ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-13-2013, 09:57 AM   #1
mattdean1003
On the road to being a farker
 
Join Date: 02-27-12
Location: Bogart, GA
Downloads: 0
Uploads: 0
Default Boston Butt on the Kettle

I made a post yesterday about how much I love my Weber Kettle and all of you echoed with how wonderful and versatile it is. So, today I'm kicking it up a notch. Bells had Boston Butts on sale for 1.49 a pound and I could NOT resist getting this one; LOOK at that marbling!


<br>
<br>


Mixed the rest of my Yardbird and Bovine Bold together in one shaker (man this stuff lasts a while) and tee totally COATED the butt. Ended up using my little charcoal racks and put a Weber pan in the middle with water. Got the thermo facing me, and the vent facing away...hope the butt gets enough smoke. I'm trying a new wood for this one, Bradford Pear. We've got a couple of them that have gotten pretty big and the tree company that trimmed for the power lines ever so graciously left some pretty big trimmings stuck in the tree...I guess from where the branches go up instead of outward, it caught them instead of letting them fall. Nothing the chainsaw and an axe couldn't fix.

Setup:


Butt on:
mattdean1003 is offline   Reply With Quote


Unread 09-13-2013, 10:01 AM   #2
BMCSRET
On the road to being a farker
 
Join Date: 09-04-13
Location: Castro Valley, CA
Downloads: 0
Uploads: 0
Default

Nice butt, can't wait to see the end product...
__________________
5 Misc Webers and Lone Star Grillz 24''x48'' Smoker with integrated 24''x24''x36'' vertical smoker
BMCSRET is offline   Reply With Quote


Unread 09-13-2013, 10:05 AM   #3
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Denton, TX
Downloads: 5
Uploads: 0
Default

Looking forward to your end game satisfaction!
__________________
***** North Texas Fall Bash - Oct 18th, 2014 @ Lake Ray Roberts - Click for More Details!!! *****

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Unread 09-13-2013, 10:08 AM   #4
mattdean1003
On the road to being a farker
 
Join Date: 02-27-12
Location: Bogart, GA
Downloads: 0
Uploads: 0
Default

Thanks guys. Going for the usual pulled pork but also going for some pulled pork...burritos? I fry a flour tortilla shell in a little butter and get both sides golden brown, put thinly sliced steak on it and white queso cheese then roll it up...and it's so so so good. Going to try it with the pulled pork tonight.

I also just made a revolutionary breakthrough: spray can whipped cream in coffee vs creamer or half and half...wow. Really brings out the flavor of your brew.
mattdean1003 is offline   Reply With Quote


Unread 09-13-2013, 11:58 AM   #5
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

Nice piece of meat.
sliding_billy is offline   Reply With Quote


Unread 09-13-2013, 01:20 PM   #6
mattdean1003
On the road to being a farker
 
Join Date: 02-27-12
Location: Bogart, GA
Downloads: 0
Uploads: 0
Talking

4 hours in and it's looking amazing...tastes pretty good too. Can't decide if I'm going to foil it with vinegar and juice or if I'm just going to let it ride until about 6. Been cooking about 300 degrees...my Performer likes to cook hot, even with bottom/top vents adjusted. I'm amazed at just how little I've had to tend to it today. Add a chunk of wood here and there, I think I'm on my 4th chunk (I add one apiece to each of the charcoal baskets) and have had to add a few coals a little bit ago. That's it though.

Dang, if I'd have known it was this easy on a kettle, I'd have never bought my big steel smoker from Academy. That thing eats wood like crazy...and I'm sitting here thinking, I get the same results from charcoal and wood chunks as I do from straight wood. Actually, probably better results, because if the wood chunks are still a bit on the wet side, they'll dry out a WHOLE lot faster than a whole split will.

The big smoker may now be a party cooker
mattdean1003 is offline   Reply With Quote


Unread 09-13-2013, 01:27 PM   #7
boaz65
On the road to being a farker
 
boaz65's Avatar
 
Join Date: 08-23-13
Location: Pittsburgh, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BMCSRET View Post
Nice butt, can't wait to see the end product...
I just spit out my iced tea, that's a funny way to put it bro!!!!
__________________
"Just keepin' it GRILL"....on an Ugly Drum Smoker!
boaz65 is offline   Reply With Quote


Unread 09-13-2013, 01:48 PM   #8
blackdog043
is one Smokin' Farker

 
blackdog043's Avatar
 
Join Date: 01-21-10
Location: Denver, NC
Downloads: 0
Uploads: 0
Default

It's looking good can't wait to see how it turns out. I've never done a butt on a kettle.
__________________
Bill
Red Performer 1993
Green Performer 1998
22.5 OTG
22.5 OTS
UDS
Mini WSM
Super Fast Red Thermapen

Got butt ? Smoke it !!
blackdog043 is offline   Reply With Quote


Unread 09-13-2013, 02:29 PM   #9
JMack
Got Wood.
 
Join Date: 09-04-13
Location: Magnolia, DE
Downloads: 0
Uploads: 0
Default

I can't wait to see it. This is one of my next cooks (hopefully!)
JMack is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:49 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.