My best Butt yet

Hotch

Picked up a 9-10 bone in on Thursday. Put a little EVO and used new bottle of Cluck and Squeal rub I got from Austin Egghead. Added a little more S&P. Put it on about 7:00pm Friday with Orange wood for smoke. Stoker's going so set it and forget it. A few hours in needed to stir the lump to settle it down. 

Checked it with TP and it was like butter. Pulled it from Egg and FTC for 3-4 hours.

This was so tender that I did not need any forks or claws to pull. Best damn butt I believe I have ever done.

I know a lot like to do hot and fast. I've tried it and I will stay with L&S. Just a little more planning ahead for me.

SWVABeanCounter

Congrats.  It looks fantastic.  I've never used orange wood.  How does it compare to say cherry or apple?

NPHuskerFL

I'm new at BB. What benefit would one see with two food probes besides averaging? OBW looks awesome! Like the cook log.

NPHuskerFL

And does the BB benefit from the rest similarly to that of a brisky?

Eggcelsior

Nm. I can't read.

henapple

Better than that?

Hotch

SWVABeanCounter said:

Congrats.  It looks fantastic.  I've never used orange wood.  How does it compare to say cherry or apple?

@SWVABeanCounter, It is my first time with Orange. It gives a very light and seems sweet smoke flavor. But I did need use a lot. We made our Baja Wave Tequila Lime Tacos and just wanted a light smoke on the pork.

Hotch

NPHuskerFL said:

I'm new at BB. What benefit would one see with two food probes besides averaging? OBW looks awesome! Like the cook log.

NPHuskerFL In the past I have had the big muscle on a butt go underdone and be kind of chewy. Since I have 2 food probes, I now usually check two locations and monitor the temps. Keeps me from poking around with my T pen.

I do FTC, usually do to waiting to serve. I like to pull it right at serving time. Once you break the bark, that it is the best it will be.

Griffin

Nicely done, Hotch. Looks like you scored the fat cap. So how long did it take total? Need to do a few BB soon. I've depleted my stored up frozen inventory.

Hotch

@Griffin I went L/S. 235-240 for 127 hrs. And yes new trick is score the cap. I got this butt from Matador Meats. I bet I ended up trimming less than a 1/4 lb off of this one. One of the best looking butts yet before cooking.

Next time I will use more Orange wood on the front side of the cook. Or save the Orange for yard bird.

Hotch

OOPs, 17 hours. (Check out my Stoker graph above)

Scott805

Hotch.  I have been meaning to get down to Matador Meats to check it out.  Do they have a large selection?

Hotch

@Scott805 I usually call them to let him know what I need. Nice guys.

What ever you get, pickup some Brisket sausages. You won't believe how great they are. Grill them for a good snap, they are raw.

Griffin

I need to get up there. One of my best friends is friends with the owner. We all went to college together and supposedly we hung out, but I don't really remember him. We weren't that close.

Hotch

@Griffin Brisket sausage, Texas Red Hots are great. He also has CAB and Prime briskets. That's my next cook. He has a good grind on ground beef but I have not tried it yet.

Eggcelsior

Griffin said:

I need to get up there. One of my best friends is friends with the owner. We all went to college together and supposedly we hung out, but I don't really remember him. We weren't that close.

Or, you were too drunk.