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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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05-08-2006, 07:27 PM | #1 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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1st 'dera real smoke job ... what is foolproof?
One day bending my brains out for the thin steel baffle mod. 2nd day getting 9-gauge extended steel and flat strips, hack saw, bolts & nuts .... it fits really well! Spicewine themometer on order yeaterday. Not much wood in this area, but got Royal Oak lump, mesquite lump (Mexico)from local market, some briquets to hold everything in shape, a bag of hickory chunks. Also picked up some Pecan 'prunings' from small local farm. These are fairly small diameter, but they should help per you 'wood' guys' comments.
I want this first fairly long smoke to be something to remember (for [positive reasons!]. My choices are large salmon filet ~3 lbs, ribs, brisket. What is my best chance to produce something fairly authentic, to impress my wife with this whole Q idea, and to have a pretty straightforward prep and cooking process? I really look forward to some more challenging stuff very soon, but this one needs to be almost fool proof. My first post really brought out the best from this Forum and I hope this one will as well. Can't wait! T_B |
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05-08-2006, 07:31 PM | #2 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I would start with a Pork Butt. It is very easy to prepare and very hard to mess up. All you need is time...
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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05-08-2006, 07:36 PM | #3 | |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Quote:
Just my opinion.
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Kevin |
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05-08-2006, 07:38 PM | #4 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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I am going to vote with the majority here. For foolproof, it is hard to beat a pork butt.
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qman Para Bellum |
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05-08-2006, 07:47 PM | #5 |
is One Chatty Farker
Join Date: 06-28-04
Location: Phoenix, AZ
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I think you could do Baby Backs if you follow the the directions on this forum, they take less time than a butt. IMHO ( Buy good ones)
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Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera |
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05-08-2006, 07:49 PM | #6 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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I would agree, but not look past a 4# pork loin.
Regardless, cook it like a basic brisket. bring to 165 internal, foil and back in the smoker till internal 190, pull out, still foiled, and into cooler (no ice, just towels to take up air space) for couple hours. 170ish, unwrap and pull (butt) or slice (loin) reserving juice first. And oh yeah. After you properly season the pit first!!!!,,, throw on a fattie!!!
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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05-08-2006, 07:59 PM | #7 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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That was quick!! Pork Butt sounds like a winner ...
..... and Baby Backs are one of our favories so it will be next. This is a small town in southwestern, Utah, Only supermarket chains (Albertsons, Smiths), but one good butcher shop (Utah-owned grocery chain) and the 3 Amigos (Mexican market) actually has the best looking meat in town .... but they call all the cuts by different names. Also a Costco and they seem to have lots of good pork.
If you have run into this problem, is there any other consistent name for the pork butt? Also, what is an ideal size (weight) range to avoid going way too small or far too large for my small needs (2, but we love sandwiches and leftovers) T_B |
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05-08-2006, 08:03 PM | #8 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Quote:
as Bill said stay around 4 pounds to keep the cook time under control.
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qman Para Bellum |
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05-08-2006, 08:12 PM | #9 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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Got it! Boston Butt or Loin ..... ~ 4 lbs, I'll look thru receipes posted here for rubs, etc.. I know I saw a recent post asking about fatties, but can't find it now. Is there a good link or post about seasoning the pit properly?
Why do I feel like such an idiot trying to do something at this late stage that so many learned in grade school? T_B |
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05-08-2006, 08:16 PM | #10 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Quote:
Tommy, some of us learned in grade school, some of us learned after retirement, some of have not learned yet do not fret, to everything there is a season, now is your's. Relax and enjoy the ride.
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qman Para Bellum |
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05-08-2006, 08:30 PM | #11 |
Knows what a fatty is.
Join Date: 02-12-06
Location: Austin, Texas
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cook a fatty
look it up in the roadmap. impossible to screw up. only takes a few hours (although i like the 3-2-1 fatty) great for confidence building! |
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05-08-2006, 08:37 PM | #12 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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I would certainly not try to do a salmon(Short smoke) and a brisket(Long smoke) for a first effort. Too much to keep an eye on.
Go with the butt!!!! You'll be quite happy. Just remember to get it up to at least 180 degrees. Good luck. |
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05-08-2006, 08:42 PM | #13 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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Do the fatty first or with the Butt?
I saw the competition brisket pics showing the fatty on the grill with the briskets. When doing Pork Butt how is the fatty normally used?
T_B |
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05-08-2006, 08:53 PM | #14 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
Pork butt = 7-13 hours. Fatty is 3 hours. Up to 4 snacks per pork butt. seriously, throw one on in the beginning, 3 hours in, slice up and devour. throw on another, repeat
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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05-08-2006, 08:58 PM | #15 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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I'm ready now !!
Many thanks gentlemen! This gives me lots of confidence and a proven process. Otherwise I probably would have gone for the salmon and fallen flat.
Regards, T_B |
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