Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Mozfan00 on October 30, 2015, 08:30:55 AM
-
I have three 8# butts for my first big cook. Have the ponies prepped and at the gate.
Of course going for a 225° low and slow.
Gonna skip the Texas Crutch this time around, I figure it'll make it easier with less handling.
Snake method using apple and pecan chunks
Stubbs briquettes
Any advice would help! Looking forward to posting the results.
Can't mess this up 'cause I have about 30 guest coming tomorrow. No pressure right? [emoji12] [emoji106]
(http://images.tapatalk-cdn.com/15/10/30/9f4c04e128414787d7bd842d70bc00c6.jpg)
(http://images.tapatalk-cdn.com/15/10/30/a06fa58a58c93c4bb1684ef58f11b763.jpg)
(http://images.tapatalk-cdn.com/15/10/30/a126bac575019c08e39f390a5bd06500.jpg)
Sent from my SAMSUNG-SGH-I337 using Tapatalk
-
I'd go with the texas crutch if I was doing three butts at the same time. One of them is going to be a jerk and take 3-5 hours longer than the others without the crutch! LOL. Sounds like you have plenty of time though, so it will be interesting to compare how long it takes for each one to finish without the crutch.
-
@mikerocksthered I was thinking about that too. I'm lighting the kettles 1130 and hope to have all lids smoking by noon. Goal is to have all three done by noon tomorrow that gives me 24 hours each butt. I wanted to give myself wiggle room for that reason. I may have to resort to the Texas Crutch if I have too.
That being said, if these finish way early how do I keep them warm and looking good till the party starts at 3?
Sent from my SAMSUNG-SGH-I337 using Tapatalk
-
The one I did last weekend was 6.51lbs and took 12 hours. So if you want them still warm from the initial cook tomorrow at 3pm, I'd start them tonight and cook them over night. I have held butts before in the oven for 4-5 hours. I set the oven to 170, wrap the butts really good in foil, then when I put them in the oven I turn the oven off. I'll check every hour or so and just gauge the temp by touch to determine if I need to turn the oven back on for 10-20 minutes. Putting them in a cooler wrapped in foil then wrapped in towels has the same basic result, but I think its easier to just use the oven. The butts will be hotter than the oven temp when you put them in, so the oven will hold a nice warm temperature for quite a while. Just as long as you keep them about the danger zone cutoff (140 degrees) you are in good shape.
-
@mikerocksthered thanks for the advice.
Was that using the Texas crutch?
-
@MikeRocksTheRed thanks for the advice.
Was that using the Texas crutch?
No. I kicked myself for not wrapping it somewhere between 165-170!
-
Here they are in all their glory. Three big Butts in three beauties. The 18" lit the torch. #teamwork [emoji106]
(http://images.tapatalk-cdn.com/15/10/30/56f2f956b7d539e6e4940153e557e6da.jpg)
(http://images.tapatalk-cdn.com/15/10/30/10d0f70014f1c2094fc3a82fcf25bd4d.jpg)
(http://images.tapatalk-cdn.com/15/10/30/054cef912fe351af5de41fef2e086e1e.jpg)
Sent from my SAMSUNG-SGH-I337 using Tapatalk
-
Good luck!!!! Keep us updated! I just realized that I could only do two at a time because of thermometer limitations!
-
i find beer takes care of feeling any pressure.
-
Great advice @huntergreen
It's midnight here and I'm calling it a night. Planning to be up around 5 to peek
Sent from my SAMSUNG-SGH-I337 using Tapatalk
-
430 AM and butt Temps are, 168, 165 and 160...back to bed...kettles hovering from 217 to 223
(http://images.tapatalk-cdn.com/15/10/31/07036a17d566f85da4a25d05dedcea32.jpg)
Sent from my SAMSUNG-SGH-I337 using Tapatalk
-
Looking good! May want to wrap in foil to keep that bark from getting any darker. Are you Pulling this or slicing?
-
@weldboy
I'll be pulling these. The bone in was just wrapped in foil and placed in the oven to sweat it out for a few (2-3 hours). Man, that thing was so damn tender it just about fell apart in my hands as I was transferring it over to the pan!
One butt will probably be done in 45 min and another probably has 2-3 hours on it.
Also, It's the first time I use my1980 brownie and I'm still learning the action on her. It's a way different animal from an OTS. I've had a couple instances where she has dropped 15+ degrees hour over hour
Sent from my SAMSUNG-SGH-I337 using Tapatalk
-
You're off to a great start! Keep it going!
-
Keep us updated, seems like you're making all the right moves though.
Learning your kettles and being aware and responsive is what it's all about. That's what separates the good from the great!
-
Looks great! That's a big cook to take on! Props to you sir
-
If it was me I'd hold them in the kettle with a small fire running 130-140*(wrapped if you must), if theres any fuel left, rather than use the box that cooks in the kitchen. After you get one holding, as the others finish they can go in there too.
Your guests will be more impressed to see you serving from the kettle, especially if one is still cooking & creating that mouth watering BBQ smell.
-
Just pulled the last two off the kettles. The bark was looking good and after 17 hours I felt it was time. Temps were hitting 192 and 193 respectively. Now they are sitting and sweating.
Same thing when I took these bad boys off the kettle, melting in my hands. Now the real test will come when I shred and serve!
Final pics coming soon!
-
Keep up the good work!
-
I never "crutch", and love the enhanced bark. I generally smoke butts 14-16 hours, and pull @ 202 to rest for an hour in a cooler.
Definitely lay a couple towels on the bottom of a cooler, wrap meat in foil, and cover with a couple of towels...this will hold temp for 4-5 hours easily, been there done that.
Sent from my iPhone using Tapatalk
-
(http://images.tapatalk-cdn.com/15/11/01/275007682bcc2105de6417a96e12a12e.jpg)(http://images.tapatalk-cdn.com/15/11/01/48c5c851baec42c3db606b9551775c0e.jpg)(http://images.tapatalk-cdn.com/15/11/01/3f9ce414dca3b251d06be2cee4d06990.jpg)(http://images.tapatalk-cdn.com/15/11/01/fc8fab8cdc1d8b67d1de82d148ba0349.jpg)
Was a hit!
Thanks all for your advice. Looks like I'm learning something
Sent from my SAMSUNG-SGH-I337 using Tapatalk
-
Those look delicious. Good job. I'll bet it was a fine time cooking.
-
https://vimeo.com/144282039 (https://vimeo.com/144282039)
Sent from my SAMSUNG-SGH-I337 using Tapatalk
-
Nicely done!
-
3 butts for 30 people? Did you end up with leftovers? I have cooked two butts at a time once. Just curious to know if that was enough, too much or too little for a group of 30. Nice job!
-
It was way too much 2 would've been fine. Had no problem sending left overs home though lol
Sent from my SAMSUNG-SGH-I337 using Tapatalk
-
my hunch was it may be more then needed but glad to know. There is no problem with some leftovers!
-
Looks like you've got it under control. Save that juice from the drip pans. I run it through a fat separator and use it to moisten the pulled pork, especially if you'll be holding it for a while. Nothing but flavor there.
BD