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 07-01-2013, 08:14 AM   #16
cameraman
is Blowin Smoke!

 
cameraman's Avatar
 
Join Date: 08-30-09
Location: Nashville, TN
Downloads: 0
Uploads: 0
Default

and so it begins.....
__________________
Dave
Photography is my passion, truth my obsession. No wait, Stieglitz said that.
Cheap Shots
is my tumblr photoblog

22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp
cameraman is offline   Reply With Quote


Unread 07-01-2013, 08:34 AM   #17
aawa
is Blowin Smoke!

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

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. ;)
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is online now   Reply With Quote


Unread 07-01-2013, 08:45 AM   #18
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Welcome to the darkside, great looking first Q.
__________________
Backyard Disasters are my specialty. “I do not agree with what you have to say, but I'll defend to the death your right to say it.”
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com
CharredApron is online now   Reply With Quote


Unread 07-01-2013, 10:06 AM   #19
Tonybel
is One Chatty Farker
 
Join Date: 02-29-12
Location: San Berdoo, CA
Downloads: 0
Uploads: 0
Default

Good job.
__________________
WSM 18.5 , Weber one touch Gold 22.5, Charbroil Gas Grill, Blue Performer , mini wsm
Tonybel is offline   Reply With Quote


Unread 07-01-2013, 11:00 AM   #20
Nut
On the road to being a farker

 
Nut's Avatar
 
Join Date: 06-30-12
Location: Birkirkara, MALTA - 35⁰ 53'55.1" N, 14⁰ 28'37.5" E
Downloads: 0
Uploads: 0
Default

Great job... both on the cooker and the 1st cook
__________________
"I didn't claw my way to the top of the food chain to eat vegetables!"
Nut is offline   Reply With Quote


Unread 07-01-2013, 12:26 PM   #21
fantomlord
is one Smokin' Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Downloads: 0
Uploads: 0
Default

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
__________________
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
fantomlord is online now   Reply With Quote


Unread 07-01-2013, 12:44 PM   #22
John Bowen
is Blowin Smoke!

 
John Bowen's Avatar
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

Good job!
John Bowen is online now   Reply With Quote


Unread 07-01-2013, 01:37 PM   #23
Fat Cap
On the road to being a farker
 
Fat Cap's Avatar
 
Join Date: 05-14-13
Location: Highland Ranch, Colorado
Downloads: 0
Uploads: 0
Default

Another one got the bug! Looks great. What's next?
__________________
~Home built 660 gallon trailer rig~OTP~UDS mod~
Fat Cap 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

Loading



All times are GMT -5. The time now is 11:08 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