My Father's Day cook (lots of pics)

[easye]

hello k.a.m., this is my 1st post at the smoke ring forum.
just wanted to say great pictures! looks like you had a
good time and a tasty meal. if you don't mind me asking,
at what 'temperature' did you cook the pork butt and do
"you" cook it a certain amount of time per lb. or do you go
by a different method? also, do you prefer the 9lb. over,
say a 5.5-6 lb.er? i've only cooked 1 pork butt. it was 5.5lbs
and it tasted good but it wasn't as red on the inside as yours.
the inner side was more to the brown side but still juicy. sorry
for all the questions. i'm making one for the 4th of july and i
want it to be good. thanks again!!!

[k.a.m.]

Thanks easye, I like to cook Butts at around 225° to 250°, I use the avg. of 1.5 hrs. per pound, but that is just a guide line some take longer some not as long. I like cooking Butts in the 6 to 9 lb. range, most of the Butts around here are 5 to 7 lbs. I rub and mustard slather the Butt the morning of the cook and keep it in the fridge till it goes on the cooker. I am not sure what you are using for wood or what you are cooking on, this one had about 7 good chunks of Pecan mixed in with the coals because I like smoke flavor. This particular Butt cooked from 4:45 A.M. until 5:15 P.M. then it was wrapped and rested for 30 min. before pulling, I don't care to wrap my Butts early on in a cook. I hope this helped if you need any more thoughts feel free to ask.
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Always remember slow and steady wins the race.

Hybrid Cooker

[Bryan]

this newbie has some learning to do. All those wrinkles you say are the road your kids shouldn't travel sure have some nice BBQ stories behind them, I'm sure.

Nice work.
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The lord loves a working man, don't trust whitey, see a doctor and get rid of it---The Jerk

[Bryan]

can you share on the mustard slather. If you've answered previously, I apologize. You're running 3 pages now...
_________________
The lord loves a working man, don't trust whitey, see a doctor and get rid of it---The Jerk

[k.a.m.]

Thanks Bryan, what I like to do is rub down the Butt with what ever rub I choose for the cook, this one was Head Country. Then I take plain yellow mustard and smear it all over the Butt and then add a little more rub on top of that. The mustard helps hold your rub together and produces a nice bark. Some folks say they can taste the mustard, I have had near CSI tasters that were amazed on no mustard taste. I hope this helps.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[Bryan]

that does help. You know the more I'm on this site, the more there are conflicting opinions on just about everything from temperature to rubs. I'm starting to think that BBQ is a lot more objective than I originally thought.
BTW, I'm using a digital temperature gauge similar to the one you have and really like it. Just don't let the thermo sit under your meat. Kinda throws things off a bit.
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The lord loves a working man, don't trust whitey, see a doctor and get rid of it---The Jerk

[k.a.m.]

Bryan, agreed. Everyone has their own special way to cook, it doesn't make it right or wrong its just how they like it done. There will always be controversy, I do not over study it, I might try one way and like it or maybe not so I wont try it again. find your niche you cant please everyone, but we keep on trying Thanks for the tip on the probe I am excited about stepping into the digital world.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[Bryan]

subjective, not objective. I've had a few tonight.
_________________
The lord loves a working man, don't trust whitey, see a doctor and get rid of it---The Jerk

[k.a.m.]

[Bryan]

I just checked your link. That smoker looks great. My buddy is dying for an offset. I'll send him the picks and maybe he'll build his own like you. I think I'm going to one of my butts in the mustard as you suggested and he other in some rub stuffed with some other things.

I'm thinking of hanging a sign in my garage that says something to the effect "Life's too short for bad BBQ". I have a sign in my kitchen that refers to wine that way, so why not? Get er' done.
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The lord loves a working man, don't trust whitey, see a doctor and get rid of it---The Jerk

[k.a.m.]

Bryan, thanks for the kind words on the cooker, I posted to your other thread on Butts, the paste I use is kinda south Louisiana style where I was raised. There again some folks enjoy it some don't
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[easye]

thank you!!

[k.a.m.]

Thank you Dawgfatha, I apologize for not seeing this. The page flipped and I just messed up.

Thank you also stetch, As I said before to Dawgfatha I apologize, the page flipped and I just messed up. Your meal sounds mighty tasty to me stetch no doubt about it
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[stetch]

[Big Bears BBQ]

Another awesome job..................




Big Bear

[Tom C]

That's an all out great looking feast! What a great family effort for Fathers day!
You just can't beat the corn taco shells with most anything! I've even done breakfast scrambled eggs and bacon in them.
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Homemade offset smoker 24"x48"
Charbroil CB900 grill

[k.a.m.]

stetch, you did not miss anything it just sounded tasty

Thanks Big Bears BBQ.

Thanks Tom C, I to love my corn torts Morning noon or night, it matters not
_________________
Always remember slow and steady wins the race.

Hybrid Cooker