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  1. #14
    Join Date
    Jun 2008
    Location
    Nasty Natty
    Posts
    46
    Quote Originally Posted by yellowirenut View Post
    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?

  2. #15
    Join Date
    Jan 2009
    Location
    Indiana
    Posts
    3,228
    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

  3. #16
    Join Date
    Jun 2008
    Location
    Nasty Natty
    Posts
    46
    Quote Originally Posted by yellowirenut View Post
    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.

  4. #17
    Join Date
    Jan 2005
    Location
    steeler nation
    Posts
    2,067
    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.
    IV IV IX

    use your head for something other than a hat rack.......Gerry

  5. #18
    Join Date
    Jan 2009
    Location
    Indiana
    Posts
    3,228
    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)

  6. #19
    Join Date
    Mar 2008
    Location
    Indy
    Posts
    355
    Thanks for the heads up on this Nut. Just wrapped up my father in law's 70th birthday. Everybody loved it!
    Last edited by Heavyevans; 05-16-2009 at 07:11 PM.

  7. #20
    Join Date
    Jan 2009
    Location
    Indiana
    Posts
    3,228
    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.

  8. #21
    Join Date
    Mar 2008
    Location
    Indy
    Posts
    355
    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.

  9. #22
    Join Date
    Mar 2004
    Location
    Las Vegas, Nevada
    Posts
    1,647
    Dude... you're killin' me! Man that looks good!
    The views and opinions posted here are my own. They do not reflect the corporate policies of my employer and will most likely get me fired at some point.

  10. #23
    Join Date
    Jul 2009
    Location
    Houston
    Posts
    17
    Quote Originally Posted by Litchmo View Post
    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...

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