ckreef Posted September 19, 2016 Report Posted September 19, 2016 This is a loose interpretation of Jack Mixon's technique. I figured if Myron can learn from his father than maybe I can too. 2 oz of a 50/50 mix, course ground black pepper and kosher salt. I also made a 1/2 gallon of a vinegar pit mop liquid. The idea is to mop the meat every hour. It sort of builds a bark as we go. (yea this method is a little bit of work) Got the butt rubbed down and Prometheus (16.5" KK) cruising along at 230*. Put it on at 11 pm Saturday night. Here it is at the 10 hour mark. Temp holding steady even though I've been opening the dome hourly. This was a really stubborn butt. I had to foil it and bump the temp up to 300* so I could actually eat dinner Sunday evening. It took a total of 18 1/2 hours before it finally probed tender with an IT of 203* Made candied sweet potatoes while the butt was resting. Dinner is finally ready. Lesson I learned, never cook a butt at 225*. Takes forever and no real advantage. 250*-300* from now on but I knew this already. The best butts (including this one) was done without any real dry rub. They were done with some kind of wet marinade. I think I'll stick to that from now on just need to perfect my technique so it doesn't need tending every hour. 2
Bruce Pearson Posted September 19, 2016 Report Posted September 19, 2016 mouth watering slurp slurp lol nice cook. and great pics. Those yams look yummy!
MacKenzie Posted September 19, 2016 Report Posted September 19, 2016 CK, that sure was a long time to wait but then again it looks extra tasty.
ckreef Posted September 19, 2016 Author Report Posted September 19, 2016 53 minutes ago, Bruce Pearson said: mouth watering slurp slurp lol nice cook. and great pics. Those yams look yummy! TY Bruce, we're getting close on the yam recipe.
ckreef Posted September 19, 2016 Author Report Posted September 19, 2016 41 minutes ago, MacKenzie said: CK, that sure was a long time to wait but then again it looks extra tasty. TY MacKenzie, I've never had one take this long. Makes you start questioning everything especially your thermometers.
Steve M Posted September 19, 2016 Report Posted September 19, 2016 Looks like a chicken wing tied back on the lower left hand corner. Looks really tasty. Not sure if that is the same sauce I used but I've made a couple of his and they are money. I think that is one of them.
Stile88 Posted September 19, 2016 Report Posted September 19, 2016 Looks delicious ck but was a long time indeed looks like worth the wait
dstr8 Posted September 19, 2016 Report Posted September 19, 2016 Never that long for any of the pork butts I've smoked either! So you put the butt on at 11:00PM Saturday night then stayed up all night to mop it on the hour?! You're my hero
ckreef Posted September 20, 2016 Author Report Posted September 20, 2016 4 hours ago, Steve M said: Looks like a chicken wing tied back on the lower left hand corner. Looks really tasty. Not sure if that is the same sauce I used but I've made a couple of his and they are money. I think that is one of them. Probably one of them I just tweaked it a little. 4 hours ago, Steve M said:
ckreef Posted September 20, 2016 Author Report Posted September 20, 2016 2 hours ago, Stile88 said: Looks delicious ck but was a long time indeed looks like worth the wait Longest butt I've ever done. I never thought it would finish.
ckreef Posted September 20, 2016 Author Report Posted September 20, 2016 2 hours ago, dstr8 said: Never that long for any of the pork butts I've smoked either! So you put the butt on at 11:00PM Saturday night then stayed up all night to mop it on the hour?! You're my hero Basically yes. We stayed up until about 4 am. After that I set a 60 minute timer and took a series of hour naps. We were sort of useless Sunday but we really didn't have anything to do anyway.
tinyfish Posted September 20, 2016 Report Posted September 20, 2016 Good thing for wrapping and bumping up the temperature or else you guys would have never ate. The meat does look tasty. 1
Aussie Ora Posted September 20, 2016 Report Posted September 20, 2016 Now that's a tenders cook looks great. Outback Kamado Bar and Grill 1
tony b Posted September 20, 2016 Report Posted September 20, 2016 @ckreef - do you think that the wet mop every hour-ish slowed the cooking down?
ckreef Posted September 20, 2016 Author Report Posted September 20, 2016 1 hour ago, tony b said: @ckreef - do you think that the wet mop every hour-ish slowed the cooking down? That just might have been. Never had a butt even come close to this long of a cook. Going to try one again soon. I'll use a wet thicker marinade and only mop every couple of hours or so and see what happens. Sort of takes away the set it and forget it aspect but the best butts I've done to date was with a wet marinade not a dry rub.
tony b Posted September 20, 2016 Report Posted September 20, 2016 Have you ever used an injected marinade? I use Butcher BBQ's in both my butts and brisket, usually overnight, then dry rub the outside just before going on to build the bark.
ckreef Posted September 20, 2016 Author Report Posted September 20, 2016 10 minutes ago, tony b said: Have you ever used an injected marinade? I use Butcher BBQ's in both my butts and brisket, usually overnight, then dry rub the outside just before going on to build the bark. Might have to give that a try but will probably do a substitution for the dry rub.
