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Thread: Butt smoking status?

  1. #1
    Av8tor1's Avatar
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    Cool Butt smoking status?

    First attempt,

    6 lb bone in butt
    Spicy/ sweet rub with a tiny bit of apple juice injection. I was afraid of overdoing the injection. I didn't want to taste the apple.
    Smoker set on 225f, water tray, hickory chips

    Curious about progress, is this what I should expect at this point?

    3 hrs / internal temp of 154f and just did the first spritzing

    Figured I would wrap at 165f and bring internal temp up to 195f and check for tenderness
    keeping it basic, trying to walk before I run




    y'all hurry over, and stop and pick up more Guinness pls


    any advice appreciated

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    kahnli's Avatar
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    Looking good! low and slow... low and slow...
    All out of Guiness but I've got some Magner's... we could make Black Velvets
    Ooooh, what if instead of apple juice you used something like Magner's or Woodchuck cider next time?
    Or better yet, why don't I go get a pork butt and do that right now?
    Sturgeon's Law:
    "Nothing is always absolutely so".

    http://terraforums.com/forums/showthread.php?t=102021

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    Av8tor1's Avatar
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    Hehehehe, I was hoping you were lurking around somewhere

    Only prob is im limited to what I can find at local small town stores (ie., walmart and Kroger)
    But I will look for the Magner's and Woodchuck

    is 225f low and slow enough?

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    kahnli's Avatar
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    That's perfect... I do mine at 225. I usually toss them in at midnight and then get them out the next day around 10-11 AM.
    Sturgeon's Law:
    "Nothing is always absolutely so".

    http://terraforums.com/forums/showthread.php?t=102021

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    Av8tor1's Avatar
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    do you wrap in foil at 165?

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    OMG, I imagined the thread to be about some else completely, with the words "butt" and "status". Only you Butchie.....

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    kahnli's Avatar
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    Even though some ganstas say I've got more lines than the DMV I have never rapped!

    I've never wrapped. I feel that if you are going that low you might as well continue cooking at that temperature (since you're going at 225 --50-60 degrees I don't think would make a difference). However, if you are following someone's specific recipe I would go with what they recommend.
    Sturgeon's Law:
    "Nothing is always absolutely so".

    http://terraforums.com/forums/showthread.php?t=102021

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    Av8tor1's Avatar
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    Quote Originally Posted by pokie22 View Post
    OMG, I imagined the thread to be about some else completely, with the words "butt" and "status". Only you Butchie.....
    I considered using the term "money muscle" in the title too, but figured only one or two people would understand that reference
    (av polishes his halo)

    "Money muscle" is part of the pork butt that is considered the most desirable... LOL

    jennie .... hehehehehe (ducks as centrifuge goes flying by my head)

    Quote Originally Posted by kahnli View Post
    Even though some ganstas say I've got more lines than the DMV I have never rapped!

    I've never wrapped. I feel that if you are going that low you might as well continue cooking at that temperature (since you're going at 225 --50-60 degrees I don't think would make a difference). However, if you are following someone's specific recipe I would go with what they recommend.
    No, no one recipe... just trying to take the basics from all the bits of info I've found.
    Plus I think I recorded like 10 episodes of the bbq cooking competition with the three judges

    Lot of contradictions.. cook at this temp, cook at that temp, wrap, don't wrap, inject, don't inject, fat cap on, fat cap off, score fat cap, sheesh omg

    you would think they were CP'ers the way they argue online LOL

    I was getting the impression the wrapping was done when using stick smokers, to keep from over smoking.... but no one ever really said that anywhere I could fine.

    and omg kahnli, cheesey my friend... very cheesey LOL, word...

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