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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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07-23-2013, 11:33 AM | #1 |
Babbling Farker
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
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What was your longest cook?
How long was your longest cook? What were you cooking? What equipment were you using? Did it come out tasting great or like garbage?
Longest cook: 16 Hours Brisket Equipment: 18.5" Weber One Touch Silver Kettle set up as a smoker Tasted great especially the fat cap. lol I know I shouldn't eat fat but that stuff was really flaky and full of flavor. It was better than the meat. The meat was amazing but nothing like a bit of flaky fat. I didn't eat alot of it as I know I shouldn't eat it but man it was delicious. |
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07-23-2013, 11:43 AM | #2 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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18 hours; shoulder and hams; came close to ruining the meat, learned that 220 is NOT a magic temperature to cook at...
Since then I cook even 25# briskets for only about 10.5 hours and they're DONE DONE DONE, and awesome.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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Thanks from:---> |
07-23-2013, 12:14 PM | #3 |
On the road to being a farker
Join Date: 08-04-11
Location: Ankeny,Iowa
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18 hours pork butt turned out great
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07-23-2013, 12:15 PM | #4 |
Knows what a fatty is.
Join Date: 05-17-13
Location: Saint Cloud, Florida
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14 hour brisket-first time i have ever smoked anything
Did it on a square brinkman vertical water smoker. It was the best que I have ever had, never been able to replicate it yet. Didnt realize the importance of taking notes at the time |
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07-23-2013, 12:17 PM | #5 |
On the road to being a farker
Join Date: 06-04-13
Location: Broken Arrow
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17 hours with a pork butt. It turned out to be leather since I didn't have a grate level thermometer...I learned a valuable lesson that day and now my wife is scared of my pork butt cooks hahaha.
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Thanks from:---> |
07-23-2013, 12:22 PM | #6 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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12 hours exactly for two 10# butts. They came out great, or so I was told(cooked 'em for a church party for my parents).
Matt
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"Grandpa, you make the best meat, EVER!!" |
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07-23-2013, 12:31 PM | #7 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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I cooked a 15 pound (MOL) packer brisket for 18 hours at 225 (one of my early endeavors.)
It did not turn out as bad as you might expect. It was a little dry, but very tasty. However, it was not too pretty to look at. It shriveled up quite a bit.
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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07-23-2013, 12:50 PM | #8 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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About 23 hours when I was still a newb with my WSM and some huge shoulders.
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07-23-2013, 01:13 PM | #9 |
Knows what a fatty is.
Join Date: 06-13-13
Location: Fort Gibson OK
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14 hours on a brisket that I babied along because my previous attempts at brisket were not so great.
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22.5 WSM, UDS, Char Griller Akorn |
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07-23-2013, 02:39 PM | #10 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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7 hrs on a Boston butt in my Kettle. Was my first one and turned out really good.
I'm doing an 8lb picnic as we speak. Been running the kettle around 300 since 11 am. It's been 5 hrs and the internal is 192. Looks super moist.
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PBC---Weber Kettle |
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07-23-2013, 02:49 PM | #11 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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First 9lb pork butt took almost 18 hours on my mini. I was doing it at 225-235. I still do long overnight cooks if the timing works out (i like my sleep) vs waking up at the butt crack of dawn to start a hot and fast cook to be done by lunch time.
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~Ren~ Fat Kids Club Founding Member |
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07-23-2013, 03:04 PM | #12 |
Found some matches.
Join Date: 06-23-13
Location: madison, al
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16 hours turkey and 2 Boston butts
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07-23-2013, 03:06 PM | #13 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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I've lit the pit on Thursday morning and let the fire go out on Sunday afternoon a few times.
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07-23-2013, 03:09 PM | #14 |
On the road to being a farker
Join Date: 04-20-10
Location: Niagara Falls, ON
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TAURUS BBQ - Championship Cooking |
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07-23-2013, 03:46 PM | #15 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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23.5 hours
2 pork butts Brinkman Cimmaron offset Finished product was excellent, but I was too damn tired to eat any of it.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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