The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-11-2013, 02:33 PM   #1
WvQ
On the road to being a farker

 
WvQ's Avatar
 
Join Date: 07-04-13
Location: Reedsville, West Virginia
Downloads: 0
Uploads: 0
Default 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.
__________________
Chargriller and a Backyard
WvQ is offline   Reply With Quote


Unread 07-11-2013, 03:08 PM   #2
TroyA65
is one Smokin' Farker

 
TroyA65's Avatar
 
Join Date: 04-20-13
Location: Pleasant Prairie, WI
Downloads: 0
Uploads: 0
Default

No need to flip.
__________________
Weber Summit S-670, Backyard Bomber MJH, Mini WSM
TroyA65 is offline   Reply With Quote


Unread 07-11-2013, 04:10 PM   #3
Gilstarr
Full Fledged Farker

 
Join Date: 09-10-09
Location: Hanover Va
Downloads: 0
Uploads: 0
Default

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!
Gilstarr is offline   Reply With Quote


Unread 07-11-2013, 04:30 PM   #4
Bigrolltide1877
On the road to being a farker
 
Join Date: 06-17-13
Location: Cullman,Alabama
Downloads: 0
Uploads: 0
Default

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.
__________________
Char-Broil American Gourmet Deluxe Offset Smoker
Bigrolltide1877 is offline   Reply With Quote


Unread 07-11-2013, 04:39 PM   #5
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Downloads: 0
Uploads: 0
Default

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..
DownHomeQue is offline   Reply With Quote


Unread 07-11-2013, 05:10 PM   #6
Wesman61
is one Smokin' Farker
 
Join Date: 07-06-08
Location: Nampa Idaho
Downloads: 0
Uploads: 0
Default

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.
Wesman61 is offline   Reply With Quote


Unread 07-11-2013, 05:33 PM   #7
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Downloads: 3
Uploads: 0
Default

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.
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Unread 07-11-2013, 05:39 PM   #8
WvQ
On the road to being a farker

 
WvQ's Avatar
 
Join Date: 07-04-13
Location: Reedsville, West Virginia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Wesman61 View Post
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.
Well getting more experience and buying Myron Mixon's book has helped me improve my cook, but Low and Slow got my foot in the door.
__________________
Chargriller and a Backyard
WvQ is offline   Reply With Quote


Unread 07-11-2013, 06:12 PM   #9
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I put it on close the door and I don't see it again for at least 7 hrs.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 07-11-2013, 06:20 PM   #10
dwfisk
is Blowin Smoke!

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

Hey, but hang on to that book, its an antique and gonna be worth more than you paid for it!
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is online now   Reply With Quote


Unread 07-11-2013, 10:39 PM   #11
Wesman61
is one Smokin' Farker
 
Join Date: 07-06-08
Location: Nampa Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by WvQ View Post
Well getting more experience and buying Myron Mixon's book has helped me improve my cook, but Low and Slow got my foot in the door.
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.
Wesman61 is offline   Reply With Quote


Thanks from:--->
Unread 07-11-2013, 10:56 PM   #12
oldbill
is one Smokin' Farker

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Downloads: 0
Uploads: 0
Default

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.
__________________
Never Trust A Skinny Cook!!!
oldbill is offline   Reply With Quote


Thanks from:--->
Unread 07-12-2013, 06:12 AM   #13
IrondeQuer
On the road to being a farker

 
IrondeQuer's Avatar
 
Join Date: 07-20-12
Location: Irondequoit, NY
Downloads: 0
Uploads: 0
Default

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.
__________________
Steve
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Donated the Weber OTG and modded Brinkmann Gourmet
IrondeQuer 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

Loading



All times are GMT -5. The time now is 07:12 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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