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Couple Butts

#1 User is offline   Vindii 

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Posted 01 April 2012 - 07:51 PM

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. Iím 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. Iíll pull it tonight at 130 and slice it for Italian beef sammies tomorrow.

http://www.amazingri...alian_beef.html

Just put on

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It was a fun day of cooking.
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#2 User is offline   Vindii 

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Posted 02 April 2012 - 09:02 PM

Here's the beef

Pulled it at 135

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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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#3 User is offline   Tubby's Smokehouse 

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Posted 03 April 2012 - 12:07 AM

Splendid Vindii, don't you just love your slicer, it wouldn't be the same without it ;)

As usual great job, I'll bet it was killer, sure looks good :D

The Pepperoncini's makes it extra good, great in a meatball sammie too
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#4 User is offline   improv 

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Posted 03 April 2012 - 12:23 PM

My stomach just growled so hard it hurt.

Damn! :blink:
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#5 User is offline   Vindii 

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Posted 03 April 2012 - 12:27 PM

View PostTubby, on 03 April 2012 - 12:07 AM, said:

Splendid Vindii, don't you just love your slicer, it wouldn't be the same without it ;)

As usual great job, I'll bet it was killer, sure looks good :D

The Pepperoncini's makes it extra good, great in a meatball sammie too


Thanks guys.

The slicer is the ticket. I'm not sure the eye of round would be a very good cut for this if I had to slice it by hand. With the slicer I could cut cardboard thin enough to be tender. :D

I took the rest of that beef to work today for the guys. They hammered it! Gone.
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#6 User is offline   Tubby's Smokehouse 

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Posted 03 April 2012 - 12:47 PM

View PostVindii, on 03 April 2012 - 12:27 PM, said:

Thanks guys.

With the slicer I could cut cardboard thin enough to be tender. :D



Amen to that it doesn't even have to be an expensive large slicer, they start at around 50 bucks as long as the blade is fairly thick a cheapo works fine, out of all the kitchen gadgets I would take the slicer hands down, I can semi freeze a uncooked chuck roast and slice it so thin you can see through it making a cheap tuff cut fantastic.


Love the fact you heated in the broth, those had to be some lip smackin sammies :)


jim
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#7 User is offline   richlife 

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Posted 05 April 2012 - 11:49 AM

You sure had a busy time, Vindii. And some GREAT results! Now I'M hungry too! Later today I'm going to get a 15 lb brisket prepped for my wife's birthday on Sat. Doncha just hate it when they seem to get dependent on you for the goodies -- NOT! :P

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