A Beautiful day for Smoking

wlh3 · Feb 24, 2008

A beautiful day in sunny So Cal for smoking. The guest of Honor, a 8 lb 9 oz Butt. Rubbed down with Pappy's Hot Rub and let sit for 24 hrs. The next guest will be a Fattie made from his cryovac partner fresh ground and turned into Breakfast sausage yesterday (pics to follow of the fattie).

It has been raining all night so it is gettin a little crowded under the patio cover.

txschutte · Feb 24, 2008

You're off to a great start. What time is dinner?

TexaQ · Feb 24, 2008

wlh3,
Lookin' good brother. Tell me about the coupling or connection that your running your remote thermo probe through on your drum.

pat · Feb 24, 2008

Looking good. Can't wait for the finished product!

Hawgsnheifers · Feb 24, 2008

"A beautiful day in sunny So Cal for smoking" naa na naa naa na naaa na....
You don't have to rub it in...Just give us the "Q" detailes please so we can try to remember what is was like when it wasn't a farken deep freeze and we could go out and smoke some "Q" without freezin our nads off....

wlh3 · Feb 24, 2008

txschutte said:
You're off to a great start. What time is dinner?

LOL Txschutte I hope around 7:00 to 8:00 pm tonight. We will be having pulled pork Tacos on crispy flour tortillas and fresh pico de gallo, Mexican rice and beans. You will probly be asleep by then:icon_bigsmil

TexaQ said:
wlh3,
Lookin' good brother. Tell me about the coupling or connection that your running your remote thermo probe through on your drum.

These are brass compression fittings from the pluming dept at HD. I drilled a 1/4" hole in the cap, then filled the cap 1/2 way with red silicone. I thread the probe thru the silicone. there are easier and cheaper ways to do it

BBQ Grail · Feb 24, 2008

Nice so far. Glad it's nice in So Cal. Up here in Nor Cal we got lots and lots of rain and 50 mph winds. No smoking today for me.

TexaQ · Feb 24, 2008

wlh3,
Thanks for the pics and explanation. What do you think would be a cheaper and easier way to pass the probe through the wall of the drum?

wlh3 · Feb 24, 2008

TexaQ said:
wlh3,
Thanks for the pics and explanation. What do you think would be a cheaper and easier way to pass the probe through the wall of the drum?

here is a link to some other ideas this should get you started

http://www.bbq-brethren.com/forum/showthread.php?t=33687&highlight=temp+probes :icon_bigsmil

wlh3 · Feb 24, 2008

Well here are the pics of the fattie. The home made sausage was great and will repeat this recipe again. The wife and I made a breakfast of toasted homemade bread and fattie (one piece of toast so we could eat more of the fattie)

I have included a pic of a new toy, My weigh i5000 food scale this is great has back lighting and numerals big enough to read without glasses. This darn thing will even count jelly beans etc. reads up to 11 lbs. been driving my wife crazy running around the kitchen weighing everything:lol:

pat · Feb 24, 2008

Nice lookin fatty! Good smoke ring.

Que'inKC · Feb 24, 2008

Everything looks awesome...That fatty looks delicious!!!

TexaQ · Feb 24, 2008

Thanks for the link to probe connections. Just finished cooking. Food looks good!

Divemaster · Feb 24, 2008

Looks great!!! Keep up the good work!

wlh3 · Feb 25, 2008

Finally over. This was the longest I have ever cooked a butt. Started 0645 ended 2230, 15 hrs 45 min and still did not reach 195* internal. Side temps 210* to 250*, Lid temp 220* to 270*. butt temp stayed at 190* for the last 2 hrs. Finally said fark it! Took it off and pulled it, Tender oh yeah and good moisture. Have any of you guys ever had this happen to you? I did check the internal with 3 diff probes in different spots and they all read the same. Sorry no pics, was too tired. I probly could have foiled it

Any other suggestions!:icon_bigsmil

Mark · Feb 25, 2008

wlh3:

That looks like a big ass butt dude. I'm guessing that's why they took so long.

Yesterday, I smoked 5 pork roasts in my Bandera. Maximum weight was probably 6 pounds. They took about 6 hours and were beginning to fall apart.

wlh3 · Feb 25, 2008

Yea pretty good size it was 8 lbs 9oz. Will have some for dinner then vacusuck the rest in 1 lb packages. Just the wife and I guess I won't have to cook butt for a while:lol:

Single Fin Smoker · Feb 25, 2008

My dad used to party with Carlo Rossi back in the 70's.

jestridge · Feb 25, 2008

Very nice looking butt you got there , the fattie look yummy

sampson · Feb 26, 2008

wlh3, I've had that happen more than once when cooking 8#plus size butts. It usually doesn't go quite so long for me though, I did one about two weeks ago that got up to 165 and held there for about three hours. In the end it took almost 12 hours on my UDS...

A Beautiful day for Smoking

is Blowin Smoke!

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is Blowin Smoke!

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somebody shut me the fark up.

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is Blowin Smoke!

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Que'inKC

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Knows what a fatty is.

somebody shut me the fark up.

is Blowin Smoke!

somebody shut me the fark up.

is Blowin Smoke!

is Blowin Smoke!

somebody shut me the fark up.

is one Smokin' Farker

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