喫煙者
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 06-15-2010, 10:55 PM   #31
NorCalTDS
Got Wood.
 
NorCalTDS's Avatar
 
Join Date: 04-09-10
Location: Lafayette, CA
Downloads: 0
Uploads: 0
Default

Final PRON
Attached Images
File Type: jpg bbq5.jpg (46.7 KB, 81 views)
File Type: jpg bbq6.jpg (45.0 KB, 81 views)
File Type: jpg bbq7.jpg (56.1 KB, 81 views)
File Type: jpg bbq8.jpg (65.0 KB, 81 views)
__________________
Char-Griller Super Pro with SFB
NorCalTDS is offline   Reply With Quote


Unread 06-15-2010, 11:06 PM   #32
notenuftoys
Found some matches.
 
Join Date: 06-14-10
Location: North Texas
Downloads: 0
Uploads: 0
Default

Yum, I'm hungry!! Looks like you did great. How's the flavor?
notenuftoys is offline   Reply With Quote


Unread 06-15-2010, 11:28 PM   #33
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

Nice job, looks like dinner was a good one tonight. Were you happy with it?
__________________
the meat thermometer was so far past the top reading, it read Taylor

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


Unread 06-15-2010, 11:54 PM   #34
NorCalTDS
Got Wood.
 
NorCalTDS's Avatar
 
Join Date: 04-09-10
Location: Lafayette, CA
Downloads: 0
Uploads: 0
Default

Dinner was real tasty boys! All the sides didn't hurt either. My lady made some great pasta salad and mashed potatoes, she mixes a parm ranch into the taters, real good! I did my beans with brown sugar, mustard, and bbq sauce....

Pork was good, nice pink smoke ring. Half away from the fire pulled real easy, near the fire was a little more sliced. I woulda liked a little more tender and juicy but still good for the first time. I'm my hardest critic, like I'm sure you all are too...

My big worries were not being ready soon enough or being inedible. My meat was neither, so it's a win for me.

I also mixed up a Carolina blend sauce. Based it with bbq sauce and added apple cider vinegar, apple juice, yellow mustard, red pepper flakes, oil and brown sugar. Blended that in with some cabbage for a slaw and put it on burger buns...real nice.

Thanks again for your help y'all!!
__________________
Char-Griller Super Pro with SFB
NorCalTDS is offline   Reply With Quote


Unread 06-16-2010, 07:27 AM   #35
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

so, how'd the fatties go over?
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is online now   Reply With Quote


Unread 06-16-2010, 08:09 AM   #36
countyliner
Full Fledged Farker
 
Join Date: 08-02-09
Location: DeSoto County, MS
Downloads: 0
Uploads: 0
Default

Looks great!

Just noticed that you were cooking on a Chargriller, I have the same one and have cooked many, many butts on it but have since moved to an UDS and a home built smoker.

I had problems keeping the temp consistent at first also and used a ton of charcoal along the way.

Here are a couple of things I learned with mine:

Keep it out of the wind. Seems like the slightest change in wind direction can really make the temps go crazy, both up and down. Ive done everything to stacking hay bales around it, moving to the other side of the house, to using a big cardboard refrigerator box as a wind break. Just be careful not to catch everything on fire, lol.

Keep your charcoal piled up rather than spread out over the whole firebox grate. I used a couple of bricks in the firebox to keep the charcoal from spreading out. I also started building a small fire inside the cooking chamber opposite the firebox, just 15 - 20 briquettes to start and add 3 -4 every hour or so. I eventually made a charoal basket for the firebox but kept using the bricks inside the cooking chamber to deflect direct heat. You can still cook 4 butts at once this way, two on the upper shelf and two on the bottom.

I think these two things really helped me to start turning out some pretty darn good barbeque. Hope it helps. Just remember, practice, practice, practice.
countyliner is offline   Reply With Quote


Unread 06-17-2010, 08:03 PM   #37
NFLNative
Knows what a fatty is.
 
NFLNative's Avatar
 
Join Date: 06-07-09
Location: Lake City, Fl.
Downloads: 0
Uploads: 0
Default

I agree with one of the other post. Don't just cook 1 butt. They freeze well and make nice easy meals so fill your cooker up. Assuming you plan on having sides, you should have plenty of pork to feed your crowd. For a 7 pound butt, I usually cook about 9 hours at 225-250. I have injected pork butts and just use a water solution of the rub. Works great. Do not mop and foil after about 5 hours.
NFLNative is offline   Reply With Quote


Reply

Tags
butt, Newbie, pork, Questions, tutorial

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pork Butt questions (advice needed) Big slick Q-talk 12 08-25-2011 11:11 AM
Pork Butt this weekend, need advice. Pa_BBQ Q-talk 5 06-01-2011 08:02 AM
I need some advice (pork butt reheating) Big slick Q-talk 7 04-21-2011 03:00 PM
Pork butt temp confusion.....advice? Wampus Q-talk 4 07-04-2009 10:04 AM
UDS Pork Butt Advice Pantseatflyer Q-talk 6 07-03-2009 11:26 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 11:00 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.