OK_ 1st Butt & 'Dera ready to start ... Now What ??

[Bigmista]

Awesome job Tommy! We're all proud of you!

Good looking pork, first time out! Gentleman, we have another brethren!!

 

[bbqinNC]

Great job Tommy!! Welcome to the addiction!!!

 

[FatDaddy]

Good lookin vittles. may do a few butts this weekend got 5 days off ..

 

[Neil]

Congratulations Tommy B. I've enjoyed living your fisrst cook through this thread. Like I tell everyone in Cattle Call, enjoy what you learn and share what you know, it's what we do here. The guys and gals on this site are the best.

 

[jsmoker]

Farking awesome job Tommy! Congrats on such a successful first run! Now that you've got the first one under your belt, it just gets more fun from here on out.

(raises beer) Here's to Tommy!!!!!

 

[CarbonToe]

Tommy....you did a far better job than I did on my first time.....congratulations.....I'm now very hungry and I cannot wait until the weekend.....you've convinced me I HAVE to cook a Butt!!! :-D

If I use their bulk sausage, do I just roll and pack it really tight by hand so it feels like the packaged ones?

In the UK we cannot get Sausage meat in packs like you guys can, so I always buy bulk and roll up a Fattie or I pickup sausages when they are on offer and slip them out of their jackets! But I never buy cheap meat as I do believe you can taste quality.

for ideas on rubs, get any of Paul Kirk's books on the subject.

Excellent Book, you might also want to try the first DR BBQ Big Time book (Ray Lampe).....I cannot comment on his second one as I have to wait another 2 weeks for delivery which is killing me as I've had it on order for months!!!

 

[Q_Egg]

Wow!! ... I thought the 'thrill was gone' but even more .....

..... great Replies since my last! Thanks for the several good references, BBQ, rubs, etc. I will remember this event for a long time with lots of positive thoughts and some great chuckles. It would be very hard to try to deliberately put together such a diverse and knowledgeable group as this one.

Man, I can't wait for today's sandwiches, some Fatty, and a cold one!
Regards,

T_B

 

[eeltempered]

I am a newbie, but I did a butt last sun, I was my second one and it ws fantastic. Spray apple juice about every 45 mins to and hour, I found for a large butt 260 to 275 makes the time more acceptable. When the butt gets to 165 or 170 wrap it foil until 195 and do the cooler thing everyone talks about. It really make good pulled pork. You will be amazed. EEL

 

[ggeilman]

Looks great Tommy! I hope you and the wife enjoyed! Welcome to the brotherhood! I am still pretty much a newbie a this myself only having my Bandera since last August, but que as often as I can.

 

[RichardF]

I am a newbie... EEL

EEL - You may think of yourself as new, but you saved the day with your catch of the galvinized metal.

 

[fivelombardis]

Not to take away but I use lightwer fluid once in awhile or now and again, so one of you all will just have to bitch slap me I guess.

question is...does it stain pink bunny suits when you get it on yourself?

 

[brdbbq]

question is...does it stain pink bunny suits when you get it on yourself?

When compared to the other stain you don't notice.

 

[fivelombardis]

When compared to the other stain you don't notice.

EEWWWW! skid mark mod!

 

[fivelombardis]

..... great Replies since my last! Thanks for the several good references, BBQ, rubs, etc. I will remember this event for a long time with lots of positive thoughts and some great chuckles. It would be very hard to try to deliberately put together such a diverse and knowledgeable group as this one.

Man, I can't wait for today's sandwiches, some Fatty, and a cold one!
Regards,

T_B

you did a great job tommy...cooking a whole butt, or even harder, a whole brisket without foiling can be pretty darn difficult.

 

[Q_Egg]

Still enjoying the terrific thread long after I expected it to end.

I admit to being a bit tired late last night, but this morning I cleaned the 'Dera out and I'm already thinking about a brisket. I guess I'm getting addicted?

After seeing Bigmista's rib porn this morning, maybe I can do them at the same time as the brisket.
T_B

 

[bbqinNC]

Get an early start and you can have ribs for lunch and brisket for supper.....

 

[Solidkick]

and I'm already thinking about a brisket. I guess I'm getting addicted?

Nope....you are already there........Congrats! It only gets better from here.
I didn't know diddly about smoking meat until I found this site, now I compete, and win a few here and there.....Bill, Chad and Phil (to name a few) had a LOT of patience with me back in Oct. 03. We share what we know and everyone wins!

 

[sotexn]

Congratulations on a nice looking..........pulled pork Q

 

[jsmoker]

...this morning I cleaned the 'Dera out... T_B

Noooooooooooo!!!!!! It's not a real dera until you get that 1" layer of crud built up in the smoking chamber!!!!! Just kidding!

Ribs are fairly easy to do as well. Just follow the 3-2-1/2-2-1 roadmap and you'll be able to turn out some pretty decent stuff right out of the box. Brisket is a bit tougher, but practice makes perfect. Anywhere around you sell flats? Cheaper, smaller, and less cooking time. Great for getting your feet wet.

Congrats again!!!

 

[Q_Egg]

I'm already getting educated! I have seen references to 'flats' before ...

.... but didn't pay attention. Now your post caused me to look it up and I found a great site that really does a good job explaining. I'm headed for the meat market in an hour to find out how I can get some FLATS!

Thank-you,
T_B
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