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I like butts

Discussion in 'General' started by tiggen, Jun 16, 2022.

  1. tiggen

    tiggen Things are lookin' up.

    Do you like butts, too?

    What's your drill?

    I'm still new to cooking my own.

    I got two boneless butts from Costco. This time I trimmed most of the fat, set BGE to 250, waited for clear blue smoke, rubbed down with mustard and Byron's. Usually take them off at 200-205, but this time gonna do 190.

    I realize this ain't politics or religion, but it sure seems like it to some. So tell me, what heresy or profanity have I perpetrated above (according to you)?
     
    G 97 likes this.
  2. ChemGuy

    ChemGuy Harden The F%@# Up!

    Me too. And I cannot lie.
     
    2blueYam, R1M370 and gixxernaut like this.
  3. Dave K

    Dave K DaveK über alles!

    French ones, from duty free. gauloises Blues.

    Marlboro reds are the go to when I can’t grab the blues.
     
    rd400racer and dtalbott like this.
  4. tiggen

    tiggen Things are lookin' up.

    You ever smoke Ducados from Spain? It would appear they are right up your alley.
     
    fastfreddie likes this.
  5. TurboBlew

    TurboBlew Registers Abusers

    do those compliment your estrella galicia??
     
  6. Dan Dubeau

    Dan Dubeau Well-Known Member

    2x
     
    Phl218 likes this.
  7. motion

    motion Nihilistic Member

    In for the Shakira content
     
    Phl218 likes this.
  8. Steeltoe

    Steeltoe What's my move?

    Saving this thread from slow death

    [​IMG]
     
  9. Dave K

    Dave K DaveK über alles!

    they were harsh. Black tobacco and seemed to be almost Russian in taste but that was from memory from years ago.
    I grabbed a pack in spain or someplace years ago and that’s when they had changed to “tourist” smokes.
     
  10. cortezmachine

    cortezmachine Banned

    you mean from slow cook?
     
    Steeltoe likes this.
  11. Rising

    Rising Well-Known Member

    I'm far from an expert but the last one I did I did slow up to about 205 internal temp. By far the most tender one I have done. I think it took about 14 hours on my pellet smoker. It easily shredded with two serving forks.
     
  12. L8RSK8R

    L8RSK8R Well-Known Member

    oh fuck yeah
     
  13. KMC

    KMC DUC|DET

    This thread has potential
     
  14. Phl218

    Phl218 .

    You other brothers cannot deny
     
  15. elvee

    elvee Well-Known Member

    Wrap your butts once they are at about 160. Foil or butcher paper.
     
    ClemsonsR6 likes this.
  16. ClemsonsR6

    ClemsonsR6 Well-Known Member

    When a girl walks in with a round thing in yo face, you get sprung!
     
    evakat likes this.
  17. tiggen

    tiggen Things are lookin' up.

    So I just woke up to both butts being 203-207. None of my probe alarms went off. Took roughly 5 hours. Each butt weighed about 6-6.5 bs. :confused:

    Whatever, they're in the cooler, and I'm going to sleep.
     
  18. dsapsis

    dsapsis El Jefe de los Monos

    Paper all the way.
     
    Knotcher likes this.
  19. Used2befast

    Used2befast Well-Known Member

    I smoke my butts (7-10 lbs) with mesquite for 4-5 hours. I only salt and pepper them. Remove them from smoker and put in a aluminum deep tin and cover. I pour a whole container of Motts pure apple juice over them. Bake in oven @375 for another 3-4 hours. Basting with apple juice every hour.

    Best butts period!!! 20220617_063411.jpg
     
    Phl218 likes this.
  20. pjzocc

    pjzocc Well-Known Member

    Go to 200 (202 specifically). Big difference in cartilage break down from 190-200.
    160-180 will take a while (The Stall). Wrapping it as already mentioned at 160 will help push through the stall faster. Unwrap again at 190 to help firm up the crust.
     
    Phl218 likes this.

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