Couple Butts

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Couple Butts

Postby Vindii » Mon Apr 02, 2012 12:56 am

I made a couple butts for my Aunt to take to a party. Butts were 10-11lb each. Cooked them at 250. Took 16 hours. Got them done just in time to get them there.

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Through these on the other keg for lunch. Bell peppers stuff with homemade chorizo sausage and wrapped in bacon. Hit them with some peach wood.

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I also trimmed the brisket for the pastrami and made the brine. No pics of that but the house sure smells nice when making a corned beef brine.

I took the butts to the bar that the party was at and pulled them right before they ate. Made coleslaw for them too. Got lot of compliments and had a couple people ask if I would make pulled pork for parties this summer. Took a little home for dinner.

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After I got home I trimmed up the eye of round, reloaded bubba with lump and put the roast on. I’m kind of following this post and it say to use a water pan with broth. Not sure if its needed in bubba but I put it in anyways. I’ll pull it tonight at 130 and slice it for Italian beef sammies tomorrow.

http://www.amazingribs.com/recipes/beef ... _beef.html

Just put on

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It was a fun day of cooking.
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Postby Titch » Mon Apr 02, 2012 1:06 am

Awsome looking food.
Cheers.
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Postby vagreys » Mon Apr 02, 2012 1:18 am

Nice 'que! I'm sure the italian beef will be great.
- tom

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Postby salumi512 » Mon Apr 02, 2012 1:24 am

My, what big butts you have :lol:

I want to know about that eye of round as well.
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Postby chix-boy » Mon Apr 02, 2012 2:08 am

Look like a awesome day, and the sun wasn't even out. Nice Job
You know there might, I say there just might be a market for bottled duck
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Postby Dogfish » Mon Apr 02, 2012 5:15 pm

That looks like a great way to welcome spring!
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Postby Vindii » Tue Apr 03, 2012 1:58 am

Here's the beef

Pulled it at 135F

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Sliced up

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Warmed some up in a pan with some peppers and broth

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Topped with some giardiniera.

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So good.
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Postby salumi512 » Tue Apr 03, 2012 2:26 am

I'll take mine at the sliced point and throw in some loewensenf extra and a pickle. Looks good.
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Postby wheels » Wed Apr 04, 2012 3:36 pm

Cor, that beef looks just like I like it - as soft as a July Plum, but still holding together so you can slice it. Mmm...

Phil
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