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Hang or grate, 2 pork butts

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  • Alabama Smoke
    commented on 's reply
    It was very good Kathern, I waited to get it to 205, might have been a little dry. But no one complained and there were very few leftovers. Made sandwiches with those the next day.

  • fzxdoc
    replied
    Seems like no matter how many cooks we've done, there's always room for a slipup, Alabama Smoke . Glad to hear that you retrieved that part of the butt with the bone in from the ash and that no one was the wiser. I bet it all was delicious.

    Kathryn

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  • MarkN
    commented on 's reply
    "Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?" - Julia Child

  • Alabama Smoke
    replied
    Normally I grate butts. A couple of weeks ago I decided to hang. I had one small butt, about 4.5 lbs. bone in. I cut it more or less in half, right behind the bone (bone half slightly larger than the other. Normal brine and rubs, etc. This time I decided to double hook and tie with string. Things went perfectly until forgot to take off and grate around 170 or so as I had planned. At 205 or so I went to take them out. The smaller one I got out safely, the larger literally came apart in my rubber gloved hands and fell into the coals. Glad the gloves were extra thick, as I reached into the bottom of the barrel and picked up in the pieces it now was, took it inside in some alum foil, placed in the sink, rinsed liberally with hot water and put into cambro with the other. Never told anyone, no one ever noticed!

    Leave a comment:


  • Kascon11
    commented on 's reply
    @Fzxdoc,Thanks. I ordered a set and I should have them in time for the weekend cook out.

  • fzxdoc
    commented on 's reply
    Kascon11, the bands are silicone; they don't need to be coated. I use them for chuck roasts all the time. Also chicken, pork butt, pork roast, brisket, etc. whatever has a flappy meaty part that I want to keep in place.

    Use them pretty much wherever you would use kitchen twine.

    Kathryn

  • Kascon11
    commented on 's reply
    Do you coat the bands in in anything? (Pam, olive oil, Canola ?) Do I do this like a chuck roast (to keep the shape?)

  • Jerod Broussard
    commented on 's reply
    Bands are the bomb since they TIGHTEN AS THE BUTT SHRINKS. I was able to use the twine on the two long ones and bands for the two shorter ones.

  • fzxdoc
    replied
    Originally posted by webwolff View Post
    How do you properly tie a butt to hang?
    I like to use these silicone cooking bands, webwolff . Butcher's string can snag on the bark. These bands slip off pretty easily.
    Click image for larger version

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    Kathryn

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  • fzxdoc
    commented on 's reply
    Awww, thanks, RustyHaines . The PBC is the real star of the show.

    Kathryn

  • RustyHaines
    commented on 's reply
    I'm with fzxdoc on this one. I followed her learned advise on ties, double hooks, then to the grate at the stall when I got my PBC and have not lost a pork butt to the coals yet. I would add this method has always resulted in excellent bark too.

    fzxdoc is the PBC whisperer !

  • RobertC
    commented on 's reply
    I do it the same way Jacques Pepin ties up a chicken ballotine. You can see it starting at 8:49 here: https://youtu.be/Ku5p1CcGn70?t=529

    Since I've been tying butts this way, I've never lost a piece while hanging. I no longer use the grate: there's plenty of room for two butts.

  • webwolff
    replied
    How do you properly tie a butt to hang?

    Leave a comment:


  • fzxdoc
    commented on 's reply
    Done right (with ties and double serial hooking the meat), it never happens, to me at least.

    Without tying the butt, I double serial hook the meat and move it to the grate when it hits about 160°, which in my experience is when it starts to soften up.

    Kathryn
    Last edited by fzxdoc; July 25, 2021, 09:32 AM.

  • cashelton
    replied
    I do a combo, hang until 170°-180°, then move to a disposable aluminum pan on the grate uncovered.

    Leave a comment:

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