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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-19-2013, 09:10 PM | #1 |
Got rid of the matchlight.
Join Date: 02-18-13
Location: San Pedro, CA
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First BBQ - Need Help
I'm new to the forum. I have lots of experience in Grilling, but over the weekend I made my first step into the land of the Q.
I bought a Outdoor Leisure Smoke Hollow vertical smoker and christened it by smoking some pork. However, it only came out OK (edible but not great). I understand it takes time to master the art form, so I would like to learn from my 'mistakes'. I made a 4.25lb pork shoulder that had been brined in an apple cider brine. I smoked it for just over 6 hours at approx. 210 degF using wiskey oak wood chips. The outside 1/2 inch was OK, but the middle was cooked, but not falling apart good. I also made pork short ribs that were cooked for about 3 hours at 210 deg. They came out tasty, but tough. Both were mopped with a apple cider and oil mop every hour. What can I do to achieve 'fall apart' pork? What mistakes did I make? Thanks, Big Fred |
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02-19-2013, 09:11 PM | #2 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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210 is too low of temp for starters and 6 hours isn't long enough to get it tender. I would get the BBQ at least up to 250.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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02-19-2013, 09:14 PM | #3 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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Also cook it until probe tender and take it to close to 195 sometimes.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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02-19-2013, 09:16 PM | #4 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Hey Big Fred and welcome. To get some good pork, follow some real basic rules.
1.) Lose the brine and mop sauce 2.) Cook at 225*-275* you choose. Lower heat longer time, really doesn't change the outcome 3.) Cook until a wooden skewer probes through everywhere like a hot knife through butter. Forget about tempurature. Also forget about time. Pork is like a new baby, they'll come out when they are ready. 4.) No sauce, NONE, NADDA......get a nice cheap bun, and pile that pulled goodness on there and enjoy 5.) Simple is the best. Then you can build form there. Keep going brother we're her for ya............
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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02-19-2013, 09:19 PM | #5 |
Got rid of the matchlight.
Join Date: 02-18-13
Location: San Pedro, CA
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Thanks, off the hook & bluesman
So a little too low and not long enough. Can't wait to try again!
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Big Fred [Outdoor Leisure Smoke Hollow Vertical PPG Smoker] |
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02-19-2013, 09:22 PM | #6 |
On the road to being a farker
Join Date: 01-28-13
Location: White Plains, N.Y.
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bandera owner |
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02-19-2013, 09:44 PM | #7 |
Take a breath!
Join Date: 05-21-12
Location: Oak Harbor, WA
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welcome to the forum.
Like the other fellas said, PROBE tender. NOT a specific temp. I am impatient and tend to foil after several hours, and I am hooked on technology (wireless temp probes), but only use that to get me close. I use a bamboo skewer to verify butter soft. |
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02-19-2013, 09:51 PM | #8 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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As already said, the BBQ basics are
Rub meat Place on smoker Smoker temp should be at least 225 and works best up to 275, but can even be up to 300. At higher temps, you'll want to be careful about burning sugar in the rub. Cook until probe tender. A temp probe or skewer should slide in with little or no resistance. A good rest time will only help your situation. You can hold cooked meats for HOURS wrapped up in foil and towels and placed in a cooler. Personally, I prefer sauce on my pulled pork. I just don't sauce until it's on the sammich. I also use foil a lot during cooking. There's no right or wrong here. Do what you like. Some foil, others never do and some (like me) do when the mood or the need demands it. There are only really a few big hard fast rules to BBQ: 1. If you're lookin, you ain't cookin. Keep that lid closed. Mops, bastes, spritzes will only lengthen cook time. The benefits are usually outweighed by the negatives. 2. Tenderness comes only with the proper rendering of connective tissue and flavor gets better when the fat renders out. These things both take time. 3. It's done when it's done. Good luck and welcome.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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02-19-2013, 09:51 PM | #9 | |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Yes... need a little more temperature and time.
The below post was describing a larger butt... altho times might be shorter based on size and temps. http://www.bbq-brethren.com/forum/sh...40&postcount=3 Quote:
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD Last edited by BBQ Bandit; 02-19-2013 at 11:22 PM.. |
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02-19-2013, 10:24 PM | #10 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Good advice from the pro's, follow their lead.
The only thing I can add is; 1. Don't over-think the task and make it difficult for yourself. Keep it simple. 2. Use the wood sparingly, don't worry if you can't see the smoke. Thin invisible blue smoke is what flavors the meat. Good smoke should be smelled, but not readily seen. Good Luck |
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02-19-2013, 10:38 PM | #11 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
Yes and yes and yes. And use chunks of smoking wood instead of chips. Chips will work well for grilling but the chunks will last longer mixed in with the charcoal.
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Weber Crazy |
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02-19-2013, 11:35 PM | #12 |
Full Fledged Farker
Join Date: 02-28-12
Location: Champaign, IL
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Go by internal temp, not just 6 hours. If you are smoking at 210, its gonna take longer than 6 hrs to smoke that puppy. Get some bbq books and read up, its how I learned. Also, understand that bbq is work if you want to do it right. I happen to think the work is fun and rewarding! Good luck! Also, there is no right answer for anything. There are many ways to get it right, just find what you are comfortable with.
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Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven |
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02-20-2013, 06:57 AM | #13 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Ya know the great thing about practice & experimenting is all the Q the family (and you) get to try the feedback on what they like.
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02-20-2013, 07:21 AM | #14 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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I started on the smoke hollow about 6 years ago and I found 225 to be a good temperature in there for most things.
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Chris- Midwest BBQ Outreach |
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02-20-2013, 07:23 AM | #15 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
Funny thing about cooking in that 210 range, because pulled pork doesnt happen until it's usually 195 minimum internal temp and more like 200-210. It's REAL REAL REAL tough, if not impossible, to get the internal temp of meat that high when that's the cooking/air temp. For this reason, they've all said above look at 225 as an absolute minimum to be effective, and really look to cook in that 240 - 270 range. If it goes up to 300, dont worry except for perhaps the sugars, but that's not always the case depending on lots of factors (like which sugar you're using). I used to really sweat keeping a very tight temp range. Dont do it. Dont sweat that. Set it in that 250-260 range and let it cook with some variances up and down. You'll get good fall off the bone tender pulled pork at roughly 1 hour per pound, give or take.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills Last edited by Lake Dogs; 02-20-2013 at 08:53 AM.. |
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