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Old 10-13-2013, 10:11 AM   #1
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My first butt

Trying my first butt today
Brined overnight
Fired up the cooker at 7:00 am
Home made rub ( based on recipe from here)
On the cooker by 7:45
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Old 10-13-2013, 10:16 AM   #2
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Fresh out of the brine
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Nice rub down
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Ready to go in the smoker
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2.5 hrs in
Internal temp is 135f
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Old 10-13-2013, 10:52 AM   #3
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Looks good, save me a sammitch, I'm on my way there!
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Old 10-13-2013, 10:53 AM   #4
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Looks good thus far, needs a bit more time. You have a long day ahead of you. Keep us posted.
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Old 10-13-2013, 12:02 PM   #5
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Looks good so far anxious to see a plated picture.
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Old 10-13-2013, 01:24 PM   #6
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Been 6 hrs and internal temp is 170F
I think it will take another 1.5 to 2 hours to hit 185.
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Old 10-13-2013, 03:36 PM   #7
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Ok
Just hit the 8 hour mark and internal temp is 180F.
Wrapped it in HDF to let it finish.
Looked good and juicy still
Should be done in an hour
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Old 10-13-2013, 05:55 PM   #8
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Dinner is served!!!
Tastes awesome
Only thing is it wasn't exactly fall off the bone tender. Could of used another hour or two.
But for my first time is say it was a victory for me.

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Old 10-13-2013, 10:10 PM   #9
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Sounds like a winner Sir. Was a bit apprehensive on it being a bit salty..depending on the brine components..temps..duration and how salty is the rub. Butts are hard to hurt. Glad it came out good. Little more cooking is always good for butts or seems so. When it coughs up the 3 D looking flying saucer bone fairly easy is a good sign on when its ready.
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Old 10-14-2013, 12:08 AM   #10
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Looks really good! Is there a bun somewhere under all that meat?
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Old 10-14-2013, 06:06 AM   #11
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Looks great! Sounds like it needed a bit more time.
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Old 10-14-2013, 08:30 AM   #12
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Does look pretty darn good, I concur with BW use the bone test, when it pulls out clean you are done.
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Old 10-14-2013, 11:15 AM   #13
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Looks like you did a fair job, the more you cook them the better you get.
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Old 10-14-2013, 12:36 PM   #14
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Looks good but next time cook by temperature and feel not by time. If I'm gonna foil I like to foil at 165*f. At around 193*F take your temp probe or a long skewer and start probing around. If it goes in like butter all over your butt is done but if its still a little tough going in at places give it a little more time. Usually your butts will be done in the 195-200 *f range.
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Old 10-14-2013, 08:45 PM   #15
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Quote:
Originally Posted by Vermin999 View Post
Looks good but next time cook by temperature and feel not by time. If I'm gonna foil I like to foil at 165*f. At around 193*F take your temp probe or a long skewer and start probing around. If it goes in like butter all over your butt is done but if its still a little tough going in at places give it a little more time. Usually your butts will be done in the 195-200 *f range.
Thanks Vermin
I will definitely do that for the next one. Ive got a second one in the freezer for when my dad comes to visit in a couple weeks.
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Old 10-14-2013, 08:48 PM   #16
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Quote:
Originally Posted by boozer View Post
Looks really good! Is there a bun somewhere under all that meat?
No buns for me boozer
Im a meat man. Dont need any of that other junk hiding the flavor of a well cooked piece of meat
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Old 10-14-2013, 08:52 PM   #17
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Quote:
Originally Posted by bigwheel View Post
Sounds like a winner Sir. Was a bit apprehensive on it being a bit salty..depending on the brine components..temps..duration and how salty is the rub. Butts are hard to hurt. Glad it came out good. Little more cooking is always good for butts or seems so. When it coughs up the 3 D looking flying saucer bone fairly easy is a good sign on when its ready.
Thanks for the advice Bigwheel.
Definitely will let it go longer.
I did notice some areas were quite tender. I took it off at 185. Maybe should have waited until 195/200 like Vermin suggested.
Was not too salty (no salt in the rub)
But maybe ill skip the brine next time and just go with an injection.
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Old 10-15-2013, 02:13 AM   #18
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Wel if it worked out good..no need to be getting creative. Now I am hungry for pushed pork. Bad boys.
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Old 10-15-2013, 06:15 AM   #19
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Don't go by temp alone! You can turn it into mush that way if cooked too long. Like Vermin said, at 190 - 195 start probing it, thats the best way to tell.
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Old 10-15-2013, 07:56 PM   #20
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Probing! LOL, not saying a word!
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