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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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05-03-2014, 09:58 PM | #1 |
Take a breath!
Join Date: 04-22-14
Location: Princeton, New Jersey
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Cooking First Butt Tomorrow (Pics & Questions)
I have a 4 1/2lb boneless butt that I will be smoking on my Weber Performer. So far, I trimmed it, dried it, oiled it, dry rubbed it, foiled it, and refrigerated it.
The plan is to do a charcoal snake (with Stubb's and apple wood chips) and do the entire cook on the Kettle. The butt will sit (unfoiled) on the indirect side and I'm going to use two thick sheets of foil between the snake and butt to deflect the heat. I'm thinking it will take 6-8 hours if I stick to the 225-250 range. I have read a TON of articles, forum posts, etc. about the subject and although I feel pretty confident I do have a couple of concerns that I'd like to get advice on. 1) Temperature - I'm still learning the nuances of my kettle and haven't quite figured out how to control the temp consistently. I'm thinking that I'll heat 10 briquettes and use those to start the snake. From there, I'd close the intake and exhaust 50% each and more if the temp gets too high. Does this make sense or am I mistaken? Any suggestion for keeping the temp low if it starts rising? 2) The snake seems pretty straightforward except I'm not sure how many rows of briquettes I should be using. From what I read, I can get this done with two bottom rows and one top row with the chips piled on top. The snake would go halfway around the bowl. Thoughts? 3) I plan on using a water pan on the cooking grate above the snake and a drip pan underneath the butt. Is that okay to do? Thanks! 93 |
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05-03-2014, 10:04 PM | #2 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Which vents does your kettle have ? Daisey wheel or the long slots n blades? On mine with blade system I can run 300*ish pretty steady with them open 1/4" and aluminum foil covering the charcoal grate to direct air thru my charcoal sand exhaust full open but I don't use snake method - I do homemade Smokenator. I do have to add charcoal every 3-4 hrs but its easy.
http://www.smokenator.com
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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05-03-2014, 10:13 PM | #3 |
Take a breath!
Join Date: 04-22-14
Location: Princeton, New Jersey
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I have the three blades. In the few cooks I've done so far, I've had some trouble keeping the temps from moving past 300. It's a brand new Performer and I have heard that the kettle needs to gunk up a bit so there's a better seal on that intake damper.
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05-03-2014, 10:17 PM | #4 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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http://www.bbq-brethren.com/forum/sh...d.php?t=160758
http://www.bbq-brethren.com/forum/sh...d.php?t=182743 http://www.bbq-brethren.com/forum/sh...ad.php?t=81499
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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05-03-2014, 10:34 PM | #5 |
On the road to being a farker
Join Date: 11-05-12
Location: glasgow,KY
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I would have the exhaust open all the way. use the intake to adjust temp.
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"Ye shall offer a burnt offering,a sacrifice made by fire,a sweet savour unto the LORD" |
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05-03-2014, 10:43 PM | #6 |
Take a breath!
Join Date: 04-22-14
Location: Princeton, New Jersey
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One other question, fat side up or down?
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05-03-2014, 11:24 PM | #7 |
Full Fledged Farker
Join Date: 04-21-14
Location: Western 'burbs of Chi-town
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[I]Slay it, Skin it, Slice it, Smoke it, Indulge in the Aroma....Scarf it down.[/I] Thermapen (Smooth as Silk White!) Maverick ET-732 (w/ custom waterproofed probes) Weber: Genesis Gasser, Smokey Joe, One Touch PBC Proverbs 12:27 The lazy do not roast any game, but the diligent feed on the riches of the hunt. |
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05-04-2014, 12:13 AM | #8 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I do fat cap down, since that's the side that gets kinda trashed from sitting on the grate, plus that way there is more meat exposed for bark. When I wrap and rest, I rest with the fat cap up.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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05-04-2014, 01:08 AM | #9 |
Found some matches.
Join Date: 05-03-14
Location: Camano Island, WA
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If you are going to wrap this at some point during your cook and you are going to shred, pull or chunk it before it is served, then I don't think it matters much whether you cook fat up or down.
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05-04-2014, 01:58 AM | #10 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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I feel very confident using snake method in my 26 OTG.
This was my initial set up [/url] [/url] Now I moved to this set up [/url] [/url] They both assure up to 18 h of smoking at 225 F ish with a very steady T. The number of briqs in the row depends on meteo and meat quantity and water too. Do some tries.
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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05-04-2014, 05:11 AM | #11 | |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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Quote:
2. I am not as meticulous as some when building my ring, I usually just pile about 1/2 bag of Stubbs around the foil drip pan and bury 6-8 thumb sized chunks of wood in it. YMMV. 3. I put about an inch of hot water in the foil pan that I use for a drip pan under the meat. IMHO this is all you need. Good luck |
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