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Weekend Smokes - Butt, Rib Roast & Chops

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  • Weekend Smokes - Butt, Rib Roast & Chops

    Since the weather was being cooperative this weekend, decided to do some smoking on the YS640. Decided to do a pork butt that I butterflied, a small beef rib roast and a couple of pork chops.

    I decided on a couple of experiments, one with the rub by mixing equal parts of Mad Hunky's GP No Salt and Tatonka Dust

    Butterflied the butt to increase surface area for the rub and potentially reduce cook time



    Rubbed down the rib roast with the mixture of MHGPNS and TD and let the meat rest in the fridge overnight. I also threw a couple of pork chops into Mad Hunky's Poultry Brine and brined for about 10 hours.



    Fired up the smoker with Hickory pellets set to 240. Took some apple pellets and put them in the Amaz-n-Smoker for some additional smoke. I then injected the butt with apple juice and dissolved rub that I ran threw a coffee filter to remove the bigger pieces.

    Put the butt into the smoker and threw a tray underneath to capture any of the drippings.


    About 1/2 way through the cook, threw on the pork chops and rib roast to start their journey into bbq bliss.




    Pulled the pork chops after they reached IT of 140. Nice grill marks, eh?


    Pulled the rib roast once the IT reached 135 and let it rest for about an hour before slicing. Look at that bark!


    Here's a plate shot of the sliced rib roast and some saute'ed green beans and zuchinni that were done in butter, olive oil with some salt and fresh cracked pepper.


    Here's the butt after I pulled at 195 to start resting. Man I love how the bark turned out on the pork butt!


    After an hour I checked the butt and realized it wasn't quite as tender as I would have liked, so I wrapped it in foil and placed it in the oven at 325 for a couple of hours to finish the cook. I took it out of the oven and wrapped it in a big towel and put into an ice chest cooler to rest overnight. Checked in the morning and the IT was still reading 170. Sorry, didn't get any pictures of after it was pulled, but the smoke ring was really nice and the flavor was really good. I liked that the rub penetrated the meat very well due to the butterfly method, so I think that I'll do that one again. And I will definitely do the rub mixture of MHGPNS and TD as they worked well on both the pork and the beef!
    Last edited by dsgarner06; 08-08-2014, 12:29 PM.
    Smokem if you got em

    Yoder YS640
    Weber EP-310 Gasser Grill
    A-Maz-N-Pellet-Smoker (AMZNPS)
    A-Maz-N-Tube-Smoker (AMZNTS)
    Frogmats
    Maverick ET 732
    Super Fast Purple Thermopen


    Deano

    "May the thin blue smoke be with you"

    sigpic

  • #2
    some great cooks there! good eating for sure!! nice bark ob that butt..!!
    Brian

    Certified Sausage & Pepper Head
    Yoder YS640
    Weber Genesis
    Weber 18.5" Kettle
    Weber Performer
    Misfit # 1899

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    • #3
      Originally posted by barkonbutts View Post
      some great cooks there! good eating for sure!! nice bark ob that butt..!!
      Thanks Brian! Love that bark.. the rub mixture really made a difference.
      Smokem if you got em

      Yoder YS640
      Weber EP-310 Gasser Grill
      A-Maz-N-Pellet-Smoker (AMZNPS)
      A-Maz-N-Tube-Smoker (AMZNTS)
      Frogmats
      Maverick ET 732
      Super Fast Purple Thermopen


      Deano

      "May the thin blue smoke be with you"

      sigpic

      Comment


      • #4
        Prolly should have got to that butta bit sooner than 110, seeing that it was resting. but all OK apparently.

        Remember the 40-140 4 hour rule.

        I'm gonna have to try the TD MH mix... I would be wondering about salt..but I see you used the No Salt... nice!

        Those chops look juicy.. mmmm!
        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

        Comment


        • #5
          Originally posted by Richtee View Post
          ...

          I'm gonna have to try the TD MH mix... I would be wondering about salt..but I see you used the No Salt... nice!

          ...
          I have been using that combination (MHGP-NS and TD 50/50) for awhile, and like it a lot.

          Except...

          I like some crunch to my spices, that occasional burst of specific flavor when you bite into a larger piece of spice. So...

          I'm back to using McCormick's Montreal Steak shake on top of the MH/TD mix. Did that last night on a strip steak and loved it.

          Now, Rich, if you could come up with a crunchy steak shake like the Montreal, I'd be ALL over it.

          Oh, one other thing. The MH/TD combo has a LOT of umami going on. A lot!
          Yoder YS640, Weber Performer Platinum, Weber OTG, Weber Q220, Traeger BBQ125 Executive
          ThunderDome Vortex, Smokenator 1000, GrillGrates, A-Maze-N Tube Smoker (6" & 12")
          Weed Dragon Torch with Squeeze Valve (VT2-23SVC), Looftlighter, BernzOmatic High Intensity Torch Head (TS8000)
          Tappecue, Maverick ET-732 (x2), Maverick PT-100

          SousVide Supreme, VacMaster VP112 (chamber), VacMaster Pro305 (suction)

          Comment


          • #6
            All looks Great, Deano!! I'd be all over that stuff.

            Not knowing how long it was between 140* and 110* made my Bear hairs stand up a bit, but you're still typing.

            What kind of rib roast is that? Nice color on it!!

            Bear
            Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
            Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


            Mom & 4 Cub litter---Potter County, PA:

            Comment


            • #7
              Originally posted by Richtee View Post
              Prolly should have got to that butta bit sooner than 110, seeing that it was resting. but all OK apparently.

              Remember the 40-140 4 hour rule.

              I'm gonna have to try the TD MH mix... I would be wondering about salt..but I see you used the No Salt... nice!

              Those chops look juicy.. mmmm!
              Yeah, not too worried being that it was cooked and resting in the cooler, but the wife threw it in the oven for a bit before it got pulled this morning... hopefully that killed any bugs that could have sprouted. Didn't get me sick, so I supposed that it is alright Turns out it was 170, not 110, so I feel better.

              The mix is the bomb! Love it! Since there is enough salt in the TD, I figured the NS GP would work and I was right! The chops were good... I sprayed them with the same applejuice/rub liquid and it really made the flavor good!
              Last edited by dsgarner06; 01-28-2014, 10:23 AM.
              Smokem if you got em

              Yoder YS640
              Weber EP-310 Gasser Grill
              A-Maz-N-Pellet-Smoker (AMZNPS)
              A-Maz-N-Tube-Smoker (AMZNTS)
              Frogmats
              Maverick ET 732
              Super Fast Purple Thermopen


              Deano

              "May the thin blue smoke be with you"

              sigpic

              Comment


              • #8
                Originally posted by Ozric View Post
                I have been using that combination (MHGP-NS and TD 50/50) for awhile, and like it a lot.

                Except...

                I like some crunch to my spices, that occasional burst of specific flavor when you bite into a larger piece of spice. So...

                I'm back to using McCormick's Montreal Steak shake on top of the MH/TD mix. Did that last night on a strip steak and loved it.

                Now, Rich, if you could come up with a crunchy steak shake like the Montreal, I'd be ALL over it.

                Oh, one other thing. The MH/TD combo has a LOT of umami going on. A lot!
                Try running it through a sifter/strainer. I broke mine up pretty good with my hands to get rid of most of the bigger particles. I then ran it through a strainer, but I suppose a flour sift would work as well to remove anything too big. But if you don't break it up too far, I'm sure you'd still have some crunch
                Smokem if you got em

                Yoder YS640
                Weber EP-310 Gasser Grill
                A-Maz-N-Pellet-Smoker (AMZNPS)
                A-Maz-N-Tube-Smoker (AMZNTS)
                Frogmats
                Maverick ET 732
                Super Fast Purple Thermopen


                Deano

                "May the thin blue smoke be with you"

                sigpic

                Comment


                • #9
                  Originally posted by Bearcarver View Post
                  All looks Great, Deano!! I'd be all over that stuff.

                  Not knowing how long it was between 140* and 110* made my Bear hairs stand up a bit, but you're still typing.

                  What kind of rib roast is that? Nice color on it!!

                  Bear
                  It was a very small prime rib roast... just enough for the 2 of us. I don't think it was below 140 too long... 110 was at the very center... but point taken.

                  It turns out it was 170, not 110, so we be good!
                  Last edited by dsgarner06; 01-28-2014, 10:24 AM.
                  Smokem if you got em

                  Yoder YS640
                  Weber EP-310 Gasser Grill
                  A-Maz-N-Pellet-Smoker (AMZNPS)
                  A-Maz-N-Tube-Smoker (AMZNTS)
                  Frogmats
                  Maverick ET 732
                  Super Fast Purple Thermopen


                  Deano

                  "May the thin blue smoke be with you"

                  sigpic

                  Comment


                  • #10
                    Here's the wine that I had with the prime rib roast... the zinfandel was a perfect pairing with the smokiness in the BBQ and the spices in the rub mix.
                    Smokem if you got em

                    Yoder YS640
                    Weber EP-310 Gasser Grill
                    A-Maz-N-Pellet-Smoker (AMZNPS)
                    A-Maz-N-Tube-Smoker (AMZNTS)
                    Frogmats
                    Maverick ET 732
                    Super Fast Purple Thermopen


                    Deano

                    "May the thin blue smoke be with you"

                    sigpic

                    Comment


                    • #11
                      Originally posted by Richtee View Post
                      Prolly should have got to that butta bit sooner than 110, seeing that it was resting. but all OK apparently.

                      Remember the 40-140 4 hour rule.

                      I'm gonna have to try the TD MH mix... I would be wondering about salt..but I see you used the No Salt... nice!

                      Those chops look juicy.. mmmm!
                      Originally posted by Bearcarver View Post
                      All looks Great, Deano!! I'd be all over that stuff.

                      Not knowing how long it was between 140* and 110* made my Bear hairs stand up a bit, but you're still typing.

                      What kind of rib roast is that? Nice color on it!!

                      Bear
                      Had me concerned also..... Looks nice!
                      sigpic

                      Comment


                      • #12
                        So I stand corrected.... since I had to go to work, my wife finished up the butt and said the IT was 170, not 110. She said that she did put it back in the oven for an hour or so, as it didn't feel "finished" to her. Well none the less, the finished product sure tasted good.
                        Smokem if you got em

                        Yoder YS640
                        Weber EP-310 Gasser Grill
                        A-Maz-N-Pellet-Smoker (AMZNPS)
                        A-Maz-N-Tube-Smoker (AMZNTS)
                        Frogmats
                        Maverick ET 732
                        Super Fast Purple Thermopen


                        Deano

                        "May the thin blue smoke be with you"

                        sigpic

                        Comment


                        • #13
                          Originally posted by dsgarner06 View Post
                          So I stand corrected.... since I had to go to work, my wife finished up the butt and said the IT was 170, not 110. She said that she did put it back in the oven for an hour or so, as it didn't feel "finished" to her. Well none the less, the finished product sure tasted good.
                          OK..I'm giving here... but they are for your wife
                          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

                          Comment


                          • #14
                            Originally posted by Richtee View Post
                            OK..I'm giving here... but they are for your wife
                            Me too Deano!!
                            Yup---Now your good---I'd give the wife points, but since I gave them to you earlier, it won't allow it.


                            Bear
                            Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                            Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                            Mom & 4 Cub litter---Potter County, PA:

                            Comment


                            • #15
                              Originally posted by Richtee View Post
                              OK..I'm giving here... but they are for your wife
                              She deserves them! Thanks!
                              Smokem if you got em

                              Yoder YS640
                              Weber EP-310 Gasser Grill
                              A-Maz-N-Pellet-Smoker (AMZNPS)
                              A-Maz-N-Tube-Smoker (AMZNTS)
                              Frogmats
                              Maverick ET 732
                              Super Fast Purple Thermopen


                              Deano

                              "May the thin blue smoke be with you"

                              sigpic

                              Comment

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