Backwoodsok

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 17

1 members and 16 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 17

Thread: My Butts

  1. #1
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default My Butts

    23 hours and 40 minutes later, here they are.....
    I smoke em low and slow......

    Sorry but my camera sucks.

    No I don't foil them but I foil when I pull them then hold in a cooler for several hours to finish.


    Delicious...

  2. #2
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default

    That looks real tasty, Bill! I just got those same claws via mail order the other day. I'm anxious to try them out. It looks like they do a great job.
    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  3. #3
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    first i got to say im holding a 50/50 draw to buy bill a new camera,


    from what i can get from the pic it looks good, were did you get the shredders from? 23 hours and 40 mins your not kidding low and slow, it fall apart in your hand.
    Life @ Home Party Grill
    Char.broil smoker with side fire box
    Grand Cafe Model CG108ALP Out Door Kitchen
    Bradley Smoker
    probally every acces. and gadget known to man
    Fat Family BBQ Team Banner

  4. #4
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    The "shreadders" are called Bear Paws; you can Google Bear Paws and shop price but here they are at Amazon http://www.amazon.com/BEARPAWS-Bear-Paws/dp/B0002Y14M2

    BA_LoKo you're gunna love em, they shred real quick and do a great job. What you do is hold them so the curve is in the middle of the two, or facing each curved side, and stab them in and slide one on one direction and the other in the opposite direction and get a rhythm going and you'll be done in no time.

  5. #5
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Looks like some good eatin' for sure.
    Jim

  6. #6
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    Oh and yes the PP is very tasty. I inject but don't foil and I really do smoke them at 210* till they get to about 175 then I crank it up to 225 till they hit 200. Then I wrap and put them in a cooler for a few hours.

    I start them at about 6PM and let them go all night till the next evening; it works out great. A Stumps Smoker controlled by a Stoker makes that possible. I have no worries all night and it holds within 1 degree. For smoke I load the charcoal chute with a #10 can of lump then a cup of pellets and repeat till topped off. That way I don't have to worry about loading wood chunks on a regular basis.

  7. #7
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Looks great Bill
    What do you inject them with?
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  8. #8
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    Very nice looking butt, Bill I love my bear claws to!
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  9. #9
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    Quote Originally Posted by californiasmokin View Post
    Looks great Bill
    What do you inject them with?
    Pork Butt Injection Sauce

    2 12oz cans of good apple juice concentrate
    1 cans of water to wash out the cans
    1 cups brown sugar
    2 cups apple vinegar
    3/4 cup Worcestershire Sauce
    4 tablespoon Memphis rub

    Will inject 3 butts nicely

    Memphis Rub
    from the Barbecue Bible

    cup paprika
    1 tablespoon firmly packed dark brown sugar
    1 tablespoon granulated sugar
    2 teaspoon salt
    2 teaspoon Accent (MSG optional)
    1 teaspoon celery salt
    1 teaspoon black pepper
    1 to 3 teaspoons cayenne pepper or to taste
    1 teaspoon dry mustard
    1 teaspoon garlic powder
    1 teaspoon onion powder

  10. #10
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    I'll tell you those Bear Paws are really nice for lifting a big piece of meat out of the smoker too which is what they are intended for.

Page 1 of 2 1 2 LastLast

Similar Threads

  1. Ribs,and butts.
    By Capt Dan in forum Pork
    Replies: 10
    Last Post: 03-23-2008, 11:18 PM
  2. some butts
    By creepyrat in forum Pork
    Replies: 6
    Last Post: 03-21-2008, 11:01 AM
  3. 4 butts on the drum!!
    By Bbq Bubba in forum Pork
    Replies: 10
    Last Post: 03-10-2008, 05:01 AM
  4. Two butts
    By Short One in forum Pork
    Replies: 12
    Last Post: 03-09-2008, 09:31 AM
  5. 40lbs of butts and more
    By ds7662 in forum Pork
    Replies: 12
    Last Post: 02-26-2008, 10:22 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1