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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-21-2011, 12:54 PM | #1 |
Got Wood.
Join Date: 09-23-11
Location: Oxford NC
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My First Butt's
went to a local pork outlet today picked up 4 butts they are small and range from 4 to 5 lbs ...so tommorow will be the day to experiment on these, i am going to make up some rub from some of the suggestions from you guys on the forum..i am thinking 8 hours to cook @ 225 to 250 to get to around 190 does this sound about right??? then pull and foil and let rest in cooler for a couple of hours,,...the first thing i cooked when i got my WSM was spatchcock chicken....came out awesome...and have done a meatloaf which was a hit with the family.... love this website great reading and ideas from all you experts.............wish me luck
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10-21-2011, 12:57 PM | #2 |
is One Chatty Farker
Join Date: 07-23-11
Location: Ontario, Ca
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good luck!
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UDS, Smokey Joe |
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10-21-2011, 01:01 PM | #3 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Sounds like a plan.. Butts are my fav. Very forgiving and might tasty! Good luck!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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10-21-2011, 01:02 PM | #4 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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4-5lbs is pretty small. I assume they are boneless. At those cooking temps I would be surprised if it went as long as you think. Personally I would take them well over 200* if you are measuring by temp. Remember to monitor the doneness by feel too as that will be your true test. For butts though, I think you can use temp and get good results. Just take it past 200* minimum.
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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10-21-2011, 02:06 PM | #5 |
is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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i just got 3 butts last weekend. 2 of them were 4 pounds BONE IN... yup... i dont know either...
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Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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10-21-2011, 02:13 PM | #6 |
Got Wood.
Join Date: 09-23-11
Location: Oxford NC
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these are bone in.....just small, they had buy one at regular price @ $2.99 lb and get the next one for $4.....
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10-21-2011, 03:18 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Don't focus too much on a specific temp. They will be done when your thermo probe goes in with little to no resistance. That can happen at different internal temps for each butt.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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Thanks from: ---> |
10-21-2011, 03:45 PM | #8 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Have fun
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10-21-2011, 05:14 PM | #9 |
Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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good luck, I think you will do fine.
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Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
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10-21-2011, 08:17 PM | #10 |
Knows what a fatty is.
Join Date: 08-05-11
Location: Battle Creek, Mi
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Do you remember what meat packing company they came from? Im a butcher and we get them from a company calleD farmland a divisoin of smithfield i think and there tiny cant even cut them into good pork steaks but if they come from IBP or Excel then they are sometimes on the border of huge
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10-24-2011, 08:31 AM | #11 | |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Quote:
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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10-24-2011, 08:50 AM | #12 |
Got Wood.
Join Date: 09-23-11
Location: Oxford NC
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Nahunta pork center is where these butts came from they are based out of Pikeville NC, they have a outlet at the Farmers Market in Raleigh....they came out great for my first time, smoked them with Hickory and Apple chunks at 275 for about 6 hours untill the internal temp was 195.... foiled them for 2 hours...meat fell off the bone... pulled meat apart used some Georges Hot. also bought a 3lb chuck roast and cooked that on the bottom rack...used two forks to shred.....put some Sweet Baby Rays on it ....I am hooked already...... thinking about what to try this weekend
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10-24-2011, 08:53 AM | #13 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Get used to it...and don't be surprised when you have your first dream about barbecue....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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