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Bone in Butt

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Comments

  • YukonRon
    YukonRon Posts: 17,261
    Just did two more. Sent one to a friend for his father's birthday, and one for charity. Both were killer. Everyone said it was the best ever.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • blasting
    blasting Posts: 6,262
    Mine turned out great Ron - thanks for the suggestion.  

    Next time I'm going for a rub with no salt as it was a wee bit to much salt.  Texture was the best ever.  Brining will be the new standard for me, but is seems to add a few hours to the cook time.  My 8lb butt took a full 17 hours @ 235.
    Phoenix 
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  • shadowrider
    shadowrider Posts: 108
    So my 6.5lb bone-in butt I have in the fridge ought to take what?  14 hrs?  It's in a 4% salt solution so I'm calling it brined.
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  • blasting
    blasting Posts: 6,262
    shadowrider said:
    So my 6.5lb bone-in butt I have in the fridge ought to take what?  14 hrs?  It's in a 4% salt solution so I'm calling it brined.

    @shadowrider  I'm brand new to this whole brining thing, so probably not your best source of info.  However, if cooking at similar temps that sounds like a good guess.
    Phoenix 
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  • YukonRon
    YukonRon Posts: 17,261
    blasting said:
    Mine turned out great Ron - thanks for the suggestion.  

    Next time I'm going for a rub with no salt as it was a wee bit to much salt.  Texture was the best ever.  Brining will be the new standard for me, but is seems to add a few hours to the cook time.  My 8lb butt took a full 17 hours @ 235.
    I have cut back on salt, almost entirely, on my personal rub. The brine gives me what I seek. I did both of these 8+ pounders in just over 17 hours. I was at 225F throughout.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261

    blasting said:
    shadowrider said:
    So my 6.5lb bone-in butt I have in the fridge ought to take what?  14 hrs?  It's in a 4% salt solution so I'm calling it brined.

    @shadowrider  I'm brand new to this whole brining thing, so probably not your best source of info.  However, if cooking at similar temps that sounds like a good guess.
    It has been my experience, (and I hope anyone that reads this will provide better insight), that the time it takes, is more dependent on the quality of the meat. I have done 6 pounders that raced through to cook in 12 hours or less, and some that went over 16 hours. As a guesstimate, @225F, I plan 2.25 hours/lb. Does this work every time? No. Not even close on some cooks, but it is a general idea, ballpark assumption. Being CDO, this drives me crazy, but as I was told in this forum, a long time ago, "enjoy the ride." I try, I really do.
    I hope this helps.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SGH
    SGH Posts: 28,988
    @YukonRon Due to being on night shift, I missed this when you first posted it. My apologies my friend. However I have seen it now and all I have to say is:

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • YukonRon
    YukonRon Posts: 17,261
    @SGH Thank you. It really means a lot.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Trying three for this weekend.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SGH
    SGH Posts: 28,988
    YukonRon said:
    Trying three for this weekend.
    My pleasure. You earned it my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter

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