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Boston Butt
#3461722
08/12/21 05:55 PM
08/12/21 05:55 PM
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Joined: Feb 2007
Posts: 18,930 colbert county
cartervj
OP
Old Mossy Horns
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OP
Old Mossy Horns
Joined: Feb 2007
Posts: 18,930
colbert county
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Just how does one get that smoky flavor deep into the pulled pork. I swear the flavor on any of mine seem to be the bark and a little smoke seems to make it inside.
I’ve tried low and slow and turbo style. Komodo and pellet.
The best BBQ I’ve had is from a pit with coals shoveled in. I’m about to build a small pit in the yard.
“Socialism only works in two places: Heaven where they don't need it and hell where they already have it.” ― Ronald Reagan
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Re: Boston Butt
[Re: cartervj]
#3461769
08/12/21 06:39 PM
08/12/21 06:39 PM
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Joined: Jun 2020
Posts: 10,982 Earth
TDog93
Booner
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Booner
Joined: Jun 2020
Posts: 10,982
Earth
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Pit built in the yard sounds nice
Hunt the wind - leave it better than you found it - love your neighbor as you love your self We need prayer for our country now more than ever
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Re: Boston Butt
[Re: cartervj]
#3461826
08/12/21 07:33 PM
08/12/21 07:33 PM
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Joined: Nov 2002
Posts: 6,631 Moulton,AL
Snuffy
14 point
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14 point
Joined: Nov 2002
Posts: 6,631
Moulton,AL
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Might try buying smaller butts. Those 10 or 12 pound butts are hard to get smoke inside.
If you always do what you've always done you always get what you've always got
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Re: Boston Butt
[Re: !shiloh!]
#3461839
08/12/21 07:44 PM
08/12/21 07:44 PM
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Joined: Feb 2007
Posts: 18,930 colbert county
cartervj
OP
Old Mossy Horns
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OP
Old Mossy Horns
Joined: Feb 2007
Posts: 18,930
colbert county
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You get most of your smoke flavor in the first 3 hours or so. Imo. Green wood works best. How green? Heck I was wanting to try one this weekend. I can cut one tomorrow and I have another log that’s been drying for several months. Last night in food channel one BBQ guy mentioned he only used green hickory. I’ll buy a smaller butt too
“Socialism only works in two places: Heaven where they don't need it and hell where they already have it.” ― Ronald Reagan
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Re: Boston Butt
[Re: cartervj]
#3461860
08/12/21 08:00 PM
08/12/21 08:00 PM
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Joined: Aug 2003
Posts: 42,105 UR 6
top cat
Freak of Nature
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Freak of Nature
Joined: Aug 2003
Posts: 42,105
UR 6
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10lb butt takes almost 24 hours. I have 3 electric smokers. They run 225-250. Add water soaked dry hickory near the elements to start. Beer in the bowl. Wood chunks about the size of a pack of cigarettes. Meat will take smoke mostly the first few hours. Get it to around 160 then wrap in foil. When it hits 200 I pull and wrap in beach towel and place in a cooler four hours. Bone comes out smooth. I rub and wrap them 24 hours ahead of.the cook. Leave it out of the fridge a couple hours to get room temp before hitting the smoker.
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!! - - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
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Re: Boston Butt
[Re: cartervj]
#3462106
08/13/21 06:30 AM
08/13/21 06:30 AM
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Joined: Jun 2016
Posts: 8,936 Between the coosa and cahaba
!shiloh!
14 point
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14 point
Joined: Jun 2016
Posts: 8,936
Between the coosa and cahaba
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You get most of your smoke flavor in the first 3 hours or so. Imo. Green wood works best. How green? Heck I was wanting to try one this weekend. I can cut one tomorrow and I have another log that’s been drying for several months. Last night in food channel one BBQ guy mentioned he only used green hickory. I’ll buy a smaller butt too The greener the better. You are wanting to get the smoke out of it not heat. You can smell the difference in the smoke between green and dryer wood.
ggg
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Re: Boston Butt
[Re: cartervj]
#3462152
08/13/21 07:43 AM
08/13/21 07:43 AM
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Joined: Aug 2013
Posts: 9,579
BPI
14 point
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14 point
Joined: Aug 2013
Posts: 9,579
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Just how does one get that smoky flavor deep into the pulled pork. I swear the flavor on any of mine seem to be the bark and a little smoke seems to make it inside.
I’ve tried low and slow and turbo style. Komodo and pellet.
The best BBQ I’ve had is from a pit with coals shoveled in. I’m about to build a small pit in the yard. More wood. Run it around 250 not 225. At least in my experience. Also keep in mind the more fat you leave on the outside and the more rub you apply, the least amount of smoke can go in. Also, If smoke aint rolling out of your exhaust it's not getting in the meat.
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Re: Boston Butt
[Re: cartervj]
#3462679
08/13/21 08:22 PM
08/13/21 08:22 PM
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Joined: May 2015
Posts: 6,363 On the X
TickaTicka
12 point
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12 point
Joined: May 2015
Posts: 6,363
On the X
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Cut a butt up into 2-3 pieces. More smoke, more bark, everybody wins.
Public Land Owner
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Re: Boston Butt
[Re: cartervj]
#3463289
08/14/21 06:54 PM
08/14/21 06:54 PM
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Joined: Oct 2012
Posts: 10,593 Central, Al
Bustinbeards
Booner
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Booner
Joined: Oct 2012
Posts: 10,593
Central, Al
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I use a stick of wet hickory about 12” long and 2–3” in diameter in my komado. Run it at 225-250 Seems to work well
Originally Posted By: Wiley Coyote Well, the way I see it is there's just too many assholes On a good day there's a bunch of assholes in here. On a bad day there's too many assholes in here.
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Re: Boston Butt
[Re: cartervj]
#3477479
09/01/21 08:00 PM
09/01/21 08:00 PM
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Joined: Feb 2007
Posts: 18,930 colbert county
cartervj
OP
Old Mossy Horns
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OP
Old Mossy Horns
Joined: Feb 2007
Posts: 18,930
colbert county
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Thanks for all the info. I may try green hickory in the KJ and also scoring two sides to help get more bark.
“Socialism only works in two places: Heaven where they don't need it and hell where they already have it.” ― Ronald Reagan
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Re: Boston Butt
[Re: cartervj]
#3480252
09/05/21 04:37 PM
09/05/21 04:37 PM
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Joined: Dec 2013
Posts: 11,392 Prattville
Dkhargroves
Booner
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Booner
Joined: Dec 2013
Posts: 11,392
Prattville
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Very good tips in this thread
There is 2 different high fence. 1 small and one big! Mine was free range in the big pen and was not a breeder buck. Why does it have to be twisted around??
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Re: Boston Butt
[Re: cartervj]
#3480465
09/05/21 09:44 PM
09/05/21 09:44 PM
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Joined: Jan 2002
Posts: 11,703 Saraland, Alabama
hammerhead
Booner
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Booner
Joined: Jan 2002
Posts: 11,703
Saraland, Alabama
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Men's group at church was selling boston butts, slabs of ribs, etc this weekend. I think I'll share this post with whoever cooked the butts. I've had better pieces of meat from golden corral. Couldn't pull the bone out, some of the meat was still raw, while some was like chewing on a tire. I fixed a pulled pork sandwich (with some of the "better meat" that I pulled off, ate 1/2 of it, and wound up throwing the rest of it away.
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Re: Boston Butt
[Re: Mjh97]
#3480991
09/06/21 08:31 PM
09/06/21 08:31 PM
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Joined: Jun 2016
Posts: 8,936 Between the coosa and cahaba
!shiloh!
14 point
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14 point
Joined: Jun 2016
Posts: 8,936
Between the coosa and cahaba
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We got in a bind on a big cooking once and didnt have enough wood so we cut a oak and split it on a thursday and used it next day, bbq tasted real good, but we use big pits not electric or gas cookers i think that makes a big difference, not knocking you guys that like the pellet or whatever just personal prefrence It's OK to say it, electric pellet smokers make sub par bbq. It's a fact !
ggg
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Re: Boston Butt
[Re: hammerhead]
#3481075
09/06/21 09:40 PM
09/06/21 09:40 PM
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Joined: Jul 2017
Posts: 283 Athens, AL
chillinhunt
4 point
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4 point
Joined: Jul 2017
Posts: 283
Athens, AL
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Men's group at church was selling boston butts, slabs of ribs, etc this weekend. I think I'll share this post with whoever cooked the butts. I've had better pieces of meat from golden corral. Couldn't pull the bone out, some of the meat was still raw, while some was like chewing on a tire. I fixed a pulled pork sandwich (with some of the "better meat" that I pulled off, ate 1/2 of it, and wound up throwing the rest of it away. I had similar results until I invested in a good meat thermometer and cooked at 225 until the internal temperature reached 160. Then I wrap the butt tightly in foil up the heat to 300 until I get internal temp. of 195-200. The next step is to place the wrapped butt in a cooler with a towel over it for about 4 hours. The meat will be fork tender, the bone comes out with two fingers and it's still hot as Hades and ready to separate meat from fat. I'm still working on a vinegar finishing sauce similar to Whitt's, Lawler's and Gibson's.
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