like at least 6-8 oz each, you can add different cheese, goat, feta, whatever and of course a rub or just spice up before you grill or I guess you can smoke. I tossed mine on the grill, came out killer. Let me know if you make some.

Brisket and Pork are the new meat candies, along with Bacon.

Mad Max · 06-03-2009, 06:26 AM

what are these leftovers you speak of? Great looking cook.

early mornin' smokin' · 06-03-2009, 07:42 AM

22-23 hours, really?

Divemaster · 06-03-2009, 07:48 AM

Quote:

Originally Posted by early mornin' smokin'

22-23 hours, really?

That's what I was wondering... What size butts were you cooking and at what temps....

If I did that on my Lang, they would be mush....

jswordy · 06-03-2009, 10:22 AM

You forgot these!

Your Boston Butts look really, really good!

bigabyte · 06-03-2009, 11:04 AM

Yep. Those butts look mighty good!

jcohen1005 · 06-03-2009, 11:37 AM

Quote:

Originally Posted by Divemaster

That's what I was wondering... What size butts were you cooking and at what temps....

If I did that on my Lang, they would be mush....

The Butts were in the 9lb range, did not weigh as I bought a case. Used two probes, both stayed within 5 degrees

I don't have my log handed, but starting temp was at 225, put in at noon on Friday, at around 15 hours, butts were in the 165-170 range, bumped temp to 250, finished off in about 6 more hours or so. Pulled at 195, other probe was 199.
I'm finding that the Cookshack smokes take a little longer, maybe because the unit is so well insulated and retains moisture. I'll bow to more experienced CS cooks, but that's my read and also agrees with some on the CS boards.

I could have gone in from the get go at 250 and that probably would have got me sub 20 hours.

Thanks for the kind words guys.

exhorns · 06-03-2009, 03:00 PM

That sounds like an awful long time, even with the amount of meat. Most I ever had to do was 14 hours with 5 butts. Looks good though.

big brother smoke · 06-03-2009, 03:07 PM

Quote:

Originally Posted by jswordy

You forgot these!

Your Boston Butts look really, really good!

I only see one with potential marbeling! The others are too lean

crd26a · 06-03-2009, 04:24 PM

Quote:

Originally Posted by big brother smoke

I only see one with potential marbeling! The others are too lean

I still wouldn't kick them out of bed for eatin crackers....

sksmoker · 06-03-2009, 04:36 PM

That is actually doing good for an electric smoker. It only has a 750w element so his time is right on. With my Bradley smoker I used to use, 2 butts would be 24-26hrs at 250F.

jcohen1005 · 06-03-2009, 04:47 PM

Quote:

Originally Posted by sksmoker

That is actually doing good for an electric smoker. It only has a 750w element so his time is right on. With my Bradley smoker I used to use, 2 butts would be 24-26hrs at 250F.

Thanks SKSmoker, I was beginning to get a complex.

Patience has not been one of my strong suits, so I'm now living with the Mantra "It's done when it's done"

06-02-2009, 08:17 PM	#2
DaveT Full Fledged Farker Join Date: 12-28-07 Location: St. Louis, MO	Looks awesome Jay. The worst part has to be pulling all that pork. I get tired pulling one butt. __________________ Dave: Stainless UDS Finally done Chargriller-SFB DCS Gasser

06-02-2009, 08:35 PM	#3
jpouchman Knows what a fatty is. Join Date: 10-20-08 Location: Chicago, IL	Jay, tell me more about the brisket burgers? I have heard about them before, but never tried them. __________________ LRG BGE, XL BGE, WEBER KETTLE, RED WEBER, DACOR GAS, BACKWOODS FAT BOY, 3 BBQ GURU & AN FEC 100

06-03-2009, 06:26 AM	#5
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	what are these leftovers you speak of? Great looking cook. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

06-03-2009, 07:42 AM	#6
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny	22-23 hours, really? __________________ L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel

06-03-2009, 10:22 AM	#8
jswordy is one Smokin' Farker Join Date: 05-13-09 Location: Fayetteville, TN	You forgot these! Your Boston Butts look really, really good! __________________ Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)

06-03-2009, 11:04 AM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Yep. Those butts look mighty good! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

06-03-2009, 03:00 PM	#11
exhorns On the road to being a farker Join Date: 03-24-08 Location: East Farmingdale, NY	That sounds like an awful long time, even with the amount of meat. Most I ever had to do was 14 hours with 5 butts. Looks good though. __________________ Bad Ass BBQ//22" Weber Kettle//18" WSM//22" WSM//Backwoods Fatboy

06-03-2009, 04:36 PM	#14
sksmoker Knows what a fatty is. Join Date: 08-31-07 Location: Regina, SK	That is actually doing good for an electric smoker. It only has a 750w element so his time is right on. With my Bradley smoker I used to use, 2 butts would be 24-26hrs at 250F.

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