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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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10-12-2013, 11:41 AM | #1 |
Got Wood.
Join Date: 09-25-13
Location: Fort Worth, tx
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Live Smoke
Pork butts are on sale at Tom Thumb for $0.99 per lb so thats what I will be smoking today!
I'm firing up the weber using a different method than previously to see how that goes. I'm also going to try and sit in the 300 degree range instead of 225 to speed things up a little. Got the coals all lit and temps are quickly rising currently at 260. I rubbed down my pork butt with the following rub: 1/2 cup brown sugar (8 T) 4 T paprika 1 T blk pepper 1 T sea salt or kosher 1 T chili powder 1 T garlic powder 1 T onion powder 1 tea. cayenne powder Went ahead and put the butt on the smoker while temps are ramping up |
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Thanks from:---> |
10-12-2013, 11:46 AM | #2 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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I smoke everything 275-300* now .
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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10-12-2013, 12:04 PM | #3 |
Got Wood.
Join Date: 09-25-13
Location: Fort Worth, tx
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How long do your butts usually take at that temp?
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10-12-2013, 12:09 PM | #4 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Butts 7-9 hrs, Briskets - 6-8 hrs ....generally 6 hrs on Brisket and 8 hrs on Butts Lately wrapping Brisket in Butcher Paper at 4 hrs and not wrapping Butts ( i do more Picnics really)
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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10-12-2013, 01:37 PM | #5 |
Got Wood.
Join Date: 09-25-13
Location: Fort Worth, tx
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Chugging along!!
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10-12-2013, 01:48 PM | #6 |
On the road to being a farker
Join Date: 09-05-13
Location: St George, UT
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Love the heat shield. I still have one of those laying around from a failed sale years ago, when the crash first started.
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10-12-2013, 03:31 PM | #7 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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10-12-2013, 05:18 PM | #8 |
Got Wood.
Join Date: 09-25-13
Location: Fort Worth, tx
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Had a little rain shower, but everything's calmed down now. Temps dropped a good bit, down to 237. Went to go check and the coals are almost gone! Added 12 more, hopefully they will last till the butt hits 195 currently sitting at 178.
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10-12-2013, 06:29 PM | #9 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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well ?
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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10-12-2013, 06:55 PM | #10 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Looks good.
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10-12-2013, 07:34 PM | #11 |
Got Wood.
Join Date: 09-25-13
Location: Fort Worth, tx
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Now it's time to sit in some apple juice for a bit
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10-12-2013, 07:37 PM | #12 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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Nice bark.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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10-12-2013, 07:58 PM | #13 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Looks good. Really like the bark.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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10-12-2013, 08:00 PM | #14 |
Got Wood.
Join Date: 09-25-13
Location: Fort Worth, tx
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Had a hard time transferring it from the grill so it almost fell apart on me!!
Got the sauce and coleslaw all made up while she rests in the cooler This was my recipe for the sauce: 1 1/2 cups cider vinegar 3/4 cup ketchup 1 tablespoon sugar 1 teaspoon salt 3/4 teaspoon cayenne |
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10-12-2013, 08:03 PM | #15 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Mmmm I can taste it from here. Nice job.
So, does that method of placing the briquettes really make it hotter?
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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