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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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Old 06-05-2007, 10:18 AM   #1
azfireman
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Smile Virgin journey went OK but butt did not pull. Why?

My virgin journey went OK chicken fell off the bone, the bone in country style ribs were good but the BUTT. The butt was tough and did not pull. It was a small 3lb butt and I did not get my Taylor thermometer to check the internal temps. So I smoked it for 4.5 to 5 hrs and stuck it in the cooler for an hour. It has good flavor but just tough. I was unable to pull it. What went wrong? How can I correct this? I will post the pics tomorrow. The temps I used were from 210 to 250 using pecan. Also what temps and time do you recommend for baby back ribs in a Bandera? Also, any special technique?

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Old 06-05-2007, 10:22 AM   #2
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Quote:
Originally Posted by azfireman View Post
My virgin journey went OK chicken fell off the bone, the bone in country style ribs were good but the BUTT. The butt was tough and did not pull. It was a small 3lb butt and I did not get my Taylor thermometer to check the internal temps. So I smoked it for 4.5 to 5 hrs and stuck it in the cooler for an hour. It has good flavor but just tough. I was unable to pull it. What went wrong? How can I correct this? I will post the pics tomorrow. The temps I used were from 210 to 250 using pecan. Also what temps and time do you recommend for baby back ribs in a Bandera? Also, any special technique?

Thanks,
Frank the tank
You answered your own question about what went wrong - you did not get your thermometer to check internal temps.

It needed to be 195 - 210 or so internal, and it would have pulled beautifully.

It's all about the temps, not the times except with ribs.
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Old 06-05-2007, 10:23 AM   #3
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You didnt cook the butt long enough. Lots of conective tissue in one of those. If I have a 10 lb butt roast, it can take 15-20 hrs at 210-225.
Thats if no foil was used.
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Old 06-05-2007, 10:25 AM   #4
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Yep. What those guys said. Temp Temp Temp.
Better luck next time.
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Old 06-05-2007, 10:28 AM   #5
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There you go. I agree with the fine gentlemen above.

I ususually foil at 165 and then take the internal temp to 195 or so. It will continue to climb in temp a good 5 degrees while in the foil, in the cooler. Let it slowly come back down to 165 then pull.

I dont pay a lot of attention to times. Just temps.
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Old 06-05-2007, 10:41 AM   #6
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ditto!
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Old 06-05-2007, 12:01 PM   #7
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Now you need to fire the cooker back up and give it another try.
Good luck on round 2. I'm sure it will all turn out great.
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Old 06-05-2007, 12:05 PM   #8
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Yeah ... what they said
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Old 06-05-2007, 12:25 PM   #9
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When cooking at home, I just use a pair of tongs to tell if it is done. If I can pick it up, and it doesn't fall apart it isn't done.
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Old 06-05-2007, 12:30 PM   #10
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Old 06-05-2007, 01:34 PM   #11
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If pulling don't work, try yanking. If yanking don't work, try putting one end in a vise and viciously attack it with a pitch fork. Or, like they said, more cooking.

Usually, my butts fall apart taking them out of the cook chamber.
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Old 06-05-2007, 01:35 PM   #12
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Yep... what they have all said. Gotta get to that magic 195 to pull that bad boy. Also, next time try a bigger butt. I like them much better than the small ones.
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Old 06-05-2007, 02:17 PM   #13
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Same as above Temp, Temp. Temp. 195 is when I pull my butts from the smoker. If you do not have a thermometer a good way to test is pull the blade bone, if it pulls clean the butt is done, if it does not start to pull out easily then then more time is required.
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Old 06-05-2007, 02:21 PM   #14
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I won't say it again (temp that is) dooohhhh....I did it anyway

Better luck next time!
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Old 06-05-2007, 03:51 PM   #15
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Congrats on the chicken though. Next time stick a prober in that butt and taker her out at 200. She'll fall apart in your hands.
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