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Thread: The best butts in town

  1. #1

    Default The best butts in town

    Hello every fellow smoke lover! I've had my 1400 for about 3 years and have used it to smoke just about everything . But my favorite thing is butts. I rub them down with a dry rub toss them in with about 3oz of apple chips for 12-13 hours wrap in foil for 1 more and let the fun begin. Everybody that has tried this meat is surprised at the flavor and the simplicity of the cooking .

  2. #2
    Join Date
    Jul 2008
    Location
    Adamsville Tn
    Posts
    92

    Default

    Quote Originally Posted by cajunbill View Post
    Hello every fellow smoke lover! I've had my 1400 for about 3 years and have used it to smoke just about everything . But my favorite thing is butts. I rub them down with a dry rub toss them in with about 3oz of apple chips for 12-13 hours wrap in foil for 1 more and let the fun begin. Everybody that has tried this meat is surprised at the flavor and the simplicity of the cooking .
    That is what I enjoy about the SmokinTex. It take's all the work out of smoking. And allows us to enjoy what we used to have to stay up hours for. Now we can put it in the smoker. And Set it and forget it.
    Glad to see you posting, I hope we can get a lot more posters. Would be nice to hear from others how they use there smokers. AS I bet we can find a lot of great food that others would enjoy fixing on there smoker.
    Pete
    Proud owner of one of the first of 1500's sold when they were more like a test smoker
    Doctor told me years ago to quite smoking, So I quit cold turkey. But will never quit smoking with my Smokin Tex 1500

  3. #3
    Join Date
    Nov 2008
    Location
    panama city florida
    Posts
    5

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    Last weekend did 2 almost 9 pound butts and rubbed them with Cajun Injector dry rub:Hickory Grill flavor and sprinkled on some Louisiana brand Cajun Seasoning.Also mixed the 2 seasonings in a sauce pan with water and boiled the mixture and let cool a little before injecting the butts with that mix.Looked and smelled and tasted so good when done 14 and a half hours later!!Using the 2 seasonings as a rub on baby backs was also very good!I have the 1400 Smokin Tex and loved it for the last 3 years.
    Last edited by BillyQue; 11-19-2008 at 02:54 PM. Reason: Add in more info.

  4. #4

    Default topgun

    Just as background...I grew up in Eastern North Carolina, so I've had some pretty good BBQ.

    Just got a model 1100 Smokin Tex and had seasoned it as required and did one batch of ribs that turned out okay but not great (not due to the cooker but the cook. I cooked it too long. Oh well, live and learn).

    This past weekend I did a small 3 lb. pork butt with bone. Rubbed it in my special magic dust, wrapped it and in the fridge overnight. In the smoker at 12:00 noon with one large chunk of hickory and two smaller ones of oak at 225. Pulled it out at 4:00. Lovely color and great smokey smell. Internal temp 150. Put butt in large roaster, tightly covered with double aluminum foil, and into a 250 oven for 2 1/2 hrs. Took it out, let it rest for about 15 minutes, pulled it and added some sauce (see below). It was fabulous! Like I remember...Added a little more sauce on the sandwich.

    Sauce: 1/2 cup cider vinegar, 1/2 white vinegar, 1 tsp red pepper flakes, 1 TBSP light brown sugar, one container Spenda. Stirred and let it sit for a few hours.

  5. #5

    Default Butts.

    My wife gets mad when I play with other butts. But I have nice one in the fridge right now.She's about 9 pounds. I[ll have to play with it tonight when the lights go out. I'll let you know how it turned out tomorrow afternoon. There will be no rubbing on this one,just pure smoke.
    Last edited by chockman; 04-17-2010 at 10:23 AM.

  6. #6

    Talking Pork butt.

    It was the most tender,moist meat I have ever smoked. At this elevation it took 15.5 hours and was worth every second. I did rub it with salt,pepper and paparika. The bark was so tasty I could have made a meal out of it alone.
    I set it at 225 degrees and let it do it's thing,never opened the door once. I used 8 ounces of Hickory and a couple pices of charcoal,still did not get the smoke flavor I'M looking for, but it was still great. Cooked to an internal temp of 195 degrees.

    The Rib Eyes really took the smoke flavor and were only in for 20 minutes,any suggestions for smoking other meats ?

  7. #7

    Default

    Success is always sweet!

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