first butt this weekend - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-12-2007, 05:06 PM   #1
Pork Butt


 
Join Date: Jan 2007
Location: asheville,nc
Posts: 101
first butt this weekend

I got a small one, about 4 1/2 pounds. doing some other stuff as well. anyway my plan is to do rub and maybe spray with apple juice/jack daniels and put on a nc vinegar based finishing sauce. or should I inject and or mop?? I'm wanting to keep it pretty simple but want a good flavor. any suggestions would be great. doing it on a offset and not a weber so I made my own post instead of the putting it in the "butts on sale thread"
__________________

gordon is offline   Reply With Quote
Old 01-12-2007, 05:24 PM   #2
Pork Butt


 
Join Date: Jan 2007
Location: asheville,nc
Posts: 101
I did the baffle mod and the chimney mod.

now a question for those with the mavrick et73. for the smoker temp do you use the included clip and just set it on the grate so the actual prob is a inch or so off?? seems like the metal clip will generate heat and cause it to read high.
__________________

gordon is offline   Reply With Quote
Old 01-12-2007, 05:29 PM   #3
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Well, I have done some podcasts recently with guys/gals who have been very successful with injecting...during competitions. The salt water rally brings out the taste of the butt for the judges.

However, when pressed if they inject for themselves...they don't.

So, I'd say try it injected and then next time un-injected...decide what you like!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 01-12-2007, 06:29 PM   #4
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
I would keep that lid closed as much as possible.
When I do a butt on the CG I sometimes spray with ap, but I only open the lid enough to get the sprayer in.
If your going to inject I would try Chris Lilly's injection, It has worked out good for me in the past.
Glad to see you did the other mods and keep us informed how everything goes.
Good luck
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-12-2007, 06:43 PM   #5
Saint O'Que
 
WalterSC's Avatar


 
Join Date: Jul 2005
Location: Denmark South Carolina
Posts: 1,097
Quote:
Originally Posted by Puff
I would keep that lid closed as much as possible.
When I do a butt on the CG I sometimes spray with ap, but I only open the lid enough to get the sprayer in.
If your going to inject I would try Chris Lilly's injection, It has worked out good for me in the past.
Glad to see you did the other mods and keep us informed how everything goes.
Good luck

I use Chris Lilly`s injection all the time Hey it works why mess with it and I use apple juice for a spray as well if needed ???
__________________
Walter Brooker, Jr.
Pit Master Team Squeel Appeal
Graduate South Carolina Pit Masters School
South Carolina BBQ Association Master Judge
2- 22 1/2 '' WSMs
1 single barrel 55 gallon drum smoker
WalterSC is offline   Reply With Quote
Old 01-12-2007, 07:04 PM   #6
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Foil wrap 8-10 bricks and line the bottom of that CG. That is an easy one that gives you that little extra heat stability.

MOD's are for people who are never satisfied so bbq people fit right in to that catagory.

I know that there are people here who have drilled holes in there $$$$$$ pits trying out one mod or another.

I have a WSM on order and when it comes in, the first thing I am going to do is drill a couple of holes in it.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 01-12-2007, 07:07 PM   #7
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Ah the fire bricks, forgot about that one.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-12-2007, 07:49 PM   #8
Pork Butt


 
Join Date: Jan 2007
Location: asheville,nc
Posts: 101
so just normal bricks with foil around them??
gordon is offline   Reply With Quote
Old 01-12-2007, 08:11 PM   #9
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Nope fire bricks(Like the ones they use in fireplaces).
You can get bricks that are already split in half but if not do what I did and split them yourself.
Wrap them in heavy duty foil and like Cliff said and line the chamber with them.
Slide 3 into the charcoal grate, set it all the way down and line 3 more up on each side. They really hold the heat
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-12-2007, 08:48 PM   #10
Pork Butt


 
Join Date: Jan 2007
Location: asheville,nc
Posts: 101
that makes more sense
gordon is offline   Reply With Quote
Old 01-14-2007, 02:30 PM   #11
Pork Butt


 
Join Date: Jan 2007
Location: asheville,nc
Posts: 101
went on around 11

gordon is offline   Reply With Quote
Old 01-14-2007, 02:34 PM   #12
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Man that is looking good.
Keep us posted
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-14-2007, 03:05 PM   #13
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Looking good. Dont forget the updates.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 01-14-2007, 03:38 PM   #14
Pork Butt


 
Join Date: Jan 2007
Location: asheville,nc
Posts: 101
it's holding steady at 150. smoker at 240 give or take. isn't the plateau temp 165? this thing been at 150 for a while. where do y'all check the temp at? I was told under the blade bone. that's where it's been since it went on.
gordon is offline   Reply With Quote
Old 01-14-2007, 03:47 PM   #15
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
I stick it right in the meaties part I can find, all the way to the bone then back it off a 1/2 " or so.

On one that small I might would cosider running the probe with the bone, that is if you are using a digital therm.

You are ok with the stall, dont sweat it.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 01-14-2007, 07:46 PM   #16
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
They can plateau a couple of times. It is usually in the 160 -165 range. If you want to foil to speed up the cook, don't do it until after the 165 plateau.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 01-14-2007, 08:15 PM   #17
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Damn the plateau!
Don't worry Gordon she'll come up
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-14-2007, 09:04 PM   #18
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Gordon,

I put fire bricks in my Bar-B-Chef but I didn't wrap with foil. The foil is a good idea. I didn't buy the fire bricks I already had them laying around from a welding table we used at school that we haven't used in 12 years or more.



cleglue is offline   Reply With Quote
Old 01-15-2007, 01:10 AM   #19
Pork Butt


 
Join Date: Jan 2007
Location: asheville,nc
Posts: 101





good but not as good as I hoped. this thing took a LONG time. over 10 hours and it was only 4 1/2 pounds. smoker temp stayed between 220 and 250. I think it needed a bit longer. as soon as it hit 190 my girl made me pull it off. rested about an hour then I pulled it.
gordon is offline   Reply With Quote
Old 01-15-2007, 02:06 AM   #20
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Looks great. Is that a PBR on the left? Aint seen those in years.
__________________

__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×