Butt It's Soooo Good! - Page 2 - TigerDroppings.com

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jmon
LSU Fan
Mandeville, LA
Member since Oct 2010
572 posts

re: Butt It's Soooo Good!


Weber Charcoal Baskets

Rohan, I used these with good results when I used to smoke on my Weber grill. Think I got them at Target or Academy. They allow you to keep the heat compact and to the side and give you more room indirect cooking.






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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
70332 posts

re: Butt It's Soooo Good!


Thanks for the link. Hadn't heard of those. Decent solution, but still doesn't provide me with extra room really .. just more heat for longer.



Basically I just need to build or buy a large smoker.






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jmon
LSU Fan
Mandeville, LA
Member since Oct 2010
572 posts

re: Butt It's Soooo Good!


Weber Hinged Grate with the charcoal basket makes adding a few coals to keep the temp consistent an easier task. When smoking, you should only need to keep one charcoal basket in and adding briquettes and wood chunks when temp declines. Foil the grate under the meat as it catches all the drippings and makes cleanup easier.





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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
70332 posts

re: Butt It's Soooo Good!


I have that hinged grate already.

quote:

Foil the grate under the meat as it catches all the drippings and makes cleanup easier.


I also have a handled basket looking thing underneath the grill that catches all the ash and drippings.

One thing I need is a good thermometer so I can monitor and maintain a consistent temp.






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jmon
LSU Fan
Mandeville, LA
Member since Oct 2010
572 posts

re: Butt It's Soooo Good!


Maverick is really good. Tech devices like the iGrill are neat and I have used this before. I currently own the DigiQ and its awesome on temp readouts for ambient and internal food(two probes), and also offers auto temp feature for the long overnight smokes.


This post was edited on 5/6 at 1:03 pm


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TigerWise
USA Fan
Riverboat Hallelujah
Member since Sep 2010
19381 posts

re: Butt It's Soooo Good!


Bookmarked. I need to buy these accessories for my weber.





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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
4636 posts

re: Butt It's Soooo Good!


quote:

Cut your butt in half


Kind'a half assed. Don't you think






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Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
48204 posts

re: Butt It's Soooo Good!


Can you do a brisket next weekend? No offense, Im just more partial to brisket than butt.





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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
28868 posts

re: Butt It's Soooo Good!


quote:


Kind'a half assed. Don't you think



Not really. I am actually debating cutting my butts in half so that I get more bark per butt which I prefer.


ETA: FWIW Winn Dixie has butts on sale for $0.99/lb today and tomorrow.



This post was edited on 5/6 at 3:25 pm


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Cajunate
Louisiana
Member since Aug 2012
612 posts

re: Butt It's Soooo Good!


Rouse's has them .99@lb too in twin packs limit two. My wife just dropped off 33 lbs of butts to stick in the freezer here at work. I'll be smoking two more for foodsaving this weekend. Always handy for when you don't feel like cooking or when you know smeone in need. Just thaw, add sauce and ready to eat.
Peple love when you drop off pulled pork with packs of buns and cole slaw. Who doesn't like good pulled pork?






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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
28868 posts

re: Butt It's Soooo Good!


quote:

Rouse's has them .99@lb too in twin packs limit two. My wife just dropped off 33 lbs of butts to stick in the freezer here at work. I'll be smoking two more for foodsaving this weekend. Always handy for when you don't feel like cooking or when you know smeone in need. Just thaw, add sauce and ready to eat.
Peple love when you drop off pulled pork with packs of buns and cole slaw. Who doesn't like good pulled pork?

That's what my dad said but when I went yesterday, they said $2.19/lb. so I ran over to Winn Dixie and they were .99/lb.

I like the ones from Winn Dixie more b/c they were vacuum packed so they hold up better in the freezer and I don't have to waste one of my food saver bags on it.






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Cajunate
Louisiana
Member since Aug 2012
612 posts

re: Butt It's Soooo Good!


Yeah, the single packs were $2.19. The sale double packs were in the center isle on the ends. They are vac packed too.





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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
28868 posts

re: Butt It's Soooo Good!


quote:

Yeah, the single packs were $2.19. The sale double packs were in the center isle on the ends. They are vac packed too.
Oh, they must have sold out. I didn't see them. Winn Dixie's were not double packs.






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PearlsLSU
LSU Fan
Baton Rouge
Member since Jan 2005
2251 posts

re: Butt It's Soooo Good!


quote:

Beats having to remove the meat and the grate, add charcoal, relight, etc.. It's just a small surface area so to avoid direct heat I basically get half the space of the grill. I have to add wood chips about every 20-30 minutes to keep the smoke going.


I've gotten pretty good at smoking butts in my weber. Def use the grill that you can lift up and add charcoal to without removing the meat. You want to be quick with it whenever you lift the top. I start with about 20 coals on the side of pit and add 8-10 coals each hour after that. this keeps it pretty consistent at around 215-235 degrees. You definitely do not want to be lifting the top every 20 minutes to add wood chips. you will never keep the temperature consistent. I add wood chips the first 3 hours only. That will give you enough smokey flavor. After hour 4 I move to the oven now and finish for another 4-5 hours. Just makes it so much easier, and tastes just as amazing.






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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
70332 posts

re: Butt It's Soooo Good!


quote:

I've gotten pretty good at smoking butts in my weber. Def use the grill that you can lift up and add charcoal to without removing the meat. You want to be quick with it whenever you lift the top. I start with about 20 coals on the side of pit and add 8-10 coals each hour after that. this keeps it pretty consistent at around 215-235 degrees. You definitely do not want to be lifting the top every 20 minutes to add wood chips. you will never keep the temperature consistent. I add wood chips the first 3 hours only. That will give you enough smokey flavor. After hour 4 I move to the oven now and finish for another 4-5 hours. Just makes it so much easier, and tastes just as amazing.


thanks for the tips brotha! going to definitely try some new techniques next time.






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