Weekend Butt Action

Fo Sizzle My Nizzle · 03-04-2013, 06:58 PM

Had a break in bad weather this weekend so I planned on firing up the WSM to throw on a couple butts and try out some new rubs.

Both butts were around 9 pounds each. The other two butts are for a follow up cook this next weekend.

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I trimmed the fat caps off of both Saturday night before bed. Both were injected with Myron Mixon's injection from his book. They both went back into the fridge until the next morning. About 6am I pulled them both out of their pans, drained the excess liquid, and patted them dry before rubbing them down. One got SM sweet seduction and the other got BPS money rub. No mustard or oil, just rubbed before going back in the fridge to sweat it out while I got the WSM ready.

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I went with a mix of cherry/hickory chunks buried in an almost full ring of weekend warrior lump. Minion method used. WSM was put together and brought up to a temp of 275.

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Once I was running clean with sweet blue smoke, the butts went on with a maple fatty rubbed with butt glitter around 7:30am.

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Once the fatty hit an IT of 175 I pulled it off and put a hot fatty rubbed with yardbird back on to cover my breakfast protein for the work week.

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Now I was in the home stretch. No spritzing or wrapping planned so I sliced the first fatty to make some breakfast sandwiches with ghetto sliced american cheese, fried egg, sriracha, and a light slather of mayo on toast. Whole wheat toast because I enjoy a healthy breakfast.

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Fell into a sweet fatty coma on the couch...

Once the butts hit an IT of 195 I started checking their bones to see if they'd wiggle free. Checked back every 30 minutes until the bones wiggled free on each which was between the 205-210 temp. Pulled them both around 3pm.

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Double wrapped in foil before also wrapping them in towels and resting them in the cooler for a couple hours. At 5pm they came out and were pulled.

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Really enjoyed both new rubs alot, but if I had to choose between the two, it would be the sweet seduction. It was a great way to spend a lazy Sunday. Thanks for checkin it!

WeBeatYourMeat · 03-04-2013, 07:02 PM

Looks great, how did you hang your ET-732 on the rim?

Fo Sizzle My Nizzle · 03-04-2013, 07:05 PM

Quote:

Originally Posted by WeBeatYourMeat

Looks great, how did you hang your ET-732 on the rim?

Just with the hook that came with it. Took me several cooks before I realized there are a couple tabs on the rear clip that keep the wire hook and remote from touching the side of the WSM.

Garrett · 03-04-2013, 07:06 PM

I love a fatty coma. That pork looks SCRUMPALISCIOUS!!

Offthehook · 03-04-2013, 07:13 PM

I like the idea of side by side of the 2 rubs. Everything looks good!

BRBBQ · 03-04-2013, 07:15 PM

Looks like some good bbq

HeSmellsLikeSmoke · 03-04-2013, 07:46 PM

Some very nice looking 'cue there Bro but I am worried about you cooking directly on a wooden deck with the WSM. Aren't you worried about it too?

Fo Sizzle My Nizzle · 03-04-2013, 08:03 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

Some very nice looking 'cue there Bro but I am worried about you cooking directly on a wooden deck with the WSM. Aren't you worried about it too?

I guess I've never really concerned myself with it. I was hesitant about cooking on my front porch on Christmas morning due to wind issues because it only had a few feet of clearance on each side but I was watching it like a hawk. I don't really have any space to setup the wsm other than the deck so what are some solutions? Definitely don't want to burn the house down.

lastmajordude · 03-04-2013, 09:03 PM

Great post!!

Muscrat · 03-04-2013, 09:58 PM

Once I smoked my first butt I realized I didnt need to ever cook another brisket. Looks good!!

javahog2002 · 03-04-2013, 10:05 PM

Looks great. Waiting for a cook on the big boy : Pitts and Spitts.

Fo Sizzle My Nizzle · 03-04-2013, 10:14 PM

Quote:

Originally Posted by Muscrat

Once I smoked my first butt I realized I didnt need to ever cook another brisket. Looks good!!

I was gonna thank this post but now you're just talkin crazy!

Fo Sizzle My Nizzle · 03-04-2013, 10:15 PM

Quote:

Originally Posted by javahog2002

Looks great. Waiting for a cook on the big boy : Pitts and Spitts.

Must...sell...offset...

Muscrat · 03-04-2013, 11:14 PM

Quote:

Originally Posted by Fo Sizzle My Nizzle

I was gonna thank this post but now you're just talkin crazy!

Ill do brisket for comps but that's it. When I cook for the family to eat it'll be a butt or some baby backs. And the occasional fatty. Although I think I'm gonna try a hot and fast brisket at the next comp. if that turns out good ill do more for the family sometime

javahog2002 · 03-05-2013, 12:04 AM

Quote:

Originally Posted by Muscrat

Once I smoked my first butt I realized I didnt need to ever cook another brisket. Looks good!!

I like pulled pork. But you loco.

03-04-2013, 06:58 PM	#1
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO	Weekend Butt Action Had a break in bad weather this weekend so I planned on firing up the WSM to throw on a couple butts and try out some new rubs. Both butts were around 9 pounds each. The other two butts are for a follow up cook this next weekend. ImageUploadedByTapatalk1362443472.694815.jpg I trimmed the fat caps off of both Saturday night before bed. Both were injected with Myron Mixon's injection from his book. They both went back into the fridge until the next morning. About 6am I pulled them both out of their pans, drained the excess liquid, and patted them dry before rubbing them down. One got SM sweet seduction and the other got BPS money rub. No mustard or oil, just rubbed before going back in the fridge to sweat it out while I got the WSM ready. ImageUploadedByTapatalk1362443743.011099.jpg I went with a mix of cherry/hickory chunks buried in an almost full ring of weekend warrior lump. Minion method used. WSM was put together and brought up to a temp of 275. ImageUploadedByTapatalk1362443822.373106.jpg ImageUploadedByTapatalk1362443838.866928.jpg ImageUploadedByTapatalk1362443917.536225.jpg Once I was running clean with sweet blue smoke, the butts went on with a maple fatty rubbed with butt glitter around 7:30am. ImageUploadedByTapatalk1362444010.630783.jpg ImageUploadedByTapatalk1362444033.888458.jpg Once the fatty hit an IT of 175 I pulled it off and put a hot fatty rubbed with yardbird back on to cover my breakfast protein for the work week. ImageUploadedByTapatalk1362444147.771589.jpg Now I was in the home stretch. No spritzing or wrapping planned so I sliced the first fatty to make some breakfast sandwiches with ghetto sliced american cheese, fried egg, sriracha, and a light slather of mayo on toast. Whole wheat toast because I enjoy a healthy breakfast. ImageUploadedByTapatalk1362444355.599161.jpg Fell into a sweet fatty coma on the couch... Once the butts hit an IT of 195 I started checking their bones to see if they'd wiggle free. Checked back every 30 minutes until the bones wiggled free on each which was between the 205-210 temp. Pulled them both around 3pm. ImageUploadedByTapatalk1362444904.923539.jpg Double wrapped in foil before also wrapping them in towels and resting them in the cooler for a couple hours. At 5pm they came out and were pulled. ImageUploadedByTapatalk1362444988.504508.jpg ImageUploadedByTapatalk1362445004.415086.jpg Really enjoyed both new rubs alot, but if I had to choose between the two, it would be the sweet seduction. It was a great way to spend a lazy Sunday. Thanks for checkin it! __________________ WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD???

03-04-2013, 07:06 PM	#4
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	I love a fatty coma. That pork looks SCRUMPALISCIOUS!! __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

03-04-2013, 07:13 PM	#5
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	I like the idea of side by side of the 2 rubs. Everything looks good! __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken

03-04-2013, 07:15 PM	#6
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	Looks like some good bbq __________________ Stumps XL Baby/UDS

03-04-2013, 07:46 PM	#7
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Some very nice looking 'cue there Bro but I am worried about you cooking directly on a wooden deck with the WSM. Aren't you worried about it too? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-04-2013, 07:02 PM	#2
WeBeatYourMeat Is lookin for wood to cook with. Join Date: 05-09-12 Location: Baltimore	Looks great, how did you hang your ET-732 on the rim?

03-04-2013, 09:03 PM	#9
lastmajordude is Blowin Smoke! Join Date: 03-11-12 Location: The "Poah" side of Madison Co. Mississippi Name/Nickname : Dude	Great post!! __________________ Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude

03-04-2013, 09:58 PM	#10
Muscrat is one Smokin' Farker Join Date: 09-15-10 Location: Tuscola Texas	Once I smoked my first butt I realized I didnt need to ever cook another brisket. Looks good!! __________________ Its Si-intistic, Jack! LIL' Shananay-backyard cooker Coming soon- micro smoker!!!

03-04-2013, 10:05 PM	#11
javahog2002 is one Smokin' Farker Join Date: 10-02-09 Location: Longmont, CO	Looks great. Waiting for a cook on the big boy : Pitts and Spitts. __________________ Smokemaster Offset'70 Hasty BakeWSM 18.5WSM 22'00 Plum Weber SS Performer*Imperial Kamado