MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 05-14-2019, 06:18 PM   #31
Smoking Piney
Babbling Farker


 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Default

Home run, Bill!
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
AMNPS
Smoking Piney is offline   Reply With Quote


Thanks from:--->


Old 05-14-2019, 08:05 PM   #32
BillN
somebody shut me the fark up.

 
BillN's Avatar
 
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
Default

Quote:
Originally Posted by thirdeye View Post
The finished product looks really good, and I can't believe only 8 hours of cooking time. Mine would easily go 15 or 16 hours, then 3 or 4 for resting. I've had Berkshire ribs so I can only imagine the flavor of the shoulder.

Some of the darker colored muscles around the bones on the picnic really compliment the meat from the butt. It's a pleasure to cook something with that kind of mass.
Yeah I would have expected a longer cook and due to a storm moving in shoulder was only on the smoker for 4 hours then panned and covered in the oven at 325 so that sped things up significantly.
__________________
Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven,
32" fire pit with swinging cooking grate,
PK 360 w/Grill Grates
BillN is offline   Reply With Quote


Old 05-14-2019, 08:09 PM   #33
BillN
somebody shut me the fark up.

 
BillN's Avatar
 
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
Default

Well based on what I vac sealed and ate for dinner last night got just under 13 pounds of meat. Very happy with the yield, I think it was due to SRF had trimmed it so close, the natural marbling of the Berkshire and finishing covered in the oven.
__________________
Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven,
32" fire pit with swinging cooking grate,
PK 360 w/Grill Grates
BillN is offline   Reply With Quote


Old 05-14-2019, 08:11 PM   #34
Smoking Piney
Babbling Farker


 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Default

Bill,

I've never gone top shelf on butts before. Was there a noticeable flavor difference?
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
AMNPS
Smoking Piney is offline   Reply With Quote


Thanks from:--->
Old 05-14-2019, 08:20 PM   #35
BillN
somebody shut me the fark up.

 
BillN's Avatar
 
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
Default

Quote:
Originally Posted by Smoking Piney View Post
Bill,

I've never gone top shelf on butts before. Was there a noticeable flavor difference?
From mine and my wife's perspective the meat has a richness without being fatty. I used to cook a lot of supermarket butts and while I enjoyed the end product the flavor IMO was more dependent on the rub, this particular shoulder and free range Duroc's I have smoked can and do stand on their own without a rub. The main reason we have gone to free range heritage pork is my wife gets sore joints from supermarket commodity/factory raised pork, she does not have that issue with the heritage pork that is raised free range and better feed stuffs. Now I don't know if that is due to the feed or the fact these heritage breeds meat has a higher Ph.
__________________
Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven,
32" fire pit with swinging cooking grate,
PK 360 w/Grill Grates
BillN is offline   Reply With Quote


Thanks from:--->
Old 05-14-2019, 08:25 PM   #36
Smoking Piney
Babbling Farker


 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Default

Thanks, Bill!

I've only cooked supermarket butts. I will keep this in mind.
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
AMNPS
Smoking Piney is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:39 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts