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Finally got a "Perfect" Butt

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    Finally got a "Perfect" Butt

    I add the parenthesis just because who's to say what's perfect? (haha, many, i'm sure). But, it was a personal best and really a grand slam with the eating audience I had on hand. I went with Meathead's "easy" method of kosher salt dry brine for 12+ hours and Memphis Dust hit before cooking. i put it the barrel at 9am and didn't even look at it until around 1pm just to make sure it was still hanging. it hit 175-degrees at 1:45 and i put it on the grate and again didm't touch it. i finally pulled the lid at 6:05pm when it was sitting at 202-degrees for almost 40 minutes. at that point the bone was loose and it was ready to go (Note to self - calibrate thermos or invest in new ones!!). i pulled it and let it sit for 30 before trying it. a volunteer had already slid of and was deliciously received! oh my! it tasted good!


    out of the barrel and resting. oh my, a chunk fell off!
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    ooooh. luckily, i scored the fat cap to create delicious crispy treats for me.

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    oh no! meat just tore of the butt in a big tasty strip like it was string cheese! i hope it's ok to eat it . . .


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    when it's all tore up it gets even more delicious.

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    YUM1


    #2
    Looks good, it seems like I have the same problem as you, a small piece always falls off.

    Comment


    • smokin fool
      smokin fool commented
      Editing a comment
      Spoils of war my friend....spoils of war!

    #3
    Bone Run Fo Sho! Thanks for the torture. Thanks for not cooking a boneless.

    ...notice a "1" didn't interfere with my "!"

    Comment


    • latenight71
      latenight71 commented
      Editing a comment
      they make pigs without bones? how do they walk?

    #4
    Looking good. Pork shoulder was the first cut of meat I ever smoked, and it’s still one of my favorites all these years later!

    Comment


      #5
      Will be makin smoke tomorrow now I have some real BBQ pits to use.
      Attached Files

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      • Loren
        Loren commented
        Editing a comment
        Show off 😋

      • gcdmd
        gcdmd commented
        Editing a comment
        When did you move?

      #6
      Were you hanging it a Pit barrel or something else? looks wonderful Bet it made some great sandwiches!!

      Comment


      • latenight71
        latenight71 commented
        Editing a comment
        smoked on hooks in PBC with two small-ish chunks of peach wood. was very tasty and looking forward to leftovers today!

      #7
      Looks great! Good that you were pleased...we are definitely hardest on ourselves when trying to make something really good.

      Comment


      • latenight71
        latenight71 commented
        Editing a comment
        I have thrown meat I ruined in the trash before anyone could taste it on more than one occasion. "Who wants pizza!"

      • Duanessmokedmeats
        Duanessmokedmeats commented
        Editing a comment
        My motto is "No matter what, we are going to eat it!"

      #8
      Congrats on a successful cook. It looks very good.

      Comment


        #9
        When I first saw your post, I was like...Wow....wonder if he’s been working out.
        Last edited by Panhead John; April 2, 2021, 08:04 AM.

        Comment


        • latenight71
          latenight71 commented
          Editing a comment
          I perfected my own human butt years ago. it's the best kept secret in the LB.

        #10
        Looks great! I always have to sample lots of barky pieces as I pull the pork. If my wife is in the kitchen during the process, she is sneaking bits too as I shred the butt up!

        Comment


          #11
          Beautiful job! That bark is killer.

          Comment


            #12
            I use to hear that a lot. Now it's only when I smoke some pork.

            Comment


            • TripleB
              TripleB commented
              Editing a comment
              Bwaaahaha. Beat me to it.

            #13
            Looks great. I need to try scoring the fat cap one of these times.

            Comment

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