Cooking up a lil butt today

Post your latest cook or other food creation here.
Food Porn: Pictures or it didn't happen.
Post Reply
User avatar
SVonhof
Charcoal Chief
Posts: 167
Joined: Wed Dec 02, 2020 1:01 pm
Has thanked: 20 times
Been thanked: 61 times

Cooking up a lil butt today

Post by SVonhof »

This picture is a little deceiving since it is a 1/4 sheet pan:
Image
3.4lbs.

Decided to use the Mini UDS (Smokey Joe with a tamale pot on top). I also wanted to use more wood than normal, well, maybe not more, but more spread out, so I split some of my little chunks of oak wine barrel.
Image
Image
Image
Image

I did end up running through all my charcoal/wood and had to add some, but I didn't like the smoke that was coming out, so I transferred it to the gasser and it is at 192 internal as I write this up.
Scott V.
My gear: Weber Genesis EP-330 (gas grill), UDS, MUDS/Weber Smokey Joe, Weber 22" kettle, Camp Chef 30k BTU burner
User avatar
SVonhof
Charcoal Chief
Posts: 167
Joined: Wed Dec 02, 2020 1:01 pm
Has thanked: 20 times
Been thanked: 61 times

Re: Cooking up a lil butt today

Post by SVonhof »

Now resting as it hit 196 internal, which is what I normally pull butts at:
Image
Image
Scott V.
My gear: Weber Genesis EP-330 (gas grill), UDS, MUDS/Weber Smokey Joe, Weber 22" kettle, Camp Chef 30k BTU burner
User avatar
SVonhof
Charcoal Chief
Posts: 167
Joined: Wed Dec 02, 2020 1:01 pm
Has thanked: 20 times
Been thanked: 61 times

Re: Cooking up a lil butt today

Post by SVonhof »

Pulled and plated. We had hot dog buns, so we used those.
Image
Image

We bought the potato salad and had "Ranch Beans" out of a can, they were not great by any means as the home-made ones we do are WAY better. Lesson learned, but it was only the 2 of us.
Scott V.
My gear: Weber Genesis EP-330 (gas grill), UDS, MUDS/Weber Smokey Joe, Weber 22" kettle, Camp Chef 30k BTU burner
User avatar
Smokin Mike
Sultan of Sauce
Posts: 292
Joined: Wed Jul 08, 2020 6:09 pm
Location: Down East, NC
Has thanked: 132 times
Been thanked: 63 times

Re: Cooking up a lil butt today

Post by Smokin Mike »

👍 Glad to see someone around here smoking some meat LOL :lol:

Looks good Scott.
80 Gallon Vertical
Modified New Braunfels Offset to Reverse Flow
Under Construction: 48" x 29" mini-pig cooker
Charbroil Performance 780 & 22" Weber Kettle
User avatar
necron 99
Smoke Whisperer
Posts: 95
Joined: Sun Jun 06, 2021 7:02 am
Location: San Antonio Texas
Has thanked: 63 times
Been thanked: 45 times

Re: Cooking up a lil butt today

Post by necron 99 »

How much smoke flavor, undesirable or otherwise, did this meat pick up? I'm guessing having the meat + pan covered in foil didn't allow much smoke flavor from the charcoal and wine barrel pieces to reach the meat.

I'm guessing the charcoal used was Kingsford Professional / Kingsford Competition from prior posts on charcoal preferences.

Did you use any additional wine barrel pieces while finishing this meat on your gas grill?

Bark looks great which is what's spurred my questions. I didn't think bark like that was possible to obtain with meat wrapped in foil throughout the cook session. Or was the meat & pan only foiled during finishing on the gas grill?

How did the smoke smell, even though you didn't like how the smoke visually looked?
Portable Kitchens charcoal grill 1970's
Charbroil Masterflame 8000 gasser
BBQ Pro 17" bullet smoker
Fornetto Basso 18" bullet smoker
Brinkmann Stillwater 16" horizontal offset
Oklahoma Joe's Chuckwagon 24" horizontal / vertical offset
User avatar
SVonhof
Charcoal Chief
Posts: 167
Joined: Wed Dec 02, 2020 1:01 pm
Has thanked: 20 times
Been thanked: 61 times

Re: Cooking up a lil butt today

Post by SVonhof »

necron 99 wrote: Tue Oct 19, 2021 10:46 pm How much smoke flavor, undesirable or otherwise, did this meat pick up? I'm guessing having the meat + pan covered in foil didn't allow much smoke flavor from the charcoal and wine barrel pieces to reach the meat.

I'm guessing the charcoal used was Kingsford Professional / Kingsford Competition from prior posts on charcoal preferences.

Did you use any additional wine barrel pieces while finishing this meat on your gas grill?

Bark looks great which is what's spurred my questions. I didn't think bark like that was possible to obtain with meat wrapped in foil throughout the cook session. Or was the meat & pan only foiled during finishing on the gas grill?

How did the smoke smell, even though you didn't like how the smoke visually looked?
The foil was one grate below the meat, to act as a heat shield and the meat was not covered at all during the cook. It went into foil afterwards for the rest (in the organ donor transport container, also known as an Igloo) until we were ready to pull.

The smoke was only bad when I had to add charcoal as it was trying to catch the previous coals and light. Since it was so thick and ugly looking, I removed the meat and went to the gasser within a short period of time (~15 minutes), so it didn't affect the flavor at all (meat was at 178 at that point).
Scott V.
My gear: Weber Genesis EP-330 (gas grill), UDS, MUDS/Weber Smokey Joe, Weber 22" kettle, Camp Chef 30k BTU burner
User avatar
necron 99
Smoke Whisperer
Posts: 95
Joined: Sun Jun 06, 2021 7:02 am
Location: San Antonio Texas
Has thanked: 63 times
Been thanked: 45 times

Re: Cooking up a lil butt today

Post by necron 99 »

Gotcha.

I see some smoke ring present in pieces of your finished product, unlike your UDS. Interesting puzzle still to me as why that happens in your UDS.
Portable Kitchens charcoal grill 1970's
Charbroil Masterflame 8000 gasser
BBQ Pro 17" bullet smoker
Fornetto Basso 18" bullet smoker
Brinkmann Stillwater 16" horizontal offset
Oklahoma Joe's Chuckwagon 24" horizontal / vertical offset
Post Reply