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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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07-21-2012, 04:57 PM | #16 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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now there is a stall in pork but???? Hmmm
Why did the 3200 lbs of Butt I cooked since 2008 come out fine not knowing that and not using foil?
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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07-21-2012, 05:03 PM | #17 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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I foil at 165 and add 1/2 stick of unsalted butter cut lengthwise before closing. When you added liquid, you basically steamed the butt. If you injected the butt, you would not have had a situation where you felt you needed to add liquid. I would highly recommend following a Pro that has won multiple awards in this area I basically follow this method with some added changes and turns out great every time.
http://virtualweberbullet.com/pork4.html Good luck, |
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07-21-2012, 05:11 PM | #18 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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I think the opinons rage........No FOIL........... Your milage may vary
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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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07-21-2012, 05:16 PM | #19 | |
Take a breath!
Join Date: 06-12-12
Location: Los Angeles
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Quote:
Just so you know, I am going to try and by "funky" and cook my brisket this weekend at around 275 instead of my normal 225-250. That said, do you have any brisket cooking suggestions for those who consider themselves to be more "bluesy" than "funky" since I much prefer the music of John Lee Hooker, Howlin' Wolf, Mississippi John Hurt, Lightnin' Hopkins, Elmore James, Muddy Waters, etc. to funk? |
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07-21-2012, 06:17 PM | #21 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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They aren't discussions, they're edicts.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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07-21-2012, 06:23 PM | #22 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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I cooked a butt last week and panned and lightly covered the pan when it looked like this --
When it was finished and pulled it had plenty of crispy bark bits -- And I had plenty of pan drippings to defat and make sauce with the next day -- Here's the thread.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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07-21-2012, 06:31 PM | #23 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Cary, NC
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07-21-2012, 06:34 PM | #24 |
Take a breath!
Join Date: 06-12-12
Location: Los Angeles
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07-22-2012, 06:33 AM | #25 | |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Quote:
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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07-22-2012, 09:11 AM | #26 |
Full Fledged Farker
Join Date: 02-07-10
Location: Des Moines, IA
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Not meaning to hijack but cameraman, I read your post. What was the gasket mod you did?
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Tom [B]Red Nose BBQ[/B] WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker |
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07-22-2012, 09:59 AM | #27 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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__________________
[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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07-23-2012, 09:56 AM | #28 |
Found some matches.
Join Date: 06-11-12
Location: IN
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Has anyone tried wrapping butt in foil when color looks good and making holes in foil to allow steam out?
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07-23-2012, 10:04 AM | #29 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I cook all my butts hnf...foil when the color is right and the bark is set. Never had an issue with mushy bark...
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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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07-23-2012, 10:26 AM | #30 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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You have it in piece-parts above. The answer to your original question is in two parts, both in your control:
1. How do you define and like bark? Crusty/hard carmelized, or softer more like meat texture? I see where you prefer the crusty/hard carmelized bark. See, I dont. To me it's too much smoke on the outside and I prefer softer bark. It's ok, we just prefer them differently. Doesn't mean I dont like bark; we just define what the perfect bark is rather differently. 2. How much smoke (and the quality of smoke) you have coming through to the meat on your smoker. A good bit of billowy white smoke and you can have a very bitter blackened crust bark. Managing sweet blue and you end up with only as much smoke as you desire and a crusty bark. Sounds like you probably want to focus on your smoke and stay away from the foil, and IF you use foil use it probably at the end to help the butt re-hydrate.
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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; 07-23-2012 at 11:25 AM.. |
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Tags |
bark, butt, foil, pork |
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