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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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06-21-2007, 01:31 PM | #31 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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06-21-2007, 01:50 PM | #32 | |
Knows what a fatty is.
Join Date: 04-04-07
Location: Duluth, MN
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Ok Mista, so use the minion method and I should be able to keep the temps lower? My idea of the minion method: Set 20-25 unlit pieces of charcoal on the edge of the kettle, then lite 5-8 pieces and add to the unlit along with my chunk or chunks of wood. Wait 15 -20 min, then put the butt on? Does this sound about right? Is my lit to unlit charcoal ratio ok? Thanks
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Weber kettle Weber Silver B Gasser Weber go anywhere grill |
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06-21-2007, 02:09 PM | #33 | |
Knows what a fatty is.
Join Date: 04-04-07
Location: Duluth, MN
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Quote:
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Weber kettle Weber Silver B Gasser Weber go anywhere grill |
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06-21-2007, 02:57 PM | #34 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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Definitely, Just be sure to go offset. I think that the Weber Kettle gives one of the best flavors out there. Unfortunately, they require you to add charcoal throughout the cook. I personally think that the kettle cooks the best chicken out there in competitions. I haven't prepared pork butt with mine yet, perhaps I will try it this weekend. I bought a case of pork butts a month or so ago. I paid .79 lB, not a bad deal. Hard to not use the Stumps though, love to set it and forget it.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
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06-21-2007, 03:20 PM | #35 | |
Knows what a fatty is.
Join Date: 04-04-07
Location: Duluth, MN
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Wow that is a good deal on the butts, I paid 1.44 per lb at Sams. I'm excited to see how it turns out on the kettle, I'll let you know next week.
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Weber kettle Weber Silver B Gasser Weber go anywhere grill |
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06-29-2010, 12:37 AM | #36 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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This butt conversation has me regretting the decision to pass on the 12#er I saw at the big box store today. Dad gum, I'll get it next time. Fatty for the first cook though, can't wait.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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06-29-2010, 01:23 AM | #37 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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Got so hungry reading...at 1:30 in the morning, that I went to a local 24 hour grocery, bought a butt, prep tonight, smoker first thing in the morning. I love this site.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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06-29-2010, 12:56 PM | #38 |
Is lookin for wood to cook with.
Join Date: 10-29-09
Location: Riverton, IL
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Everything I read sounded good.
Also, you can use a Water Pan While you are Smoking the Meat. You can mix Apple Juice and/or Pineapple Juice and/or Cherry Juice together, then mix the Juice 50/50 with Pepsi Cola, Liquid Mixture. Doing this will keep the Meat More Moist and Add a Nice Sweey Flavor to the Juicy Meat. You can also add some of this same Liquid Mixture to the Meat Before you Foil it at 160 or 170 and put it back in the Smoker to bring it up to 180 or 190. |
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06-29-2010, 01:07 PM | #39 |
Is lookin for wood to cook with.
Join Date: 10-29-09
Location: Riverton, IL
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One thing I failed to mention when I talked about the Juices.
Pineapple Juice is a Natural Meat Tenderizer. Pineapple Juice is best when mixed 50/50 with Apple Juice, then add a little a little Cherry Juice. Then mix the Juice Mixture 50/50 with Pepsi Cola to make the Liquid Mixture. |
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06-29-2010, 01:25 PM | #40 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Holy Resurrected Thread, Batman!
I wonder what happened to Eric (Ciret)... He hasn't visited us in a while (last visit was in March).
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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06-29-2010, 02:03 PM | #41 |
Take a breath!
Join Date: 04-28-08
Location: Carvel, AB Canada
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On the UDS I rub heavy with spices (mainly salt, pepper, raw sugar and cumin) and leave unattended for 12 - 14 hours, 225 - 250 ish. I spray only if I have to pop the lid for some other reason (raise temp)
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UDS Stumps Clone |
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06-29-2010, 02:50 PM | #42 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I tend to drain my pans of pork halfway through the cook now when possible. Results are less messy, Draining after the cook has caused slip hazzards
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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06-29-2010, 05:08 PM | #43 |
Knows what a fatty is.
Join Date: 03-20-10
Location: Andrews, Texas
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Wow... This thread has been increadibly helpful... Thanks guys!
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06-30-2010, 09:14 AM | #44 |
Knows what a fatty is.
Join Date: 04-06-10
Location: Rehoboth Beach, DE
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Have done several butts on a kettle grill and I find that my grate temp stays right around 250 if my dome temp is 300 or so. The butts take anywhere from 7-9 hours and I agree with disregarding the pounds per min thing and just be mindful of your internal temp (200 for me)
Also, I once had a pitmaster tell me once the only test he used to test for doneness in pork butts, is to grab the shoulder bone and if it slides easily its done, anyone use that tech?
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Assassin gravity feed smoker Custom Pitmaker Magnum Sniper Smoker Weber performance Kettle |
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12-20-2011, 09:57 PM | #45 |
Found some matches.
Join Date: 11-25-11
Location: Durant, OK
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I usually smoke a 9 pounder. Since they take so long, I put the cold butt on the smoker as it's coming up to temp and don't open the lid for 4 hours. After it has smoked for 4 hours, mop with 3 parts apple juice, 1 part oil, and 1 part cider vinegar. Move it to a 250 degree oven and mop every two hours. I actually prefer the taste of the oven-finished butt because more than 4 hours of smoke on a butt doesn't do much more than risk a bitter bark. If you're competing and finishing in the oven isn't an option, foiling is your best bet to not get too much smoke over the long haul. But I find that finishing in the oven is best for my sanity so I don't have to babysit the smoker for 14+ hours.
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