Title: My Saturday butt.
Post by: HoosierKettle on April 08, 2017, 10:17:21 AM
Post by: HoosierKettle on April 08, 2017, 10:17:21 AM
I've neglected the 26er for awhile. This butt is the first I've tried from a local butcher. Pictures are 4 hours in. I plan on wrapping with a little apple juice when it hits 160 then when it's done, fat separating the juice and pour back in as needed. Made the family some sliders before they all went their separate ways.
(https://uploads.tapatalk-cdn.com/20170408/e624b9786932f48b4ee51460d248e39c.jpg)
(https://uploads.tapatalk-cdn.com/20170408/bd673872b277dfb0574d1040c1fb3371.jpg)
(https://uploads.tapatalk-cdn.com/20170408/ccde1ca792228f7a7a0ca0a7058372dd.jpg)
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(https://uploads.tapatalk-cdn.com/20170408/e624b9786932f48b4ee51460d248e39c.jpg)
(https://uploads.tapatalk-cdn.com/20170408/bd673872b277dfb0574d1040c1fb3371.jpg)
(https://uploads.tapatalk-cdn.com/20170408/ccde1ca792228f7a7a0ca0a7058372dd.jpg)
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Title: Re: My Saturday butt.
Post by: HoosierKettle on April 08, 2017, 11:38:29 AM
Post by: HoosierKettle on April 08, 2017, 11:38:29 AM
6.5 hours and wrapped with apple juice. (https://uploads.tapatalk-cdn.com/20170408/2bce851e5e03f39ad9d2129486e4dfc2.jpg)
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Title: Re: My Saturday butt.
Post by: Travis on April 08, 2017, 12:27:26 PM
Post by: Travis on April 08, 2017, 12:27:26 PM
Great day for a smoke and some brews. Bark lookin on point. I'll take one of those sammies 
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Title: Re: My Saturday butt.
Post by: HoosierKettle on April 08, 2017, 01:22:27 PM
Post by: HoosierKettle on April 08, 2017, 01:22:27 PM
Thanks @Travis. What a great weather weekend we are having. Just chucked it in the cooler. It finished up about an hour earlier than expected. If the lid therm was close to being right, it ran 280-290 all day. Both vents half open with a disorganized snake. I just dumped coal around my drip pan and lit it. That definitely makes a difference. When I'm more deliberate with a 2x2 snake, it runs consistent at a cooler temp.
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Title: Re: My Saturday butt.
Post by: HoosierKettle on April 08, 2017, 01:24:41 PM
Post by: HoosierKettle on April 08, 2017, 01:24:41 PM
Brews are going down fast today 
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Title: Re: My Saturday butt.
Post by: mhiszem on April 08, 2017, 02:01:03 PM
Post by: mhiszem on April 08, 2017, 02:01:03 PM
Looks amazing!
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Title: Re: My Saturday butt.
Post by: HoosierKettle on April 08, 2017, 02:28:59 PM
Post by: HoosierKettle on April 08, 2017, 02:28:59 PM
Oh yeah!
(https://uploads.tapatalk-cdn.com/20170408/b5e7116b2ec143b86ca427aa4cdddbd2.jpg)
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(https://uploads.tapatalk-cdn.com/20170408/b5e7116b2ec143b86ca427aa4cdddbd2.jpg)
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Title: Re: My Saturday butt.
Post by: HoosierKettle on April 08, 2017, 03:04:02 PM
Post by: HoosierKettle on April 08, 2017, 03:04:02 PM
This was probably some of my best work. I fat separated the juice and added it back. It was very tender. I've come a long way on my pork since joining wkc 
(https://uploads.tapatalk-cdn.com/20170408/10591e66e116a4993c94054f1987fa11.jpg)
(https://uploads.tapatalk-cdn.com/20170408/170bbe1c5b834390dffeb1ecfafef74c.jpg)
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(https://uploads.tapatalk-cdn.com/20170408/10591e66e116a4993c94054f1987fa11.jpg)
(https://uploads.tapatalk-cdn.com/20170408/170bbe1c5b834390dffeb1ecfafef74c.jpg)
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Title: Re: My Saturday butt.
Post by: bbquy on April 08, 2017, 05:50:44 PM
Post by: bbquy on April 08, 2017, 05:50:44 PM
That looks awesome! Nice cook up!
Title: Re: My Saturday butt.
Post by: Uncle Al on April 08, 2017, 07:00:27 PM
Post by: Uncle Al on April 08, 2017, 07:00:27 PM
That looks fantastic! I hear you on your skills improving because of the WKC. My game is much improved too thanks everyone here.
Title: Re: My Saturday butt.
Post by: bbquy on April 08, 2017, 07:30:45 PM
Post by: bbquy on April 08, 2017, 07:30:45 PM
Ditto to what @Uncle Al said!!
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Title: Re: My Saturday butt.
Post by: HoosierKettle on April 09, 2017, 11:12:32 AM
Post by: HoosierKettle on April 09, 2017, 11:12:32 AM
Thanks fellas. Last butt I did, I did not wrap for the first time. It was a little on the dry side so I added a finishing sauce but the bark and overall flavor was better than when I wrap. This wrapped one was good and very juicy but to be honest I think I like the no wrap flavor and texture better. Especially with a little finish sauce. The unwrapped butt had much more pronounced smoke flavor in a good way. Dang it. Now I have to make another one soon. 
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Title: Re: My Saturday butt.
Post by: kettlebb on April 09, 2017, 06:27:30 PM
Post by: kettlebb on April 09, 2017, 06:27:30 PM
Looked good Hoosier. I never wrap and I don't think I'd try wrapping going forward. Now that I have a fat separator thanks to @Travis it's easy to add the juice back in.
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Title: Re: My Saturday butt.
Post by: HoosierKettle on April 10, 2017, 03:16:28 AM
Post by: HoosierKettle on April 10, 2017, 03:16:28 AM
Quote from: kettlebb on April 09, 2017, 06:27:30 PM
Looked good Hoosier. I never wrap and I don't think I'd try wrapping going forward. Now that I have a fat separator thanks to @Travis it's easy to add the juice back in.
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Where are you collecting the juice? Last time I did no wrap, I let the internal reach 195 then wrapped and placed in cooler for a half hour. I didn't have juice when I unwrapped. Or do you cook the but in an open pan to collect juices? Also what wood do you use. I think I'll try a mix with hickory apple next time.
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Title: Re: My Saturday butt.
Post by: Davescprktl on April 10, 2017, 06:00:13 AM
Post by: Davescprktl on April 10, 2017, 06:00:13 AM
Great cook! Looks nice and moist with a great smoke ring.
Title: Re: My Saturday butt.
Post by: kettlebb on April 10, 2017, 06:56:59 AM
Post by: kettlebb on April 10, 2017, 06:56:59 AM
I let all the dripping fall into a pan under the meat. When I'm done I separate and filter out the fat. My pulled pork is never extremely juicy or dry. Just middle of the road. We usually add sauce to our sandwiches anyway. I just like the flavor and bark from doing it this way.
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Title: Re: My Saturday butt.
Post by: RumBar on April 10, 2017, 08:31:36 AM
Post by: RumBar on April 10, 2017, 08:31:36 AM
Dang, looks fantastic. I'm planning on doing one next Saturday, trying to pass it off as a ham. I no long wrap mine either, just let it ride.
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Title: Re: My Saturday butt.
Post by: MINIgrillin on April 10, 2017, 08:08:07 PM
Post by: MINIgrillin on April 10, 2017, 08:08:07 PM
Also try doing some more rub to the pulled pork when adding the juice. It's a good way to kick it up.
Title: Re: My Saturday butt.
Post by: Travis on April 10, 2017, 10:01:05 PM
Post by: Travis on April 10, 2017, 10:01:05 PM
Quote from: MINIgrillin on April 10, 2017, 08:08:07 PM+1
Also try doing some more rub to the pulled pork when adding the juice. It's a good way to kick it up.
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Title: Re: My Saturday butt.
Post by: Easy on April 11, 2017, 03:03:20 PM
Post by: Easy on April 11, 2017, 03:03:20 PM
As Uncle AL said ,just hanging out on this site and a couple others you pick up so many good ideas. And sometimes learn from others mistakes or homeruns.
Love this place.
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Love this place.
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Title: Re: My Saturday butt.
Post by: HoosierKettle on April 11, 2017, 03:23:50 PM
Post by: HoosierKettle on April 11, 2017, 03:23:50 PM
Quote from: MINIgrillin on April 10, 2017, 08:08:07 PM
Also try doing some more rub to the pulled pork when adding the juice. It's a good way to kick it up.
Yep. I've been doing that. I'm real happy with the results I've been getting lately. I'm just fine tuning. Personally, I love a cup or 2 of finishing sauce added. Cider vinegar, brown sugar, Tony's, red pepper flakes. The wife likes it plain. I'll just have to do 2 each time.
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