code3rrt
Babbling Farker
My top vents wide open, bottom vents 1/8 to 1/4, sometimes gotta play with those depending on wind and such.
KC
New to Q, suggestions for cooking for a family
- Thread starter mr_magicfingers
- Start date
My top vents wide open, bottom vents 1/8 to 1/4, sometimes gotta play with those depending on wind and such.
KC
mr_magicfingers
Well-known member
Thanks, I'd seen your details on another thread when searching, with the vents wider than barely cracked, the temps start climbing quite sharply. Might be the lumpwood charcoal I'm using rather than brickettes.
code3rrt
Babbling Farker
For this method, if I am looking for a real consistent temp I will use the briquets. They seem to work nicely because of the consistent size/shape. It can be done with lump, but I find you get pretty wide fluctuations in your temps.
KC
Haastyle
Full Fledged Farker
When I saw the lump charcoal and the amount of it, I figured you would be running hot. No worries really, you're still in the neighborhood but it will finish quicker if you maintain that heat(obviously). My guess is you will have to add coals eventually and backtrack your snake as it burns along. Lump burns much faster. Just use less coals next time.
Personally, I would wrap it when you have the right color on it. I know a lot of guys here don't but for pulled anything it does help speed things along and will almost guarentee moist product.
If you get done way ahead of schedule, wrap it in foil(if you didn't during the cook) and place it in a clean cooler with some dry towels on top. It will keep HOT in there for 4+ hours. Then you can pull it out later to shred closer to eating time.
That is a awesome peice of meat you have there too by the way. When I saw that I just said "Oooh, that's gorgeous".
Looks like you are going to knock this out of the park. Thanks for posting your journey on this, I have found it fun to follow.
Personally, I would wrap it when you have the right color on it. I know a lot of guys here don't but for pulled anything it does help speed things along and will almost guarentee moist product.
If you get done way ahead of schedule, wrap it in foil(if you didn't during the cook) and place it in a clean cooler with some dry towels on top. It will keep HOT in there for 4+ hours. Then you can pull it out later to shred closer to eating time.
That is a awesome peice of meat you have there too by the way. When I saw that I just said "Oooh, that's gorgeous".
Looks like you are going to knock this out of the park. Thanks for posting your journey on this, I have found it fun to follow.
mr_magicfingers
Well-known member
Progress.
So, I managed to wait 2.5 hours before cracking the kettle open. Managed to keep the temps stabilised between 120-130c/260-265F. Half the charcoal snake had gone.
I put the lid back on, let the temps stabilise again and left it for another 2.5 hours.
After 5 hours I opened it up to find most of the snake gone, but with bits of charcoal remaining here and there.
I cleaned them out
and reloaded with charcoal and some more wood chunks, topped up the water in the tray
and put it back again.
The temps spiked up to 180C and are back down at 160C and I'm hoping there'll drop a bit further. Will give it another couple of hours and check the internal temp and possibly wrap in foil, depending on what the temps do. I've been please so far with how stable the temp has stayed without climbing too far.
So, I managed to wait 2.5 hours before cracking the kettle open. Managed to keep the temps stabilised between 120-130c/260-265F. Half the charcoal snake had gone.
I put the lid back on, let the temps stabilise again and left it for another 2.5 hours.
After 5 hours I opened it up to find most of the snake gone, but with bits of charcoal remaining here and there.
I cleaned them out
and reloaded with charcoal and some more wood chunks, topped up the water in the tray
and put it back again.
The temps spiked up to 180C and are back down at 160C and I'm hoping there'll drop a bit further. Will give it another couple of hours and check the internal temp and possibly wrap in foil, depending on what the temps do. I've been please so far with how stable the temp has stayed without climbing too far.
mr_magicfingers
Well-known member
Can you edit a thread title? Thought I might change it to reflect the actual cooking.
mr_magicfingers
Well-known member
Got the temps back down to the 120's and stable, then after a while found them dropping and the charcoal was going out. Opened up the vents again, gave a prod and a few deep breaths on the coals and we're rolling again.
Internal temp currently at about 150F so we've a couple more hours to go before wrapping and going for the final stretch. 7.5 hours in so far.
Internal temp currently at about 150F so we've a couple more hours to go before wrapping and going for the final stretch. 7.5 hours in so far.
Thermal Mass
is one Smokin' Farker
You have a fine thing going right there!!:thumb:
Definitely and interesting take on a butt... Maybe just how I looked at it, but sure looked like the back side of a rib section in there?
From what you have put into this cook, you should be pleasantly rewarded.:-D
Definitely and interesting take on a butt... Maybe just how I looked at it, but sure looked like the back side of a rib section in there?
From what you have put into this cook, you should be pleasantly rewarded.:-D
ICDEDTURKES
Full Fledged Farker
And if you are getting low on charcoal in a bit you can foil and finish at similar temps in the oven..
Goyo626
Full Fledged Farker
Remember that a pork shoulder is not treated the same as a pork chop you want to cook that succker until its 90.5*c to 96.0*c. or until the meat begins to release from the bone or until you can stick a probe and it goes in like butter. Oh and the pork shoulder will stall @ about 70*c if your cooking it slow so be prepared to wait it out.
YetiDave
is one Smokin' Farker
That's one beasty chunk of meat. From what I understand over here the shoulder cut is separated into the hand and spring, I've never had a problem finding good cuts but you might want to ask for the spring next time :-D I'm sure it'll still turn out great though!
luke duke
is Blowin Smoke!
http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003285
Descriptions for the different shoulder cuts start on page 24.
Here are descriptions of the more common cuts in the US
http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003281
Page 37
Descriptions for the different shoulder cuts start on page 24.
Here are descriptions of the more common cuts in the US
If you are interested in a brisket description:
http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003281
Page 37
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S
Steakturner
Guest
Beautiful hunk of pork, and your cook seems to be going pretty smooth! Great color on that bark too.
mr_magicfingers
Well-known member
After 11 hours we hit 165-170F internal temp and it looked like this:
I couldn't find wide turkey foil in any of our shops so crimped a few pieces of regular together, double layered it, put the thermometer in and wrapped it all up with a cup of apple juice, added a few extra bits of charcoal as we were almost burned out and put it back on the heat again.
Waiting for the temps to hit 195F and then it gets prodded and off to rest for half an hour while I add some more charcoal to get everything nice and hot and see if I can turn the big piece of skin that came off it into some serious crackling.
I couldn't find wide turkey foil in any of our shops so crimped a few pieces of regular together, double layered it, put the thermometer in and wrapped it all up with a cup of apple juice, added a few extra bits of charcoal as we were almost burned out and put it back on the heat again.
Waiting for the temps to hit 195F and then it gets prodded and off to rest for half an hour while I add some more charcoal to get everything nice and hot and see if I can turn the big piece of skin that came off it into some serious crackling.
mr_magicfingers
Well-known member
Yep, it did settle there for quite a while, but came up eventually and now we're on to the final stretch
mr_magicfingers
Well-known member
mr_magicfingers
Well-known member
Good to know, thanks.
Uncle JJ
Full Fledged Farker
Looking good! Wish I was there to eat some of that pork and enjoy a good bitter!
I also cook on a kettle, and I wouldn't change a thing you've done. Also, I'd buy my butts just like that one every time! Massive thing, that butt.
Great work!
I also cook on a kettle, and I wouldn't change a thing you've done. Also, I'd buy my butts just like that one every time! Massive thing, that butt.
Great work!
mr_magicfingers
Well-known member
It hit 195 and a quick prod suggested it was just where it needed to be. I've just taken it off the heat and opened the foil, in 30 mins I serve it.
I couldn't resist a taste, it's spectacular
Final photos coming after dinner.
I couldn't resist a taste, it's spectacular
Final photos coming after dinner.
