The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-07-2010, 05:48 PM   #1
dudz
Full Fledged Farker
 
dudz's Avatar
 
Join Date: 02-05-10
Location: Rushford/Buffalo, Ny
Downloads: 0
Uploads: 0
Default pork butt advise and opinions

I am doing two 7 lb butts tomorow on my uds. Any tips on rub, cooking time and temp, and to foil or to not foil. Also should i cut off fat cap or leave it ? Any opinions
dudz is offline   Reply With Quote


Unread 02-07-2010, 05:54 PM   #2
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Just my opinion...

Rub: Yardbird Rub
Cooking time: Until it's done
Temp: 225 degrees
No Foil
Leave the fat cap on and down.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 02-07-2010, 06:05 PM   #3
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I agree with my esteemed colleague, but allow me to amplify a bit

Quote:
Originally Posted by BBQ Grail View Post
Just my opinion...

Rub: Yardbird Rub - If you don't have any there are several good recipes for rubs on the forum. There is a Google search box at the bottom of the page that searches only this site.

Cooking time: Until it's done - at 225, plan on 90 minutes per pound, but that is just a guideline. It is done when your probe goes in like it is going into warm butter. This may be at 185 or not until 205 internal temp. Allow yourself plenty of time. You can hold it in a dry wooler with clean newspaper or towels for insulation for hours.

Temp: 225 degrees - This is a good starting point, but butts are very forgiving so don't panic if the temp goes higher. Of course, the cook time will be shorter at lower temps.

No Foil - unless you need to speed up the cook. Then you can foil with some apple juice and it will finish faster.

Leave the fat cap on and down - Trim off any hard fat and any areas that are very thick, otherwise i agree.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is offline   Reply With Quote


Unread 02-07-2010, 06:22 PM   #4
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Word.
Bbq Bubba is offline   Reply With Quote


Unread 02-07-2010, 06:35 PM   #5
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Geez Ron. Now I feel bad...
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 02-07-2010, 06:50 PM   #6
dudz
Full Fledged Farker
 
dudz's Avatar
 
Join Date: 02-05-10
Location: Rushford/Buffalo, Ny
Downloads: 0
Uploads: 0
Default

all helpful..thanks...should i at least trim some fat off and also wont I not get bark if the fat cap is on ?
dudz is offline   Reply With Quote


Unread 02-07-2010, 07:25 PM   #7
sdb25
is one Smokin' Farker
 
Join Date: 12-03-09
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

if you run your drum with any kind of heat diffuser, I find it best to trim the fat cap.

just my $.02
__________________
-elbows deep in someone else's misery.
sdb25 is offline   Reply With Quote


Unread 02-07-2010, 07:39 PM   #8
dudz
Full Fledged Farker
 
dudz's Avatar
 
Join Date: 02-05-10
Location: Rushford/Buffalo, Ny
Downloads: 0
Uploads: 0
Default

I do use a diffuser...any good reason behind that ...also why cant i just cut it off ?
dudz is offline   Reply With Quote


Unread 02-07-2010, 07:45 PM   #9
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Downloads: 0
Uploads: 0
Default

Cut the fat cap off ,dry rub and put it back on.
Skidder is offline   Reply With Quote


Unread 02-07-2010, 07:46 PM   #10
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
Of course, the cook time will be shorter at lower temps.
You mean longer right?
__________________
Michael
KCBS/PNWBA Member, Cook, CBJ & Photographer
Custom Engraved Wine Barrel Lids
NorthwestBBQ is offline   Reply With Quote


Unread 02-07-2010, 07:46 PM   #11
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Leave the freaking fat cap alone!
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 02-07-2010, 07:51 PM   #12
Tweedle
Full Fledged Farker
 
Join Date: 08-07-09
Location: Surry NH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dudz View Post
I do use a diffuser...any good reason behind that ...also why cant i just cut it off ?

I just started using a diffuser plate in my UDS. I just use a clay pot plate thing from my wifes plant soaked in liquid. It makes a more even temp in your UDS. Have you noticed a temp swing from the center to the edge? you can cut it off but if you do not have a diffuser plate the fat cap acts as a shield to protect the meat wile cooking. It will also melt and drip into the fire adding flavor to the meat.
__________________
Barbeque, It's not just for breakfast anymore! Check us out at angrypigbbq.com
Tweedle is offline   Reply With Quote


Unread 02-07-2010, 08:39 PM   #13
dudz
Full Fledged Farker
 
dudz's Avatar
 
Join Date: 02-05-10
Location: Rushford/Buffalo, Ny
Downloads: 0
Uploads: 0
Default

I will keep it on for flavor but trim outside fat on the top and sides...any good rub recpies that I can make at home (Bored and nothing to do)?
dudz is offline   Reply With Quote


Unread 02-07-2010, 08:41 PM   #14
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by NorthwestBBQ View Post
You mean longer right?
No... I actually meant to type higher instead of lower Thanks for catching it anyway!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is offline   Reply With Quote


Unread 02-07-2010, 08:47 PM   #15
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I use a simple rub sometimes, just salt pepper, dried orange peel and chile powder, equal parts of the first two, and half to quarter parts of the second two
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Reply

Tags
pork butt, uds

Similar Threads
Thread Thread Starter Forum Replies Last Post
Quick smoke choice opinions -PORK buccaneer Q-talk 19 12-25-2011 10:53 PM
pork butts on a wsm - 1st time with both, please advise cbpeck Q-talk 25 07-06-2011 03:04 PM
Opinions on my Pork Box patkline9999 Competition BBQ 6 05-24-2011 12:55 PM
Need some Pork shoulder opinions. DavidEHickey Q-talk 27 09-20-2010 08:07 AM
I want a new cooker! Any opinions/advise? Bogus Chezz Hawg Q-talk 18 05-27-2009 08:37 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:31 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts