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Gonna Smoke Some Butt!


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#1 Amigatec OFFLINE  

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Posted April 27, 2013 - 07:33 AM

Well I'm off next week, sooooo, I'll be smoking again. This time I plan to smoke a pork butt. I don't really like store bought rubs, so I want to make my own, I have some spices ready. Salt, black pepper, garlic powder, onion powder, Hungarian paprika, and chipotle powder. I may add a few other things to it, like ground ginger, and maybe some sage.

I also bought a jalapeño rack for stuffed smoked peppers.

For those of you that are downwind, well, what can I say. LOL
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#2 KennyP ONLINE  

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Posted April 27, 2013 - 07:41 AM

Sounds good, Pat! Hope the wind blows this way! Everyday I'm in Collinsville, I open the lid on Aaron's smoker an d get a small fix. He uses pecan wood and it sure smells good in there! May get a meal out of him tomorrow!


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#3 Amigatec OFFLINE  

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Posted April 27, 2013 - 07:45 AM

Mine is right outside the front door, so I get a whiff every time I walk by.

#4 JRJ OFFLINE  

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Posted April 27, 2013 - 08:08 AM

If the weather holds off I'll be over early this afternoon with plate and silverware in hand.

 

 

Dick



#5 Amigatec OFFLINE  

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Posted April 27, 2013 - 08:14 AM

It'll be Monday when I start. I have to get everything ready.



#6 JRJ OFFLINE  

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Posted April 27, 2013 - 06:28 PM

O.k. dokey.just give all your friends a heads up.

 

 

Dick



#7 Amigatec OFFLINE  

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Posted April 28, 2013 - 02:52 PM

I have the butt rubbed down, I made my own rub for it, and I coated it with apple butter first and then the rub. I also have a fatty ready.

#8 Amigatec OFFLINE  

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Posted April 29, 2013 - 12:10 PM

Well the smoker is running I started it at 7 this morning, it's just running perfect.

#9 Amigatec OFFLINE  

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Posted April 29, 2013 - 02:47 PM

Well I'm almost 7 hours into the smoke and the butt is only 151*. I'm looking at ~195*. I have pulled everything else. The stuffed jalapeños are GOOD!!! Pictures at 6:00.

#10 shorty ONLINE  

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Posted April 29, 2013 - 03:06 PM

Hmmm! You are making me hungry now.



#11 Amigatec OFFLINE  

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Posted April 29, 2013 - 04:12 PM

If you hurry you can make it in time. I still have a ways to go.

At around 150* it goes "the stall", it can sit there for several hours. I may wrap in foil it to speed it up.

They call that "The Texas Crunch". The Stall is when the meat actually starts to sweat, after it finishes sweating, then the temp starts to rise again, and the connective tissue starts to break down and creates the wonderful gel that everybody loves.

Edited by Amigatec, April 29, 2013 - 04:19 PM.


#12 Amigatec OFFLINE  

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Posted April 29, 2013 - 04:27 PM

For the rub I used:
3/4 cup Dark Brown Sugar
3/4 cup White Sugar
1/2 cup Hungarian Paprika
1/4 cup Kosher Salt
1/4 cup Garlic Powder
2 tbs Onion Powder
2 tbs Ground Ginger
2 tps Rosemary
2 tps Chipote Powder
2 tps Rubbed Sage

I rubbed the Butt down with Apple Butter, and then applied the rub.

#13 Amigatec OFFLINE  

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Posted April 29, 2013 - 06:06 PM

10 hours in and only 170*!!

Another 25* to go.

Smoker temp is holding steady at 215*.

#14 Amigatec OFFLINE  

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Posted April 29, 2013 - 07:28 PM

Well, it's done finally or close enough, after 11 hours it was 181*, when I get ready to eat it, I will finish it off in the oven.

 

A 7 lb. Pork Butt, Sausage stuffed Jalapeños, Hotlinks, Regular Bologna, Garlic Bologna, Pig Candy, a Sausage roll stuffed with Diced Onion, Jalapeños, and Cheddar Cheese, and Baked Beans

 

The little meter is my iGrill, it's a wireless blutooth thermometer for your iOS device i.e. iPhone, iPod, iPad.

 

The PDF is the graph from the iGrill.

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Attached Files


Edited by Amigatec, April 29, 2013 - 07:29 PM.


#15 Team_Green OFFLINE  

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Posted May 11, 2013 - 04:03 PM

WEll i wasn't hungry till i looked in here... Looks tasty.. Thanks for sharing pictures..






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