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Unread 02-12-2013, 09:37 AM   #14
bacchus99
On the road to being a farker
 
Join Date: 07-12-12
Location: Baton Rouge, LA
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Quote:
Originally Posted by Bludawg View Post
BBQ RULES

"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with successfully.

Use the Ring of Fire set up on your Kettle. Open the bottom intake 1/8" and close the top to 3/4 open you will be between 250-275. place a Dry drip pan below the Butt. I can get 16 hrs with this setup. every 4 hrs rotate the lid 90 deg to keep the exhaust opposite the fire.
13 lb butt

6 hrs in

end of cook 11+ hrs there is enough fuel left for at least 4-5 hrs
This. Ring of fire usually runs 235 to 245 in my kettle. Plan on 2 hrs/lb not counting the hour to get the fire up and going and not counting the hour or 2 rest in a cooler.



Do an almost full ring. I think I light 8 to 12 briquettes and place them on one end of the ring after they are ashed over. Lid vents wide open for full cook and bottom vents "cracked". I bought a WSM so I haven't done this in awhile.
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22.5 Weber Kettle - 18.5 WSM - Maverick ET-732
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