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 05-07-2012, 09:01 AM   #1
coastrat
On the road to being a farker
 
coastrat's Avatar
 
Join Date: 04-28-12
Location: gulf coast, ms
Default Advice needed ... Boston Butt was dry.

I'm new to Kamado cooking (previous smokers had water pan) and my 1st pulled pork was drier than expected. I injected as usual, smoked at approx 265 for 6 hours until internal temp hit 205. Looks and tastes great, but not as juicy as my vertical smoker produced.

ImageUploadedByTapatalk1336399240.981634.jpg


Sent from my iPhone using Tapatalk
__________________
I'd rather be smoking on my 25 yr old Imperial Kamado.
coastrat is offline   Reply With Quote


Old 05-07-2012, 09:06 AM   #2
porkingINpublic
is one Smokin' Farker
 
Join Date: 09-30-11
Location: Beebe, ar
Default

How many pounds was this butt? I know in my experience if you take them right off the smoker and start cutting into them and trying to taste test them it will taste dry. But when you cooler them for a few hours the juice really redistributes and makes it taste better.... just my 2 cents
__________________
Myron Mixon Smoker 60 h2o
porkingINpublic is offline   Reply With Quote


Old 05-07-2012, 09:11 AM   #3
teej
On the road to being a farker
 
Join Date: 02-29-12
Location: Chatsworth, GA
Default

Looks like you didn't use a heat difuser. Maybe the direct heat dried it out more than normal.
teej is offline   Reply With Quote


Old 05-07-2012, 09:18 AM   #4
cholloway
is Blowin Smoke!

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: Atlanta, GA.
Default

^^^^^^ Could be it ^^^^^^
__________________
Colin
Due to rising cost of ammo, do not expect a warning shot
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
36 year old Char-Broil 450 (Purchased new)
1996 Blue Weber SS Performer
2 Weber SJSs & modified stock pot Mini-WSM
Weber rotisserie, Rib-O-Lator & Smokenator system
Blackstone Tailgater Combo & STOK Island gasser
cholloway is offline   Reply With Quote


Old 05-07-2012, 09:19 AM   #5
rcorun
Knows what a fatty is.
 
Join Date: 06-07-11
Location: Greencastle, PA
Default

agree with first two comments. keep it indirect and allow a rest period. having that probe right over the coals may have affected its performance as well
rcorun is offline   Reply With Quote


Old 05-07-2012, 09:28 AM   #6
GreenDrake
is One Chatty Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Right over there
Default

No heat deflector, you will get that.
GreenDrake is offline   Reply With Quote


Old 05-07-2012, 11:49 AM   #7
NRA4Life
is One Chatty Farker

 
NRA4Life's Avatar
 
Join Date: 07-07-09
Location: Newark, OH
Default

Quote:
Originally Posted by teej View Post
Looks like you didn't use a heat difuser. Maybe the direct heat dried it out more than normal.
Exactly what I was thinking.
__________________
- Kevin
Team: Smitty's Real Pit BBQ
KCBS CBJ
Superior SS-3 - Courtesy of Gainesville Jaycees and Superior Smokers
Custom Built Reverse Flow Stickburner
Weber 22.5" WSM
Weber 26.75" OTG
Weber Blue 2000 Stainless Performer
Weber Red 1998 Stainless Performer
NRA4Life is offline   Reply With Quote


Old 05-07-2012, 01:01 PM   #8
coastrat
On the road to being a farker
 
coastrat's Avatar
 
Join Date: 04-28-12
Location: gulf coast, ms
Default

Thanks everyone. Please tell me more about this heat diffuser... Where do I get one?


Sent from my iPhone using Tapatalk
__________________
I'd rather be smoking on my 25 yr old Imperial Kamado.
coastrat is offline   Reply With Quote


Old 05-07-2012, 03:32 PM   #9
Panthers65
is one Smokin' Farker
 
Join Date: 07-13-09
Location: Lilburn, GA
Default

Depends on your grill, for the egg you can buy them, I build mine and raised my grate to felt level in the same process. Got a 15" grate and attached (4) 1/2" x 4" bolts to it. wrapped my initial grate in aluminum foil and sat the new grate with the bolts attached to it on top so the new grate set up 4". works good enough for me, you can poke a few holes in the foil too if you want, or if you can find a 15" pizza pan with small holes in it that works too.
Panthers65 is offline   Reply With Quote


Old 05-09-2012, 09:42 AM   #10
shanemach
Found some matches.
 
shanemach's Avatar
 
Join Date: 06-24-11
Location: St John,IN
Default

Without a heat diffuser, you can wrap the butt in foil (halfway through cook) put a lil apple juice in there maybe even a shot of rum! At least thats what I do when cooking directly over coals...
__________________
Shane :)Weber Platinum,26" OTG,Red Kamado Joe and Da Bears Orange Thermapen!!!
shanemach is offline   Reply With Quote


Old 05-09-2012, 11:00 AM   #11
ThatsWhatSheSaidBBQ
is one Smokin' Farker

 
Join Date: 02-07-12
Location: Springfield, MO
Default

I inject every butt I touch...





resting and watching heat are both good ideas..
__________________
* XL [COLOR=seagreen]BGE[/COLOR] *Charbroil offset (cheapo) and a *[URL="http://www.bbq-brethren.com/forum/showthread.php?t=125966"]project in the making 6' long x 28" diameter offset[/URL] [COLOR=red]<<<[/COLOR]Take a look!
ThatsWhatSheSaidBBQ is offline   Reply With Quote


Old 05-09-2012, 06:00 PM   #12
coastrat
On the road to being a farker
 
coastrat's Avatar
 
Join Date: 04-28-12
Location: gulf coast, ms
Default

Going to use the foil + juice technique. Have always done that with my old smoker and it worked every time.


Sent from my iPhone using Tapatalk
__________________
I'd rather be smoking on my 25 yr old Imperial Kamado.
coastrat is offline   Reply With Quote


Old 05-09-2012, 06:26 PM   #13
Still Smokin
Full Fledged Farker
 
Join Date: 10-20-10
Location: Lowcountry SC
Default

Still need a diffuser, what kind of Kamado do you have?

You can always go the Ceramic Grill store online and see what they have.
Still Smokin is offline   Reply With Quote


Old 05-09-2012, 06:32 PM   #14
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

what's up coastrat? welcome to the forum.
__________________
Out for now.
deepsouth is offline   Reply With Quote


Old 05-09-2012, 06:42 PM   #15
coastrat
On the road to being a farker
 
coastrat's Avatar
 
Join Date: 04-28-12
Location: gulf coast, ms
Default

Quote:
Originally Posted by Still Smokin View Post
Still need a diffuser, what kind of Kamado do you have?

You can always go the Ceramic Grill store online and see what they have.
Roger that. My wife is planning to get me a diffuser and damper cap for father's day. It's a vintage Imperial Kamado (early 90s) that I restored.
ImageUploadedByTapatalk1336606879.347975.jpg
ImageUploadedByTapatalk1336606896.844780.jpg
ImageUploadedByTapatalk1336606918.729188.jpg



Sent from my iPhone using Tapatalk
__________________
I'd rather be smoking on my 25 yr old Imperial Kamado.
coastrat is offline   Reply With Quote


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.





All times are GMT -5. The time now is 07:31 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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