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Butt Stuff

Butt Stuff
« on: June 16, 2023, 03:22:45 PM »
Smoking a boston butt, a monte cristo, and sipping on some makers over the weekend.  This is my perfect Father's Day gift.  If any of you are feeling squirrely, here's what this amateur does to make a Middle Easterner eat pork...

1. Trim her up, leaving a relatively thin layer of fat. 
2. Cut small lines in the fat, making sure to not cut into the meat.
3. Rub/spray with a binder of your choice.  Personally, I go with mustard (as most people probably do).
4. Generously sprinkle rub on all sides.  Will put what I do down below.
5. Let meat sit undisturbed in a room temperature setting. The meat and fat will noticeably start to absorb the rub.
6. Get your grill/smoker to a 230-240 degree steady temp & throw some presoaked cherry wood directly on the coals.
7. Place your water/drip pan beneath where you intend to put the meat (can be center loaded or to one side, I go to the side)
8. Place meat away from direct heat fat side up.
9. Let smoke for 3 hours undisturbed, then rotate 180 degrees.
10. Let smoke for 3 hours undisturbed, then take out and place in tin foil fat side down.
11. Let smoke in the tin foil for 1.5-2 hours.
12. Take out of tin foil and baste with a light layer of preferred bbq sauce and let smoke for 30 mins - 1 more hr.
13. Take out, place in fresh tin foil with extra layers, wrap in an old towel, and place inside a cooler.
14. Let rest for 2-4 hours, take out, pull apart, and eat.

Rubbing that juicy butt:  Southern Flavor Charbroil, Stubbs BBQ, Hardcore Carnivore Red, Amplify Flavor Dust, Garlic Powder, White Pepper, and Brown Sugar.

Feel free to give some pointers, or put your own recipe for a good, smoked butt. 

Note: All rude comments will be reported to the mods... once I find out who they are.


« Last Edit: June 16, 2023, 03:45:35 PM by Snakebite »
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Don't rush me, sonny. You rush a miracle man, you get rotten miracles.

Snaggletiger

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Re: Butt Stuff
« Reply #1 on: June 16, 2023, 03:53:03 PM »
I think I just jizzed a little and passed out.  Let me check....


Yep, I jizzed alright.

Haven't done one in a while because my Egg is on it's last leg.  The ceramic inner bowl is cracked open.  I could replace it, but there's a few other issues, so I'm putting a little $$$ aside here and there to get a new one.

I normally brine mine overnight in water, apple juice, salt and sugar.  Rub it up good with whatever I've got, and then inject some more apple juice before I wrap it up in foil. 

I'm likin' your recipe, though.  And the fact you understand that it's the process (Stogies and whiskey) that counts.
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Re: Butt Stuff
« Reply #2 on: June 16, 2023, 04:31:28 PM »
I think I just jizzed a little and passed out.  Let me check....


Yep, I jizzed alright.

Haven't done one in a while because my Egg is on it's last leg.  The ceramic inner bowl is cracked open.  I could replace it, but there's a few other issues, so I'm putting a little $$$ aside here and there to get a new one.

I normally brine mine overnight in water, apple juice, salt and sugar.  Rub it up good with whatever I've got, and then inject some more apple juice before I wrap it up in foil. 

I'm likin' your recipe, though.  And the fact you understand that it's the process (Stogies and whiskey) that counts.

Mine was a gift from my dad.  It's an XL BGE that he bought in 2003.  Great memories of grilling steaks, smoking stogies, and watching Westerns with him and my grandfather as a teenager.  It has its issues also, but I'll pay to keep it going as long as I can.

When I can't keep it cooking how it is supposed to, I am going to cave and get a Traeger.  Less skill required = more whiskey drank.
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Snaggletiger

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Re: Butt Stuff
« Reply #3 on: June 16, 2023, 05:07:25 PM »
Mine was a gift from my dad.  It's an XL BGE that he bought in 2003.  Great memories of grilling steaks, smoking stogies, and watching Westerns with him and my grandfather as a teenager.  It has its issues also, but I'll pay to keep it going as long as I can.

When I can't keep it cooking how it is supposed to, I am going to cave and get a Traeger.  Less skill required = more whiskey drank.

Same here with the XL. I still cook on it 3-4 times a week.  It's fine for steaks, chicken, wings, etc.  I just can't keep the temp regulated for long periods of time.  I have considered switching.  I'll make that call when I get to about a grand in the shoe box under the bed.
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My doctor told me I needed to stop masturbating.  I asked him why, and he said, "because I'm trying to examine you."

Buzz Killington

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Re: Butt Stuff
« Reply #4 on: June 20, 2023, 08:51:29 AM »
Saw the thread title and rushed over only to be disappointed.
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Now I may be an idiot, but there is one thing I am not, sir, and that, sir, is an idiot.

chinook

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Re: Butt Stuff
« Reply #5 on: June 20, 2023, 11:38:25 AM »
Saw the thread title and rushed over only to be disappointed.

thats for subscription only.
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Re: Butt Stuff
« Reply #6 on: June 20, 2023, 11:39:18 AM »
Mine was a gift from my dad.  It's an XL BGE that he bought in 2003.  Great memories of grilling steaks, smoking stogies, and watching Westerns with him and my grandfather as a teenager.  It has its issues also, but I'll pay to keep it going as long as I can.

When I can't keep it cooking how it is supposed to, I am going to cave and get a Traeger.  Less skill required = more whiskey drank.

Do. Not. buy a Traeger.  Trust me. 
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Re: Butt Stuff
« Reply #7 on: June 20, 2023, 11:41:56 AM »
Do. Not. buy a Traeger.  Trust me.

Any wood pellet grill, or just a Traeger?  Interested to know your experience.
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Buzz Killington

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Re: Butt Stuff
« Reply #8 on: June 20, 2023, 11:58:29 AM »
Same here with the XL. I still cook on it 3-4 times a week.  It's fine for steaks, chicken, wings, etc.  I just can't keep the temp regulated for long periods of time.  I have considered switching.  I'll make that call when I get to about a grand in the shoe box under the bed.
I have no problem keeping mine at around 225.  It's only a Large, but they say size doesn't matter.
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Now I may be an idiot, but there is one thing I am not, sir, and that, sir, is an idiot.

chinook

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Re: Butt Stuff
« Reply #9 on: June 20, 2023, 12:05:36 PM »
Any wood pellet grill, or just a Traeger?  Interested to know your experience.

i live in the land where Traeger was founded and made. owned a USA made one. it's still around after 20 years but just at my neighbors house.   once they went to China and main stream quality and service went down...lots of people like them though. 

i would look at one made in the USA ...Yoder or MAK grills.   if you want the china experience look at Green Mountain...i think they're a better quality.  i use the davey crockett when camping.  it is a tailgater. 
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Re: Butt Stuff
« Reply #10 on: October 18, 2024, 10:49:32 AM »
It feels appropriate to resurrect this thread, as I am expecting a beautiful weekend filled with a daddy/daughter date, Sweet Creek, college football, nipple hardening chills at morning & night, IPA's, the fireplace & the chiminea crackling with a cheery roar, and at some point, I am going to put a well-rubbed butt on the Egg.  Life is good. 

Now, getting more into the butt.... One thing I really enjoy about cooking is experimenting with new recipes.  My goal is to create a dish so good that my loved ones cry tears of joy.  Wanting to open this conversation back up for recipe suggestions, tips, etc. 
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Snaggletiger

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Re: Butt Stuff
« Reply #11 on: October 18, 2024, 10:51:44 AM »
It feels appropriate to resurrect this thread, as I am expecting a beautiful weekend filled with a daddy/daughter date, Sweet Creek, college football, nipple hardening chills at morning & night, IPA's, the fireplace & the chiminea crackling with a cheery roar, and at some point, I am going to put a well-rubbed butt on the Egg.  Life is good. 

Now, getting more into the butt.... One thing I really enjoy about cooking is experimenting with new recipes.  My goal is to create a dish so good that my loved ones cry tears of joy.  Wanting to open this conversation back up for recipe suggestions, tips, etc.

I've been an advocate of this for quite some time; however, the wife is not on board. 
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My doctor told me I needed to stop masturbating.  I asked him why, and he said, "because I'm trying to examine you."

Re: Butt Stuff
« Reply #12 on: October 18, 2024, 11:24:52 AM »
I've been an advocate of this for quite some time; however, the wife is not on board.

She probably thinks that it is not all that it is cracked up to be.  Still, it stinks that you have to face that rejection.  Might I suggest more brown-nosing to get in her good graces?
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Snaggletiger

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Re: Butt Stuff
« Reply #13 on: October 18, 2024, 11:32:22 AM »
She probably thinks that it is not all that it is cracked up to be.  Still, it stinks that you have to face that rejection.  Might I suggest more brown-nosing to get in her good graces?

The double-entendre is strong in this one.
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My doctor told me I needed to stop masturbating.  I asked him why, and he said, "because I'm trying to examine you."

Snaggletiger

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Re: Butt Stuff
« Reply #14 on: October 18, 2024, 11:36:11 AM »
I haven't done a butt in quite some time, due to Egg issues. The last one I smoked, I did an overnight brine, then injected with apple juice.  I think I just used a store bought butt rub for seasoning.
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My doctor told me I needed to stop masturbating.  I asked him why, and he said, "because I'm trying to examine you."

Re: Butt Stuff
« Reply #15 on: October 18, 2024, 12:31:18 PM »
The shoe box under the bed should be ready enough for another Egg!

This is what I am going to try to do.  Stolt from https://lanesbbq.com/



"Ingredients
Rub of choice
1 bone in Boston Butt (8 - 10lbs)
Olive oil or Mustard as binder
Apple Cider Vinegar
Brown Sugar
Sauce

Directions
While the Boston butt is still cold from the fridge - Trim the fat cap down to about an 1/8 of an inch
Using a binder (Olive oil or Mustard) rub the binder over the entire butt and season well with Rub

Set smoker to 275 degrees and place the seasoned butt on the smoker fat cap up and smoke 6 - 7 hours or until the internal temperature reaches 180.

Once the internal temperature reaches 180 - remove and wrap with foil (or butcher paper) and place back on to the smoker for 1 - 2 hours until the internal temperature reaches 205.

Once the internal temperature of the butt reaches 205 remove and rest for at least 1 hour, wrapped in foil in the yeti.

In a large bowl add ½ cup apple cider vinegar, ½ cup brown sugar, and a tablespoon of Rub. Using heat resistant gloves and food safe latex gloves - Remove the bone from the butt and begin pulling the meat to the consistency you prefer and place in the bowl. Once you’re done pulling, pour the leftover juices in the bowl. Mix together and you’re ready to eat."
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Snaggletiger

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Re: Butt Stuff
« Reply #16 on: October 18, 2024, 04:59:30 PM »
I have a raging boner
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My doctor told me I needed to stop masturbating.  I asked him why, and he said, "because I'm trying to examine you."