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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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08-18-2018, 06:32 PM | #17 | |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Duct tape
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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08-18-2018, 07:45 PM | #18 |
is one Smokin' Farker
Join Date: 02-08-18
Location: San Francisco, CA
Name/Nickname : Joe
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08-18-2018, 11:06 PM | #20 |
On the road to being a farker
Join Date: 08-01-15
Location: Oakland
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I avoid buying those these days unless I’m grinding for sausage, but when I did smoke em I tied em up in a tic tac toe grid and it worked out well. Def want to tie it up
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[CENTER][B][U][COLOR="Green"]Current[/COLOR][/U][/B][/CENTER] Kamado Joe Classic/Junior - Traeger 885 - CampChef 600 - LSG 20x36 [CENTER][B][U][COLOR="Red"]Retired[/COLOR][/U][/B][/CENTER] Humphrey's Pint - Rec Tec Trailblazer - GMG Davey Crocket - Weber Smokey Mountain 13/18/22 (First Smokers) |
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08-19-2018, 12:55 PM | #21 |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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How did it turn out?
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30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs |
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08-19-2018, 04:51 PM | #23 |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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Update: cook went great. I actually forgot to check here for input Saturday AM before I put them on. I rushed back here about halfway though the cook to see if any advice could be applied mid-cook :) I just treated them like bone in. Turned out great! Only took 5.5 or 6 hours to get to 204 and falling apart. At 160 I returned them to their braising liquid foil pans and covered. This is my preferred method. Here's how I treated them:
FRIDAY NIGHT -Sweet tea & cherry/apple juice injection -Rub Combo I'll never be ale to replicate again, with a ton of brown and white sugar added -Italian dressing poured over top -Sat in foil pans all night in this condition SATURDAY AM -Removed from foil pans and inserted into top shelf of new LSG 20x42 -Placed their pans of injection/marinade liquid below them to catch juices, added 1/3 gallon water to each pan to prevent burning of what would soon become my braising liquid -Smoked at 250-275 (occasionally hitting 300) -Was at 160 within 4 hours -Returned to foil pans and covered with heavy foil -Was done just shy of 6 hours -Absolutely tender, juicy and falling apart in my fingers. Amazing. Pics and video below. https://www.youtube.com/watch?v=toOIHfPI8u4&t=1s
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Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 05-11-2019 at 02:52 PM.. |
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08-19-2018, 05:07 PM | #24 |
is one Smokin' Farker
Join Date: 02-08-18
Location: San Francisco, CA
Name/Nickname : Joe
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So I can get half or so of that in the 30. Still loving the n00b guide to sticks. Though how to set the coal bed would be nice[emoji57]
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08-20-2018, 10:48 PM | #27 |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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No problem! Please forgive my ignorance, but can you be more specific? I'm happy to show exactly what you are looking for in my next cook (well, my next-next cook.....the next one is already shot and ready to release Tuesday). Let me know if you are talking about initial coal bed or ongoing maintenance or something else. Or all of the above :) Spell it out for me so I make sure I get what you are looking for next time I break it out. Thanks Baychilla!
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Born and raised Alaskan and BBQ lover |
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08-21-2018, 06:12 AM | #28 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 08-16-18
Location: Lubbock, TX
Name/Nickname : Rob
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I’ve smoked a dozen or more of these in the past year. Never have thought to truss or skewer the open side. They cook just fine, open side down. They firm up with a nice bark and pull easy.
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08-21-2018, 03:10 PM | #30 | |
is one Smokin' Farker
Join Date: 02-08-18
Location: San Francisco, CA
Name/Nickname : Joe
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1 members found this post helpful. |
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boneless pork butt, pork butt |
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