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View Full Version : Boston Roast on a ECB... Have a few questions


Rys06TBSS
04-14-2011, 03:45 PM
I plan on cooking up a this little guy on Sunday https://lh6.googleusercontent.com/_M5x9I2vrZ48/Tac-Fen9WLI/AAAAAAAAApI/4YsSZWAbAx0/s800/2011-04-14_13-27-27_20.jpg What is the recommended cook time with this? Hour a pound? Also how you recommend I prepare it? Also how should I serve it? Shredded?

Wampus
04-14-2011, 04:02 PM
I assume that it's a boston butt?
If that's so, just do it up like "normal". Rub it, inject if you want (though I don't, but that's me), fill the water pan, minion method on your firepan put the ECB together and let it ride. Run the ECB at 225-235. Use 2-3 smoke wood chunks spread throughout your charcoal for light smoking throughout the cook.

I know it's frustrating to hear, but.....it's done only when it's done. Period. A general rule has been said 1 to 1.5 hours per pound, but that's only a starting point. It may stall out at 155 degrees for 2 or 3 hours and then there goes the general rule. It will be done when a probe enters the roast with very little resisitance (or "like buttah"). If the probe fights you, you could still eat it, but leave it be.

Pull it apart, mix the bark into the shreds and serve it up.


THAT, my friend, is pulled pork!:thumb:

jeffsee
04-14-2011, 04:15 PM
I second Wampus' motion. He has never steered me wrong. The frustrating thing for a weekend BBQer is that until you get a sense of times (and even then it could be wrong), you just have to play it by ear. If it gets done early, wrap it and get it into a warm cooler.

Rys06TBSS
04-14-2011, 04:20 PM
I know its done when its done, but I was just trying to get a general idea. Thanks for the suggestions. Is there any reason I couldnt just slice it up?

jeffsee
04-14-2011, 04:27 PM
I know its done when its done, but I was just trying to get a general idea. Thanks for the suggestions. Is there any reason I couldnt just slice it up?
You can just slice it up. I wasn't trying to be a smarty. When I did my pulled pork, it took FOREVER to get past the stall.

http://www.bbq-brethren.com/forum/showthread.php?t=97629

Soybomb
04-14-2011, 04:30 PM
Start it early or you might be ordering pizza :-P I'd budget 2 hours a pound for your first run at it. No shame in finishing in the oven either.

You can slice it if you like, although then you'll want to pull it off the cooker earlier so its a little firmer. I taking it to 200 degrees and shredding it personally.

Rys06TBSS
04-14-2011, 04:45 PM
Start it early or you might be ordering pizza :-P I'd budget 2 hours a pound for your first run at it. No shame in finishing in the oven either.

You can slice it if you like, although then you'll want to pull it off the cooker earlier so its a little firmer. I taking it to 200 degrees and shredding it personally.

LOL. I guess your right with the pizza then. So your thinking 12 hours for this thing huh? Ill give it a shot shreading it too then.

Soybomb
04-14-2011, 04:47 PM
LOL. I guess your right with the pizza then. So your thinking 12 hours for this thing huh? Ill give it a shot shreading it too then.
It probably won't take two hours a pound, but you can always wrap it up and put it in the cooler for a while to hold it til dinner time. Besides you get a little extra wiggle room if its taking you longer to get your fire going or meat trimmed, etc.

Rys06TBSS
04-14-2011, 06:18 PM
Ok so I should have this cooking by 10 AM if I want to eat by 6? I think Ill roll with that. Also, any recommened sides? I would like to try an smoke a side as well.

deguerre
04-14-2011, 06:27 PM
Yes, a slaw, and you can smoke some Small Yukon Gold potatoes while the roast is going (just coat the skin with olive oil and sprinkle with salt- don't wrap them) til done and make your favorite potato salad.

Wampus
04-14-2011, 10:54 PM
Personally, if you WANT to slice it, that timing makes sense. It'll be safe to eat at 160 (pork), but not as tender. Slicing: I've not done this, but I'd guess pull at maybe....180? Taking it higher or to "probe tender" will make it tough to slice as it will want to fall apart (not necessarily a BAD thing....that's pulled/shredded).

I would recommend putting the roast on earlier than 10 if you planning dinner at 6. That MAY work out, but I'd bet on it being real close and after 6 is NOT an unreasonable possibility.

I'd get up and get it on at 8 to be safe. I know it's only a little more than 6 lbs, but it may still take a good while to render away the connective tissue. You can always wrap it with foil and towels and put it in a small cooler to hold it. I've seen pork shoulder hold in a cooler for 7 hours and you still couldn't touch it bare handed. As I recall it was still around 150 internal.



Smoked sides you say? Baked beans (even out of the can) are great on the smoker for hours. Just keep stirring them as you check your meat here and there. Mac & cheese....mmmmmmm.

Good luck man! Let us know how it turns out!

Rys06TBSS
04-14-2011, 11:43 PM
Hum.. Thats not going to be fun if I have to refill the coals. I havnt tried a long burn with this thing yet. The most I have run for is about 5 hours but I did have enough coals left for smores... and when i left for work at 630 am it was still kinda warm. Ill keep ya posted on how it goes. I think Im going to inject it too.

J'ville Grill
04-15-2011, 12:39 AM
My last butt was about a 6 lb'er and it took about 10 !/2 hours at around 235F average cooking temp. Then I had to rest it. I had 2 stalls during that cook.

Wampus
04-15-2011, 12:46 AM
Hum.. Thats not going to be fun if I have to refill the coals. I havnt tried a long burn with this thing yet. The most I have run for is about 5 hours but I did have enough coals left for smores... and when i left for work at 630 am it was still kinda warm. Ill keep ya posted on how it goes. I think Im going to inject it too.

What kind of ECB do you have? Any modifications on it?
My ECB (and I'm sure Brethren get tired of hearing this.....:becky:) has run for 12 hours + without adding coals. Are you familiar with the minion method?

See here:
http://www.virtualweberbullet.com/fireup2.html

You shouldn't have a problem running that baby on a long cook, unless it's "stock". is it a Gourmet Brinkmann? A Cajun Cooker? Whatcha got?

El Ropo
04-15-2011, 08:16 AM
I've done lots of port butts on my ecb Brinkmann Gourmet, and have never had to add more fuel.

One other thing to consider with your cook schedule, it's been my experience that the end product is much nicer if you let the roast rest for at least 2 hours after it's cooked, to allow the moisture to redistribute.

But that adds more TIME to your cook. If it were me, I'd be out there lighting the chimney at 5:00 am in hopes of having everything purring at 6:00 am. Say the butt takes 10 hours , which is a good guestimate, it's done at 4 pm, you rest it for 1.5 hours, then go to pull it and you'll burn the *%#@ out of your hands trying to rush it all to the table. That's a pretty tight schedule.

You could always try to maintain a higher temp, like 275, that'll speed up the process, and I've always had great results with butts at that temp. For a typical 7.5 to 8 lb butt, I can usually get 'em done in around 9 hours, but I start low for first couple hours, then ramp up heat to 300ish till done.

Puppyboy
04-15-2011, 08:42 AM
My serving styles & approximate cooking temps:

Pulled ......... around 200*
Shaved ....... around 175*
Chopped...... around 185*

As for sides you can never go wrong with the classics....

baked beans
mac & cheese
tater salad
and never forget the slaw

Rys06TBSS
04-15-2011, 08:44 AM
What kind of ECB do you have? Any modifications on it?
My ECB (and I'm sure Brethren get tired of hearing this.....:becky:) has run for 12 hours + without adding coals. Are you familiar with the minion method?

See here:
http://www.virtualweberbullet.com/fireup2.html

You shouldn't have a problem running that baby on a long cook, unless it's "stock". is it a Gourmet Brinkmann? A Cajun Cooker? Whatcha got?

I have a smoke and grill... Its got a Electric Gourmet Lava Rock pan for a base. That has 3 intakes in it. The lid has 4 exhaust holes.

Rys06TBSS
04-15-2011, 11:31 PM
I also forgot that I have turkey legs that need to get done up too. I apologize for all the really BAD grammar that I have been using. Im not usually that bad.

Wampus
04-15-2011, 11:40 PM
Hmmmmm......you have 2 cooking grates on that Smoke 'N' Grill? Not real familiar with that model.

If so, I'd put the turkey legs on later and on the bottom grate (if you have a bottom grate that is). My ECB usually has a hotter temp at the bottom grate. Poultry usually does fine (better actually) at a little higher temp than the typical "low 'n' slow". Just probe one of the legs to make sure you know when they're getting done. I've never done turkey legs by themselves before, but if I had to guess I'd say they'd take a couple of hours (at 225-250 that is). I always do poultry at around 325-250, so I'm guessing really.

Rys06TBSS
04-15-2011, 11:48 PM
I had very good success with the top rack on the legs. I usually let them go for about 4-6. Anyhow yes the Smoke 'N' Grill has two racks. I really dont want to mess around with pulling the Butt off the grill. Ill try all on the one rack, but Ill add them around noon ish. Im starting to get pumped about this. Sunday cant come soon enough!!

Furyous
04-16-2011, 12:49 AM
When I'm doing butts for eating the same day, I always start no later than 5am

Rys06TBSS
04-16-2011, 10:33 PM
Well Im gunna shoot for putting it on at 7.

Heres my ECB.

https://lh6.googleusercontent.com/_M5x9I2vrZ48/TapAubqCWcI/AAAAAAAAApc/f2xTDJUiqFk/s800/2011-04-16_20-02-38_544.jpg

Pan and charcoal pan

https://lh5.googleusercontent.com/_M5x9I2vrZ48/TapBTlJ8FII/AAAAAAAAApg/RxXj8CyKvSQ/s800/2011-04-16_20-03-31_334.jpg

Smoker complete.

Do you think this is to much coal? Not enough?

https://lh5.googleusercontent.com/_M5x9I2vrZ48/TapBlQ8pt8I/AAAAAAAAApk/DMvlEltyJKs/s800/2011-04-16_20-09-02_686.jpg

Soybomb
04-16-2011, 10:42 PM
Wow nice work on the mods, what are you using for the new bottom? Should give you much better air flow control than stock!

I usually had to top up my ECB with extra coal during the cook as the temps would start to fall. If its as airtight as it looks like it is you can reuse any leftover coals too, just seal it up when you're done and let the fire go out.

Rys06TBSS
04-16-2011, 10:51 PM
The mods arent my creation... I copied hamiltont's ECB. Its a lava rock pan from a Brinkmann Electric smoker. I drilled the holes for the legs and that was about it. The lid however I bought an oven gasket and used the pins that were already in the gasket to fasten it to the lid... We'll see how it goes. I havent used the lid in the current configuration yet. Also since last session, I added the pipe plugs. I used electrical box covers before. They worked alright, but I think this might be a bit better. Im still not sure If I want to make a Mini UDS Coal basket or not. Also, I lava rock pan was silver already. I shot it with some header paint I had left over from painting my AR barrel, But Im thinking I should just get some gloss black. Or maybe just do the Brinkmann up in silver.

Rys06TBSS
04-16-2011, 11:32 PM
OH also.. This Butt... Fat side up right?

Rys06TBSS
04-17-2011, 09:43 AM
So Ive learned few things this am...My lid mounted thermometer is off by about 70 degrees. Also, Charcoal Chimmneys are amazing and i used about 16 coals of RO for the minion method. I think I should have used 20 or maybe brought my sand pan in the house overnight to warm up. all in all its working ok so far. Im at 230 degrees and the butt went on about 15 min ago. So im a little behind schedule. These vents work fairly good though.

Rys06TBSS
04-17-2011, 03:22 PM
https://lh3.googleusercontent.com/_M5x9I2vrZ48/TasvcDYr9aI/AAAAAAAAAqA/w5n1RBPUhys/s800/2011-04-17_12-33-20_264.jpg 172 degrees

dannytp
04-17-2011, 05:30 PM
It's looking good so far. I bet that sand did get quite cool overnight. That's part of the reason I like to use water in my pan. It is a little more work to clean up, but adding boiling hot water brings the temp up a lot quicker.

I also agree with you about the charcoal chimney. It's hands down the best grill accessory I've ever bought.

Rys06TBSS
04-18-2011, 09:02 AM
https://lh4.googleusercontent.com/_M5x9I2vrZ48/Tat15oIKacI/AAAAAAAAAqU/5i6m2soT96w/s800/2011-04-17_17-06-28_801.jpg


All in all everything went pretty good... It stalled at 173 then dropped down to 172 for about 45 min. Then it started going back up almost as rapidly as when it first was put on.

Wampus
04-18-2011, 10:10 AM
:clap2::clap2::clap2::clap2:

THAT is some fine lookin pork butt right there!
NICE JOB!!!

ECB cookers unite!!!:heh::thumb:

Rys06TBSS
04-18-2011, 10:13 AM
Took about 10 hours... I did have to refuel though. It was very windy on my patio yesterday. I probally could have put another 5 lbs of fuel in the pan and it would have been fine. I am able to choke out the coals when I close all the vents. It took about an hour but it worked. So Im guessing this is fairly air tight. I do need a ball valve though It was running a bit oh the hot side, Lid thermometer said 200 but as I discovered before the grate temp is actually about 280