Reply to Thread

Originally Posted by Litchmo

I have an old Webber kettle why not use Alton Brown idea using the Weber? All I would is to run the cord out the bottom add a pan, wood and a hunk of meat.

Litchmo, I smoke butts several times a year using a Weber kettle grill. Mine has the grate the has a section on 2 sides that lift open so you can add coals. If you don't have that kind of grate, they are less than $20 at Home Depot.

Soak some wood chips in water overnight. I buy those bags of apple or cherry wood because I like fruit wood smoke. I generally soak about 1/2 the bag. I also put a dry rub on the meat, wrap in saran, and stick it in the fridge over night

Build a fire with 25 or 30 briquettes of charcoal (I never count, so I might use closer to 40). When the coals are ready, push them all over to one edge of the grill. On the other side of the grill put a heavy foil drip pan with some apple juice in it (I steal 2 or 3 apple juice boxes from my kids) This will catch drippings and also will keep some moisture in the process.

Put a handful of the soaked wood chips over the coals, put the grate on (with one of the opening sections over the coals), and put the meat on the "cold" side of the grill over the drip pan.

I keep a thermometer on the grill and try to keep it smoking between 250 and 300 degrees. About every 30 minutes I alternate adding 10 or 12 coals and a handful of the soaked wood chips, rotating the meat every couple of hours to keep things even. My kettle has an ash sweeper, and it helps keep the fire going to sweep the ashes every hour or so to keep room for air under the coals.

I generally smoke the meat until about 160 degrees, then wrap in foil and continue smoking until 190 on the meat thermometer. Generally it's 6-8 hours.

I typically pull it and sauce with a vinegar based sauce (apple cider vinegar, ketchup, brown sugar, tabasco, and a couple other things I can't completely recall without looking at my notes) Serve on a bun with some coleslaw on top of the meat...

Dude... you're killin' me! Man that looks good!

I never looked at the weight. My wife bought the pork at Sam's Club for $16 and change. It fed ten and we sent enough for maybe two or three sandwiches along with the birthday boy.

excellent..how big of one did u do? How many did it feed? Ive never truly figured out a good weight to people ratio. Also what a quintessence, i just put one into the brine solution for the night..tomorrow i smoke. Will freeze most of this one after the pull..my own reserve.

Thanks for the heads up on this Nut. Just wrapped up my father in law's 70th birthday. Everybody loved it!

i was going to smoke again Sunday....but weather says 60's and rain. my home made job does not have the nuts for that kind of weather. Plus it sounds like a crock pot chili type of day (WITH BEANS)

butts take a long time to get to the "pulled" stage.

i've had them that took over 18 hrs to finish.

do them early and FTC them.

Originally Posted by yellowirenut

i dont see it feeding 12 unless every one only gets one sandwich the size of a of a slider..i would go whole hog for that many people I have feed 6 with one before with no left overs, guess would depend on the size of the shoulder The one i showed was my first and i don't feed my experiments to others

I hear you, but I live by a different credo. If it taste like caca we can always order pizza. I am planning to do a test run hopefully before the company comes over for Easter...but that may be on a much smaller piece of meat.

For now, try out this hot mustard sauce to put on future endeavors in the smoker.

1 Tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
1 cup dijon mustard...or more if you like mustard
3/4 cup firmly packed brown sugar
3/4 cup distilled white vinegar
1 tablespoon hot sauce...I like a variety of them, Tapatio, Tabasco, Crystal
Coarse salt and pepper to taste. Salt and pepper mills are always the best.

i dont see it feeding 12 unless every one only gets one sandwich the size of a of a slider..i would go whole hog for that many people I have feed 6 with one before with no left overs, guess would depend on the size of the shoulder The one i showed was my first and i don't feed my experiments to others

Originally Posted by yellowirenut

Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Yellowirenut,
Do you know approximately how many people that Boston Butt served? Or better yet, will it feed 12?

i have one of these

I have an old Webber kettle why not use Alton Brown idea using the Weber? All I would is to run the cord out the bottom add a pan, wood and a hunk of meat.

Thanks for posting that, if I don't get blown away by a tornado tonight I am going to make one of those...it figures that it was Alton Brown with the idea. Good find.

oh yea i forgot to add...u grind the spices yourself..i have a coffee been grinder i use just for spices...using whole spices and grinding them right before use releases there oils.

Aw, yer killin' me...that looks soooooo good. May hafta break in my smoker with that recipe.

Originally Posted by benncool

Lotsa maple trees out your way. Get the rake out it is almost that time again.

Questions; How long does it take? How do you regulate your temperature? How do you feed fuel to the fire without losing your smoke?

that butt took 12 hours...rack of ribs about 8. the heating element i have has a stat on it..just played with it to find the right setting to make heat but not set the fuel on fire http://www.walgreens.com/store/produ...id=prod350527#
unfortunately you lose your smoke when u put more fuel in...i had to changed out 4 times in a 12hr smoke
i am going to try apple wood the next time...Alder was my first, to much of a bite i think from that

the smoker...http://www.youtube.com/watch?v=_Ka2kpzTAL8

recipe....

Brine:

* 8 ounces or 3/4 cup molasses
* 12 ounces pickling salt
* 2 quarts bottled water
* 6 to 8 pound Boston butt
Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Rub:

* 1 teaspoon whole cumin seed
* 1 teaspoon whole fennel seed
* 1 teaspoon whole coriander
* 1 tablespoon chili powder
* 1 tablespoon onion powder
* 1 tablespoon paprika

i have made a pickle juice and mustard sauce...anyone else have a good recipe for a light finishing sauce to drizzle on after making your sandwich?

Would you be comfortable with sharing the recipe for said Boston Butt? And if so, I would also be interested on how you built your big-tan-egg.

Lotsa maple trees out your way. Get the rake out it is almost that time again.

Questions; How long does it take? How do you regulate your temperature? How do you feed fuel to the fire without losing your smoke?

Originally Posted by spotts

is that a pot smoker?

Ain't no "pot smokers" around here!!!

is that a pot smoker?