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Old 09-11-2008, 06:30 AM   #1
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Smoked Butt

9# butt brushed w/ grape juice and heinz 57 and rubbed w a memphis rub


about 4 hrs in smoker @ 225* with hickory and apple wood


Foiled at 160* till 205* total time in the smoker was 16.5 hrs


In the cooler for the 3 hr rest


Finished product

enjoy

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Old 09-11-2008, 07:02 AM   #2
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Good post.....that really looks good!
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Old 09-11-2008, 08:00 AM   #3
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Nice! Great pics.
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Old 10-11-2008, 11:47 AM   #4
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man that looks great! what kind of smoker do u run? i wanna get one someday.
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Old 10-11-2008, 12:34 PM   #5
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man that looks great! what kind of smoker do u run? i wanna get one someday.
Thanks, i have a Chargriller smokin pro side fire box style and a Smoke Hollow verticle gas fired smoker. good luck with gettin a smoker.
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Old 10-12-2008, 10:20 AM   #6
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that a fatty i spot on there too ?
looks great .. its been to long since i have put a
butt on the pit ...
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Old 10-12-2008, 10:49 AM   #7
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a 3 hour rest?

I never heard of letting a meat rest for that long. Ive also never smoked anything like that before.

Does it help in the redistribution of moisture and does it help the meat hold on to it?
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Old 10-12-2008, 04:39 PM   #8
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Originally Posted by GhettoRacingKid View Post
a 3 hour rest?

I never heard of letting a meat rest for that long. Ive also never smoked anything like that before.

Does it help in the redistribution of moisture and does it help the meat hold on to it?
I do the same thing. After the butt is finished cooking, I wrap it real good in foil, then wrap a couple of bath towels around it and let it sit in an empty igloo ice chest for a few hours. It comes out hot, juicy, and falling off the bone tender.
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Old 10-13-2008, 01:41 AM   #9
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[quote=love2"Q";701692]that a fatty i spot on there too ?
[quote]

You have a sharp eye, this perticular one ended up being what i call a biscuit and gravy fatty wellington. Wrapped in biscuit dough, back in the smoker and topped with peppered milk gravy. Do u ever visit smokingmeatforums.com? Judging by ur screen name, i think ud like it

Quote:
Originally Posted by GhettoRacingKid View Post
a 3 hour rest?
I never heard of letting a meat rest for that long. Ive also never smoked anything like that before. Does it help in the redistribution of moisture and does it help the meat hold on to it?
Yep, it redistributes the moisture and by putting it in the cooler, it stays hot longer which breaks down the conective tissues even more and renders more fat out of the butt. IMHO, this has to be done to a butt for it to me done right. i let one rest for 6 hrs once b4, (i fell asleep)

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I do the same thing. After the butt is finished cooking, I wrap it real good in foil, then wrap a couple of bath towels around it and let it sit in an empty igloo ice chest for a few hours. It comes out hot, juicy, and falling off the bone tender.
I dont use the foil, but this is about the same thing that i do. I just put in the cooler and cover it with towells. I have a cooler that i use ONLY for pork butts
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Old 10-13-2008, 03:14 AM   #10
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Originally Posted by smokeyblue View Post
I dont use the foil, but this is about the same thing that i do. I just put in the cooler and cover it with towells. I have a cooler that i use ONLY for pork butts
Why is that? Does the aroma penetrate into the cooler in a way that would affect other foods?
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