עָטִין
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 10-31-2009, 10:32 AM   #1
SirDanK
Got Wood.
 
SirDanK's Avatar
 
Join Date: 10-22-09
Location: Quad Cities, Il
Downloads: 0
Uploads: 0
Default Boston butt turn or no turn?

Just wondering if you need to turn the butt every so often or not, and also if you folks spray?
SirDanK is offline   Reply With Quote


Unread 10-31-2009, 10:46 AM   #2
durfdaddy
Knows what a fatty is.
 
durfdaddy's Avatar
 
Join Date: 11-16-08
Location: East TN
Downloads: 0
Uploads: 0
Default

Fat side up and spray after a few hours. Don't touch it till you wrap it in foil around 160 or so and make sure you spray it in the foil as you wrap it. Spray with Apple juice and add a little worsteshire if you want.
durfdaddy is offline   Reply With Quote


Unread 10-31-2009, 10:49 AM   #3
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-13-09
Location: Metrolina
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by durfdaddy View Post
Fat side up and spray after a few hours. Don't touch it till you wrap it in foil around 160 or so and make sure you spray it in the foil as you wrap it. Spray with Apple juice and add a little worsteshire if you want.
That sounds like the answer to another question.

I flip the butt at least once during the cook. You can forget about that foil until you need to wrap the leftovers.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Unread 10-31-2009, 10:53 AM   #4
SirDanK
Got Wood.
 
SirDanK's Avatar
 
Join Date: 10-22-09
Location: Quad Cities, Il
Downloads: 0
Uploads: 0
Default

Lol ok, I think ill flip at 160* wait till 195* then toss in cooler. How does that sound? No foil till cooler.
SirDanK is offline   Reply With Quote


Unread 10-31-2009, 12:35 PM   #5
BigGar
Knows what a fatty is.
 
BigGar's Avatar
 
Join Date: 07-30-08
Location: Chehalis WA
Downloads: 0
Uploads: 0
Default

fat side down, wrap at 160, put in cooler at 205
__________________
Country Smoker cs570, Weber Silver B, Weber 22.5 Kettle, Brinkman Smoke'n'pit
BigGar is offline   Reply With Quote


Unread 10-31-2009, 01:06 PM   #6
cardiac_cadet002
is one Smokin' Farker
 
cardiac_cadet002's Avatar
 
Join Date: 11-02-07
Location: Carthage, TN
Downloads: 0
Uploads: 0
Default

Let me be the first to say this has been discussed NUMEROUS times in the past. Lots of people in both camps. Some say if you cook over direct heat i.e. BGE, UDS etc. to go fat side down only, some will say fat up only, while others will tell you to flip for best results. In the end most of us will tell you to experiment, try all methods and see what works best for you.
__________________
Large BGE
UDS x 2
Weber 22.5" kettle
Chargriller SnP

U.F.U.C. Blue Thermapen!
cardiac_cadet002 is offline   Reply With Quote


Unread 10-31-2009, 01:07 PM   #7
cdollar
Full Fledged Farker
 
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
Downloads: 0
Uploads: 0
Default

I never flip it, foil at about 160*, cook at 225* until the bone just slips out.




Chuck
cdollar is offline   Reply With Quote


Unread 10-31-2009, 01:31 PM   #8
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

It's a personal taste thing. I've foiled and I've not foiled - the family likes it either way. I usually don't foil until I pull it off the smoker to rest.
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is offline   Reply With Quote


Unread 10-31-2009, 01:34 PM   #9
Markbb
is Blowin Smoke!
 
Join Date: 10-17-06
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Put it in the spice fat side up and forget about it until the bone pulls freely......result moist pull tender pork with a nice crusty bark....no foil
Markbb is offline   Reply With Quote


Unread 10-31-2009, 01:42 PM   #10
Papa Payne
is one Smokin' Farker
 
Join Date: 08-23-09
Location: Taylorsville, NC
Downloads: 0
Uploads: 0
Default

Just took one off the smoker, fat side down, never flipped and didn't foil (until resting in a cooler, that is).

100_0420.jpg


You can see the bone has released:
100_0421.jpg

It turned out tatsy and juicy:
100_0423.jpg

So play around until you find a method with the results you like.
__________________
[COLOR=white]Chargriller Offset[/COLOR]
Papa Payne is offline   Reply With Quote


Unread 10-31-2009, 02:23 PM   #11
fweck
is one Smokin' Farker

 
fweck's Avatar
 
Join Date: 01-28-09
Location: Stacy, MN
Downloads: 0
Uploads: 0
Default

Papa Payne, That's a nice looking Butt!!
What time is dinner?
And being from NC, what kind of sauce do you use?
__________________
Weber 22.5 One Touch Gold w/ Rotisserie.
18.5 WSM
Brinkmann Cimmaron with turkey fryer and log lighter.
Stovetop, Camerons Gourmet Mini Smoker.
Future UDS Owner (slow build mod)
Smokin' Fast, Splashproof, Blue Thermapen

Airborne! God Bless our Troops!
KCBS CBJ
Member of the Zero's Club
CLICK HERE to visit the BBQ Brethren Throwdowns
fweck is offline   Reply With Quote


Unread 10-31-2009, 02:34 PM   #12
Mitch
is One Chatty Farker
 
Mitch's Avatar
 
Join Date: 10-22-07
Location: Lincoln NE
Downloads: 0
Uploads: 0
Default

Yum! Nice job.
My Back Ribs should be done in an hour.
You made me hungry!!!!!!!!!!!!!!!!!!
__________________
Gator Pit Entertainer
Stumps GF223
Lg. BGE
Mitch is offline   Reply With Quote


Unread 10-31-2009, 02:41 PM   #13
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Nice butt, Papa Payne!

SirDanK, I would suggest that you try doing butts different ways for yourself to see what you prefer. Everyone's taste and cooker is different. All of these methods produce result that will be better than you can get at 90% of the BBQ restaurants out there!

Here's my take on fat up or fat down. If the heat source on the cooker is below the meat, and the exhaust is above the meat (like a UDS or WSM), the airflow will be generally vertical. Having the fat cap down protects the meat from the hot sir and help keep it from drying out. If the heat source is off to one side of the meat and the exhaust is on the other side (like a traditional offset or a reverse flow), then the airflow will be primarily horizontal and the hot air will be moving across the top of the meat, so fat cap up will help keep the meat from drying out.

This is my theory and may or may not be right It makes logical sense, but in some empirical testing that Big Mista did in his Spicewine with briskets, fat up or fat down didn't make a difference in the finished product. Fat down did require more clean up after the cook.

As far as foil, again, personal preference. At home I generally don't foil until the meat is ready to rest after the cook, but for comps I do foil (based on bark color, not temp) and I take this opportunity to add additional flavor to the product. In either case I cook the meat until it feels done (probe slides in like into warm butter), not to a specific temp. Each piece of meat is different and I have had to butts or two brisket that were within a couple of ounces of each other take considerably different times to get to the right feel.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote


Thanks from:--->
Unread 10-31-2009, 06:20 PM   #14
Brian in Maine
is Blowin Smoke!
 
Brian in Maine's Avatar
 
Join Date: 08-05-07
Location: Portland Me
Downloads: 0
Uploads: 0
Default

I trim the fat cap off, and flip half way through the cook. I've been doing this for the last 4 - 5 butt cooks I've done, and found that the butt doesn't end up sticking to the grate.
__________________
Brian

2 WSMs
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
Webber Silver Genises B
3 burner camp stove
Brian in Maine is offline   Reply With Quote


Unread 10-31-2009, 06:28 PM   #15
indianagriller
is one Smokin' Farker
 
Join Date: 06-03-09
Location: Columbus,Indiana
Downloads: 0
Uploads: 0
Default

fat cap down, no foil not even when put into cooler. i use butcher paper or a brown paper sack and rest for an hour.
__________________
www.bigjtssmokin.com JAMBO pit
indianagriller is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Boston roast = boston butt Hozman Q-talk 3 11-08-2011 09:22 PM
Pork Butt Turn In Box tamu91 Competition BBQ 13 04-07-2011 01:56 PM
My Turn, My Turn, My Turn! Stuffed De-Boned Chicken! D.F. Expat Q-talk 18 03-08-2011 01:29 PM
Comp Pork butt Turn In Zombie Barbecue Competition BBQ 12 09-07-2010 08:36 AM

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 02:42 PM.


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.