Smoked Butt

[smokeyblue]

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

 

[Nicahawk]

Good post.....that really looks good!

 

[pacanis]

Nice! Great pics.

 

[fatthead]

man that looks great! what kind of smoker do u run? i wanna get one someday.

 

[smokeyblue]

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.

 

[love2"Q"]

that a fatty i spot on there too ?
looks great .. its been to long since i have put a
butt on the pit ...

 

[GhettoRacingKid]

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?

 

[Sedagive]

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.

 

[smokeyblue]

that a fatty i spot on there too ?

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

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)

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

 

[Russellkhan]

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?

 

[smokeyblue]

Why is that? Does the aroma penetrate into the cooler in a way that would affect other foods?

Well, the plastic inside the cooler kinda does take on the same smell as the food, but it goess away if ya wash it reaaly good and leave it open for a while. The only reason that i use this one only for pork butts is that it is too big to be a lunch box, but too small to put beers in. I guess that i use it for briskets also, so its not only for butts

 

[pacanis]

Thanks for the forum, Smokey.
My WSM should be arriving this week and I've been pouring over the smoking forums trying to pick up tips. Errr, I mean BBQing forums Still working on that terminology thing

 

[Russellkhan]

Well, the plastic inside the cooler kinda does take on the same smell as the food, but it goess away if ya wash it reaaly good and leave it open for a while. The only reason that i use this one only for pork butts is that it is too big to be a lunch box, but too small to put beers in. I guess that i use it for briskets also, so its not only for butts

OK, I'll have to face that dilemma when I get a smoker. My current cooler's main function is as a proofing box for bread doughs. It sounds like trying to use the same one for resting pork butts will probably be inadvisable.

Thanks for the answer - and to all for a very informative thread!