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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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06-20-2007, 04:20 PM | #16 | |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker Last edited by Mooner; 06-21-2007 at 10:18 AM.. |
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06-20-2007, 04:22 PM | #17 |
Knows what a fatty is.
Join Date: 04-04-07
Location: Duluth, MN
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Thanks guys, I have really studied up on the road map and think I have everything figured out (sure to have some hiccups but thats ok). I will definatly pay more attention to meat temp and feel than time but I want to have this done around a certain time so I'd like to know about when to start. For an 8 lb butt I will give myself a good 10 hours prior to serve time, like you said I will cooler it for a while if I have the extra time. Thanks again guys. RIX
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Weber kettle Weber Silver B Gasser Weber go anywhere grill |
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06-20-2007, 04:28 PM | #18 | |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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I put mine in smoke to 195 and pull them off. I foil them for about 20 - 30 minutes afterwards but I don't put them back on. They fall apart in my hands. Of course with Ginny it's hard to mess up a piece of meat unless sh runs out of water..
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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06-20-2007, 04:39 PM | #19 | |
Knows what a fatty is.
Join Date: 04-04-07
Location: Duluth, MN
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Thats great info, thanks. Looks like I can scale back the amout of time needed a bit, and like you said its done when its done, but more like 6 or 7 hours prior to serving I will start rather than 10 hours. Thanks again.
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Weber kettle Weber Silver B Gasser Weber go anywhere grill |
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06-20-2007, 05:05 PM | #20 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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Don't cut yourself too short. Better to be done way early and cooler than to be sweating having it done. Don't be afraid to have it coolered for 3-5 hours.
If you have a smallish cooler (for one butt) just fill the rest of the space with old towels. If you realize it will be in the cooler for 2 or more hours I would consider pulling at 195. It is going to continue cooking for quite a while. Best of luck bro...
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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06-20-2007, 05:19 PM | #21 |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
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I have had a number of butts stick " Hang at a certain temp and not continue to increase in temp" for an hour or so. I don't go by the time per pound rule. You have to treat each butt differently and go with internal temps as opposed to time. I cook mine at 210-230 and take it to about 190 and cooler if done early. In comps I will cook no less tha 3 butts to get the best flavor advantage and try to get some slices if I can. I do inject but do not spritz.
Spice
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The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
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06-20-2007, 07:25 PM | #22 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Why can't you cook at a lower temperature?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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06-20-2007, 09:33 PM | #23 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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06-21-2007, 07:36 AM | #24 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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Wouldn't the temps in the meat really determine the plan of action? I take butts to 195, foil and pull at 205. Maybe a bit too high but damn they are juicy and tender. No injectates, just a rub and foil. Scott
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06-21-2007, 07:46 AM | #25 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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After I have applied rub to my butt, I will place it in a disposable aluminum pan then cook (I smoke just about everything at 225) it that way until an internal temp of 200 is achieved, it will normally take all night. Then once I have that temp, I will pour all of the grease/liquids from the pan (there will be a bunch) and I will then wrap with foil or just place foil over the pan, I will then place in cooler until ready to pull/serve. Some folks will reapply the rubs at some point during the cook or just prior to foiling, that will be your call. Also if you use the aluminum pan you can pour out the grease and add some apple juice prior to letting rest in the cooler.
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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, 08:25 AM | #26 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Do you discard all the juices?
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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06-21-2007, 08:34 AM | #27 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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Yes I do, it will sometimes be up to the brim of the aluminum pan. If I do not use a pan, it works good too, but you tend to get a bunch of grease in the bottom of the smoker. The meat will still be incredibly moist. That said, I use a Stumps cooker. I would imagine that with a stick burner, the end product will be somewhat drier.
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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, 08:38 AM | #28 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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06-21-2007, 08:41 AM | #29 |
Knows what a fatty is.
Join Date: 04-04-07
Location: Duluth, MN
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I have just found that on my weber kettle that it is hard to keep the temps below 275 or 300, unless I want to be opening the lid and adding pieces of charcoal every 20 min.
My plan is to start with 20 pieces of rancher lit in the chimney, add a 1 or 2 small pieces of smoke wood, let the smoek settle for a bit then put the butt on. Then monitor internal temp of meat and temp of cook area, I will shoot for the lowest temp possible but it seems hard to get below 275. Maybe if I use the minion method, say 20-25 pieces of unlit rancher and add 10 pieces of lit rancher and a wood chunk or 2.
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06-21-2007, 01:24 PM | #30 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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