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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.


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Unread 06-21-2007, 01:31 PM   #31
Bigmista
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Quote:
Originally Posted by RIX View Post
I have just found that on my weber kettle that it is hard to keep the temps below 275 or 300, unless I want to be opening the lid and adding pieces of charcoal every 20 min.
My plan is to start with 20 pieces of rancher lit in the chimney, add a 1 or 2 small pieces of smoke wood, let the smoek settle for a bit then put the butt on. Then monitor internal temp of meat and temp of cook area, I will shoot for the lowest temp possible but it seems hard to get below 275.
Maybe if I use the minion method, say 20-25 pieces of unlit rancher and add 10 pieces of lit rancher and a wood chunk or 2.
There is the problem!! Too much lit charcoal at one time. The minion method is your friend!
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Unread 06-21-2007, 01:50 PM   #32
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Quote:
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There is the problem!! Too much lit charcoal at one time. The minion method is your friend!

Ok Mista, so use the minion method and I should be able to keep the temps lower?

My idea of the minion method: Set 20-25 unlit pieces of charcoal on the edge of the kettle, then lite 5-8 pieces and add to the unlit along with my chunk or chunks of wood. Wait 15 -20 min, then put the butt on?
Does this sound about right? Is my lit to unlit charcoal ratio ok? Thanks
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Unread 06-21-2007, 02:09 PM   #33
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After I have applied rub to my butt, I will place it in a disposable aluminum pan then cook (I smoke just about everything at 225) it that way until an internal temp of 200 is achieved, it will normally take all night. Then once I have that temp, I will pour all of the grease/liquids from the pan (there will be a bunch) and I will then wrap with foil or just place foil over the pan, I will then place in cooler until ready to pull/serve. Some folks will reapply the rubs at some point during the cook or just prior to foiling, that will be your call. Also if you use the aluminum pan you can pour out the grease and add some apple juice prior to letting rest in the cooler.
Tony, Is this ok to do when cooking on a kettle? I usually use a water pan next to the coals under the meat, would this still work?
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Unread 06-21-2007, 02:57 PM   #34
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Definitely, Just be sure to go offset. I think that the Weber Kettle gives one of the best flavors out there. Unfortunately, they require you to add charcoal throughout the cook. I personally think that the kettle cooks the best chicken out there in competitions. I haven't prepared pork butt with mine yet, perhaps I will try it this weekend. I bought a case of pork butts a month or so ago. I paid .79 lB, not a bad deal. Hard to not use the Stumps though, love to set it and forget it.
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Unread 06-21-2007, 03:20 PM   #35
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Quote:
Originally Posted by tony76248 View Post
Definitely, Just be sure to go offset. I think that the Weber Kettle gives one of the best flavors out there. Unfortunately, they require you to add charcoal throughout the cook. I personally think that the kettle cooks the best chicken out there in competitions. I haven't prepared pork butt with mine yet, perhaps I will try it this weekend. I bought a case of pork butts a month or so ago. I paid .79 lB, not a bad deal. Hard to not use the Stumps though, love to set it and forget it.

Wow that is a good deal on the butts, I paid 1.44 per lb at Sams. I'm excited to see how it turns out on the kettle, I'll let you know next week.
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Unread 06-29-2010, 12:37 AM   #36
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This butt conversation has me regretting the decision to pass on the 12#er I saw at the big box store today. Dad gum, I'll get it next time. Fatty for the first cook though, can't wait.
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Unread 06-29-2010, 01:23 AM   #37
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Got so hungry reading...at 1:30 in the morning, that I went to a local 24 hour grocery, bought a butt, prep tonight, smoker first thing in the morning. I love this site.
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Unread 06-29-2010, 12:56 PM   #38
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Everything I read sounded good.

Also, you can use a Water Pan While you are Smoking the Meat.
You can mix Apple Juice and/or Pineapple Juice and/or Cherry Juice together, then mix the Juice 50/50 with Pepsi Cola, Liquid Mixture.
Doing this will keep the Meat More Moist and Add a Nice Sweey Flavor to the Juicy Meat.
You can also add some of this same Liquid Mixture to the Meat Before you Foil it at 160 or 170 and put it back in the Smoker to bring it up to 180 or 190.
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Unread 06-29-2010, 01:07 PM   #39
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One thing I failed to mention when I talked about the Juices.
Pineapple Juice is a Natural Meat Tenderizer.
Pineapple Juice is best when mixed 50/50 with Apple Juice, then add a little a little Cherry Juice. Then mix the Juice Mixture 50/50 with Pepsi Cola to make the Liquid Mixture.
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Unread 06-29-2010, 01:25 PM   #40
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Holy Resurrected Thread, Batman!

I wonder what happened to Eric (Ciret)... He hasn't visited us in a while (last visit was in March).
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Unread 06-29-2010, 02:03 PM   #41
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On the UDS I rub heavy with spices (mainly salt, pepper, raw sugar and cumin) and leave unattended for 12 - 14 hours, 225 - 250 ish. I spray only if I have to pop the lid for some other reason (raise temp)
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Unread 06-29-2010, 02:50 PM   #42
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I tend to drain my pans of pork halfway through the cook now when possible. Results are less messy, Draining after the cook has caused slip hazzards
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Unread 06-29-2010, 05:08 PM   #43
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Wow... This thread has been increadibly helpful... Thanks guys!
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Unread 06-30-2010, 09:14 AM   #44
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Have done several butts on a kettle grill and I find that my grate temp stays right around 250 if my dome temp is 300 or so. The butts take anywhere from 7-9 hours and I agree with disregarding the pounds per min thing and just be mindful of your internal temp (200 for me)
Also, I once had a pitmaster tell me once the only test he used to test for doneness in pork butts, is to grab the shoulder bone and if it slides easily its done, anyone use that tech?
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Unread 12-20-2011, 09:57 PM   #45
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I usually smoke a 9 pounder. Since they take so long, I put the cold butt on the smoker as it's coming up to temp and don't open the lid for 4 hours. After it has smoked for 4 hours, mop with 3 parts apple juice, 1 part oil, and 1 part cider vinegar. Move it to a 250 degree oven and mop every two hours. I actually prefer the taste of the oven-finished butt because more than 4 hours of smoke on a butt doesn't do much more than risk a bitter bark. If you're competing and finishing in the oven isn't an option, foiling is your best bet to not get too much smoke over the long haul. But I find that finishing in the oven is best for my sanity so I don't have to babysit the smoker for 14+ hours.
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