PDA

View Full Version : Saturday cook : High Winds Edition


BeardedBassGuy
03-13-2018, 10:24 AM
EDIT: I just realized I put Saturday in the title. I cooked Sunday. Not a big deal to you, but I know...

So I had intended to take a break this weekend, not smoke anything, and just make some chili. Which is intensive in itself. I in NO WAY intended to make chili AND smoke anything. Especially in 30+mph winds.

But, when you have awesome brethren give you meat (Czarbecue) and you need freezer space, you cook. Even if you already made chili. And the wind is blowing like mad.

So on Saturday I take the pork butt CZ gave me, and the 2 butts I have in the freezer and get them thawing. Then I managed to wake up VERY late on Sunday to start cooking. Get my fire going. It's crazy winds, but I get it lit and head inside.

Wind up having to cut the butts in half because I'm not getting a late start and I'm not cooking all night. Notice the butts are still a bit frosty when I cut them, but no big deal. Give them a healthy rub down with Blues Hog dry rub. No binder. Do a fatty in the leftover rub, because I'm hungry. Throw them on the smoker.

At this point it's almost impossible to get my smoker above 150. The winds coupled with using pecan (low btu) are giving me horrible problems. Grab the last of my Mesquite and toss it on in a last ditch effort to generate enough heat to power through.

The results were a huge fire, but I finally got the smoker to 250 and steady after 30 minutes or so. Was able to maintain temps once I finally got it there thankfully.

Anyway, fatty was awesome. Pulled pork turned out ok. Could have used 30 more minutes I think. Tender and juicy, just not melt in your mouth.

Also, do people trim the fat cap off of butts? I think I'm going to try that next time. Bark was amazing, but the fat was a bit much.

Thanks for looking!

https://i.imgur.com/zcq16ztl.jpg
https://i.imgur.com/9EoEAZdl.jpg
https://i.imgur.com/81xU0Kol.jpghttps://i.imgur.com/0hHK50xl.jpg
https://i.imgur.com/EbIaUljl.jpg

BeardedBassGuy
03-13-2018, 07:17 PM
:boink:

Smoke on Badger Mountain
03-13-2018, 09:49 PM
The pork may have needed another 30 min but you could't tell by the pics. Very nice cook.

wihint
03-13-2018, 09:49 PM
Dayum that looks fantastic, thank you for making me hungry for some pork.

pjtexas1
03-13-2018, 11:31 PM
Nice butts! I trim most of the fat.

Sent from my SM-G955U using Tapatalk

Titch
03-13-2018, 11:52 PM
Your food looks most excellent. :thumb:

LordRiffenstein
03-14-2018, 07:09 AM
I would have loved all of that!!

BeardedBassGuy
03-14-2018, 08:15 AM
Nice butts! I trim most of the fat.

Sent from my SM-G955U using Tapatalk

I'm going to do that next time around for sure. I trimmed it back similar to a brisket and left an even layer, but I think I will do away with it entirely next go.

Czarbecue
03-14-2018, 09:09 AM
I keep the fat. Most chopped beef or pulled pork need sauce because thereís no fat and too dry for my liking. If itís between a saucy pulled pork or a greasy pulled pork, Iíll get the greasy one.

But Iíve been eating braised pork belly since I was an infant so fatty cuts ainít no thing.