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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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07-03-2013, 06:44 PM
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#1 |
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Found some matches.
Join Date: 06-17-13
Location: lynchburg, VA
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first butt on otg. any advice
I am preparing for my first butt on my kettle. I have charcoal set up around the side 2 wide and 2 high with wood chunks on top. (see pic) I plan on adding 8 lit coals to one end to get started. I have a larger rectangular drip pan that will it on top of the round in the bottom.
I understand my target temp is 200 cooked at 250. It is a 7lb butt so am planning on about 12 hours. Any and all advice is welcome. Last edited by occva; 07-03-2013 at 08:13 PM.. Reason: forgot pic |
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07-03-2013, 09:17 PM
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#2 |
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Got Wood.
Join Date: 02-17-13
Location: CNY
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Don't judge doneness by time or temp. Use a probe or similar object , it should slide in with very little resistance.
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07-03-2013, 09:21 PM
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#3 |
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is one Smokin' Farker
  
Join Date: 07-09-12
Location: Colorado Springs, CO
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If you can wiggle the bone out it's done. If the bone doesn't pull out then she isn't done and let it ride.
__________________
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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07-03-2013, 09:21 PM
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#4 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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If you have a bone-in butt, it will also be done when the bone wiggles like a tooth that is ready to pull. The temperature this occutrs can vary quite bit from butt to butt.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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07-04-2013, 12:07 AM
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#5 |
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Quintessential Chatty Farker
 Join Date: 12-17-10
Location: Pleasanton, Ca
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If I was doing it, I would watch the bark (crust) to make sure it doesn't get to thick. When it looks the way I like it, I would take the butt off and wrap in foil with some moisture on top. Make an airtight wrap and cook until it probes like butter.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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07-04-2013, 07:15 AM
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#6 |
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is one Smokin' Farker
Join Date: 10-02-09
Location: Longmont, CO
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Your charcoal wood setup looks good with the wood on top. I did it with the wood inline with the charcoal and it killed my fire in the middle of the night.
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Smokemaster Offset*'70 Hasty Bake*WSM 18.5*WSM 22*'00 Plum Weber SS Performer*Imperial Kamado |
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07-04-2013, 09:04 PM
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#7 |
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Found some matches.
Join Date: 06-17-13
Location: lynchburg, VA
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Thanks for the pointers.
Butt went on at 4am. The charcoal snake worked perfect. It burned for 11 1/2 hours before i added a few more unlit coals for a total cook time of 12 1/2 hours. Wide open top vent and about 1/4 open on the bottom and i didnt have to touch it all day. The temp stayed between 240 and 265. It stalled at 175 and actually came back to 173 before climbing to 198. At this point the bone almost fell out when i wiggled it. I nto the cooler it went for about a hour. It was delicious and worth getting up early. I would have liked a little more bark. Maybe i will change my rub next time. |
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07-04-2013, 11:57 PM
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#8 |
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Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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Sounds like a success to me!
Good thing the K on all the briquets were facing the same direction though. Otherwise, total chaos.
__________________
Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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07-05-2013, 08:44 AM
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#9 |
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Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
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Nice work. Add a bit more sugar to your rub should give a bit more bark. I also love heavy smoke so I would add chips along the top of the snake in addition to the chunks. But either way, nice!
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Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
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