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 10-06-2017, 05:12 PM   #1
NY Pork Junkie
On the road to being a farker
 
Join Date: 09-26-17
Location: Albany, NY
Default First Blind Cook. 12lbs of Pork Butt. Live!

Pork butt was $0.79 a pound when I went grocery shopping today. I exercised restraint, and purchased two modest 6 pounders. That's normal right???

The only problem is that I gave my only remote thermometer/probe setup to my Father who visited from Maine last weekend. All I have to go by is my thermopop so I have no idea where temps are running in the PBC. No matter, it hasn't let me down yet!

I cut them into 4 separate roasts so that I could up the surface area of rub, and to get the ratio of hook to meat a bit higher (don't want to lose one in the coals!). I'm not sure if that was a good idea or not, but it's all in the name of science.

Meat went on at 4:30pm EST. Here goes nothing...






NY Pork Junkie is offline   Reply With Quote


Thanks from:--->


Old 10-06-2017, 06:47 PM   #2
pdiller81173
Is lookin for wood to cook with.
 
pdiller81173's Avatar
 
Join Date: 05-30-17
Location: Cascade, Iowa
Default

Looking good so far! Nice marbling on all the cut pieces. What wood are you using?
pdiller81173 is offline   Reply With Quote


Old 10-06-2017, 06:52 PM   #3
BillN
somebody shut me the fark up.

 
BillN's Avatar
 
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
Default

Wow those are going to good.
__________________
Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven
BillN is offline   Reply With Quote


Old 10-06-2017, 07:17 PM   #4
4ever3
Babbling Farker
 
Join Date: 04-29-12
Location: Tulsa
Default

Lots of bark in your future you have...
__________________
Jeremy

Old Oklahoma Joe
UDS
Weber Smokey Joe
Weber Jumbo Smokey Joe
Weber Classic Premium (Jessi)
Weber Summit Charcoal (Waylon)

“Life is a luminous pause between two great mysteries, which themselves are one.” Carl Jung
4ever3 is online now   Reply With Quote


Old 10-06-2017, 07:26 PM   #5
IXL
is one Smokin' Farker
 
Join Date: 01-29-10
Location: Oklahoma
Default

If ever there was a meat intended to be cooked "blind" and still be almost guaranteed to wow everyone at mealtime, it is pork butt.

We to have started cutting them into pieces, so as to have more bark. I really want to try a barrel cooker.
IXL is offline   Reply With Quote


Old 10-06-2017, 07:35 PM   #6
NY Pork Junkie
On the road to being a farker
 
Join Date: 09-26-17
Location: Albany, NY
Default

I'm using a bit of applewood that I picked up when we took the kids apple picking last weekend.

Progress Update: I took them off to foil at 8:00pm. My thermopop had a range of temps of 160-175 for the three that remained on the PBC. These things have bark like a mastiff! I won't know if that's good or bad for an hour or two I guess...

NY Pork Junkie is offline   Reply With Quote


Old 10-06-2017, 07:37 PM   #7
NY Pork Junkie
On the road to being a farker
 
Join Date: 09-26-17
Location: Albany, NY
Default

I should point out that it's a 12" in diameter plate!!!
NY Pork Junkie 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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:37 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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