Couple of Butts on the 26.75 OTG

dwfisk · Sep 17, 2016

Doing a couple butts today, one Cubano & one with a traditional mustard slather & spicy sweet rub. For the Cubano, went all Norman Bates on it and plugged the holes with fresh garlic then marinated for 72 hours in a combination of Mojo (2 parts) & Sour Orange (1 part) then dusted with ground Adobo.

Fired off a load of Stubbs w/pecan & hickory chunks behind a firebrick barrier in the 26.75 OTG with a Weber lighter cube.

While it came up to temp, slathered the other butt with yellow mustard and hit it with a combination of Oakridge Dominator Rub and a little Big Ron's Hint of Houston for a little heat. Main attractions on about 9:30 at 250*, Cubano on the left, traditional on the right.

See y'all later on.

Stingerhook · Sep 17, 2016

Great looking start to the day Dave.

cheez59 · Sep 17, 2016

Great looking start to a cook Dave. You're making me want the big Weber even more now.

Stlsportster · Sep 17, 2016

cheez59 said:
Great looking start to a cook Dave. You're making me want the big Weber even more now.

One of these 26.75 Webers on CL near me. Only been used 3-4 times. Guy is asking $225 with the Weber cover. Haven't pulled the trigger but keep going back and looking at it.

I'm gonna have to build a bigger deck.

Looking forward to seeing how that Cubano style turns out!

T.Mac · Sep 17, 2016

Looking good, Dave. Gotta love Cuban pork. I bet the leftovers would make for some awesome Cuban sandwiches.

Big George's BBQ · Sep 17, 2016

This sounds really good looking forward to the results

Roguejim · Sep 17, 2016

Do you spin those butts around during the cook for even cooking?

dwfisk · Sep 17, 2016

About 4 hours in, IT's in the 120's and looking good; about 1/3 of the Stubbs burned, looks like plenty to finish up.

Roguejim said:
Do you spin those butts around during the cook for even cooking?

Looks like everything is cooking pretty evenly so it does not look like I'll need to but I'll check again in a couple more hours. The firebricks that hold back the charcoal comes right up to the cooking grate so most of the heat/smoke goes right up to the dome lid. The big Weber seems to really cook pretty even in this kind of indirect mode.

More later.

Edit: Hey look what followed my son home

Picked up a surplus anhydrous ammonia tank for a new Franklin style traditional flow offset build; 42 inches in diameter, 108 inches long, 3/8 inch wall thickness and about 686 gallons. We will be using half a 250 gallon 30 inch diameter propane tank for the firebox. This should be a fun fall project. :wink:

Blythewood BBQ'er · Sep 17, 2016

Look great bud! Can't wait to see you work that tank!

Norm · Sep 17, 2016

Butts look good Dave, I've got a brisket on my big weber today.

Can't wait to see the end results of your build.

Stingerhook · Sep 17, 2016

Looking great Dave, whats the plan for the tank?

Big George's BBQ · Sep 17, 2016

Nice color on the Butts That will be a big build

dwfisk · Sep 17, 2016

Stingerhook said:
Looking great Dave, whats the plan for the tank?

Big George's BBQ said:
Nice color on the Butts That will be a big build

Thanks guys. Yea, the build is going to be a monster. Like I mentioned the tank is 3-1/2 feet in diameter and about 9 feet long, something like 700 gallons and 1,200 pounds :shocked: I'm thinking the main cooking grate will be about 41 inches x 84 inches. We are planning on using a little more than 1/2 of a 30 inch diameter, 250 gallon propane tank for the insulated firebox and mount the whole shebang on a purpose built trailer. We are going with an Aaron Franklin design traditional offset but with firebox to cook chamber connection similar to what Jambo does. This will become our new personal pit, not for sale, well probably not :becky:

Norm · Sep 17, 2016

I doubt it would do well in Iowa with our cold weather and all... I'll be willing to test it for you though... :becky:

dwfisk · Sep 17, 2016

Farkin POS Photobucket, I'm off the cooker and getting ready to carve the Cubano and pull to traditional and the farkin computer won't do chit! I'll update when I can but it all looks pretty good!

PatAttack · Sep 17, 2016

Well....

How'd it come out, Dave?

dwfisk · Sep 18, 2016

Photobucket not cooperative last night and I got into the dinner & wine a bit to much. But, it came out great. Butts done at 9 hours.

Thin sliced the Cubano

Pulled the traditional for sliders. Just a tad mushy, but still very good with slaw and Carolina mustard sauce, according to my boys.

I went with the Cubano, plated with rice, black beans & fresh onions, plantains and Cesar salad. Super tasty & tender.

Finished the evening with homemade fresh peach cobbler but we had plenty of leftovers so I see some scratch Cuban hot press sandwiches in out future.

Thanks for looking in.

Norm · Sep 18, 2016

Wow that turned out awesome Dave!

bluetang · Sep 18, 2016

Dang that looks good!

Big George's BBQ · Sep 18, 2016

That looks Great I would like to try that cubano

Couple of Butts on the 26.75 OTG

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Quintessential Chatty Farker

Quintessential Chatty Farker

Quintessential Chatty Farker

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Quintessential Chatty Farker

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