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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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07-11-2013, 02:33 PM | #1 |
Full Fledged Farker
Join Date: 07-04-13
Location: Reedsville, West Virginia
Name/Nickname : WvQ
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Low and Slow Cookbook
I used this cookbook when I started learning how to smoke meat. Now I wonder if I've outgrown it, maybe? The question I have for those with experience, is it necessary to turn Pork Butt over every hour of the cook? Do most of you just leave it and watch the fire? To clarify I use a side firebox cooker and to this point have followed this method only.
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A Hope A Dream and a Lang 84 |
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07-11-2013, 03:08 PM | #2 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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No need to flip.
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Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
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07-11-2013, 04:10 PM | #3 |
Full Fledged Farker
Join Date: 09-10-09
Location: Hanover Va
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I see no need to flip every hour with a side firebox, maybe one time during the cook if that.. you'll find different ways the more you cook...Good luck!
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07-11-2013, 04:30 PM | #4 |
On the road to being a farker
Join Date: 06-17-13
Location: Cullman,Alabama
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I never flip a boston butt i always put fat side down and i wrap it in foil but i leave the top open for a couple of hours then i wrap it tightly and through it back on the smoker to finish cooking. I also have a offset smoker.
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Char-Broil American Gourmet Deluxe Offset Smoker, MES 30. |
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07-11-2013, 04:39 PM | #5 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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you mean offset? lol andI have never flipped a butt or Briskett.. i just leave the cooking chamber door closed and tend to the fire... Start checking it at the 6 hour mark.. for larger cuts 4 hour for smaller cuts..
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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07-11-2013, 05:10 PM | #6 |
is One Chatty Farker
Join Date: 07-06-08
Location: Caldwell, Idaho
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I've cooked more butts than I can count on a Traeger and never flipped them. When I got Low and Slow I tried it on my offset and wasn't too thrilled with the finished product. I wasn't as tender. I would definitely suggest trying other methods for learning purposes. Myron Mixon and Chris Lilly come to mind.
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07-11-2013, 05:33 PM | #7 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I love that book. Best book for beginners.
I have stopped doing many of his techniques. Partly because I'm lazy and partly because I didn't find them to add significant benefit. I typically don't flip. I do find that one flip can be beneficial around 2/3 of the way through, to get more even cooking and speed things up. But yet, I typically don't do it because I just put the meat on go to bed. It is within 60 minutes of being done when I get up and check it for the first time. I also have given up spritzing. It can add another layer of flavor, but I just don't have need for another layer of flavor. It does noting for moisture.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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07-11-2013, 05:39 PM | #8 | |
Full Fledged Farker
Join Date: 07-04-13
Location: Reedsville, West Virginia
Name/Nickname : WvQ
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Quote:
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A Hope A Dream and a Lang 84 |
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07-11-2013, 06:12 PM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I put it on close the door and I don't see it again for at least 7 hrs.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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07-11-2013, 06:20 PM | #10 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Hey, but hang on to that book, its an antique and gonna be worth more than you paid for it!
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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07-11-2013, 10:39 PM | #11 |
is One Chatty Farker
Join Date: 07-06-08
Location: Caldwell, Idaho
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Same here. I just meant smoking a butt and flipping it etc didn't wow me with better results. I've smoked lots of chicken and ribs and learned my offset a lot better because of the book. I love all the lessons on marinades and sauces. I've definitely got my money's worth out of it. Funny thing is I pulled it out just this morning because I am going to smoke something for some friends who are up from California Sat.
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07-11-2013, 10:56 PM | #12 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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I would only flip if the heat source is close to one side of the meat, otherwise it would just stay where it's at throughout the cook.
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-12-2013, 06:12 AM | #13 |
On the road to being a farker
Join Date: 07-20-12
Location: Irondequoit, NY
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I picked up the book last year when I caught the addiction and really enjoyed it. I never really saw the need for flipping the meat except in the case oldbill noted.
My family still asks for that Mojo Criollo Chicken. |
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