I feel the need….. The need for Q!

[kparrish]

Brethren,


I need some Q, but I am not a master of the Bandera. In the freezer I have a beef brisket, a pork butt, a turkey, 2 chickens and a pork loin. What should I Q?

Grasshopper

[BBQchef33]

Go for the Butt and the chickens. Most forgiving for great results.

Figure the butt for 75minutes/lb. Put slits in it and push some garlic cloves into the slits. Rub it with whatever you want. Let us know if ya want some rub ideas. I have also used TK's Dr. pepper marinade on butts and that was awesome.(the dog like the marinade so much he wore it on his head for a day).

Gook the butts at 225-250. When it gets 2 175, foil it with some apple juice. Return it and bring it ot 195. Take it out and cooler it, or put it in a warm oven(120-140) for anothe hours or 2 or 3.

While thats happening, saute 4-5 onions till almost clear. Add some worsey sauce, cider vinegar, cayenne pepper and a touch of nutmeg to the onions. Put them in a foil dish and put them in the bandera while stuff cooking for a few hours. Add beer as they reduce and the liquid soaks in.

When the butts done, shread it, add it to the onions, mix together and if you can hold out, put the whole tray in the bandera, covered loose with a foil tent. Add some salt & cider vinegar to taste when your ready.

Chickens, about 3 hours, they are hard to wreck . I just rub then with some granulated onion and garlic.. add some herbs to the inside and go. Use the handshake test. When you can shake a leg and it feels like it'll just pull of.. its done.

[Mike(Mi)]

[quote="BBQchef33"]

"Gook the butts at 225-250."
__________________________________________________ ______

Phil, I have to disagree with your technique here. I stopped Gooking my butts years ago and have never looked back. 8)

[BBQchef33]

Well mike, ya know that finger that mis typed "Cook"....


I'm holding it up. :twisted:


and keep in mind, if I didnt have these fingers and their uncanny ability to type, we never would have had the "SnotStorm" last year.. Now how much fun was that huh???

[kparrish]

"Gook the butts" ????

[Mike(Mi)]

Its an old New England tradition hardly practiced anymore except by die-hard traditionalists (with talented fingers). :lol:

[parrothead]

I thought it was picked up over in 'Nam.

I need some Q, but I am not a master of the Bandera. In the freezer I have a beef brisket, a pork butt, a turkey, 2 chickens and a pork loin. What should I Q?

Throw it all in. Ain't nothing like cramming that puppy full. I do it all the time. And while you are at it, buy a package of turkey drumsticks.

[Mark]

I too would do it all up. Refreeze the rest. First step iof course s thawing all of that. Assuming that the meat is well-sealed in plastic, you may want to inject marinade into the bags while they are thawing

[Bigdog]

"Gook the butts" ????

This is what you do with Prep. H when your hemorrhoids flare up.

[willkat98]

Count me in with Greg and Mark.

Fill'er up and make a day of it.

I would also throw everything on at the same time, then as you take **** out, move down your heat shield (rack wrapped 3/4 in foil is the quick shield) to conserve fuel.

At around 240,
Pork loin on low (2 slats above water) rack with butt, will hit 165 in about 3 hours, wrap in foil take to 190 (another hour) out and in the cooler.

So your 4 hours in, check the chickens, and probe your butt (please, stay on topic with that comment) should be 155-165 or so. Wrap it, take it to 190. maybe 2 more hours. In the cooler.

If the chickens werent done at 4 hours, they are done now. Eat the chickens.

Move the brisket down as you take **** out. Move shield down too. Turkey should end up above the brisket by the end. Probe turkey (I'm guessing 14#) at about the 7 hour mark. Leave probe in if possible, cuz she's gonna squirt.

Eat the pork loin, its been 3 hours since you coolered it.

Turkey done in around 8-10 hours depending on temps maintained. Take it out, let it sit.

Shield above brisket now. Oh yeah, spray the **** out of everything as you cook. Every 45 minutes, you crack a beer, you give them a drink of juice too.

After like 12 hours, your **** faced, you got food everywhere, and the briskets done. You slice into it, eat a few pieces, then pass out.

Wake up 2 hours later and are just cognizent enough to throw everything in the fridge, grab the butt from the cooler, pick off a chunk and throw that in the fridge.

Then in the morning, your wife follows the meat tidbits and grease hand prints on the wall (stablizers) to find your sorry ass on the floor, cuz you missed the bed.

This is like a typical Saturday at our house. Best thing about it. You get great leftovers, while your heating the beast for your Sunday ribs :)

[Solidkick]

Dayum, Bill, you spelled that out so well. I really miss cooking. Weather has been bad on my days off from "retail hell" and I'm really having withdrawals. So if no one else appreciated your post, I did. In fact, I can almost smell the smoke.

Grasshopper: Spray them there butts one time for me!

[badger]

Bill, That was farking hillarious! And so detailed as well.

I wish my Saturdays were like that. I need practice, and more beer!

John

[stlmike]

Quote (At around 240,
Pork loin on low (2 slats above water) rack with butt, will hit 165 in about 3 hours, wrap in foil take to 190 (another hour) out and in the cooler. ) End quote

Phil,
Do you really cook pork loin to 165*? Doesn't it seem a little dry at that temperature? I cook pork loin to 145* and wrap in foil for a while. All the pink is gone from the center and the meat is very tender at this point. Just my $.02. Like As#&@*&s, everyone has one.
StL Mike

[willkat98]

My name is Bill, Mike.

*Note, I just re-edited this post like 3 times, so it might not flow correctly. Damn, too much drinky wink last night **

Mike, are we talking a pork loin or tenderloin?

Pork Loin, the roast that is sold in 4# cryovacs, or 8#'s at Costco or tenderloin? I do the tenderloin to 150 just like you, takes about an hour and a half.

So try this method with a pork loin and see if it is some of the moistest (sp) pork you've have (any B2 guys want to attest)

Pork Loin.
Smoke at 220 - 240 until 165* (about 3 or 4 hours) then wrap and conitinue cooking to 190* (another hour or so), then cooler it for about 2-3 hours (will come back to around 155 or so). Be EXTREMELY careful unwrapping, cuz the juice will be spilling out and very hot. Slice. Put knives on the table as a joke. Watch as the people can't get over how soft the loin is.

I never have done a smoke session, without doing at least 1 loin. its like 1.49-1.89 a pound depending on sales.

Damn, now I'm hungry.

[brdbbq]

Pork But yes Loin I still want to do a susage stuffed loin. Bill did a kick ass loin at the bash but don't recall how. Might be in recipe section ?

Yes it's there knock your dick in the dirt good.

[willkat98]

Brian, forgot all about shoving a sausage up into the loin. Gonna do that again this weekend, I hope.

[brdbbq]

I always forget it to. Think is has something to do with my state of mind at the time. :wink:

[parrothead]

Or stuff it with bacon and scallops, mmmmmmmmmmmmmmmm. (already cooked, but still juicy enough to help out).

[stlmike]

Bill, (sorry, not Phil)
I'm talking about pork loin, comes in cryovac, about three foot long or so and six inches thick (this should get a rise out of someone). I've always cooked it to about 145-150* and pulled it and let it sit a while for the juices to redistribute before slicing. I'm cooking pork loin for 75 Saturday night. I just want to make sure that if I cook it to 165*, foil to 190*, and let it sit in a cooler for a few hours till serving time, I won't end up with dried out pork.
StL Mike

[brdbbq]

It can be hard to tell them apart, all that brotherly love and such. Now I'm ducking for cover. :D

[willkat98]

It shouldn't be dried out, but I think you'll want to go with your method that you can count on when doing something for 75 people. Then test on your own and see if you like it. (wouldn't want 75 people pissed at you).

David in FL was doing alot of loins for like 200 a month or two back. But I'm not sure if it was oven, smoker, grills, etc. Think he might have tried the higher temps.

Hope this helps.

Sorry Grasshopper, this became the pork loin thread.

[stlmike]

David in Florida, any input? Did you try the higher temperatures? Back on topic, Grasshopper, what did you end up cooking?
StL Mike

[kparrish]

I avoided the chicken and turkey. Its been to soon since T day. Call it a déjà vu thing. I chose the pork butt and brisket. I used 100% pure hickory.

Pulled pork Q and brisket yummy!

[tommykendall]

Nice score on the wood. Looking closely at the first photo, there appears to be the ghost of a Schaffer can on the dash board by the steering wheel.

[chad]

I just want to make sure that if I cook it to 165*, foil to 190*, and let it sit in a cooler for a few hours till serving time, I won't end up with dried out pork.
StL Mike


It won't dry out if you wrap it and spray it :D
I, indeed, did pork loin (yes, the cryovac mods!) and I had to use an oven. I figured 3 servings per pound and bought appropriately. Fortunately I overbought and overprepared and so had leftovers for the chef :D
I cooked them to about 165 and foiled them and continued cooking up to about 200. Then I turned off the ovens and let them cool to about 160 or so. I didn't use apple juice or cider for mop since I was making
gravy to go with some other dishes -- if I was cooking at home or 'quing I would have used apple cider, apple juice, or my usual
pork mop/spray.

Good luck -- for 75 you'll need about 25-30 pounds of pork -- I usually try to overprepare (assuming I even have a decent estimate!) so you
might want to go 30-35 pounds (raw weight - you'll have some shrinkage but pork loins usually hold up pretty well).

[willkat98]

Thanks David.

Hopefully just in time for Mike's weekend cook.

35 pounds of pork loin, at 4 pound loins (2 per shelf) Thats 8 loins (couple bigger than 4#'s) would easily fit in the beast. Hell, 2 per shelf, you can get easily 5 shelfs with penty of space.

If you use your beast, I would stagger, and rotate. I have done this before. Shelf 1: l l 2: = etc (hard to draw ) I mean two horizontal, two vertical, then you move the racks around every hour or two. Heat shield if you need to . I am assuming you do, cuz it is farking 16 right now as I type on my Nu Temp digital base that has the remote pout in the yard.

Good Luck, and plaese post your results

[stlmike]

Bill, David,
Thanks for confirming my game plan for Saturday. I had already decided to try Bill's recipe. Sam's club has 35 lbs of pork loin set aside for me. I plan on dusting them with either salt, pepper, garlic powder or a light coating of Byron's Butt rub (Chruch Christmas party (ladies present). I'm still thinking about the wood to use. I'm leaning toward a mix of pecan and apple. Cherry? Hickory? Oak? Any thoughts guys? Either way, I will take it up to 165*, spray with apple juice and foil until 190*, and then into a cooler for a few hours. I am making sliced fresh sweet potatoes with a citrus brown sugar/pecan glaze. I plan on making extra citrus glaze, minus the pecans and use it for a sauce on the sliced pork loan. I'm cooking on my Backwoods Smoker, which has six shelves, with the shelves being a little larger than the Bandera's. I plan on spray with apple juice and rotating shelves every two hours. I plan on getting the meat on around 9AM, with dinner at 6:30. The weather is supposed to be in the high teens/low 20s with snow starting at daybreak. 3 to 4 inches forcasted. Does this sound like fun or what? I'm glad the Backwoods is well insulated and comes up to/holds the temperature easily. If anyone sees any holes in my plan, PLEASE let me know.
StL Mike

[Mark]

Look on the bright side; at least your beer won't get warm.

[in2que]

I'm going for it too. Snow flurries out of the forecast for tomorrow :roll:

Brisket, chicken thighs, beef country style ribs and a buttload of baby backs. Then grill some turkey burgers and boneless chicken tits on the Patio charcoal grill. I'm still undecided on the wood...but narrowed it down to pecan, mesquite, hickory, apple or cherry :lol:

I'll have a few beers and decide tonight on the wood. Made the fire grate expanded metal mod last night. What a difference in the amount of space for fuel! And no coals falling down off the fire grate to the bottom.

[stlmike]

:lol: Ok guys, If I wore a hat regularly, I would have to take it off to Bill. Saturday I cooked 35 pounds of pork loin per Bill's instructions; rub was just salt and pepper, smoker temperature at 235*, wood was pecan and apple, outside temperature in the high 20s, snowing. The Backwoods came right up to temperature and held without my touching it for over 6 hours. Cooked the loins to 165* (about 6 hours), foiled and let it go until 190*, about another hour and a half. Into a cooler for a few hours. When I opened the cooler to get the meat out to serve, there was about 2 inches of juices in the bottom. I could have taken the knives off of the tables like Bill suggested...you sure didn't need a knife to cut the pork. Bill, thanks for the recipe. I'm glad I threw caution to the wind and used your recipe instead of the one I was familiar with. Serving 75, I did think about it for a while. Thanks again.
StL Mike :P

[willkat98]

I'm blushing.

Congrats, and I'm glad I got a convert.

But in tipping a hat to me, its a simulataneous tip to TK Tommy Kendall.

165, foil to 190, is TK's signature brisket method. I just applied it to pork loin.

To tell you the truth, I use that for everything. Round Eye roast, pork butts, etc.

Everything goes to 165, wrapped to 190 (roasts and such)

Love that 2 inches of juice comment. My cooler always smells like pork loin now.

Its fall apart good!!!

Thanks for the kind words Mike!

[stlmike]

TK, didn't mean to leave you out! I do use your DP marianade and cook to 165*, foil and go for 190* to 200* for brisket, but never thought to try it with a pork loin. Thanks,
StL Mike

[tommykendall]

No sweat. My method is simply a slight variation of someone else's. So the hat tipping goes like dominos.