Rick Simms wrote:

> My butcher is getting a nice 5-6lb butt ready for me to pick up today
> and I'm planning to cook on Sunday. I have a 6lb brisket going on the
> smoker with the butt.

It sounds like you're all set for some great barbecue, Rick. Butchers can be
a good OR a bad thing. Don't let him bone it or trim the fat. Also, my
prediction is: you ARE going to wish you had done at least two, 6# butts, I
can garr-on-tee you. :-)
Dave

On Fri, 14 May 2004 08:58:25 -0700, "Dave Bugg"
<deebuggatcharterdotnet> wrote:

§Rick Simms wrote:
§
§My butcher is getting a nice 5-6lb butt ready for me to pick up today
§and I'm planning to cook on Sunday. I have a 6lb brisket going on the
§smoker with the butt.
§
§It sounds like you're all set for some great barbecue, Rick. Butchers
can be
§a good OR a bad thing. Don't let him bone it or trim the fat. Also,
my
§prediction is: you ARE going to wish you had done at least two, 6#
butts, I
§can garr-on-tee you. :-)
§Dave
§
§

My butcher is also a Q'er so he always makes sure I have good meat. I
always call him a few days early to place the order.

If this goes the usual route the neighbors will be dropping by just to
have a taste or two. I'm the only guy in the subdivision who runs a
smoker and when the smoking smells starts wifting thru the trees, they
start coming by with a cold brew or two to trade for a slice of
brisket, rib or chunk of chicken.

Any suggestions on whether I should put a rub on the butt or just cook
it nekkid?


Rick Simms

"I love dogs, they do nothing for political reasons."

Will Rogers

Rick Simms wrote:
> My butcher is also a Q'er so he always makes sure I have good meat. I
> always call him a few days early to place the order.

Gotta love a man who likes his job.

> If this goes the usual route the neighbors will be dropping by just to
> have a taste or two. I'm the only guy in the subdivision who runs a
> smoker and when the smoking smells starts wifting thru the trees, they
> start coming by with a cold brew or two to trade for a slice of
> brisket, rib or chunk of chicken.

So your not so new at this are ya? Last summer after I had started some ribs
the neighbor started working on his fence and had to smell the cooking most
of the day, I was merciful and let him have a few when they were done. I've
made a habit to let a few of the neighbors know beforehand if I know I'll
have room so they can get a whole chicken or a rack for me to throw on.
Figure it's the least I can for smokin up their yards. Still havent got any
free beers though dammit. Miserly neighbors.

>
> Any suggestions on whether I should put a rub on the butt or just cook
> it nekkid?

Concensus seems to be that if you're going for more bark, a salt+sugar rub
is the way to go. Brown sugar seems to make good bark.


--

On 14-May-2004, Rick Simms <> wrote:

> My butcher is getting a nice 5-6lb butt ready for me to pick up today
> and I'm planning to cook on Sunday. I have a 6lb brisket going on the
> smoker with the butt.
>
> I've read over all of the appropriate sections in the FAQ's, (actually
> I have them printed out and in binders for easy reference), but I was
> wondering if anyone would be willing to offer some guidance from their
> experiences. The brisket will get a rub and sit in the fridge until
> Sunday AM.
>
> I'll be using a Char-griller with offset firebox, (my Klose smoker is
> still three weeks from delivery), with lump and hickory. The washtub
> is cleaned and ready for ice and beer and my rocking chair is in place
> in the shade. Hopefully, I can post pic's of the finished product in
> abf Sunday nite.

You shouldn't have any problem with the butt Rick. It'll no doubt beat
the brisket to done, but that's about it. Just make sure you get that
center up to 190° to 205° of you want to pull it or 165° to 180° if you
want to slice it. Whatever temp works for your brisket is fine for the
butt. IMHO you went at it backwards 'cause butts are easier to cook
and more forgiving even then brisket. Being used to doing brisket,
you might want check on that butt way earlier then you would the
brisket. I get butts done in 8 hours or less in my NB Silver. Only
brisket I ever did was in my ECC H2O gasser.

--
M&M ("When You're Over The Hill You Pick Up Speed")

On 14-May-2004, Rick Simms <> wrote:
<snip>
> Any suggestions on whether I should put a rub on the butt or just cook
> it nekkid?

Cover your head Rick. That's a loaded question. I like to rub. Others like
to mop. Still others cook it nekkid. Some rub a day ahead. Some at the
last minute. I like a cajun mix modified with extra cayenne and some brown
sugar. Some would rather die then put that on their meat. Review what you
have already done with brisket and make a wild guess about what you'd like
on a much thicker cut of meat.
--
M&M ("When You're Over The Hill You Pick Up Speed")

On Fri, 14 May 2004 10:48:04 -0700, "Duwop" >
wrote:

§Rick Simms wrote:
§ My butcher is also a Q'er so he always makes sure I have good meat.
§ always call him a few days early to place the order.
§
§Gotta love a man who likes his job.

He does an excellent job. Briskets always have a nice fat cap on'em
and he always pulls the membranes on the ribs before I get'em.

§> If this goes the usual route the neighbors will be dropping by just
to
§> have a taste or two. I'm the only guy in the subdivision who runs a
§> smoker and when the smoking smells starts wifting thru the trees,
they
§> start coming by with a cold brew or two to trade for a slice of
§> brisket, rib or chunk of chicken.
§
§So your not so new at this are ya? Last summer after I had started
>some ribs the neighbor started working on his fence and had to smell
>the cooking most of the day, I was merciful and let him have a few
>when they were done. I've made a habit to let a few of the neighbors
>know beforehand if I know I'll have room so they can get a whole
>chicken or a rack for me to throw on. Figure it's the least I can for
>smokin up their yards. Still havent got any free beers though dammit.
>Miserly neighbors.

Nahh, not new but always trying new things. I've just never tried to
do the butts before. When I first started doing this, about ten years
ago, it was just a Sunday hobby but, I have really gotten into to it.
I burnt a Brinkman out and then started on a Chargriller. In three
weeks or so I should have my new Klose parked out back, (or at least
Dave told me this morning it should be). I always try to put some
extra meat on for the neighbors to snack on when they come over to
check it out and I get a kick out of that too! To me good Q is about
sharing good food with good people. That they bring cold beer along is
a plus! Of course this is Kentucky, that's just part of being
neighborly here.

§> Any suggestions on whether I should put a rub on the butt or just
cook
§> it nekkid?
§
§Concensus seems to be that if you're going for more bark, a
salt+sugar rub
§is the way to go. Brown sugar seems to make good bark.

Getting the bark right is one thing I'm after. How much salt/sugar for
the rub? What about internal temp to get the right meat consistency
for the pulled meat? Any recommendations on a ho-made sauce to put on
the side?


Rick Simms

"I love dogs, they do nothing for political reasons."

Will Rogers

On Fri, 14 May 2004 14:43:09 -0400, Rick Simms <> wrote:

>Any recommendations on a ho-made sauce to put on
>the side?

Well, I like the following simple recipe, and I would expect that the
ho will find making it a welcome respite from her usual duties.

1/3 cider vinegar
1/3 honey
1/3 deli mustard, brown mustard, or stoneground mustard

You can either have the ho just mix them up together, or mix them in a
saucepan and gently heat for a few minutes. It's your money, after
all.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

> §
> §Concensus seems to be that if you're going for more bark, a
> salt+sugar rub
> §is the way to go. Brown sugar seems to make good bark.
>
> Getting the bark right is one thing I'm after. How much salt/sugar for
> the rub? What about internal temp to get the right meat consistency
> for the pulled meat? Any recommendations on a ho-made sauce to put on
> the side?

M&M told ya true, butts are as easy as it gets. I cook mine at 220 and an 8
pounder will take 12 - 16 hours. When your probe says 190 internal, it'll
pull just fine, but let it rest under foil and a blanket for an hour before
you pull it. I like a rub with S&P, garlic powder, onion powder, some
sugar, cayenne pepper, paprika, chile powder, oregano and thyme, but the
truth is, you don't "need" anything. Mix up a rub and taste it. Dump it on
your butt. Put a drip pan under the butt and catch the drippings (empty the
pan half way through the cook) and when it separates, you'll have some
awesome pigfat to cook eggs in and the dark brown essence under the fat is
pure nectar for flavoring chili or making sauces.

Jack Curry

> On Fri, 14 May 2004 14:43:09 -0400, Rick Simms <> wrote:
>
>Any recommendations on a ho-made sauce to put on
>the side?


Or, if the ho's feeling particularly motivated, this has a nice zing to
it. Let it sit a couple days if you can.

Snipped from a post by one of Kev's chew toys, who took it from
<http://barbeque.allrecipes.com/az/nrthcrlinstylplldprk.asp>

VINEGAR SAUCE

2 cups cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/4 cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper


SImmer all gently 'til the salt and sugar are dissolved

In article >, Rick Simms <>
wrote:

> Getting the bark right is one thing I'm after. How much salt/sugar for
> the rub? What about internal temp to get the right meat consistency
> for the pulled meat? Any recommendations on a ho-made sauce to put on
> the side?

Go for about 2:1 ratio of Brown Sugar to Kosher Salt. For average joe
porkbutt of about 8lbs that'll be about 2-3 tbsp salt to cover the
outside well -- 4-6 tbsp of brown sugar. This is my MO for rubs - make
'em on the fly- add red or black pepper and any other spices as you see
fit. I tend to grind my own when possible so I seldom have premade rub
handy. Also there's no reason the rub ingredients can't go on one at a
time.
I like to put 1/2 to 2/3 fo the rub on one or two days previous to
cooking and put the remainder on when the meat is waiting for the
cooker.
Pork butt needs to be 190-205F in order to pull. You'll know when that
shoulderbone sticks out like a popup timer and starts flopping loose.
I like Stubbs Hot just fine for most uses. Or start with cider vinegar
and red pepper flakes and optional ketchup and just wing it...
I like this stuff-(quite strange and untraditional)-did my last pulled
pork with it:

Basic Western North Carolina Barbecue Sauce
1 stick butter
1 large onion -- chopped
6 cloves garlic -- minced
1 cup white wine vinegar
1 teaspoon cinnamon
2 whole cloves
1 tablespoon dry mustard
1 teaspoon chili powder
1/2 cupbrown sugar
2/3 cup ketchup
1 cup water
salt and pepper

Melt butter in a saucepan; add the chopped onion, and minced garlic,
until they just begin to brown. Add white wine vinegar, cinnamon, whole
cloves, dry mustard, chili powder, brown sugar and ketchup. Stir, then
add water and blend. Bring to a boil, lower heat to simmer, add salt
and pepper to taste, and simmer for about 20 to 30 minutes.

monroe(wish I could find me a ho to make sauce-'ho-made'- teeheehee)

On 14-May-2004, "Duwop" > wrote:
<snip>
> I've made a habit to let a few of the neighbors know beforehand if I know
> I'll
> have room so they can get a whole chicken or a rack for me to throw on.
> Figure it's the least I can for smokin up their yards. Still havent got
> any free beers though dammit. Miserly neighbors.

I'd be thinking they ought to bring a sixpack over along with their raw
food.
Sheez, what's right it right. Hell, I have the cooking space too, but I
still
have to invest in the time and fuel to make it happen. So far my miserly
neighbors have only complimented me on how good it smells.
--
M&M ("When You're Over The Hill You Pick Up Speed")

On 14-May-2004, "Jack Curry" <Jack-Curry deletethis @cfl.rr.com> wrote:
<snip>
> Put a drip pan under the butt and catch the drippings (empty the
> pan half way through the cook) and when it separates, you'll have some
> awesome pigfat to cook eggs in and the dark brown essence under the fat is
> pure nectar for flavoring chili or making sauces.

What Jack Curry said and then those drippings make some awesome
gravy with a little flour and water. Be sure to catch some before they get
burnt. Add a little wine for a gourmet sauce for use on braised or sauteed
veggies.

--
M&M ("When You're Over The Hill You Pick Up Speed")

Guy's

I can't tell you how much I appreciate all of your suggestions and
help. The brisket and butt went on this morning. The smoker is
averaging between 250 - 300 and the butt is hitting right at 175 right
now and seems to holding at that plateau for a while. I'm shooting for
a temp of around 200 on the butt for pulling.

I decided to do the first butt nekkid except for a little ground
7-pepper blend and a sprinkling of salt. If the meat turns out pretty
well this time; I'll experiment with a brown sugar rub on the next
one.

I'm working on some of those sauces that were posted to put out on the
side. The SO was reading over my shoulder on those and reminded me
that she usually does the clean up and that it would be in the best
interest of my long term health not to be planning to bring in a "ho"
just for making ho-made sauce. What is it about eating wedding cake
that causes women to lose their sense of humor?

I've been taking a few pic's and hopefully I'll post some on a.b.f
this evening or tomorrow morning.

Again, thanks to all of you.

Oh BTW,So far four neighbors have stopped by to see what was cookin
and everyone of'em had extra cold beer in hand. God, I love this
hobby!


Rick Simms

A journey of a thousand miles begins with a single step.
Of course, so does falling down a flight of stairs.

Rick Simms wrote:
> I decided to do the first butt nekkid except for a little ground
> 7-pepper blend and a sprinkling of salt. If the meat turns out
pretty
> well this time; I'll experiment with a brown sugar rub on the next
> one.

Since ya just gettin started, Rick, ya might wanna think about keepin
a Q diary. Jot down what you (oh my! correct spellin and diction for
Kevvy and Yippy Yappy. There ya go, boyz!) cooked; the spices, rubs,
etc that ya used; how long ya cooked it; the final temp, etc, etc,
down to how ya and them that ate with ya liked what ya cooked. In
time, ya have a great reference that'll keep ya in good recipes and
away from doin again the ones that turned out crappy.
--
-frohe
Life is too short to be in a hurry