PDA

View Full Version : Butts & SLC's live cook (PRON)


THoey1963
12-07-2015, 08:04 AM
Rubbed some Butt's down with Slap Ya Mama rib rub (it's a recipe, they don't make one specifically) and onto the big smoker with post oak and some cherry chunks. On at 7, expect them to be done around 4. Rest for an hour, pull and take to the bar for my birthday. Others are bringing all the sides and fixin's.

I have a plan to save a couple pounds of the meat, mix it with a little Spicy Stubb's sauce, cheddar cheese, and some diced jalapeno, and roll that up into a BBQ Egg Roll.

Better than going to work any day...

Evil-g
12-07-2015, 08:24 AM
Sounds like a great evening planned and I hope you'll post pics of the finished product. That must be some super secret rub covered by the napkin. I hope they will go public with it. Your a true BBQ warrior cooking on your own birthday, my birthday was yesterday and we to the steakhouse. Oh yeah Happy Birthday!!!

Smoke on Badger Mountain
12-07-2015, 08:27 AM
Sounds like a great time, BBQ at the bar! Well, I hope it does great. And that you have a very good birthday!

THoey1963
12-07-2015, 08:54 AM
Evil-G, not so secret. It's a rib rub I mixed up from the recipe below. I just put it in an old shaker bottle. The paper towel is just to keep it clean. :)

• 2 tablespoons paprika
• 1 teaspoon freshly cracked black pepper
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon celery seed
• 2 teaspoons of Cajun seasoning (like Slap Ya Mama), or to taste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cumin

http://www.deepsouthdish.com/2010/03/southern-style-dry-rub-pork-ribs.html#axzz2vQH31wwA

THoey1963
12-07-2015, 09:15 AM
Two hours in. Very little cherry wood, so not as mahogany as I normally like, but looking good and getting sizzling sounds, so the fats starting to render.

Springram
12-07-2015, 09:37 AM
How far away from the fence is your smoker?

THoey1963
12-07-2015, 09:48 AM
A little over a foot. I've checked it, I can hold my arm against the fence no problem.

THoey1963
12-07-2015, 10:23 AM
Three hours in, nice color, panned and foiled for the rest of the cook.

ColoradoSmoke
12-07-2015, 10:28 AM
Dumb question, on a vertical do you put the butts fat side down since the air drafts from the bottom?

From your pics I think the fat is on top but cannot tell. Looking forward to the rest of the cook.

THoey1963
12-07-2015, 10:35 AM
I always go fat up. With the tuning plates at the bottom, the top right side is kinda indirect.

JS-TX
12-07-2015, 10:58 AM
Looking great! Happy b-day bbq bro!

THoey1963
12-07-2015, 11:00 AM
Thank you Sir...

THoey1963
12-07-2015, 11:17 AM
Ribs on at 11, so they should be done around 3 pm...

doubt3
12-07-2015, 11:33 AM
Looking good so far!

THoey1963
12-07-2015, 02:23 PM
Everything done early. Might be able to squeeze in a nap. Ribs didn't get as much smoke ring as usual, taste pretty good, need a little salt. I figured the butts had another hour or two. Glad I checked them. Second picture shows all three bones pulled out easily...

dport7
12-07-2015, 04:17 PM
Nice cook, looks like everything turned out good.

THoey1963
12-07-2015, 05:19 PM
Pulled, rub and juices added, and into the crockpot to stay warm...

Decoy205
12-07-2015, 05:59 PM
All looks awesome man!!!

LongIslandEd
12-07-2015, 06:05 PM
Drowning in drool....2 hrs until dinner break....uggggh!

Happy Hapgood
12-07-2015, 06:10 PM
Great looking cook and Happy Birthday! Big George has a BD thread set up for you in WP.

Way to roll with the pork I love the Slap Your Momma too.

Wornslick
12-07-2015, 06:35 PM
Happy Birthday, you and all the others will be eating good at the bar later!

Staeblerc
12-07-2015, 06:40 PM
That was 3 butts in 8 hours? How much did they weight and what temp did you cook at?

They look beautiful! Happy Birthday

ssv3
12-07-2015, 07:28 PM
Looks real good Terry. Happy Birthday!

I average about 6 hours total cooking time for briskets and butts in mine.

Springram
12-07-2015, 07:46 PM
Looks real good Terry. Happy Birthday!

I average about 6 hours total cooking time for briskets and butts in mine.


Not surprised. The idea of cooking at 225* is like using a dial up phone. I cook at 275* grate level of beef and pork. 300*- 400* for chicken on my BGE.

THoey1963
12-07-2015, 07:59 PM
I was letting it run, so my temps went from low of 260 to a high of 315. Most of the time it was in the 280 range.

THoey1963
12-08-2015, 04:40 AM
Just got home about an hour ago. There was lots of food, but the pulled pork was the main protein. And none came home. Now, I did offer several that really liked it to take extra home at the end of the night and their eyes lit up and they gladly took me up on it.

Luckily, I only took two of the three butts over there, and I vacuumed sealed the third. So, I have plenty to try my Pulled Pork Egg Roll experiment...

cheez59
12-08-2015, 04:51 AM
Good looking BBQ. Happy birthday!

fuzzy1626
12-08-2015, 05:31 AM
Happy Birthday...butts and ribs look great.

ssv3
12-08-2015, 12:06 PM
Not surprised. The idea of cooking at 225* is like using a dial up phone. I cook at 275* grate level of beef and pork. 300*- 400* for chicken on my BGE.

Yep! 275 is where these like to run and you can push em up higher effortlessly.

You'll absolutely love the chicken this thing does. My pbc does hell of a chicken until I cooked chicken in the LSG. Leaves it in dust. My dad goes nuts when I cook chicken on it and he's not a chicken person at all.

Can you blame him? :becky:

https://lh3.googleusercontent.com/WdDHdGMi88a1B-VvuJoH0SGVNxIZ5UhUPAf_BOWpufc=w1744-h981-no
https://lh3.googleusercontent.com/jaYMR4hvhnJrFZ_PLMqi19Ez19MgjkifrSqGPuuBAos=w1744-h981-no
https://lh3.googleusercontent.com/bCuAOOx4TKnsGAZm-C21uonMRnDwA-_yTlLueY-JDYY=w1744-h981-no
https://lh5.googleusercontent.com/-_rLI_---srk/VGEb1WRkuqI/AAAAAAAAKyQ/n51pDNqWkJM/w1086-h611-no/20141109_155844.jpg

pjtexas1
12-08-2015, 12:31 PM
looks like a lot of people are going to eat good today.

pjtexas1
12-08-2015, 12:38 PM
You'll absolutely love the chicken this thing does. My pbc does hell of a chicken until I cooked chicken in the LSG. Leaves it in dust.

must be the all wood fire.

ssv3
12-08-2015, 01:36 PM
must be the all wood fire.

Def the wood but it comes out extra moist and I don't even use water in it. Clear juices running out as you take them off the smoker. Insanely good.

kwd1987
12-08-2015, 03:10 PM
these look amazing.

nsbbqguy
12-08-2015, 04:04 PM
Great looking ribs a pp! Awesome color on the birds too ! Looks like everyone ate well.

smoke ninja
12-14-2015, 12:14 PM
Missed this.

Happy birthday.

Food looks good

GLF5
12-14-2015, 05:41 PM
Yep! 275 is where these like to run and you can push em up higher effortlessly.

You'll absolutely love the chicken this thing does. My pbc does hell of a chicken until I cooked chicken in the LSG. Leaves it in dust. My dad goes nuts when I cook chicken on it and he's not a chicken person at all.

Can you blame him? :becky:

https://lh3.googleusercontent.com/WdDHdGMi88a1B-VvuJoH0SGVNxIZ5UhUPAf_BOWpufc=w1744-h981-no
https://lh3.googleusercontent.com/jaYMR4hvhnJrFZ_PLMqi19Ez19MgjkifrSqGPuuBAos=w1744-h981-no
https://lh3.googleusercontent.com/bCuAOOx4TKnsGAZm-C21uonMRnDwA-_yTlLueY-JDYY=w1744-h981-no
https://lh5.googleusercontent.com/-_rLI_---srk/VGEb1WRkuqI/AAAAAAAAKyQ/n51pDNqWkJM/w1086-h611-no/20141109_155844.jpg

Is that chicken cooking in the main chamber or the warming oven

BRBBQ
12-14-2015, 05:49 PM
looks great

BigBobBQ
12-15-2015, 12:00 AM
Got to say every bit of that looks great.