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Old 05-18-2007, 05:31 AM   #1
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Butt Cook Moved

Since the other thread ended up more of a sob story for me I created a new thread.

This was a stubborn stubborn butt, but turned out tasting pretty good. I put it on around 9am yesterday morning and at 6pm it was only aroun 160*, so I cranked the heat to finish this little booger. It was rubbed down with Butt Rub, which didn't give me the color I normally like but the taste made up for it. We had a little store bought cole slaw and potato salad and I topped my sandwich with slaw and Reverend Marvins Hot.

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Old 05-18-2007, 05:33 AM   #2
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Larry,

That looks mighty tasty.
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Old 05-18-2007, 05:37 AM   #3
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Looks great !

PLus doesn't it always taste better whne you know how stubborn it was
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Old 05-18-2007, 05:38 AM   #4
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You started the post as a sob story.... It didn't turn into one.

Sammich looks good brother.
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Old 05-18-2007, 05:39 AM   #5
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Looks good to me. When smoking at 225-250 degrees I never have a butt take less than 2+ hours per pound.
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Old 05-18-2007, 05:44 AM   #6
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Quote:
Originally Posted by oct_97
Looks good to me. When smoking at 225-250 degrees I never have a butt take less than 2+ hours per pound.
Well this one was right at 9 hours and only at 160*, I would have been having it for breakfast at that rate!
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Old 05-18-2007, 05:52 AM   #7
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Quote:
Originally Posted by Diva Q
Looks great !

PLus doesn't it always taste better whne you know how stubborn it was
I like easy butts.
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Old 05-18-2007, 06:00 AM   #8
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Goood looking porkage dude!
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Old 05-18-2007, 08:31 AM   #9
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by Diva Q
Looks great !

PLus doesn't it always taste better whne you know how stubborn it was
I like easy butts.
:ROFL
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Old 05-18-2007, 09:02 AM   #10
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great lookin grub....what was the total weight of that thing? didn't look that big
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Old 05-18-2007, 09:10 AM   #11
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Quote:
Originally Posted by SteerCrazy
great lookin grub....what was the total weight of that thing? didn't look that big

4.5lbs
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Old 05-18-2007, 04:31 PM   #12
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What did you cook that on? Looks like the pan was a little close???? Is that possible? Maybe the pan deflected the heat in a wierd way(especially for a small butt) or something. Have you done them this same exact way before and had success?? I've had, and so did Woodman, problems with certain butts that have kind of a knot in the center that was like rubber that would not go beyond plateau. I'm not trying to be an a-hole or anything but this kind of this intrigues me when this crap happens.

I tried the quick method last weekend on the new Klose and will not do it again. I do not like the texture that resulted. It was across the board on 4 butts. 7 hours to 198. Slow and low for me for now on...or leave the pit in the garage.
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Old 05-18-2007, 04:55 PM   #13
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Quote:
Originally Posted by Uncle Bubba
What did you cook that on? Looks like the pan was a little close???? Is that possible? Maybe the pan deflected the heat in a wierd way(especially for a small butt) or something. Have you done them this same exact way before and had success?? I've had, and so did Woodman, problems with certain butts that have kind of a knot in the center that was like rubber that would not go beyond plateau. I'm not trying to be an a-hole or anything but this kind of this intrigues me when this crap happens.

I tried the quick method last weekend on the new Klose and will not do it again. I do not like the texture that resulted. It was across the board on 4 butts. 7 hours to 198. Slow and low for me for now on...or leave the pit in the garage.
Bubba I cooked it on a Primo Oval XL, the drip pan is real close but the lump was on the other side. This is the second butt cook on the Primo, first one was fine. I just think I had a bad butt. Tasted good, but it was just stubborn.

Funny you mentioned something about a knot. I've never seen anything like this before, but there was a "knot" just as you said that tough as hell and wouldn't pull. The rest of the butt was fine.
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Old 05-18-2007, 06:06 PM   #14
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Now that is what a sammy is supposed to look like!!
Nice
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Old 05-18-2007, 07:40 PM   #15
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Man-o-man could I go for a sammy like that right now! :P
So I guess there is a bit of a learning curve with that style of cooker also. A few more cooks and you will get the hang of it. It is a neat cooker.
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Old 05-18-2007, 08:05 PM   #16
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You da man Wolfe!
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Old 05-19-2007, 07:45 AM   #17
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Quote:
Originally Posted by Green Hornet
Man-o-man could I go for a sammy like that right now! :P
So I guess there is a bit of a learning curve with that style of cooker also. A few more cooks and you will get the hang of it. It is a neat cooker.
Not sure if it was the cooker as much as it was the butt I cooked. The Primo held pretty much rock solid temp of 245-250 all day. I also used a rub that I haven't used before. The flavor from the Butt Rub was excellent, but it didn't have any sugar in it like I'm used to with Wolfe Rub. I know that explains the lack of color, but the stubborn part I think was the butts fault.

The Primo honestly is the easiest and most stable cookers I've ever cooked on. It's really efficient on lump as well. The one thing I do have to work on is getting a better smoke ring on it. I just don't seem to get much of one, but this my fault because I have friends that cook on them and they have a great smoke ring. I'll figure it out sooner or later!
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Old 05-19-2007, 08:23 AM   #18
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Quote:
Originally Posted by Larry Wolfe
I'll figure it out sooner or later!
You MUST!! You're the official Primo man!!

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Old 05-19-2007, 09:55 AM   #19
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Green Hornet":b2i0ai1h
Man-o-man could I go for a sammy like that right now! :P
So I guess there is a bit of a learning curve with that style of cooker also. A few more cooks and you will get the hang of it. It is a neat cooker.
Not sure if it was the cooker as much as it was the butt I cooked. The Primo held pretty much rock solid temp of 245-250 all day. I also used a rub that I haven't used before. The flavor from the Butt Rub was excellent, but it didn't have any sugar in it like I'm used to with Wolfe Rub. I know that explains the lack of color, but the stubborn part I think was the butts fault.

The Primo honestly is the easiest and most stable cookers I've ever cooked on. It's really efficient on lump as well. The one thing I do have to work on is getting a better smoke ring on it. I just don't seem to get much of one, but this my fault because I have friends that cook on them and they have a great smoke ring. I'll figure it out sooner or later![/quote:b2i0ai1h]

Byrons Butt Rub was the very FIRST rub I EVER used on a pork butt about 5 years ago.....one thing I didn't know was like you said, no sugar but VERY salty. So what do I do? I coat the sucker in the butt rub! I must have used 1/2 the jar. Well pulled it off the cooker, shredded the meat up and it tasted like I was eating the salt container. I haven't used it since, it's very popular though. You gotta go light on that stuff
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