Made this yesterday as a birthday gift to a friend. I started it at 9:00 PM, refilled the charcoal at 5:00 AM and finished the 8 LB Butt around 10:30. The Boston baked beans finished around 11:30 AM with overnight soaked Navy beans. This is my first time cooking beans under the butt and it worked well. There's enough juice and fat to cook the beans uncovered! I trimmed a little off the butt and put in the beans at start. Quite happy with the results with both.
I used Kingsford Competition with about 10 cinamon sticks and about 5 chunks of local applewood.
For port, we did a pop and pour of 1978 Ferreira. I have had this port two previous times and it was high in VA, this bottle showed as it should. A solid Ferreira port for an off year.
Andy Velebil wrote:That looks mighty tasty, wish I wasn't 3,000 miles away.
Oh, and where is that TN on the Ferreira?
You should get here for the '77 Taylor Double Magnum event not to be missed perhaps this weekend.
It was too casual an event to take notes and a pop and pour. I am still gun shy from the supply locally to me on this port. Somehow my friend got lucky on this bottle.
Andy Velebil wrote:hey tell him to save one when he lives closer to me. A one hour flight is so much easier than a 6 hour one with a 3 hour time change to boot.
That's a fine looking butt, Moses. I've smoked a lot of butts, but have never done the beans underneath. My smoker has a side-mounted firebox, so it doesn't develop the heat under the smoking chamber required to finish the beans. I bet they're delicious with the juices from the butt dripping on them for the cycle.
![[d_training.gif]](./images/smilies/d_training.gif "In Training"){kind=small}
perhaps this weekend.![[beg.gif]](./images/smilies/beg.gif "Praying"){kind=small}
A one hour flight is so much easier than a 6 hour one with a 3 hour time change to boot.