I'm going to smoke a 9 lb Wamart butt this weekend and am planning on cooking a gallon of beans under the butt to collect all dem juicy drippings (Sorry about the Pavlovian drool). Anybody have a ballpark figure on how many hours longer it's gonna take since I have a pan of beans in there. I'm using my electric (cookshack smoke) to do the job.
Announcement
Collapse
No announcement yet.
Butts and Beans
Collapse
X
-
Charter Member
- Dec 2014
- 1351
- Morrill, Nebraska
-
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Tags: None
-
Administrator
- May 2014
- 19899
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I don't know how much longer it will take. I would suggest if you're doing it for dinner that you start her early. I would also suggest chop it in 2 and leave plenty of space between the two halves if possible. Check the beans regularly to make sure they're not drying out. It will be a long cook, especially so if you cook all 9lbs intact.
A buddy of mine has en electric and his first cook was a pork butt, so I messaged him to see if he remembers how long things took. I'm sure other electric users will chime in shortly with their advice...
-
Charter Member
- Sep 2014
- 778
- Kingwood, TX
-
Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic
I dont think it takes much longer. I hve a materbuilt electric and smoked many butts in it, but always wrapped them at the stall. Make sure you add a bottle of beer to them, especially if there is a lot of sugar in the bean dish.
Comment
-
Administrator
- May 2014
- 19899
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
OK, so my buddy reported back. His first cook in his electric was roughly a 7-8lber, one chunk, cooked at 230. He said it took around 24hrs to hit 203 unwrapped. Beans shouldn't affect this, they'll be done wayyy sooner. FWIW.
Comment
-
Charter Member
- Dec 2014
- 1351
- Morrill, Nebraska
-
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Thanks guys! From your comments it would seem that you don't think adding the beans to the cooker will slow the cook. I have a pretty good idea on how long it would take without the beans, was just curious if having the beans in the cooker would add time to the cook.
Comment
-
24 hours? Holy smokes, pun intended. I usually run around 15 +/- an hour or two with a pork butt that size at 225 degrees. I remove and wrap at 150 internal temp. Add some sauce (barbecue/apple juice/minced garlic) and take it to the magical 203. Depending upon how competent I am at wrapping, the time can move up or down. The juices recovered from the wrap are simply amazing when it comes to prepping the final product. Remove the fat with one of those fat separators or just cool in a bowl and remove from the top. The juices are pure gold. Did I mention that the juices are great?
Cookshack SM45, previously a cheap masterbuilt...
Comment
-
I am not arguing with your thinking, just saying what MY constraints are, wish I could get away with doing it your way. My wife is pretty savvy.
-
I never even thought about cutting them into more than one piece? Might have to try that method next time, I am sure it would quicken the process. Mine from last night is currently hung up around 196, has been wrapped since 150, not sure what is going on, but, not happy about it all...
-
-
Charter Member
- Dec 2014
- 1351
- Morrill, Nebraska
-
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
This will be the first time I've cut a butt into two pieces. Here's the two hunks before the rub. I'm using MMD w/ salt (had saved an earlier version of the recipe, so using it up till gone and then I'll start dry brining instead of "rub brining") and leaving in the fridge till tomorrow night. Will start the smoke process then. The hunk on the right has the bone in it so I was planning on monitoring that piece with the remote probe. It's also the thinner of the two hunks. I'm assuming it will be done first and then I'll transfer the probe to the other piece at that time. Any suggestions to do it differently?
p
Comment
-
Charter Member
- Dec 2014
- 1351
- Morrill, Nebraska
-
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Here are the steps and results of this weekends cook.
Friday night I rubbed the Chunks of Butts (COBs) with MMD (w/salt). Wrapped in plastic wrap and put in the refrigerator at 10 PM.
I put the COBs and beans in the cookshack smoker at 2:00 AM Sunday morning at 225 F. Used 3 oz of hickory and 4 Kingsford blue briquetes.
Continued smoking the COBs until 4:30 PM Sunday afternoon. I did not wrap the meat during the smoke, since I didn't want to compromise the bark. The smaller COB with the bone had the Maverick probe in it and it only registered at 182 F, but I needed to get the food to a friends house, so I pulled it out, threw it in the stand mixer with dough hook and it shredded beautifully. Fall apart tender and really moist. Interestingly, the smaller and thinner COB was not quite as easy to shred as the larger COB. Nothing major, but did think it would have been the easier one to shred. I didn't take the time to check the temp in that COB since it partially fell apart when I pulled it out of the smoker and I was in a hurry, but it must have been a bit warmer than the smaller COB and therefore shredded easier. Didn't even add any basting sauce after shredding because it was so moist.
So what I think I learned from this cook was that adding the beans added a couple hours to what it normally takes me to cook a butt. This was the first time I'd cut a butt into two pieces so that was a new variable in the process that may have impacted the time too, but I'd think that would have helped things go quicker rather than longer. I'm sure wrapping would speed the cook time, but I'm hesitant to do so since I'm such a bark lover. Maybe next time I'll wrap one half and leave the other one bare to see if wrapped bark is something I'm willing to accept in order to speed things up when needed. A few pics are posted below.
Here are the two hunks of butt after "rub brining" about 16 hours.
Butts and beans in smoker with probes.
The two pieces at the end of the cook.
And this is what it looked like when I shredded it into smaller chunks before hitting it with the dough hook.
Comment
-
Founding Member
- Jul 2014
- 2601
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
I've never heard of using the dough hook on the KA stand mixer to pull pork butt. That sounds interesting.
Comment
Announcement
Collapse
No announcement yet.
Comment