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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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01-03-2010, 08:20 AM
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#1 |
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On the road to being a farker
Join Date: 08-15-09
Location: Palm Beach Gdns, FL
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Help rescue my shoulder!
Swirling winds made temp control hard - had small shoulder on for 11hrs and only got temp up to 151. Pulled it (ran outta charcoal) let it sit, threw it in fridge.
Any idea how to rescue it today? Finish in a slow oven? Thanks... |
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01-03-2010, 08:32 AM
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#2 |
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Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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Shoulda tossed it in the oven to finish.
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John, KCBS/MCBJ |
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01-03-2010, 08:39 AM
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#3 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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yeah - throw it in a slow oven - you will be fine.
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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01-03-2010, 08:42 AM
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#4 |
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Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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I agree with the above statements!
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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01-03-2010, 08:47 AM
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#5 |
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is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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you might add a little apple juice to the pan, and a top or foil to retain moisture
jon |
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01-03-2010, 08:50 AM
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#6 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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So for roughly 9ish hrs you had your meat under 140*?
Toss it and start another.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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01-03-2010, 09:53 AM
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#7 |
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On the road to being a farker
Join Date: 08-15-09
Location: Palm Beach Gdns, FL
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01-03-2010, 09:56 AM
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#8 |
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Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Yepper, this is the one time your allowed to use that box in the kitchen called an oven........for Bar B Que, it's a man law!
__________________
Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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01-04-2010, 06:46 AM
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#9 |
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On the road to being a farker
Join Date: 08-15-09
Location: Palm Beach Gdns, FL
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Just in case someone wants to see how it ended: Put in a slow (245) oven on rack, wrapped, over water w/some apple cider vinegar - took 7 hrs to get to 195. Wasn't the moistest but not dry either. Great flavor. FYI and thanks for the help.
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01-04-2010, 07:10 AM
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#10 | ||
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
Quote:
You had a pork butt stall for 9 hours at 150 degrees? I think we need to understand exactly what happened here. Because if you had a butt stall for that long then I'm stumped. But if you had a butt on for 11 hours and the internal temp of the butt never got above 151 degrees you've got an issue as BBQ said. This would be mean you butt was on the pit with meat under 140 degrees for a period of time that would normally be considered unsafe. What was the temp of your pit during this time? Did you check your thermometer?
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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01-04-2010, 10:06 AM
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#11 | |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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| save, shoulder |
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