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Always looking for an excuse - found two

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    Always looking for an excuse - found two

    My wife and I have two different (unrelated) friends that just made it home from the hospital. One is battling a blood disorder, the other got nailed on a skiing trip and tore her ACL, MCL, and LCL. Both have kids, both parents work, etc so... figured I’d fire up the Bronco and “help out” 😈

    Got two 8lb bone in butts from Sam’s Club, trimmed them, cut them in half, and then dry brined them 24 hours.

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    This morning, hit them with a mustard slather and a fresh batch of MMD.

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    I lit the Bronco (very full of KBB) with 2 fire starters and let that go for ~25 min, then tossed in a big ol’ applewood chunk, closed the lid and let it preheat for 20 min. When it hit 280F I got the butts on, just after 7am.

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    After 3 hours of temps 275-295F I opened things up to double checked the probes, but all was well. And the stall hit right after of course. After 5 hours the fuel was giving out - my temps slowly hit 225F even after opening both vents fully.

    Bronco Aside: I lit the basket with 2 fire starters because 1) I wanted to cook the butts hot & fast, 2) it was 33F outside, and 3) I typically move them to the oven inside anyway once I’m happy with the bark. I suspect using 2 starters, and the fact it was KBB, contributed to a shorter cooking time despite a full basket. OKJ suggests only using 1 fire starter on an edge of the basket to achieve the 10+ hours they claim is possible. I might try that next time, and with Weber briquettes.

    Luckily at that point things were looking good, and I was ready to move them inside.

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    Knowing the boneless chunks cook faster, I put both of those in one foil pan and the bone in chunks in another and covered them both tightly in foil. Into the oven they went at 285F. After ~90 min the boneless chunks were just over 203F and probed like butter, so I moved them to the lower oven at 170F. I bumped the temp up to 325F on the bone in chunks and they were ready 25 min later, almost exactly 7 hours total cook time. Into the hold they went with the others a little after 2pm. Pulled them at 5:30pm, we devoured the money muscles (oops), and I got to chopping - one butt at a time.

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    We delivered that with buns, bbq sauce, Mac & cheese and some homemade banana pudding my wife made for a very traditional NC BBQ dinner all at 6pm. It’s nice when a plan comes together and the timing works perfectly! And yeah... we held back 6-8 servings for us.

    https://share.fireboard.io/E75173
    Last edited by FishTalesNC; January 26, 2020, 07:32 PM. Reason: Added fireboard link.

    #2
    Is that a rimmed cutting board? Looks really cool.

    Comment


    • FishTalesNC
      FishTalesNC commented
      Editing a comment
      Thankya, it’s a BBQ chopping block with sides, made by a friend. He also does the custom etching on the cleavers.

      https://www.edsshapeshack.com/

    • klflowers
      klflowers commented
      Editing a comment
      I remember talking with this guy a couple of years ago. I think it was based on your recommendation, FishTalesnc. His work looks pretty good, and he seems like a pretty good guy. I didn't purchase a board yet, but now that I have a cleaver...
      Last edited by klflowers; January 27, 2020, 08:30 AM.

    #3
    Good looking pork!

    Comment


      #4
      What’s important is the reason behind the cook, as well as celebrating the cook itself!! Nice gesture

      Comment


        #5
        Bravissimo! Well done on all accounts. 🕶

        Comment


          #6
          You're a good man!

          Comment


            #7
            Sweet cook. I hate pulling pork with that big membrane that sits between those muscles (outlined in blue), so I just about cut them in half by cleaning out that membrane, that way I don't have to mess with it at pulling, and it opens things a little to help that end cook along.


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            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              Huskee quoted from above, "I just about cut them in half" It's still one after, but sometimes it comes darn close to a 2/3-1/3 if I followed through. I'm also leaving my fat cap since it ain't much. I score the fat cap with cross-cuts, then run fat cap up so the "flap" I created remains pressed against the grate and pretty much closed.

            • Huskee
              Huskee commented
              Editing a comment
              "Just about" only cuts it in handshoes and horse grenades, and pork butts.

            • FishTalesNC
              FishTalesNC commented
              Editing a comment
              Interesting, never thought about doing it that way, thanks for the tip!

            #8
            If you're always looking for excuses, come see me. I'm always making them! ;-)

            Comment


            • FishTalesNC
              FishTalesNC commented
              Editing a comment
              Lol!

            #9
            Nice!

            Comment


              #10
              Nice cook, and nicer gesture!!!

              Comment


                #11
                The two of you make a great team. Man, chopped pork and homemade banana pudding should bring a smile to anyone face. I like pulled pork, but I love banana pudding!

                Comment


                  #12
                  You guys remind me of State Farm.
                  Like a good neighbor......
                  Congrats on a great cook and more importantly being great friends to those in need.

                  Comment


                  • FishTalesNC
                    FishTalesNC commented
                    Editing a comment
                    Ha! Thanks! 👍🏻

                  #13
                  What a nice gesture. I bet your friends and their families were so grateful. Nothing like a delicious BBQ dinner to take the mind off of medical issues, at least for a while. I hope they recover soon.

                  Kathryn

                  Comment


                  • FishTalesNC
                    FishTalesNC commented
                    Editing a comment
                    Thanks fzxdoc , I told her I injected it with super recuperative powers before putting it on the smoker, just hoping for the placebo effect. 😬

                  #14
                  I been thinkin bout that 6-8 servings held back. Who you tryin to hose here? Just say just enuf fer us’n. 🕶

                  Comment


                  • FishTalesNC
                    FishTalesNC commented
                    Editing a comment
                    ...and leftovers! 😈

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