New (to me )toy update

snokid · 02-02-2009, 10:25 AM

Hey there

Just an update on the Traeger…... I had no plans for Sunday afternoon and the big game so I thought that this would be a goodtime to do my first Pork butt or two. Saturday night after checking this most wonderful forum for Butt recipes….I decided to do one with a mustard coating and then added a generous amount of mesquite rub the other I Rubbed with some EEOV and then rubbed with a generous amount of Bone Sucking Rub…I wrapped them both in clear wrap and put them in the Fridge…
Sunday morning at 4:30am ( my normal wake up time on Sundays) I took them out and placed them on the counter for an hour…at 5:30 I placed them on the Traeger with the temp set at 225* using apple chips/pellets , and started to get ready for Sunday services…now this being my first true attempt at a long smoke I was kinda nervous and still not too trusting of the temp controller, I was constantly checking the temp read out …I really didn’t want to screw this up…At 7:30 I checked the unit one last time and went to work (9am service). The parsonage is right next to the church and the wind was just right so everyone coming to church was greeted with that wonderful Smokey aroma and trust me there were lots of comments and questions and request for samples of the finished products….Second service was at 11am, so between the services I did a quick check of temps the traeger was holding good at 225 and the butts were showing a temp of 135*, I topped off the Hopper and headed to Twin Bridges MT for the second services….I got back home at 1pm and the butts were at 160* …at 2:15 we reached 165* and though I wanted to get a photo of the butts, I did want to waste any time getting them foiled, so I have no photos

. I foiled the butts and added about ¾ cup of white grape juice to each butt, and had them back in the smoker in 10 min. I did end up with an invitation to a pre game dinner so I did up a 4 fatties on the weber and went to dinner at 3:30….I left at half time and when I got home everything was going great and by 7pm the butts had reached 200* and I got them wrapped up it towels and into the cooler…the butts cooled down to 165* by 10 pm and the pulling started..actually there was not much pulling to be done as they just kinda fell apart on their own….all I can say is WOW … I did get a few shots of the finished product..Thank you all for your kind words…my apologies for the longwinded post …

Grace and peace

Ben

Harbormaster · 02-02-2009, 10:34 AM

Looks good and moist with a nice bark Ben.
Nice work!

bbqbull · 02-02-2009, 12:28 PM

Perfect job on the butts Snokid!

SpammyQ · 02-02-2009, 01:19 PM

Yeah, those look great. Isn't it amazing how those butts just sort of fall apart when they are done right?

smokinvic · 02-02-2009, 02:36 PM

They look awesome. It's a great thing when they just fall apart....

garyk1398 · 02-02-2009, 02:39 PM

Looks great!

rcubed3r · 02-02-2009, 03:25 PM

Nice looming grub!
Now that I am comfortable with my Traeger, I will put my butts on around 10pm. I will take them off the next day at about 11AM, and wrap and rest them for 2-6 hours. That way, they are ready when we are! Good eats, and simple!
Ron

Divemaster · 02-02-2009, 05:09 PM

I don't think you were playing fair. Using that good smoke flavor to direct those lost souls to your church... Bet attendance was up!

Great job on the grub!!

BTW... I'm going to have to tell my Pastor about what you did. Maybe it'll work for us!

zydecopaws · 02-02-2009, 07:35 PM

Nice butt! I'm gonna have to try that recipe with the mustard one of these days...

jestridge · 02-02-2009, 08:31 PM

Nice looking pork butt, I do the bbq for our church , man those Baptist can really eat,

Norcoredneck · 02-03-2009, 04:42 AM

Nice Butt Dude!

jimdandysnyjim · 02-03-2009, 05:24 AM

Nice job .. it looks great

02-02-2009, 10:25 AM	#1
snokid Knows what a fatty is. Join Date: 03-22-08 Location: Sheridan, Montana Downloads: 0 Uploads: 0	New (to me )toy update Hey there Just an update on the Traeger…... I had no plans for Sunday afternoon and the big game so I thought that this would be a goodtime to do my first Pork butt or two. Saturday night after checking this most wonderful forum for Butt recipes….I decided to do one with a mustard coating and then added a generous amount of mesquite rub the other I Rubbed with some EEOV and then rubbed with a generous amount of Bone Sucking Rub…I wrapped them both in clear wrap and put them in the Fridge… Sunday morning at 4:30am ( my normal wake up time on Sundays) I took them out and placed them on the counter for an hour…at 5:30 I placed them on the Traeger with the temp set at 225* using apple chips/pellets , and started to get ready for Sunday services…now this being my first true attempt at a long smoke I was kinda nervous and still not too trusting of the temp controller, I was constantly checking the temp read out …I really didn’t want to screw this up…At 7:30 I checked the unit one last time and went to work (9am service). The parsonage is right next to the church and the wind was just right so everyone coming to church was greeted with that wonderful Smokey aroma and trust me there were lots of comments and questions and request for samples of the finished products….Second service was at 11am, so between the services I did a quick check of temps the traeger was holding good at 225 and the butts were showing a temp of 135, I topped off the Hopper and headed to Twin Bridges MT for the second services….I got back home at 1pm and the butts were at 160 …at 2:15 we reached 165* and though I wanted to get a photo of the butts, I did want to waste any time getting them foiled, so I have no photos. I foiled the butts and added about ¾ cup of white grape juice to each butt, and had them back in the smoker in 10 min. I did end up with an invitation to a pre game dinner so I did up a 4 fatties on the weber and went to dinner at 3:30….I left at half time and when I got home everything was going great and by 7pm the butts had reached 200* and I got them wrapped up it towels and into the cooler…the butts cooled down to 165* by 10 pm and the pulling started..actually there was not much pulling to be done as they just kinda fell apart on their own….all I can say is WOW … I did get a few shots of the finished product..Thank you all for your kind words…my apologies for the longwinded post … Grace and peace Ben

02-02-2009, 10:34 AM	#2
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	Looks good and moist with a nice bark Ben. Nice work! __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

02-02-2009, 12:28 PM	#3
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Perfect job on the butts Snokid! __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

02-02-2009, 01:19 PM	#4
SpammyQ Take a breath! Join Date: 05-02-08 Location: Mukwonago, WI Downloads: 0 Uploads: 0	Yeah, those look great. Isn't it amazing how those butts just sort of fall apart when they are done right? __________________ WSM, Weber Genesis Silver-B Weber Q Portable 1956 Weber 22 1/2" Bar-B-Que Kettle UDS and a Super Fast R E D Thermopen!!!

02-02-2009, 02:36 PM	#5
smokinvic is one Smokin' Farker Join Date: 02-06-08 Location: Santa Ana, CA Downloads: 0 Uploads: 0	They look awesome. It's a great thing when they just fall apart.... __________________ Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet

02-02-2009, 02:39 PM	#6
garyk1398 Babbling Farker Join Date: 08-05-08 Location: South O, Omaha, NE Downloads: 0 Uploads: 0	Looks great! __________________ Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner. Gary, KCBS -CBJ Certified Nebraska MOINK Baller, KCBS - CBJ Semper Fi, when in doubt empty the magazine

02-02-2009, 03:25 PM	#7
rcubed3r Knows what a fatty is. Join Date: 09-03-08 Location: Salisbury, NC Downloads: 0 Uploads: 0	Nice looming grub! Now that I am comfortable with my Traeger, I will put my butts on around 10pm. I will take them off the next day at about 11AM, and wrap and rest them for 2-6 hours. That way, they are ready when we are! Good eats, and simple! Ron

02-02-2009, 05:09 PM	#8
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	I don't think you were playing fair. Using that good smoke flavor to direct those lost souls to your church... Bet attendance was up! Great job on the grub!! BTW... I'm going to have to tell my Pastor about what you did. Maybe it'll work for us! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

02-02-2009, 07:35 PM	#9
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA Downloads: 0 Uploads: 0	Nice butt! I'm gonna have to try that recipe with the mustard one of these days... __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

02-02-2009, 08:31 PM	#10
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	Nice looking pork butt, I do the bbq for our church , man those Baptist can really eat,

02-03-2009, 04:42 AM	#11
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Nice Butt Dude! __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

02-03-2009, 05:24 AM	#12
jimdandysnyjim Full Fledged Farker Join Date: 12-06-08 Location: brewster NY Downloads: 0 Uploads: 0	Nice job .. it looks great

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