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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.


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Old 07-01-2013, 08:14 AM   #16
cameraman
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Join Date: 08-30-09
Location: Nashville, TN
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and so it begins.....
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Old 07-01-2013, 08:34 AM   #17
aawa
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Location: Virginia Beach
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Welcome to your new addiction. I got started the same exact way you did, with not being able to shake the thought that I wanted to smoke meat. Built my Mini and started with a pork butt.

Great looking first cook, the one minor flaw that I see in your cooking process is cooking by internal temperature. Internal Temperature is a guide for doneness but the true test is by feel. A pork butt is done when you wiggle the bone and it starts to release with very little effort. Ribs are done when they past the bend test or you can use the toothpick test. Brisket is done when it probes like butter in the thickest parts of the flat.

Also since you are new to BBQ. Definitely keep your process the same until you know the textures of what the done meat is. After that start playing around with different temperatures ranges to find where you prefer to cook and also if you get time crunch cooks you know how to time your cooks accordingly with the temperature you want to cook at.

P.S. after you take the meat off the smoker, you can still open the foil to look at it. Just after you are done looking at it and testing for doneness wrap it up in the foil again. ;)
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Old 07-01-2013, 08:45 AM   #18
CharredApron
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Welcome to the darkside, great looking first Q.
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Old 07-01-2013, 10:06 AM   #19
Tonybel
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Join Date: 02-29-12
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Good job.
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Old 07-01-2013, 11:00 AM   #20
Nut
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Great job... both on the cooker and the 1st cook
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Old 07-01-2013, 12:26 PM   #21
fantomlord
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Join Date: 09-24-12
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Quote:
Originally Posted by aawa View Post
Welcome to your new addiction. I got started the same exact way you did, with not being able to shake the thought that I wanted to smoke meat. Built my Mini and started with a pork butt.

Great looking first cook, the one minor flaw that I see in your cooking process is cooking by internal temperature. Internal Temperature is a guide for doneness but the true test is by feel. A pork butt is done when you wiggle the bone and it starts to release with very little effort. Ribs are done when they past the bend test or you can use the toothpick test. Brisket is done when it probes like butter in the thickest parts of the flat.

Also since you are new to BBQ. Definitely keep your process the same until you know the textures of what the done meat is. After that start playing around with different temperatures ranges to find where you prefer to cook and also if you get time crunch cooks you know how to time your cooks accordingly with the temperature you want to cook at.

P.S. after you take the meat off the smoker, you can still open the foil to look at it. Just after you are done looking at it and testing for doneness wrap it up in the foil again. ;)
^that.

and I wouldn't bother to brine a pork shoulder...it's got more than enough fat to keep itself moist while it cooks.

For my shoulders, I usually just slap some rub on it, and chuck it into the cooker until the bone wiggles, then into the cooler for a rest (I'd definitely recommend 2-4 hours).

oh yeah...and nice cook BTW
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Old 07-01-2013, 12:44 PM   #22
John Bowen
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Good job!
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Old 07-01-2013, 01:37 PM   #23
Fat Cap
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Another one got the bug! Looks great. What's next?
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