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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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01-05-2011, 11:48 AM | #1 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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Butt Man or Breast Man
Now that I have your attention, why not both??? I've worked 4 straight 19+ hour days, and our deliverable went out at 3:30 last night. So I thought this would be a great opportunity to "Work from Home" and get in my first smoke of 2011. The turkey breast was brined for about 52 hours, and soaked overnight last night. The rub for the butt is something I got for Christmas and am trying out for the first time (Anybody tried it before?). I'm pretty stoked, I haven't cooked a butt in a long time. Both are on the smoker and I'll post some more pron throughout the day. Thanks for looking.
DSC02459.jpg
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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01-05-2011, 11:53 AM | #2 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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[Since I don't know what is your equipment or strategy... hence the below statement]
Just a fyi... do not leave the bird in the same pan DURING the cook... use two separate pans to prevent cross-contamination.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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01-05-2011, 11:55 AM | #3 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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I actually took them both out of the pan, and cooked them straight on the rack. Thanks for the heads up.
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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01-05-2011, 12:28 PM | #4 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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Just pulled the turkey breast off to rest for a little while. It cooked between 240 and 250 for about 3.5 hours. Internal temp was a little higher than I wanted, but hopefully the brine will save me. I pulled it at 166.
DSC02466.jpg
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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01-05-2011, 12:42 PM | #5 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Nothing wrong with a lil' T & A!
I've tried byron's butt rub (but not on butts ) I didn't care for it too much - waaay to much salt in it IMO, and I LOVE me some salt... Salt is cheap, I'd rather a company make a product that was lower salt and more quality ingredients. That way I can add salt if I need it. Great looking breast too! Looking forward to seeing the butt!
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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01-05-2011, 01:34 PM | #6 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Yeah, I usually dive in to the breasts before moving on to the butt here too. Looks great!
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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. |
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01-05-2011, 02:57 PM | #7 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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Here is the butt after just short of 6 hours, internal temp is at 155. I wrapped it in some brown sugar, apple juice, and red pepper and moved it to the gas smoker so that I can stop watching it so closely and get a little work done. I'm getting hungry, can't wait for dinner.
DSC02468.jpg
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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01-05-2011, 03:03 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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looks like you're gonna be eating great tonight.
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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01-05-2011, 03:11 PM | #9 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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^^^^what he said!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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01-05-2011, 03:22 PM | #10 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Yeah, butts are for appetizers and breasts are main course eats. As for the Byron's I have used it on ribs. If I remember right, lots of pepper. Those are some nice looking eats you got there.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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01-05-2011, 04:08 PM | #11 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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That looks good so far!
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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01-05-2011, 04:24 PM | #12 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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That's some fine cookin'!!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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01-05-2011, 04:37 PM | #13 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Honesty I'm kinda partial to BOTH!!!
Nice looking cook, thanks for sharing. I'm with Knucklehead, BBR is pretty salty for my taste.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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01-05-2011, 04:42 PM | #14 |
Full Fledged Farker
Join Date: 12-08-10
Location: Maryville Tn
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Nice...I love both!!!
Jim
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BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110 |
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01-05-2011, 04:47 PM | #15 |
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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I like them both too on the smoker and off Good looking eats there Wrench
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NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
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