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Bones
10-12-2009, 03:30 PM
I suck at cooking Pork. I finished DAL this past weekend in Arthur, IL contest. Anyone willing to give me advice? I will be at the Libertyville contest this weekend and if you want to stop over and give me a couple of pointers from start to finish I would be greatful. I will give you charcoal in return for your advice.
I know I have a 1000 questions to answer before I get advice from anyone.
I cook on a Large Big Green Egg.
I usually buy my butts at sams.
Cook at 225
Use 3 or 4 different smoking woods.
I have used different rubs. Guns, yardbird, etc.
I have used fab. mine comes out to salty
I have cooked with no injection. comes out a little dry
I have found that I get the best flavor and moist meat with injecting with apple juice, cider vinegar with a little salt and pepper.
I wrap at 165 and pull from smoker at 195 to 198 depending on the feel of the meat.
I have turned in pulled, chunks with bark and without. Not really done slices.
I know anyone offering help will have these questions and more so fire away.

I have finished DAL 2 time this year and the main cause is burnt bark. I will stop using some rubbs that I have with sugar. I assume that is the cause of the burnt bark flavor. Funny thing is I do not taste the burnt flavor they give me comment cards on. Yes I get comment card. 3 last weekend. The good thing was they were consistant with burnt bark taste. Very useful. Thanks Judges

I hate to go into winter with such low placement and worrie about it all winter.
Thanks in advance for your help.

Chris
Bartlett Boneheads

Jacked UP BBQ
10-12-2009, 03:33 PM
FOIL with liquid.

early mornin' smokin'
10-12-2009, 03:36 PM
well.....figuring out what you are doing wrong is always a good place to start. Im not a huge fan of foiling unless absolutely necessary, and there is a HUGE difference between bark and burnt crust, which looks like bark, but you've figured out how that tastes already.

Bones
10-12-2009, 03:37 PM
FOIL with liquid.
Apple juice or beer?? How much?

Bones
10-12-2009, 03:40 PM
well.....figuring out what you are doing wrong is always a good place to start. Im not a huge fan of foiling unless absolutely necessary, and there is a HUGE difference between bark and burnt crust, which looks like bark, but you've figured out how that tastes already.
I have tried a no or low sugar rub and cooked longer. That seemed better but still got really dark bark. Maybe drop the cooking temp to 210 and cook longer. Foil at the end to push up if needed.

Scottie
10-12-2009, 04:03 PM
I'll give you something at Libertyville Chris. Just don't tell anyone!!! ;-)

I don't need any Royal Oak. I'm more of a BBQr's Delight kind of guy.

Bones
10-12-2009, 04:05 PM
I'll give you something at Libertyville Chris. Just don't tell anyone!!! ;-)

I don't need any Royal Oak. I'm more of a BBQr's Delight kind of guy.

Hopefully no one sees this post and they will not know what you are doing.
Who knows, One day RO may have pellets.

Thanks Scotty see you this weekend.

Smoke'n Ice
10-12-2009, 04:26 PM
Do you use a place setter on the BGE? Radient heat will cause the burnt bark. When I cook on my Kamato, I put the fat down to help protect from charring.

Bones
10-12-2009, 04:42 PM
Do you use a place setter on the BGE? Radient heat will cause the burnt bark. When I cook on my Kamato, I put the fat down to help protect from charring.
I use the plate setter. I usuall put the brisket on the bottom rack and put the egg extender rack over it and put 2 butts over the brisket. I leave a gap in between the butts and keep them off the side of the egg. Tricky but possible. This could be a lot of my issue. Toooo much meat and the air cannot flow properly.

Brew-B-Q
10-12-2009, 04:46 PM
Have you tried cooking it hotter, at 250-275 or so? I've had better luck doing that.

I don't use Fab, but maybe you could try to use less so it isn't so salty? From what I hear, the amount you use makes a big difference, and not everyone follows the recommended mixture.

Finney
10-12-2009, 05:49 PM
Also if you bark is getting burnt, wrap sooner. Get the color you want and wrap it up.

Psyco Realm
10-12-2009, 06:45 PM
I found meat in a packaged solution always has a salty taste.
mabey try a natural pork brand without a packaged solution added.

Bones
10-12-2009, 08:13 PM
I found meat in a packaged solution always has a salty taste.
mabey try a natural pork brand without a packaged solution added.
To my knowledge the butts at Sams do not have a soulition added to them but I will check.

YankeeBBQ
10-12-2009, 08:19 PM
how much wood are you using. What kind of wood. Are you adding wood during the cooking process or just putting it in the cooker in the beginning

Bones
10-12-2009, 08:48 PM
how much wood are you using. What kind of wood. Are you adding wood during the cooking process or just putting it in the cooker in the beginning
I take chips and mix them in the lump before lighting. A mix of cherry, apple, pecan and hickory. I add some chunks just before putting the meat on. This is usually 2 apple 1 hickory and 1 cherry. I do not add any more due to the trouble of adding it to an egg.

thenewguy
10-12-2009, 10:27 PM
too much wood, get rid of the hickory, stick with one fruitwood.

Bones
10-13-2009, 09:51 PM
Thanks for all the help. I will post how I finish next week after the contest.

Chris

Crash
10-14-2009, 05:35 AM
Our best finish was cooking low and slow and then kicking up the heat for the last hour. Of course, we've never been able to duplicate it in our last 3 comps.

Divemaster
10-14-2009, 10:09 AM
FOIL with liquid.
I agree... When you go to foil, put in 1/2 to 3/4 cup of apple juice.

The other problem may be in your placement of the meat on your cooker... I know you said you are using a platesetter, but is the meat over it or an open area along side it? You may be getting direct heat coming off the side of the setter...

stlgreg
10-14-2009, 10:23 AM
Do you sauce the pork?

bam
10-14-2009, 11:00 AM
Turn up the heat 235-260 foil with apple juice. Try adding a few slices to the mix. Take a picture of your turn in box. Good luck.

smokinajs
10-14-2009, 11:15 AM
i would also take that pork butt internal temp up to about 200 to 205.. it will be fork tender at this temp.

Ford
10-14-2009, 11:19 AM
i would also take that pork butt internal temp up to about 200 to 205.. it will be fork tender at this temp.
But it won't slice at that temp.

Scottie
10-14-2009, 11:32 AM
But it won't slice at that temp.


Sure it will.

Doctor Porkenstein
10-14-2009, 11:52 AM
But it won't slice at that temp.

You may not be able to but myself and guys I know can

Scottie
10-14-2009, 11:56 AM
You may not be able to but myself and guys I know can


Tease. :twisted:

early mornin' smokin'
10-14-2009, 12:07 PM
chit....even ive sliced pork at that temperature

Bones
10-14-2009, 02:03 PM
I agree... When you go to foil, put in 1/2 to 3/4 cup of apple juice.

The other problem may be in your placement of the meat on your cooker... I know you said you are using a platesetter, but is the meat over it or an open area along side it? You may be getting direct heat coming off the side of the setter...

Some of the meat hangs over a little. I should try adding some foil to deflect that heat. Thanks Chris

Bones
10-14-2009, 02:03 PM
Do you sauce the pork?
I do not sauce.

musicmanryann
10-14-2009, 02:22 PM
I sauce the chit out of my pork...

KC_Bobby
10-14-2009, 03:15 PM
I do not sauce.

I'd highly consider it if I wasn't saucing.

Bones
10-14-2009, 04:00 PM
I'd highly consider it if I wasn't saucing.
I will try it. Should I use a thinned down sauce that I use on my ribs? I use BH like most folks.

Thanks

Smokin' Gnome BBQ
10-14-2009, 08:02 PM
I add about 1/2 cup strained italian dressing to my foiled butts. adds another layer of flavor. double foil so you dont loose any..I also rest for about 2 hours in a cooler.good luck I hope this helps...

Bones
10-19-2009, 09:30 PM
I wanted to thank everyone for you help on my Pork. I went from DAL at Arthur, Il to 6th place at Libertyville, IL this past weekend.
I used a combonation of ideas from all of you brothers.
Thanks for all the help. Finished 17the overall. I guess I focued a little to much on Pork but thats ok since this was my first top 10 call in pork.
I think I can make it through winter now.

Thanks again.
Chris M
Bartlett Boneheads

KC_Bobby
10-19-2009, 09:55 PM
did ya sauce?

Bones
10-19-2009, 10:02 PM
did ya sauce?
Yes I did but not to heavy.
I only used apple wood, lowered my cook temp and cook longer, same basic injection i have been using, rubbed with Yard bird only and took it to a higher internal temp. 1 butt was good at 198 the other had to go to 203 before it would pop. Added juice when I foiled and did not turn in much bark since that is what has been my issue according to the comment cards I have received.
Thanks for your help

musicmanryann
10-20-2009, 02:04 PM
Yes I did but not to heavy.
I only used apple wood, lowered my cook temp and cook longer, same basic injection i have been using, rubbed with Yard bird only and took it to a higher internal temp. 1 butt was good at 198 the other had to go to 203 before it would pop. Added juice when I foiled and did not turn in much bark since that is what has been my issue according to the comment cards I have received.
Thanks for your help

6th place! Awesome! Sorry I didn't run in to you while we were there.

When you say "before it would pop" what do you mean by that?

monty3777
10-20-2009, 02:55 PM
I wanted to thank everyone for you help on my Pork. I went from DAL at Arthur, Il to 6th place at Libertyville, IL this past weekend.
I used a combonation of ideas from all of you brothers.
Thanks for all the help. Finished 17the overall. I guess I focued a little to much on Pork but thats ok since this was my first top 10 call in pork.
I think I can make it through winter now.

Thanks again.
Chris M
Bartlett Boneheads

Congrats! I'd give Ryan's left hand for a 6th place finish in pork! I'd give his right for 1st :cool:

musicmanryann
10-20-2009, 03:06 PM
Congrats! I'd give Ryan's left hand for a 6th place finish in pork! I'd give his right for 1st :cool:

LMAO! Fortunately, I think I could manage to cook with neither! /jk.

monty3777
10-20-2009, 03:17 PM
LMAO! Fortunately, I think I could manage to cook with neither! /jk.
Now that's funny right there :-D

Bones
10-20-2009, 09:14 PM
6th place! Awesome! Sorry I didn't run in to you while we were there.

When you say "before it would pop" what do you mean by that?

You need to know that I cooked my first Butt at the Libertyville contest in 2007. Pop is what I call when you can push your finger into the meat and it goes in easy. Some people pull on the bone but I just use my finger. This saves the time from unwrapping the whole Butt and possible spilling the liquid. Pop may be the wrong word but that is what I call it.

monty3777
10-20-2009, 10:09 PM
You need to know that I cooked my first Butt at the Libertyville contest in 2007. Pop is what I call when you can push your finger into the meat and it goes in easy. Some people pull on the bone but I just use my finger. This saves the time from unwrapping the whole Butt and possible spilling the liquid. Pop may be the wrong word but that is what I call it.

O.K., read that post again and tell me it's NOT one of the filthiest things you have ever read! :)
I'm going to go and puke now...

musicmanryann
10-20-2009, 10:20 PM
O.K., read that post again and tell me it's NOT one of the filthiest things you have ever read! :)
I'm going to go and puke now...

HAHAHAHAHAH!!!!! I have never laughed at a post so hard as this one. You sir, win one million internets!!:lol::lol::lol::lol::lol::lol::lol::lol :

Divemaster
10-21-2009, 09:50 AM
I wanted to thank everyone for you help on my Pork. I went from DAL at Arthur, Il to 6th place at Libertyville, IL this past weekend.
I used a combonation of ideas from all of you brothers.
Thanks for all the help. Finished 17the overall. I guess I focued a little to much on Pork but thats ok since this was my first top 10 call in pork.
I think I can make it through winter now.

Thanks again.
Chris M
Bartlett Boneheads

6th place! Awesome! Sorry I didn't run in to you while we were there.

When you say "before it would pop" what do you mean by that?
6th is great! I wish I had listened to some of my own advice... Would have brought me up from the celler (went from 2nd @ Princeton to Lord only knows at Libertyville)...

Sorry we missed seeing you too!

Bones
10-21-2009, 01:01 PM
HAHAHAHAHAH!!!!! I have never laughed at a post so hard as this one. You sir, win one million internets!!:lol::lol::lol::lol::lol::lol::lol::lol :
I figured everyone would get a kick out of that. Glad I could make you laugh.

ov1
10-21-2009, 05:56 PM
Great improvement! Congrats!

3 Rivers BBQ
10-22-2009, 10:31 AM
Very Nice Job...paying the judges also helps..lol

Bones
10-22-2009, 08:06 PM
Very Nice Job...paying the judges also helps..lol

I guess that if I would have paid more I might have won. Maybe next time I will include all 4 categories in the payoff. LOL