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jcohen1005
06-02-2009, 08:10 PM
Had about 25 friends over for the weekend. Put 5 Butts in AmeriQue at 12:30 pm Friday @ 225, 5oz Hickory/Apple mix, Fast Eddy Rub on a few, Blues Hog on others, smoke time was around 22-23 hours. Made some Brisket Burgers for the grill, along with a KFC knock off Cole Slaw, Food was beyond good. Ate for supper, camp time snack, breakfast, brunch, lunch, gave doggy bags for the drive home.

Smoking anything that moves in Western PA.

Jay

DaveT
06-02-2009, 08:17 PM
Looks awesome Jay. The worst part has to be pulling all that pork. I get tired pulling one butt.

jpouchman
06-02-2009, 08:35 PM
Jay, tell me more about the brisket burgers? I have heard about them before, but never tried them.

jcohen1005
06-03-2009, 06:03 AM
Jay, tell me more about the brisket burgers? I have heard about them before, but never tried them.

Well. they're pretty easy and very tastee! Have your butcher grind up a full brisket packer, fat included, toss in a pound or two of great bacon, make into patties, I like at least 6-8 oz each, you can add different cheese, goat, feta, whatever and of course a rub or just spice up before you grill or I guess you can smoke. I tossed mine on the grill, came out killer. Let me know if you make some.

Brisket and Pork are the new meat candies, along with Bacon.

Mad Max
06-03-2009, 06:26 AM
what are these leftovers you speak of? Great looking cook.

early mornin' smokin'
06-03-2009, 07:42 AM
22-23 hours, really?

Divemaster
06-03-2009, 07:48 AM
22-23 hours, really?
That's what I was wondering... What size butts were you cooking and at what temps....

If I did that on my Lang, they would be mush....

jswordy
06-03-2009, 10:22 AM
You forgot these! :mrgreen:

http://i130.photobucket.com/albums/p264/jswordy/bikini_butt2481.jpg

Your Boston Butts look really, really good!

bigabyte
06-03-2009, 11:04 AM
Yep. Those butts look mighty good!:cool:

jcohen1005
06-03-2009, 11:37 AM
That's what I was wondering... What size butts were you cooking and at what temps....

If I did that on my Lang, they would be mush....

The Butts were in the 9lb range, did not weigh as I bought a case. Used two probes, both stayed within 5 degrees

I don't have my log handed, but starting temp was at 225, put in at noon on Friday, at around 15 hours, butts were in the 165-170 range, bumped temp to 250, finished off in about 6 more hours or so. Pulled at 195, other probe was 199.
I'm finding that the Cookshack smokes take a little longer, maybe because the unit is so well insulated and retains moisture. I'll bow to more experienced CS cooks, but that's my read and also agrees with some on the CS boards.

I could have gone in from the get go at 250 and that probably would have got me sub 20 hours.

Thanks for the kind words guys.

exhorns
06-03-2009, 03:00 PM
That sounds like an awful long time, even with the amount of meat. Most I ever had to do was 14 hours with 5 butts. Looks good though.

big brother smoke
06-03-2009, 03:07 PM
You forgot these! :mrgreen:

http://i130.photobucket.com/albums/p264/jswordy/bikini_butt2481.jpg

Your Boston Butts look really, really good!

I only see one with potential marbeling! The others are too lean :twisted:

crd26a
06-03-2009, 04:24 PM
I only see one with potential marbeling! The others are too lean :twisted:

I still wouldn't kick them out of bed for eatin crackers....

sksmoker
06-03-2009, 04:36 PM
That is actually doing good for an electric smoker. It only has a 750w element so his time is right on. With my Bradley smoker I used to use, 2 butts would be 24-26hrs at 250F.

jcohen1005
06-03-2009, 04:47 PM
That is actually doing good for an electric smoker. It only has a 750w element so his time is right on. With my Bradley smoker I used to use, 2 butts would be 24-26hrs at 250F.

Thanks SKSmoker, I was beginning to get a complex.

Patience has not been one of my strong suits, so I'm now living with the Mantra "It's done when it's done"

BRBBQ
06-03-2009, 06:15 PM
I like those^^^^^^^^^^^^^^perfect.