1st butt in 'Dera

[Brauma]

Ok guys, Ive finally done it. Ive got a 7# butt and a fatty in my newly refurbished Bandera. I started the fire at 6:45 and got the butt in at 8. I'll have to admit that it took a while to get the 'Dera up to temp. Maybe because it was a fairly chilly morning and maybe because I put cool tap water in the pan. Either way. It's at 205 degrees now and I need to stoke it again. Im using a combo of oak and lump now that the Kingsford has died down.

I'll keep ya'll abreast!

 

[Brauma]

RE: 1st butt in

Just switched over to wild cherry wood. My dad had a stash hidden in with some oak. Woohoo!! Smells so good. I hope the fatty is ready at lunchtime. Otherwise, I'll wait.

 

[rbinms33]

RE: 1st butt in

Mmmmmmmm.......cherry wood. Good stuff! Dangit, you guys have talked me into getting a couple of fatties now.....LOL.

 

[Bigdog]

RE: 1st butt in

Hardwood burns much hotter than charcoal. Right after I dump the coal, I put on my first log and use wood for the rest of the cook unless I forget and let the temps go too far down. Then I add some lump and or chunks of hickory to get the coal base build back up. Enjoy your rescued Bandera.

 

[Brauma]

RE: 1st butt in

Just pulled it out of the "Dera and tested the temp. Im reading 170* at the lowest point. I foiled it at 4 oclock at a temp of 160 and left it another hour. Got it in the cooler now. The pressure is on. My family is coming over for sammiches. Im sure it will be great but I wish this was the 100th time I was doing this and not the 1st.

 

[Solidkick]

RE: 1st butt in

At 170* you may have to slice it.....sounds like you was at the "sticking" point on the butt....hope it turned out good!

 

[Brauma]

RE: 1st butt in

"Sticking"? Please explain. Yes, I did have to slice. This was my first ever. I was a virgin..aint no more. Ready to get good at it now.

Ok, an honest assesment: I've had compareable BBQ. But, because I made it myself...

IT WAS THE BEST DAM BBQ I'VE EVER HAD!!!

We broke up 1/3 of the fatty and put it in the baked beans. I think I over did the fatty a little but it was still very good. I served it as the appetizer. People werent expecting a sausage and I got rave reviews over it.

Ok, you guys have me hooked now. You're either going to put me in the ground a few years earlier or I'll develope a smoke ring and live beyond my "use by" date. I'm already thinking about what I'm gonna smoke next wknd.

 

[Solidkick]

RE: 1st butt in

LOL @ Brauma......
You're almost there grasshoppa.........

Sticking point.......when preparing pulled pork, there is a point where the internal temp of the meat "sticks". This is the temp where you are starting to break down the collegens. It may hang for a couple of hours, then start moving again. Pulled pork cooking temp is generally somewhere between 190* and 200* internal. The meat will tell you when it's done. When your temp. probe will slide in and out with very little resistance, you're there.

Nothing wrong with your internal temp of 170*, your butt was done, but just not to pulled pork status. Let your next one run like I stated above, the blade bone will be falling out and you'll be shreading it with a fork.

 

[Brauma]

RE: 1st butt in

Well there you go. Not too bad for a first try. I'll get better thats for sure. I did have a little difficulty keeping my temp up to speed. I was trying to get other yard work done and keep an eye on my temp. It fell off several times and I had to boost it back up. Next time I'll work a little harder on my fire managment.

The smoke ring was very pronounced BTW. A good 1/2" in places. I pointed that out to my people but they really didnt know what it meant. Laymens.

My wife now knows what a fatty is and CWB's are. She is cussing me because she has dropped a Brethren term (not fark) in public by accident and then had to explain.

 

[Jeff_in_KC]

RE: 1st butt in

Way to go, Brauma! It only gets better! Any having your wife drop a Brethren term in public is an honor! Tell her to enjoy it! And if they need an explanation, ... FARK 'EM! :lol:

 

[Solidkick]

RE: 1st butt in

Butts are very forgiving on temp variances.....not a bad choice to cook while doing chores and you are not far from the cooker.

Brisket, on the other hand, IMO, needs a more watchful eye.

 

[The_Kapn]

My wife now knows what a fatty is and CWB's are. She is cussing me because she has dropped a Brethren term (not fark) in public by accident and then had to explain.

This deserves a post to "How to tell ya are a Brethren" thread :lol: :lol:

If ever faced with a "hung" butt or brisket in the future--and ya just gotta feed folks in an hour or two--foil it and kick the fire up.
It will break loose and tenderize as fast as can be done :lol:
Or, foil it and throw it in a 300 degreee oven till the last minute--let sit a bit and enjoy :lol:
Coolering will not really help at that point.
Do not be afraid to use 275 or more if time is short. Not gonna hurt it a bit and if you want "pulled", that is the only way to get there when you and the meat get really behind like that :lol:

Congrats on a successful first shot at Butts--only gonna get better from here :lol:

TIM

 

[Brauma]

Super great advice. Thanks guys. I do have a butt in waiting so that may be what I smoke next. I bought a 2 pack of butts at Sams last week ($1.39/lb) I rubbed one down and vac sealed the other and froze for later. I'm glad I didnt cook both butts this time. We have lots left over after giving the in-laws and my dad tupperware containers full. I'll be having BBQ sammiches all week. Next time I smoke (for Q) I'll do the other butt and get it to pullin status.

I need to smoke my garlic first. I'll report back on how that goes.

Thanks again

 

[beerguy]

Save me enough for a sanmich! I gotta work in Richmond Thurs and Fri. I'll swap you some homebrews for a CWB with your creation. Congrats on the first test. And thanks to all you bro's chiming in, cause we all learn that way.

 

[Brauma]

Better make the rendezvous on Tues. I'm working the street Tues but 2nd shift the rest of next week. Bummer. I just realized I will miss the RIR truck race and Busch. Dammit.

I need to report that I made a sammich for lunch and the Q tasted even better the next day. What great weather we had today also. I made 2 sammiches with my Q, put some Doritos on the plate and popped the top on a 7-Up. First 7-Up Ive had in years - the wife bought a case the other day. I sat out on the back porch and enjoyed all life. Great Q, great weather. Nice lunch.

 

[VitaminQ]

Nice work, Brauma!

Re: dropping brethren terms in casual conversation: my wife has started to warm up to the idea of the Brethren in general since I've started saying "fark" more often than the alternative. This place is cleaning me up!

 

[Brauma]

This place is cleaning me up!

Startling. I'll bet the old guys of this site never woulda thunk that.

 

[chad]

I'll bet the old guys of this site never woulda thunk that.

That's why we have the word censor running!! Cleans the place right up.

 

[Solidkick]

I'm working the street Tues but 2nd shift the rest of next week. Bummer

Brauma's a hooker on the side........
Pass it on........ :shock:
:mrgreen:

 

[Brauma]

Good money. Dont knock it. Helps pay for my butt smokin habit.