A butt on the 22.5 Kettle with the new Pro-Series Grate!

Smokin Turkey · 07-14-2009, 10:55 AM

I felt adventurous this weekend so I injected a large butt (11.5lb) I had in the freezer with a new concoction.

1 part cider vinegar
5 parts Worcestershire
4 cloves garlic
2 parts grape jelly

I put it all in the magic bullet, loaded it in the spitjack injector (found at spitjack.com) Bruce is a great guy over there.

Shot the butt in about 2 dozen spots, let it sit over night with it fat cap down in some beer.

The next night, I took the new pro series kettle grate I made out and put 2 bricks on the side to hold back the coals and give a nice heat sink, put an aluminum pan on the lower rack 1/2 full of water, and used the weed burner to start the coals on one side (my modified minion method for the kettle) I replaced the grate and laid 2 pieces of hickory on the grate over the coals which were unlit. I put the smoker probe of the Maverick ET-73 in a potato slice and closed the lid with the bottom vent cracked and the top vent 1/3 open. The kettle took about 20 minutes to get to a steady 240*F (probably cause I put cold water in the pan and the grate was alot of mass to warm up!

First rubbed down the big butt with Plowboys Bovine Bold and loaded it fat cap up over the water pan.

I checked the butt after about 5 hours when I had to reload the coals and it was looking really delicious! The smell was friggin' amazing! The hickory was doing just as I had planned and just slowly smoking off. I went to sleep only to awakened to the sound of the Maverick signaling the butt hit 200! It had only been 8 hours!!! I have had 8.5lb butts take 10-13 hours but this thing just rocked on through! I could see the temps were falling in the kettle from the maverick so I decided to just shut it off and go back to sleep and let it do its thing. The butt sat another 1.5 hours before I could manage to wake up to check it.

I was worried that my laziness would have caused the butt to dry out but everything was fine! I brought the butt in still over 180*F and let it rest for about 20 min before I couldn't stand the smell anymore and I pulled it. The fat cap (what was left) just pealed right off and the bone literally fell out! The thing wasn't over done, it wasn't underdone. It was just perfect! One of my best actually. I loved the flavor the grape jelly added! I had been reading a little into marinades using grape jelly to sweeten it so I figured why not in my injection? Here is the picture of my final product! So good it needs no sauce!

Thanks for looking!

Skip · 07-14-2009, 11:01 AM

Nice smoke for a kettle

Bovine Bold on a pork butt. Bold choice!

Grape jelly? You been talking to Julie?

Nice job Brian. Wish i could taste some of that.

WannaBeBBQueen · 07-14-2009, 11:51 AM

Quote:

Originally Posted by Skip

Nice smoke for a kettle

Bovine Bold on a pork butt. Bold choice!

Grape jelly? You been talking to Julie?

Nice job Brian. Wish i could taste some of that.

I know nothing...lol

Looks great Brian

Smokin Turkey · 07-14-2009, 11:56 AM

Actually it was Julie and a few other sources i looked up some old BBQ sauce concoctions. Also I think someone told me about using it in meatloaf.

Thanks Julie!

B-More BBQ Junkie · 07-14-2009, 03:07 PM

Quote:

Originally Posted by Smokin Turkey

...First rubbed down the big butt...

Any pics?

Hofy · 07-14-2009, 03:12 PM

Nice job! Who says you cant do long slow smokes on a kettle?!
Now, when do we eat?

bbqbull · 07-14-2009, 03:14 PM

That looks great!

The grape jelly is a first ive heard about w/pork.

tommykendall · 07-14-2009, 03:27 PM

Quote:

Originally Posted by Skip

Nice smoke for a kettle

Yep - kettle's give off fine smoke... I've done ribs, brisket and bird on them, but not a butt yet.

1FUNVET · 07-14-2009, 03:35 PM

Looks DEEELICIOUS

chambersuac · 07-14-2009, 03:57 PM

looks great!

Smokin Turkey · 07-14-2009, 11:01 PM

Thanks! I'm being told, the amount of injection could have been the difference in cook time. Apparently, more liquid = less cook time. Transfers heat better?

Skip · 07-15-2009, 06:59 AM

Yeah that was my first thought. Water + 212 degrees F = Boil

Do you normally go without an injection or did you just plump this one up a bit more?

Smokin Turkey · 07-15-2009, 09:02 AM

This was the largest butt I've done so I had to add some more injection. I also soaked it in some beer on the fat cap side thinking it would aid in moisture retention in the little kettle. It worked! No dryness and no need to wrap the sucker!

Skip · 07-15-2009, 09:06 AM

Hmmm you say you stripped the fat cap easily. Did you scavenge the strands of meat in there? The judges never see those pieces. Those are mine lol

warren · 07-15-2009, 09:15 AM

looks good i have never heard of grape jelly though

07-14-2009, 10:55 AM	#1
Smokin Turkey is One Chatty Farker Join Date: 07-28-08 Location: Huntingdon, PA	A butt on the 22.5 Kettle with the new Pro-Series Grate! I felt adventurous this weekend so I injected a large butt (11.5lb) I had in the freezer with a new concoction. 1 part cider vinegar 5 parts Worcestershire 4 cloves garlic 2 parts grape jelly I put it all in the magic bullet, loaded it in the spitjack injector (found at spitjack.com) Bruce is a great guy over there. Shot the butt in about 2 dozen spots, let it sit over night with it fat cap down in some beer. The next night, I took the new pro series kettle grate I made out and put 2 bricks on the side to hold back the coals and give a nice heat sink, put an aluminum pan on the lower rack 1/2 full of water, and used the weed burner to start the coals on one side (my modified minion method for the kettle) I replaced the grate and laid 2 pieces of hickory on the grate over the coals which were unlit. I put the smoker probe of the Maverick ET-73 in a potato slice and closed the lid with the bottom vent cracked and the top vent 1/3 open. The kettle took about 20 minutes to get to a steady 240F (probably cause I put cold water in the pan and the grate was alot of mass to warm up! First rubbed down the big butt with Plowboys Bovine Bold and loaded it fat cap up over the water pan. I checked the butt after about 5 hours when I had to reload the coals and it was looking really delicious! The smell was friggin' amazing! The hickory was doing just as I had planned and just slowly smoking off. I went to sleep only to awakened to the sound of the Maverick signaling the butt hit 200! It had only been 8 hours!!! I have had 8.5lb butts take 10-13 hours but this thing just rocked on through! I could see the temps were falling in the kettle from the maverick so I decided to just shut it off and go back to sleep and let it do its thing. The butt sat another 1.5 hours before I could manage to wake up to check it. I was worried that my laziness would have caused the butt to dry out but everything was fine! I brought the butt in still over 180F and let it rest for about 20 min before I couldn't stand the smell anymore and I pulled it. The fat cap (what was left) just pealed right off and the bone literally fell out! The thing wasn't over done, it wasn't underdone. It was just perfect! One of my best actually. I loved the flavor the grape jelly added! I had been reading a little into marinades using grape jelly to sweeten it so I figured why not in my injection? Here is the picture of my final product! So good it needs no sauce! Thanks for looking! __________________ Cooking for the love of it.

07-14-2009, 11:01 AM	#2
Skip is Blowin Smoke! Join Date: 07-24-07 Location: Wantagh, NY	Nice smoke for a kettle Bovine Bold on a pork butt. Bold choice! Grape jelly? You been talking to Julie? Nice job Brian. Wish i could taste some of that. __________________ Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc

07-14-2009, 11:56 AM	#4
Smokin Turkey is One Chatty Farker Join Date: 07-28-08 Location: Huntingdon, PA	Actually it was Julie and a few other sources i looked up some old BBQ sauce concoctions. Also I think someone told me about using it in meatloaf. Thanks Julie! __________________ Cooking for the love of it.

07-14-2009, 03:12 PM	#6
Hofy On the road to being a farker Join Date: 06-26-09 Location: Outskirts of the Internet	Nice job! Who says you cant do long slow smokes on a kettle?! Now, when do we eat? __________________ If I wanted to cook on gas, I would stay inside and use the stove.

07-14-2009, 03:14 PM	#7
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	That looks great! The grape jelly is a first ive heard about w/pork. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

07-14-2009, 03:35 PM	#9
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La	Looks DEEELICIOUS

07-14-2009, 03:57 PM	#10
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	looks great!

07-14-2009, 11:01 PM	#11
Smokin Turkey is One Chatty Farker Join Date: 07-28-08 Location: Huntingdon, PA	Thanks! I'm being told, the amount of injection could have been the difference in cook time. Apparently, more liquid = less cook time. Transfers heat better? __________________ Cooking for the love of it.

07-15-2009, 06:59 AM	#12
Skip is Blowin Smoke! Join Date: 07-24-07 Location: Wantagh, NY	Yeah that was my first thought. Water + 212 degrees F = Boil Do you normally go without an injection or did you just plump this one up a bit more? __________________ Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc

07-15-2009, 09:02 AM	#13
Smokin Turkey is One Chatty Farker Join Date: 07-28-08 Location: Huntingdon, PA	This was the largest butt I've done so I had to add some more injection. I also soaked it in some beer on the fat cap side thinking it would aid in moisture retention in the little kettle. It worked! No dryness and no need to wrap the sucker! __________________ Cooking for the love of it.

07-15-2009, 09:06 AM	#14
Skip is Blowin Smoke! Join Date: 07-24-07 Location: Wantagh, NY	Hmmm you say you stripped the fat cap easily. Did you scavenge the strands of meat in there? The judges never see those pieces. Those are mine lol __________________ Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc

07-15-2009, 09:15 AM	#15
warren Full Fledged Farker Join Date: 07-11-09 Location: belchertown mass	looks good i have never heard of grape jelly though

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