Five butts and a chopping video

tarheelmatt · October 2015

Did five butts for work tomorrow. Rubbed with Bad Byrons night before.

Went 275° for whatever time, not sure exactly.

I like buying butts from this local place because they place them in Styrofoam containers. When you're done rubbing, just place it back in the container for the night.

Didn't get an after shot, but got a video of me chopping one of five butts.

https://youtu.be/gTbpzRgFz7M

DoubleEgger · October 2015

Looking good Matt!

theyolksonyou · October 2015

Wish I worked with you!

NPHuskerFL · October 2015

Matt!

tarheelmatt · October 2015

DoubleEgger said:

Looking good Matt!

Thanks brother!

theyolksonyou said:

Wish I worked with you!

Dees butts were on point! Wished you did too, I'd have more fun I think.

NPHuskerFL said:

Matt!

Thanks brother.

blind99 · October 2015

whoa! you mean business with those double cleavers! your co-workers will be happy for sure

4Runner · October 2015

Very nice.

texaswig · October 2015

Nice. I need some clevers.

JohnnyTarheel · October 2015

Looks great.... Did you pull them 180 or so to chop? Any finishing sauce after you chopped?

tarheelmatt · October 2015

blind99 said:

whoa! you mean business with those double cleavers! your co-workers will be happy for sure

Thanks buddy. Having the second one is key to help chop with the other. That way your hand isn't helping.

4Runner said:

Very nice.

Thanks!texaswig said:

Nice. I n
eed some clevers.

Thanks! I prefer chopped BBQ over pulled, plus you don't have to take the BBQ to 200+.

JohnnyTarheel said:

Looks great.... Did you pull them 180 or so to chop? Any finishing sauce after you chopped?

Thanks buddy. Around 180s and yes, I thined the sauce I made more with apple cider vinegar, and sauced as I chopped.

SGH · October 2015

It looks excellent brother Tar. The video was cool too.

johnmitchell · October 2015

Great Sunday cook, and good eats await your co-workers..Have a great week.

MaskedMarvel · October 2015

I need another cleaver now!

@johnmitchell - Dynasty on Spring Garden has good, inexpensive cleavers

Tinyfish · October 2015

I wish I liked the people at my work enough to cook them food like that

tarheelmatt · October 2015

SGH said:

It looks excellent brother Tar. The video was cool too.

Thanks buddy!

johnmitchell said:

Great Sunday cook, and good eats await your co-workers..Have a great week.

Thanks @johnmitchell ! The office is smelling good right about now!

MaskedMarvel said: I need another cleaver now!

@johnmitchell - Dynasty on Spring Garden has good, inexpensive cleavers Got two from Amazon (Winco brand) and I have another one that is pretty heavy. I like having the heavy one as my main chopper and one of the Wincos as support.

Tinyfish said: I wish I liked the people at my work enough to cook them food like that Hahah.. I have a good team here with many good people.

tarheelmatt · October 2015

texaswig said:

Nice. I need some clevers.

@texaswig I have two of the below cleavers that work well, but I do like having the heaiver one like noted above as my main chopper with the lighter one to help.

http://www.amazon.com/Winco-Heavy-Cleaver-Wooden-Handle/dp/B001CDVXUK

tarheelmatt · October 2015

Image: https://us.v-cdn.net/5017260/uploads/editor/15/libfaoxl82zd.jpg

tarheelmatt · October 2015

My team presented me with an award too!

lousubcap · October 2015

Great work place contribution and I see your skills are much appreciated. Congratulations.

tarheelmatt · October 2015

My plate...

tarheelmatt · October 2015

lousubcap said:

Great work place contribution and I see your skills are much appreciated. Congratulations.

Thanks my friend!

SmokeyPitt · October 2015

Nom nom!!! BBQ for breakfast? That is awesome. The entire office is going to be taking Costanza naps under their desk the rest of the day.

tarheelmatt · October 2015

SmokeyPitt said:

Nom nom!!! BBQ for breakfast? That is awesome. The entire office is going to be taking Costanza naps under their desk the rest of the day.

We generally have snack day for birthdays and do that at 9am. No birthdays for October so we have a fall festival. I did this last year too, but didn't take part. Had strep throat. Delivered all the BBQ and other items and went to the doctor.

I do want a nap now though.

tarheelmatt · October 2015

Make that two awards!

northGAcock · October 2015

Very nice.....and nice rhythm you have going there too!

tarheelmatt · October 2015

northGAcock said:

Very nice.....and nice rhythm you have going there too!

Thanks, Robin! It is a lot of fun chopping BBQ and really the only thing I know. I didn't know about "pulled pork" until later in life. Watching the guys at BBQ restaurants around my area is like watching an artist. I wished I was as good as those guys.

DaveRichardson · October 2015

Man, I'm grabbing some cleavers soon! I've always done pulled, but only going 180-185 sounds like a time saver!

tarheelmatt · October 2015

Something I did for this cook that turned out well, I think. I laid a couple skinny pieces of hickory through the bottom vent where hot coals were dropping. I noticed after a while they began to catch and smoke, yet slowly. Got a very good smoke flavor and ring on these butts all around.

May try and do this on other cooks too to see how well it does.

Sea2Ski · October 2015

tarheelmatt said:

Something I did for this cook that turned out well, I think. I laid a couple skinny pieces of hickory through the bottom vent where hot coals were dropping. I noticed after a while they began to catch and smoke, yet slowly. Got a very good smoke flavor and ring on these butts all around.

May try and do this on other cooks too to see how well it does.

I use oak and hickory from my property, and have access to apple wood, so I make my own chunks. Reciently I have been making splits that are roughly 1/2 x 1/2 inch at different lengths from 2" to 10 or 12" long, and push them vertically from top to bottom. For the really long low and slows, I am putting a few smaller pieces in the bottom as you described. Really happy with the results!!

byrne092 · October 2015

Nice pork and cleaver skills! Way to do it up right for the office too!

tarheelmatt · October 2015

Sea2Ski said:

tarheelmatt said:

Something I did for this cook that turned out well, I think. I laid a couple skinny pieces of hickory through the bottom vent where hot coals were dropping. I noticed after a while they began to catch and smoke, yet slowly. Got a very good smoke flavor and ring on these butts all around.

May try and do this on other cooks too to see how well it does.

I use oak and hickory from my property, and have access to apple wood, so I make my own chunks. Reciently I have been making splits that are roughly 1/2 x 1/2 inch at different lengths from 2" to 10 or 12" long, and push them vertically from top to bottom. For the really long low and slows, I am putting a few smaller pieces in the bottom as you described. Really happy with the results!!

Very interesting on the vertically placed pieces. I would imagine that would work well too , just like the bottom pieces. Wished now I'd cut some apple like that too and placed in the bottom.

Five butts and a chopping video

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