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Started By
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Sweet Butts!
Posted on 6/15/16 at 5:53 pm
Posted on 6/15/16 at 5:53 pm
I decided to use my Traeger to smoke two butts that come up to just under twenty four pounds. Both got a good slathering of Louisiana honey and then rubbed down with two different rubs. One was a homemade rub a friend gave me and the other was New Orleans original Firehouse Backdraft Butt & BBQ Rub. The one on the left is the homemade rub which is a bit more sweeter than the other. They went on about 10:00 this morning.
After seven hours at 171* internal temperature.
After seven hours at 171* internal temperature.
6
Posted on 6/15/16 at 5:54 pm to Cajunate
Wuld smash
Is the honey flavor strong once done? Never tried dat
Is the honey flavor strong once done? Never tried dat
This post was edited on 6/15/16 at 5:55 pm
Posted on 6/15/16 at 5:59 pm to Cajunate
Excellent recipe.
Posted on 6/15/16 at 6:12 pm to Cajunate
Get em up to 195
Posted on 6/15/16 at 6:17 pm to NOLAGT
quote:
Is the honey flavor strong once done?
Not really. It does help with holding the rub on and makes the bark better.
Yeah, these'll go to about 195-200.
No, it not tonight's dinner. I'm doing a meatloaf on one of the other grills.
Posted on 6/16/16 at 6:56 am to Cajunate
About 8:20 pm last night the butts were done. I brought them inside and let them sit on the counter until they were cool enough to pull which was about 10 pm.
They were so tender it was hard to keep 'em from falling apart when removing from the Traeger.
They have an excellent smoke ring and flavor.
No pictures of them pulled. I'll get more pictures later today.
Posted on 6/16/16 at 7:02 am to Cajunate
The bark on those look delicious.
Posted on 6/16/16 at 9:19 am to Cajunate
Great job man, any difference between your friend's rub and the store bought?
Doing a butt this weekend for a party I'm hosting, if the weather cooperates...
Doing a butt this weekend for a party I'm hosting, if the weather cooperates...
Posted on 6/16/16 at 9:31 am to Dav
Yeah, you can definitely taste the difference between the savory one which did have a slight bit of sweetness to it and the sweeter homemade rub. I usually do two butts rather than just doing one because it takes the same amount of fuel and time. Thus I like to combine the two different (rubs)butts and it makes for a happy medium. Besides I like to Foodsaver pulled pork and freeze it to have on hand.
You should try the honey thing or I've even used cane syrup which is thicker and makes for nice bark as well.
You should try the honey thing or I've even used cane syrup which is thicker and makes for nice bark as well.
This post was edited on 6/16/16 at 9:33 am
Posted on 6/16/16 at 9:34 am to Cajunate
I just put a little 4 pounder on with 2 racks of spare ribs.
Now I can't wait til they're done.
Posted on 6/16/16 at 9:52 am to Cajunate
Looks amazing
Posted on 6/16/16 at 10:01 am to Cajunate
quote:
honey
I normally do brown mustard but I might give honey a try. I use a store bought rub that isn't too sweet so the honey should give it a kick of sweet.
Posted on 6/16/16 at 10:20 am to Dav
The honey does sound interesting. I've thought about it in the PST but never did it because I thought it would burn. In fact, I stopped using brown sugar in my own bbq rub and replaced it with turnbinado for the same reason.
Posted on 6/16/16 at 10:26 am to Dav
I might try honey too...I usually use yellow mustard. That bark tho looks like candy! So you dont wrap in foil for the rest?
I also like to put a bunch of slits in the butt and stuff garlic cloves in them. Then when you pull it they mash up and mix in for a great flavor.
+100 on having some PP vac packed in the freezer. Having tacos tonight actually. Boil in bag...profit
I also like to put a bunch of slits in the butt and stuff garlic cloves in them. Then when you pull it they mash up and mix in for a great flavor.
+100 on having some PP vac packed in the freezer. Having tacos tonight actually. Boil in bag...profit
Posted on 6/16/16 at 10:31 am to Cajunate
What temp you smoke them hogs at baw?
Posted on 6/16/16 at 10:35 am to NOLAGT
Mix the honey with the mustard. I use tons of it because we have bees.
Warm the honey just a bit to thin, add a few jalapeños and let it just steep. Or any kind of peppers. Then remove the peppers and use on any meat. Brush a bit in a half shell redfish with a little salt and grill. Good stuff.
Warm the honey just a bit to thin, add a few jalapeños and let it just steep. Or any kind of peppers. Then remove the peppers and use on any meat. Brush a bit in a half shell redfish with a little salt and grill. Good stuff.
Posted on 6/16/16 at 10:46 am to TigerDude80
Yessss Pleaseeee
Posted on 6/16/16 at 12:00 pm to LSUTigersVCURams
quote:
What temp you smoke them hogs at baw?
I started it at about 190* for a few hour for good smoke and bumped it up to about 260ish for a few then up to 290ish for the rest of the cook. These took about 10.5 hours.
No, I don't wrap as I let them go until they were 205*, removed them and let 'em sit on the counter for two hours to rest and cool down to be able to pull by hand.
Yeah, that bark was awesome! The wife said "I(she)usually try to NOT burn meat when cooking and here I am eating the burnt pieces(bark)". Lol.........
Posted on 6/16/16 at 5:17 pm to Cajunate
Nice 
Do you heat the honey or let it stay thick
Do you heat the honey or let it stay thickPosted on 6/16/16 at 7:51 pm to NOLAGT
Either way. Heated it will pretty much cool on contact with cold meat. You don't want so much that it just drips right off though. You want your rub to stick to it.
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