拉猪肉
The BBQ BRETHREN FORUMS.


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
Old 10-13-2013, 06:40 AM   #16
JbTech
On the road to being a farker

 
JbTech's Avatar
 
Join Date: 09-10-13
Location: Delaware, Ohio
Default

Quote:
Originally Posted by scp View Post
Don't be afraid to foil it...I would at about 165-170 Internal temp....and most important...don't pull it until probe tender...start checking at about 195ish....then cooler it for a couple of hours.

That's the plan!
Not sure about the foil yet...I wasn't even going to check temps, just probe until ready for the cooler. Hmmm.

We'll see! Hoping to have it in the cooler @ 12 or 1 so I can go pick pumpkins with the fam.
JbTech is offline   Reply With Quote


Old 10-13-2013, 06:51 AM   #17
16Adams
Babbling Farker

 
16Adams's Avatar
 
Join Date: 01-16-13
Location: Texas
Default Gonna be a good Day

Congrats on jumping in head first into the deep end of the pool.
And nice touch on the membership. Gotta love the beers by the name.
__________________
Primo XL Oval, Pit Barrel Cooker, Tiernan SOB Custom 24, New Braunfels Black Diamond, Big Green Egg Mini, SJS WSM Mini, Lodge Hibachi, Weber Jumbo Joe

"They'll never forget you 'til somebody new comes along". Eagles-New Kid In Town
16Adams is online now   Reply With Quote


Old 10-13-2013, 06:51 AM   #18
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

Sounds like you have the plan all put together, interested to see the results. Welcome to The Forum, great folks and great advice!!

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Old 10-13-2013, 07:20 AM   #19
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Quote:
Originally Posted by JbTech View Post

That's the plan!
Not sure about the foil yet...I wasn't even going to check temps, just probe until ready for the cooler. Hmmm.

We'll see! Hoping to have it in the cooler @ 12 or 1 so I can go pick pumpkins with the fam.
Forget about the temps and go by feel. If you want to foil then do it when the bark color is where you want it.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Chicago Area Summer Gathering Planning is under way!

Southern Q Limo Elite Gravity Fed/FEC-100/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 Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote


Thanks from: --->
Old 10-13-2013, 09:16 AM   #20
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

I'm watching.
sliding_billy is offline   Reply With Quote


Old 10-13-2013, 09:32 AM   #21
JbTech
On the road to being a farker

 
JbTech's Avatar
 
Join Date: 09-10-13
Location: Delaware, Ohio
Default

Cruisin right along!

Temps settled at 250-265ish. Close enough!
JbTech is offline   Reply With Quote


Old 10-13-2013, 09:39 AM   #22
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Quote:
Originally Posted by JbTech View Post
Cruisin right along!

Temps settled at 250-265ish. Close enough!
That'll Work but may be a 7-8 hr cook.
__________________
FARKING N Tx LATE Spring Bash May 30th - at Peep's House.
SmittyJonz is offline   Reply With Quote


Old 10-13-2013, 10:12 AM   #23
JbTech
On the road to being a farker

 
JbTech's Avatar
 
Join Date: 09-10-13
Location: Delaware, Ohio
Default

Quote:
Originally Posted by SmittyJonz View Post
That'll Work but may be a 7-8 hr cook.
No worries!

More than willing to be patient with this cook!
JbTech is offline   Reply With Quote


Old 10-13-2013, 02:06 PM   #24
JbTech
On the road to being a farker

 
JbTech's Avatar
 
Join Date: 09-10-13
Location: Delaware, Ohio
Default

Well, like I said...

It was an experiment.
Good bark on the top, cooked fat side down.

Pulled at 195, wrapped and in the cooler for 2 hours.

Fat didn't break all the way down. Musta pulled it too soon.
Fat layer on the bottom was dried out/singed.
Bends ok, but takes a tug to pull apart. I'm guessing undercooked

Live and learn!

Total score: C-

Happy? Meh, not totally awful. Enjoyed myself and learned alot!
Close, but not close enough.


I did chop some into squares and coated in rub. Back onto the smoker for an hour.

Last edited by JbTech; 10-13-2013 at 02:32 PM..
JbTech is offline   Reply With Quote


Old 10-13-2013, 03:06 PM   #25
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Temp is a tool not an absolute trust the probe thickest part of the flat probe like Butter your good. I haven't taken internal temps in.... I don't remember. You where close may be another 45-1 hr
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 10-13-2013, 03:21 PM   #26
JbTech
On the road to being a farker

 
JbTech's Avatar
 
Join Date: 09-10-13
Location: Delaware, Ohio
Default

Quote:
Originally Posted by Bludawg View Post
Temp is a tool not an absolute trust the probe thickest part of the flat probe like Butter your good. I haven't taken internal temps in.... I don't remember. You where close may be another 45-1 hr
Overall, could've been worse. We still ate well!

Most of the family used Sweet Baby Rays. I was hoping to produce meat that would taste great alone.
Don't get me wrong, it's not bad...Just not what it could've been.

I could've stayed by the smoker and waited, but anyone who is married knows that pumpkins don't pick themselves!

Any hint that I would stay home from the family outing would, er, well, end up with for days.
It's all good. Like I said, I'm learning alot!

Keep a look out for Smoker 2.0
Accumulating parts as we speak!

Thanks for all the advice! Well worth the beers by my name!
JbTech is offline   Reply With Quote


Old 10-13-2013, 03:47 PM   #27
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Put any left I pan with lil beef broth in oven at 250-275* for an hour or 2.
__________________
FARKING N Tx LATE Spring Bash May 30th - at Peep's House.
SmittyJonz is offline   Reply With Quote


Old 10-13-2013, 05:33 PM   #28
Diesel Dave
Babbling Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Default

Great job there.

Yup live and learn and Q some more.

on the membership too
__________________
IMBAS Certified MOINK baller
WWGALD

Michigan Custom Cue "Serving those that have served us"

][][][%er

There is NO Secret Squirrel Society
Diesel Dave is online now   Reply With Quote


Old 10-13-2013, 05:37 PM   #29
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

I Love Sweet Baby Rays on Pork and Stubbs on Beef. I thin both just a Hair.
__________________
FARKING N Tx LATE Spring Bash May 30th - at Peep's House.
SmittyJonz is offline   Reply With Quote


Old 10-13-2013, 06:06 PM   #30
daninnewjersey
is One Chatty Farker

 
Join Date: 01-01-11
Location: Southern NJ
Default

It's all part of the process, man.....you did well for a first attempt....very well.
__________________
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
daninnewjersey is offline   Reply With Quote


Reply

Tags
First Brisket

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 05:59 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.