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View Full Version : My 16 hr smoked butt

thillin
10-10-2005, 08:19 PM
16 hrs in the smoker, 4 in the cooler. Just fell apart.
Ag76
10-10-2005, 08:27 PM
Looks plenty good. Did you foil it any?
rookiedad
10-10-2005, 09:50 PM
now that looks great! how are you going to sauce that pork? usually i use a tomato based sauce but recently i started using a sauce made from yellow mustard, cider vinegar, sugar, worshtershire, frank's hot sauce and salt and pepper.
phil
Wayne
10-10-2005, 10:28 PM
I like to sauce mine with Blues Hog BBQ sauce. The family loves it that way because the sauce is thick and sweet.
Jeff_in_KC
10-10-2005, 10:40 PM
Looks awesome! Would look even better on a bun with Blues Hog Tennessee Red sauce and a spoonful of cole slaw on top!
CarbonToe
10-11-2005, 02:09 AM
Very Nice, I might pop a Boston on this weekend....
BBQchef33
10-11-2005, 02:13 AM
Butt looks great.... But i have to ask..

what IS that think in the corner..

Kinda makes me want tacos. :twisted:
kcquer
10-11-2005, 06:24 AM
Butt looks great.... But i have to ask..

what IS that think in the corner..

Kinda makes me want tacos. :twisted:

It's the bone. You need to get away from the site more!
Arlin_MacRae
10-11-2005, 06:28 AM
Bone = Taco...hmmm.
Phil may be on to something...
scottyd
10-11-2005, 07:08 AM
Nice Butt. ahh on the plate!
thillin
10-11-2005, 09:18 AM
Looks plenty good. Did you foil it any?

About the last 4 hours it was foiled. Thing stuck around 142 for hours though. I should have foiled earlier to unstick, then unwrap for awhile.

Meat just fell apart. Took it out of the foil a handful at a time. Pulled by hand (with love), and all fat removed that was found.

Head Country was the sauce of choice. Half of the pork and a loaf of bread was devoured by co-workers with extreme prejudice:cool: .

Ty
rookiedad
10-11-2005, 07:29 PM
was it juicey, and do you find that the butt retains more rendered fat in the meat than the picnic? and, if you consider meat juicy is it fat based or water based juices that makes it so? the reason i ask is that i just made a butt that retained mostly all of the rendered fat in the meat. it was past juicey, almost to a buttery consistancy. that was the first time i ever had that result, but it was a butt and i'm used to cooking picnics so is could be the characteristics of the cut or it could be because i foiled and finished in the house oven in one of these www.hearthkitchen.com. i'm still trying to figure out which. thanks for your help.
phil
Smoker
10-11-2005, 08:22 PM
16 hrs in the smoker, 4 in the cooler. Just fell apart.

Fell apart after all that work? Thats a dang shame.
thillin
10-11-2005, 08:36 PM
Fell apart after all that work? Thats a dang shame.

Wife kept laghing, cause I'd say (in Fat Bastige's voice from Austin Powers) "get in my belly!"

I think when injecting, it was what was retained. Most of the fat rendered it seems.