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Since I gotta do 4 butts for a golf outing, thought I'd try them split and cleaned up, Al'a Seboke's method. I split 'em a little different... I followed the big sinew/fat vein and seperated the bone and it's muscles from the "upper" all meat/money muscle groups. Seems to be working so far...ALOT "cleaner" cook... less than half the grease. 2 butts and I have not had to drain my deflector yet :{) Here's a shot 3 hours in...just got a second coat of the Mad Hunky.
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In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts -
Look good so far.....Hmmmmm...pulled pork...hmmmmmm...Diner!Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head! -
Interesting!
I knowed ya gonna tell us yer thinks & thoughts about it...Think i'll try it...
Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!Comment
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Interesting...I'm doin' 4 butts this weekend for a gig later in July. Please let us know how this method comes out. My plan is to smoke and pull this weekend, add the finishing sauce and then freeze into containers. Any thoughts about this? Anyone?Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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@SmokinJim52 on TwitterComment
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Hmmmm... interesting. You gonna foil at any point?
Drinks well with others
~ P4 ~
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I'm freezing in Vac-Pak for re-heat in hot water. So far so good. got 8 hours on them with apple and hickory, and foiled in the oven at 350 now to 200. Clean smoke...hardly any fat run-off in the smoker. Prolly see it in the foiled pans, but nowhere near what I usually see.
We'll see on the moistness...
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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I'm waiting to see the results!Originally posted by Richtee View PostI'm freezing in Vac-Pak for re-heat in hot water. So far so good. got 8 hours on them with apple and hickory, and foiled in the oven at 350 now to 200. Clean smoke...hardly any fat run-off in the smoker. Prolly see it in the foiled pans, but nowhere near what I usually see.
We'll see on the moistness...
Drinks well with others
~ P4 ~
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I shiver with consti, oh wait I mean anticipation
GOSM
K.C.B.S Member # 60786
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140 lb English Mastiff/ American Bulldog, she is my taste tester and BBQ companion.Comment
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No...you grunt with that...Originally posted by northern greenhorn View PostI shiver with consti, oh wait I mean anticipation
The thermopen (Glacially slow Yellow) just buried itself under its own weight... "In like buddah". Know in an hour... all signs be
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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He gonna make us wait till tomorrow again.Originally posted by northern greenhorn View PostI shiver with consti, oh wait I mean anticipation
Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!Comment
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Definitely a nice start to any day. Looks great. I's a sucka for pulled pork. Cant ever have enough in the freezer. Vac packs make em real convienent
Ryan
I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
Clint Eastwood
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Gotta say... it's the way to go. More barq, less grease... easier to pull/clean. And no loss of moistness whatsoever. Whack da cap! And clean up the big stuff inside. It's a pleasure to pull. :{)
I'll take pix on the next 2 butts.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Looks good, I've been thinking about doing some butts this way to cut down on cook time. The last four I did whole and took almost 20 hours @ 225.sigpicComment
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the problem with that is i don't cook butts or (anything for that matter) for the "big picture". i cook for that one special bite or taste and one of those things is the very thin layer of meat under the fat cap that i just scrape of with my fingers to reveal. it is so tender and full of melted fat it just melts in yer mouth......it don't even get close to teeth. it only happens once per butt and i will not give it up......for anything!Originally posted by Richtee View Postsigpic
it's all good my friend..........Comment
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Oh man, I am with you there. I never cut my fat caps off and love that layer just underneath it. Nom!Originally posted by chefrob View PostsigpicComment
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