Make-Up Pron Thread (with 22.5 hr butt beans) - Page 2

southernsmoker · 05-07-2010, 08:56 AM

Ahh, Double gages...

Smokey Al Gold · 05-07-2010, 09:00 AM

Getting close!

bigabyte · 05-07-2010, 10:11 AM

As it got towards the 13 hour mark, I checked temps again.

First the Butt. It read 185.

Then I decided I should check on the brisket because it was looking good, and the smell in the air told me that the brisket might be done. The probes slid in with no resistance to both the flat (left) and the point (right) so it was ready. I left them in while I took the pic to get the temp reading. I do not normally take temps to determine brisket doneness, but decided to go ahead today and see what temps they were. The point was 195 and the flat was 200.

I wrapped the brisket up in foil, then in some insulating blankets, and in an empty cooler along with two 2-liter bottles filled with near boiling water.

Since the brisket is done so early, I may actually have to pop it in the oven later at 140 if it cools off too much in the cooler.

More updates to follow! I'm off to a couple hours of conference calls. I may have to pull the butt off the cooker during one of them!

BigButzBBQ · 05-07-2010, 10:39 AM

If I didn't just have a hunk of leftover butt for a prelunch snack, I would officially be starving right now. Awesome job!

Big_T_BBQ · 05-07-2010, 10:48 AM

Quote:

Originally Posted by bigabyte

We're approaching the 12 hour mark. Here's your morning pron.

Cooker humming along at 250.

Nice choice in Thermometers - I use the same one.

Chow is looking good

Typically · 05-07-2010, 10:58 AM

good thing it's lunch time, that pron made my mouth water! good lookin grub bud!

bigabyte · 05-07-2010, 11:52 AM

I refueled at 11am (14 hr mark) as the temp started dropping. The butt was reading 190 at that time. After refueling, the temp dropped even more for a bit as it lit, but I got it back up to 250 in short time. As soon as this call wraps up, I'll be going back out to check it again. No pics that last time, sorry.

bigabyte · 05-07-2010, 12:35 PM

OK, after 15 hours, the butt is now back down to 180. Kinda weird, but hey, that happened with the last one too. So does this mean I'm in for another wild ride? Who knows!

The bone wiggles but is not ready to slide out. So not ready yet...except that piece from the bottom corner I ate...can't see it in the photo because it's on the bottom of the butt. Tasted good. I'm ready for lunch!

Smokey Al Gold · 05-07-2010, 12:46 PM

Looking good Chris keep us updated!

NorthwestBBQ · 05-07-2010, 12:55 PM

Do you understand the concept of foiling at 160F?

pahutchens · 05-07-2010, 01:15 PM

Quote:

Originally Posted by NorthwestBBQ

Do you understand the concept of foiling at 160F?

Isn't foil for hats only?

Bushwacker · 05-07-2010, 01:16 PM

Now that's some fine looking Que there, I'm ready to chow down,,, But I seem to have missed the pron on the beans... Great job Byte...

bigabyte · 05-07-2010, 02:17 PM

Quote:

Originally Posted by NorthwestBBQ

Do you understand the concept of foiling at 160F?

I understand for speeding up the process. I'm in no rush, food will be served at 6pm. I prefer the bark of non-foiled butts, so I am not foiling today. If there's another reason, please share.

Quote:

Originally Posted by pahutchens

Isn't foil for hats only?

Actually, I prefer this response over mine.

Quote:

Originally Posted by Bushwacker

Now that's some fine looking Que there, I'm ready to chow down,,, But I seem to have missed the pron on the beans... Great job Byte...

Nope, you haven't missed the beans...they're not cooked yet. But there is hope! Behold, I have started the beans as shown below!

First off though, the butt is done. It finished just after 1pm, so the 10 pound butt took just over 16 hours in the cooker, pretty average. Internal temp at the finish was 200. I foiled it, and in the cooler witht he brisket to rest and keep hot.

And now for those BEANS!

Here's the bean meat I cooked the other night. On the top row, from the left, we have some of the Brisket, one of the Smoked Sausages and a piece of the 22.5 Hour Mutant Butt! On the bottom there is the Naked Fatty.

I started by chopping the meat like so.

Then I divided the meat into two half size aluminum pans and seasoned it with a blend of 42,354 secret herbs, spices, sweeteners, condiments, vitamins and minerals.

Then I mixed together the meat mixture and sampled it to make sure I did it right.

Then I stirred in the most secret ingredient of all...

I put these on the WSM which has been bumped up to run at 300*.

Bushwacker · 05-07-2010, 02:27 PM

Dang, now them's gonna be some great beans,, I love your secret ingredient.. My lipe are sealed. Won't tell a living soul. Bet it's gonna taste great...

BigButzBBQ · 05-07-2010, 02:27 PM

It's going to be great entertainment for you to hear all those ladies denying that they farted.

View Poll Results: How long before this meat is ready?
15-20 hours	11	42.31%
15-20 days	6	23.08%
They're dog food for sure!	1	3.85%
They're already done you idiot!	8	30.77%
Voters: 26. You may not vote on this poll

05-07-2010, 08:56 AM	#16
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Name/Nickname : JO	Ahh, Double gages... __________________ Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy:

05-07-2010, 09:00 AM	#17
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Getting close! __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

05-07-2010, 10:11 AM	#18
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	As it got towards the 13 hour mark, I checked temps again. First the Butt. It read 185. Then I decided I should check on the brisket because it was looking good, and the smell in the air told me that the brisket might be done. The probes slid in with no resistance to both the flat (left) and the point (right) so it was ready. I left them in while I took the pic to get the temp reading. I do not normally take temps to determine brisket doneness, but decided to go ahead today and see what temps they were. The point was 195 and the flat was 200. I wrapped the brisket up in foil, then in some insulating blankets, and in an empty cooler along with two 2-liter bottles filled with near boiling water. Since the brisket is done so early, I may actually have to pop it in the oven later at 140 if it cools off too much in the cooler. More updates to follow! I'm off to a couple hours of conference calls. I may have to pull the butt off the cooker during one of them! __________________ 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.

05-07-2010, 10:39 AM	#19
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	If I didn't just have a hunk of leftover butt for a prelunch snack, I would officially be starving right now. Awesome job! __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

05-07-2010, 10:58 AM	#21
Typically On the road to being a farker Join Date: 06-29-09 Location: NJ	good thing it's lunch time, that pron made my mouth water! good lookin grub bud! __________________ drinkin' every drop from the bottom to the top! 1 UDS

05-07-2010, 11:52 AM	#22
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I refueled at 11am (14 hr mark) as the temp started dropping. The butt was reading 190 at that time. After refueling, the temp dropped even more for a bit as it lit, but I got it back up to 250 in short time. As soon as this call wraps up, I'll be going back out to check it again. No pics that last time, sorry. __________________ 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.

05-07-2010, 12:35 PM	#23
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	OK, after 15 hours, the butt is now back down to 180. Kinda weird, but hey, that happened with the last one too. So does this mean I'm in for another wild ride? Who knows! The bone wiggles but is not ready to slide out. So not ready yet...except that piece from the bottom corner I ate...can't see it in the photo because it's on the bottom of the butt. Tasted good. I'm ready for lunch! __________________ 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.

05-07-2010, 12:46 PM	#24
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Looking good Chris keep us updated! __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

05-07-2010, 12:55 PM	#25
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Do you understand the concept of foiling at 160F?

05-07-2010, 01:16 PM	#27
Bushwacker is one Smokin' Farker Join Date: 07-13-09 Location: Cape Coma, Fl.	*Now that's some fine looking Que there, I'm ready to chow down,,, But I seem to have missed the pron on the beans... Great job Byte...* __________________ Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction)

05-07-2010, 02:27 PM	#29
Bushwacker is one Smokin' Farker Join Date: 07-13-09 Location: Cape Coma, Fl.	*Dang, now them's gonna be some great beans,, I love your secret ingredient.. My lipe are sealed. Won't tell a living soul. Bet it's gonna taste great...* __________________ Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction)

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