My wife comes home with this from grocery store

ClintHTX · 02-02-2013, 11:04 AM

ImageUploadedByTapatalk1359824601.825080.jpg

Damn I love that woman but....

Never cooked one of these....

ImageUploadedByTapatalk1359824651.122348.jpg

What do you guys recommend?

deguerre · 02-02-2013, 11:07 AM

Joke, right?

ClintHTX · 02-02-2013, 11:12 AM

Quote:

Originally Posted by deguerre

Joke, right?

Completely serious. Always wanted to smoke a pork butt but never have. Want to smoke it at 250 for however long. What is the internal target temp to look for?

BruceB · 02-02-2013, 11:15 AM

Carl..anywhere from 190 to 205, but don't worry much about internal temp. When you can grab the bone and it slides right out, it's done, it'll occur somewhere in that temp range.

ClintHTX · 02-02-2013, 11:16 AM

Quote:

Originally Posted by BruceB

Carl..anywhere from 190 to 205, but don't worry much about internal temp. When you can grab the bone and it slides right out, it's done, it'll occur somewhere in that temp range.

Thank you. I really appreciate that. Isn't there a ratio of lbs to hours that will give an idea on length?

Crazy Harry · 02-02-2013, 11:17 AM

Pulled pork? then temp will be somewhere around 200, use the probe test for final test. should slide in with no resistance

jptx · 02-02-2013, 11:18 AM

That's a great wife! Take the butt to around 195-205. A good way to tell when it's done is you can pull the bone out easily.

What was the price per lb on the ribs? The price looks insanely cheap!

ClintHTX · 02-02-2013, 11:19 AM

1.97 she's going back this afternoon and possibly tomorrow. She said limit 2 per person. Thanks for your help guys.

hogzgonewild · 02-02-2013, 11:20 AM

Most likely you are looking between8-9 hours. But like others said, go with the temp, not the time.

BruceB · 02-02-2013, 11:22 AM

Conventional thinking is 1.5 to 2 hours per pound, looks like you got one a little over 7lb, my guess it will take about 10 hours at 250. If you want to speed that up, when it gets to 165-170 internal temp, you can wrap it in foil with a little apple juice.

If you don't want to wrap it, it will hit what is called the "stall" around 155-170 and it will sit there for a couple hours or so, don't worry about that it's completely normal, that's when all the magic is happening inside the meat, the fat is rendering. It will eventually come out of it and the temps will begin to climb again.

DubfromGA · 02-02-2013, 11:44 AM

Pulled pork is awesome and easy.

Keep a close watch on that grill temp. I like to cook butts at 225...never above 250.

I've had great luck with Bad Byron's Butt Rub, too. I coat it on as heavy as possible. The stuff seals in the juice nicely.

Once you've taken your butt off the grill, try wrapping it in aluminum foil and letting it rest for an hour. It's amazing how doing this redistributes the juice before pulling it.

Shiner Bock is amoung my favorites, too.

Well done by your wife.

Bludawg · 02-02-2013, 12:12 PM

Keeper!!!! 300 deg about 50 min LB YMMV at that temp you avoid a Stall. When the bone wiggles loose it's done. I say let the Butt be all it can be Salt & if you must pepper.
You will get plenty of bark.

Johnny_Crunch · 02-02-2013, 12:13 PM

Nice! HEB has spares for $.177 this week

Smokin Patriots · 02-02-2013, 12:27 PM

Nice! I need to teach my wife to do that!

Dirtbuddy · 02-02-2013, 12:39 PM

Can i give you my wifeys email address to pass onto your wife?

02-02-2013, 11:04 AM	#1
ClintHTX is One Chatty Farker Join Date: 10-24-11 Location: Granbury, Texas	My wife comes home with this from grocery store ImageUploadedByTapatalk1359824601.825080.jpg Damn I love that woman but.... Never cooked one of these.... ImageUploadedByTapatalk1359824651.122348.jpg What do you guys recommend? __________________ Stick burner.

02-02-2013, 11:07 AM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Joke, right? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

02-02-2013, 11:15 AM	#4
BruceB is one Smokin' Farker Join Date: 12-09-04 Location: Utica, MI	Carl..anywhere from 190 to 205, but don't worry much about internal temp. When you can grab the bone and it slides right out, it's done, it'll occur somewhere in that temp range. __________________ Good Talkin' With You Bruce 22 1/2" WSM and 18 1/2" WSM Weber 22 1/2" Kettle, Weber Jumbo Joe 18 1/2" Weber Genesis Gasser Treasurer, Great Lakes Barbecue Association

02-02-2013, 11:17 AM	#6
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	Pulled pork? then temp will be somewhere around 200, use the probe test for final test. should slide in with no resistance __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

02-02-2013, 11:18 AM	#7
jptx Is lookin for wood to cook with. Join Date: 03-29-12 Location: Waco, TX	That's a great wife! Take the butt to around 195-205. A good way to tell when it's done is you can pull the bone out easily. What was the price per lb on the ribs? The price looks insanely cheap! __________________ Klose Backyard Smoker, BGE

02-02-2013, 11:19 AM	#8
ClintHTX is One Chatty Farker Join Date: 10-24-11 Location: Granbury, Texas	1.97 she's going back this afternoon and possibly tomorrow. She said limit 2 per person. Thanks for your help guys. __________________ Stick burner.

02-02-2013, 11:20 AM	#9
hogzgonewild Full Fledged Farker Join Date: 08-26-11 Location: Douglasville, GA	Most likely you are looking between8-9 hours. But like others said, go with the temp, not the time.

02-02-2013, 11:22 AM	#10
BruceB is one Smokin' Farker Join Date: 12-09-04 Location: Utica, MI	Conventional thinking is 1.5 to 2 hours per pound, looks like you got one a little over 7lb, my guess it will take about 10 hours at 250. If you want to speed that up, when it gets to 165-170 internal temp, you can wrap it in foil with a little apple juice. If you don't want to wrap it, it will hit what is called the "stall" around 155-170 and it will sit there for a couple hours or so, don't worry about that it's completely normal, that's when all the magic is happening inside the meat, the fat is rendering. It will eventually come out of it and the temps will begin to climb again. __________________ Good Talkin' With You Bruce 22 1/2" WSM and 18 1/2" WSM Weber 22 1/2" Kettle, Weber Jumbo Joe 18 1/2" Weber Genesis Gasser Treasurer, Great Lakes Barbecue Association

02-02-2013, 11:44 AM	#11
DubfromGA is One Chatty Farker Join Date: 01-08-13 Location: Georgia	Pulled pork is awesome and easy. Keep a close watch on that grill temp. I like to cook butts at 225...never above 250. I've had great luck with Bad Byron's Butt Rub, too. I coat it on as heavy as possible. The stuff seals in the juice nicely. Once you've taken your butt off the grill, try wrapping it in aluminum foil and letting it rest for an hour. It's amazing how doing this redistributes the juice before pulling it. Shiner Bock is amoung my favorites, too. Well done by your wife. __________________ Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce:

02-02-2013, 12:12 PM	#12
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Keeper!!!! 300 deg about 50 min LB YMMV at that temp you avoid a Stall. When the bone wiggles loose it's done. I say let the Butt be all it can be Salt & if you must pepper. You will get plenty of bark. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

02-02-2013, 12:13 PM	#13
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Nice! HEB has spares for $.177 this week __________________ J Crunch

02-02-2013, 12:27 PM	#14
Smokin Patriots Full Fledged Farker Join Date: 06-04-11 Location: Union, KY	Nice! I need to teach my wife to do that! __________________ Rec Tec, GMG JB, 22.5 WSM x 2, Weber Rach Kettle, Weber Kettle 22.5, Competition Pitmaker Smoker Trailer

02-02-2013, 12:39 PM	#15
Dirtbuddy is one Smokin' Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada	Can i give you my wifeys email address to pass onto your wife? __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]