oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
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
Old 03-16-2013, 10:22 AM   #16
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

If the dome temp was still 125, I'm thinking it was much less than 4 hours below 140 and you should be fine. Since you've sampled it, you'll know soon enough though...
__________________
Guerry
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Thanks from:--->
Old 03-16-2013, 10:29 AM   #17
MisterChrister
Babbling Farker
 
MisterChrister's Avatar
 
Join Date: 04-28-12
Location: Wis-con-sin
Default

Agree with others, never got to done. A bone wiggle won't tighten up that much, especially when not refrigerated. Finish in the cooker or oven, it's fine.
__________________
Kettleheads Anonymous Charter Member
MisterChrister is online now   Reply With Quote


Thanks from:--->
Old 03-16-2013, 10:35 AM   #18
schmitty28
On the road to being a farker
 
schmitty28's Avatar
 
Join Date: 01-07-13
Location: Noblesville,IN
Default

is that a typical cook method with a WSM to just add 16# of coals and it is suppose to get to done temp? just curious don't have a WSM but the meat will tell you if its done bone should wiggle free
__________________
char griller 5050/ homemade offset
schmitty28 is offline   Reply With Quote


Old 03-16-2013, 10:40 AM   #19
txschutte
Quintessential Chatty Farker
 
txschutte's Avatar
 
Join Date: 08-02-07
Location: Cozad, Nebraska
Default

Quote:
Originally Posted by deguerre View Post
If the dome temp was still 125, I'm thinking it was much less than 4 hours below 140 and you should be fine. Since you've sampled it, you'll know soon enough though...
I agree with guerry. If it had been on it's way down, it wasn't at that temp long.
__________________
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

If you really care about this place, you'll show some respect for it.


Your beard is so stupid, it took two hours to watch 60 Minutes.
txschutte is offline   Reply With Quote


Thanks from:--->
Old 03-16-2013, 02:55 PM   #20
Bob in St. Louis
is One Chatty Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

Quote:
Originally Posted by schmitty28 View Post
is that a typical cook method with a WSM to just add 16# of coals and it is suppose to get to done temp? just curious don't have a WSM but the meat will tell you if its done bone should wiggle free
Yip. That method has worked well for me in the past. But I'm usually monitoring things all along the way, and there's no mystery. 16# of charcoal will give me 12 hours, but I may have had the bottom vents open too much and made it too hot. Maybe I should hone my skills more before I do another overnight smoke.

I ended up foiling them in the oven at 315 for about 90 minutes. THe bones pulled out very easily. The family nibbled at them as I pulled the meat. It's about about 4 hours since, and nobody of pooping/puking.

By the way. Two 8# butts yeilded exactly 8# of ziplock bagged meat.
I've been wondering how much edible meat comes from a butt.
Looks like 50% is bone and fat.

Thanks all VERY MUCH for the advise!
__________________
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
Bob in St. Louis is offline   Reply With Quote


Reply

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 09:05 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
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