Pork butt practice.

[Derek]

Here is a picture show of my smoked pork butt practice???

Lost count on the pork butt's, LOL!

Nice looking butts.
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/TY1DgAQ55qI/AAAAAAAAFG8/0zn-XZVboQU/DSC03062.JPG

Pile -O- Pork Injection Juice.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TY1DgsbpdFI/AAAAAAAAFHA/GqQ-iXMuLa4/s512/DSC03063.JPG

Mise en place!
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TY1DhdwC0DI/AAAAAAAAFHI/hqr3YfofdI0/DSC03065.JPG

Injected with the pop juice.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TY1DhiTMHuI/AAAAAAAAFHM/P_BJrovjQ6c/DSC03066.JPG

Rubbed on all sides.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TY1DiI1rtzI/AAAAAAAAFHQ/WggwmPVLJsg/DSC03067.JPG

More updates in the morning!

[sfisch]

Foil pans!, foil pans! when you inject, that way you don't get chit all over the counter.
Then you just cover and put the whole pan with the butts in the fridge or cooler or out on the back deck til you put them on too smoke.

[Derek]

Foil pans!, foil pans! when you inject, that way you don't get chit all over the counter.
Then you just cover and put the whole pan with the butts in the fridge or cooler or out on the back deck til you put them on too smoke.Thanks Scott, I will remember that for my brisket cook, and all my future cooks.

[Derek]

I forgot to show this picture of the butt rubbed again right before I put it on the smoker.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TY4BHZZYNnI/AAAAAAAAFIg/Z1chQp0pfNE/DSC03070.JPG

2 hour mark & a spritz. "Grill grate surface temp is 220.f.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TY4BIGYlNCI/AAAAAAAAFIk/j-2wPO6Kkwg/DSC03077.JPG

Enjoy the updates. I know I do.

[BruceB]

QUIT opening the lid...it doesn't need a spritz after just two hours.

If that's the way you are going to do it then don't be surprised that after 18 hours it's not done. You can't keep opening the lid every couple hours and expect it to finish in a reasonable amount of time. If you're lookin' you ain't cookin'...I think you've heard that before.

[Ron_L]

You only have a month until you have to do this for real. When are you going to start practicing the way you will cook at a competition? You've still got the water pan on the top rack, You won't have overnight to let the meat sit with the injection and rub, and you're starting the cook 5 hours before turn in.

While I'm at it, have you figured out your timeline and how you are going to get all four meats turned in on time yet? That's a pretty important thing to work out.

[Derek]

You only have a month until you have to do this for real. When are you going to start practicing the way you will cook at a competition? You've still got the water pan on the top rack, You won't have overnight to let the meat sit with the injection and rub, and you're starting the cook 5 hours before turn in.

While I'm at it, have you figured out your timeline and how you are going to get all four meats turned in on time yet? That's a pretty important thing to work out.I think figuring it out OK? I am not the best, but they all will be turned in.


I got the second grate finally Ron, next cook will have the water pan in the new spot.

[Ron_L]

Sorry... Just trying to help.

Remember Rich's comment about the definition of insanity (http://www.glbbqa.com/forum/showpost.php?p=18471&postcount=13)? We've been telling you the same things with every "practice" cook and you haven't listened yet. I'm done. Good luck!

[Derek]

Sorry... Just trying to help.

Remember Rich's comment about the definition of insanity (http://www.glbbqa.com/forum/showpost.php?p=18471&postcount=13)? We've been telling you the same things with every "practice" cook and you haven't listened yet. I'm done. Good luck!Gee man, sniff sniff.

What am I doing wrong? I am still figuring it all out, cut me some slack please.

[Derek]

Major Update up, Internal temp was 187.f when I foiled it.

FOILED as soon as I got the right color I wanted too.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TY55lUydMoI/AAAAAAAAFJA/Gh3WQnYJKeQ/DSC03078.JPG

[Bbq Bubba]

Color is great but foiling now is pretty much useless.

[Derek]

Color is great but foiling now is pretty much useless.Sorry bud, I cannot please everyone one.

When I used the thermpen to check the temp, It was 165.f and it didn't have the color I liked. And I stopped looking after the second spritz.


I'll keep plugging along.

[Bbq Bubba]

Sorry bud, I cannot please everyone one.

When I used the thermpen to check the temp, It was 165.f and it didn't have the color I liked. And I stopped looking after the second spritz.


I'll keep plugging along.

Please don't think you need to please any of us.
My comments to you at least are strictly for the purposes of helping you to become a better smoker.
The time you took to remove the butt, wrap in foil and put back on the smoker & then to get the heat stabilized, the butt probably would have been done.
Foil is usually used to speed the cook through the stall period which you already passed.
The color looks great, now let's see if you can nail the tenderness. :)

[Derek]

Please don't think you need to please any of us.
My comments to you at least are strictly for the purposes of helping you to become a better smoker.
The time you took to remove the butt, wrap in foil and put back on the smoker & then to get the heat stabilized, the butt probably would have been done.
Foil is usually used to speed the cook through the stall period which you already passed.
The color looks great, now let's see if you can nail the tenderness. :)Ok thanks brotha, I have nailed the tenderness, I did the smushy mouth test, And it was AWESOME. How ever it had very little resistance when pulling apart.

[Derek]

Major update,

Man this taste is so farking good I don't have to sauce it.

Here it is getting the towel and cooler treatment.
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/TY6m7v5KPWI/AAAAAAAAFJM/NNsoyuy05nw/DSC03079.JPG

In the cooler for an hour.
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/TY6m716pkhI/AAAAAAAAFJQ/rrD08wFjr7Q/DSC03080.JPG

The foil unwrapping.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TY6m8TeVcRI/AAAAAAAAFJU/WobLrHnCcqg/DSC03081.JPG

Tried to slice the money muscle, but as you can tell I literley butchered it. ( I may do pulled, screw the money muscle for now )
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TY6m8rdD0dI/AAAAAAAAFJY/mbdeVO0fH9k/DSC03082.JPG

My very crappy turn in box, "Please don't mind the garnish, the final practice will have it and with all 4 meats.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TY6m86C7aOI/AAAAAAAAFJc/y33K176F56g/DSC03083.JPG

All pulled and ready to eat for tomorrow.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TY6m9IA6tII/AAAAAAAAFJg/Yd9Hd6kPje4/DSC03084.JPG

YUMMMY, Yummy, Yummy, Did I say Yummy? That it was Man oh man.

[jim]

Bubba -

Clarify for me, because I've heard a couple things about wrapping butts and brisket. Are you saying wrap once the meat hits the stall/plateau point. If you wrap, what temp do you normally do it at?

[BruceB]

If I wrap, and I don't usually, I'll wrap it at 160-165º.
IMHO, wrapping is not bark friendly.

[jerry516planes]

I'll wrap it at 160-165º.
IMHO, wrapping is not bark friendly.

I agree with Bruce!

[jim]

Thanks. I have noticed that when I wrap, the rub tends to get wet and grainy, and wipes off the meat.

[Rich Parker]

Thanks. I have noticed that when I wrap, the rub tends to get wet and grainy, and wipes off the meat.

If it wipes off you are probably wrapping too soon. I wrap everything in foil for comps and at home consumption.

There are a lot more reasons to wrap than to get the meat through the stall. ;)

[BruceB]

If it wipes off you are probably wrapping too soon. I wrap everything in foil for comps and at home consumption.

There are a lot more reasons to wrap than to get the meat through the stall. ;)

Give me 6.

[michiana mark]

^^^^ tough crowd:eek:

[Rich Parker]

Give me 6.

I need to maintain my competitive edge. :p

[Derek]

@Bruce 6 what?

By the way Richard, My pork butt was not foiled until the very end. And it was VERY tender man.

[crewdawg52]

@Bruce 6 what?

By the way Richard, My pork butt was not foiled until the very end. And it was VERY tender man.


Hey man, each time you've cooked a butt, it's been different. How ya gonna do it in a comp man. Have you ever done a butt, cooked another, and it came out the same? Plus, you keep saying you're "going to this, and going to that, but I dont have what I need now". How you going to know how your meats are going to turn out until you "get what you need"? Why keep practicing cooking meats when you're gonna cook them a different way in a comp (as you keep telling us).

Sorry if this hurts your feelings, but this forum and the others you go to..... you keep asking the same questions over, and over again. The same answers are given, and you dont pay attention!

My advice to you ......... cook at Eagle. See how you do ........ then find a team that needs help, and cook with them for the year. Watch, take notes, go to a comp cooking class, and learn!!!!!

[Derek]

Hey man, each time you've cooked a butt, it's been different. How ya gonna do it in a comp man. Have you ever done a butt, cooked another, and it came out the same? Plus, you keep saying you're "going to this, and going to that, but I dont have what I need now". How you going to know how your meats are going to turn out until you "get what you need"? Why keep practicing cooking meats when you're gonna cook them a different way in a comp (as you keep telling us).

Sorry if this hurts your feelings, but this forum and the others you go to..... you keep asking the same questions over, and over again. The same answers are given, and you dont pay attention!

My advice to you ......... cook at Eagle. See how you do ........ then find a team that needs help, and cook with them for the year. Watch, take notes, go to a comp cooking class, and learn!!!!!No feelings hurt, I am going to Mikes cooking class in May, I will be cooking at eagle, I will be walking around eagle when I can. I f I can't I will keep asking questions.


My question day's are pretty much over. if I need to ask a ? from now on? I am going to try first, and if it fails I'll know better.

:) Thanks Geoff.

[crewdawg52]

I am going to try first, and if it fails I'll know better.

:) Thanks Geoff.

BINGO Derek!!!!!!!!!! Take notes on all your cooks. If it didnt work, dont do it again (thats what the notes are for)!

[Derek]

BINGO Derek!!!!!!!!!! Take notes on all your cooks. If it didnt work, dont do it again (thats what the notes are for)!Thank you bud,

We've found 1 flavor profile that seems to help the meats. We're going to stick with it the first time out. And if need be? We're going to switch up, if need be.


Thanks for the advice buddy.

[Joneser]

I think the RSS class is going to be a backyard class if I'm not mistaken....
Good stuff for building a foundation, but you will need to take a full-on comp class like the one some of us went to in November that Plowboys and Butcher BBQ put on. I hear that Scottie Johnson puts on a top notch class too. I need to get to that one next year. If you look in the first 1/3 of the Bullsheet, there are tons of classes listed as well.

[Derek]

Thanks Brian,

[spydermike72]

The RSS Class is a backyard class but I think Derek can benefit from it.

Derek, dont ever be afraid to ask questions, but please listen to the answers and take the advice. What you do with that advice is up to you. We are here to help and lessen the learning curve, but the best thing you can do know is practice and for a Comp Newbie it is best to practice as much as possible in a real comp scenario.

[Joneser]

The RSS Class is a backyard class but I think Derek can benefit from it.
Without a doubt...sounds like a great class for building a foundation. I hope you have a great turn out!