Picture of my first butt .. Thanks Guy .. who said there was no BARK

Great Pic's Bear. You mentioned Bacon, did you buy a kit or is it your own recipie? I did a HiMtn kit (with a butt) and it was great. I just cut the point off a brisket tonight to give Beef bacon a try (Stuart's suggestion). I'll let you know how that comes out.

Looks great...a few comments....when I do butts, I can hardly set them on the cutting board or take them out of the CS w/out it falling apart. Yours looks almost "brisket-like". I do the reverse of what you did as far as when I put the butt in...I would do it at night, let it smoke and then wake up to a perfectly done butt.

4 ounces should have been plenty of wood. I use less, if you get a chance, try the North Carolona sauce or Smokin' Okies mustard sauce on the meat. It gets "Happy" when you put that on it. Great pics...you are going to enjoy your CS even more as time goes on. Check out my recipe or Stogies recipe for Jerky. You can't go wrong!

NICE pics, Bear. Congrats on your effort.

That piece of meat confuses me, though...

It seems to have fat marbled through it, but it lies rather flat and is without bone... it does not look like a butt to me. The sliced pics look like more of a boneless, lean roast. That would explain (for me) that it didn't have much taste. Those cuts have little taste (to me). The butt should be chock full of taste after rub and smoking for 12+hours.

RichFromCT

I purchased the bacon kit from high mountain with a few jerky rubs and things .. got that one butt in the fridge .. and hoping in 10-14 days it will be ready to hit the smoker ..

Let me know how that brisket turns out .. thank for telling me the pictures looked great ..

Qdogg

I wanted to put it in the night before .. however wifey was not into that .. so we did what we could .. next time I will take your advice and put it in the night before and as I have heard here many times �where it�s done it done�

How much less wood do you use ? Do you notice any difference in the tastes of the meat using different one�s � if you use less what difference would that make in the taste since to me I had a slight hint of smoke which was perfect ..

woodburner

I am thinking it was a butt .. it did have a blade bone at one end of the butt .. one half of the butt was dry and stringy .. the other half was most and fatty .. does this help your question ?

There was a fat cap on the top that I cut off . maybe I should have let that on ?

Again thanks to all . for all your comments on this board you might not know it but it helps us newbee�ssssssss a lot ..

Qdogg
If you want to be able to slice a butt cook it to about 170. 190 to 200 will give you pulled.

Thanks Ricky, the first 120 butts I've done, I didn't know that....j/k. My comments to Smokinbear were to the effect that his pork looked like a brisket cuz' it was a lean cut? He said it was dry and stringy.

I use about 2-3 chunks of hickory and sometimes spray it w/apple juice 1/2 way through the smoke and definately after it's done. Then I usually let it sit a couple of hours wrapped in foil and set in a cooler before I pull it. I think that lets the smoke & juices congeal and get happy.

Howdy,agree with all above.Pix are tuff sometimes.

As a table captain,I have opened the presentation
box to what I swore were brisket slices.Once you pull a piece,it is evident,it is pork.

Usually Sam's doesn't have those flat cuts,but I get them every now and then.

As mentioned ,a little rub and a small amount of complimentary sauce usually enhances the pork flavor.

One thought on the lack of smokey flavor - the picture showing your oven looks mighty clean. Did you season it before cooking? If not, it's seasoned at least a bit by now and will get more so as you use it.

Did lots of smoke pour out the top after an hour or so? If not, maybe you've got another trouble with the woodbox or burner or something.

A lot of folks probably wouldn't like how much you trimmed - I'd trim that much, but most of the locals would think my pork was a might dry.

Finally, maybe you got (horror of horrors!) a piece of meat adulterated with "solution"!

Bear, That definitely dosnt look like the butts I get from sams. I did once trim the fat off and was told by the boss"Dont you ever do that again" It came out dry and tasteless. She was not pleased. I think the fat helps cary the flavor.And you know what the "Bam" man says "Pork fat rules!!!!" Smoke on, Bubba