BigBobBQ
Babbling Farker
that turned out looking pretty darn good.
The BIG BUTT experiment test: *** 5 Hours and complete.....SUCCESS!***
- Thread starter Fwismoker
- Start date
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- Tags
- butt jimmy pbc style hanging
tek4dr
Got Wood.
Nice H&F cook!
Fwismoker
somebody shut me the fark up.
Oh cool TY...didn't know there was one going on.
I'll tell you something I learned on this cook. It was a good move to remove most of the fat cap for a couple of reasons.
One is that i had more bark, the other is I noticed very little fat on the diffuser and none in the bottom when i cleaned it out. Now that could have been the butt or because i took off lots of the cap. Either way I'm going to scrape off the diffuser and empty out the bottom before doing the chickens.
Fwismoker
somebody shut me the fark up.
Thank you. Oh maybe an hour. I pulled some after 30 but it was way to hot and finished a little later.
creekwalker
Full Fledged Farker
Thanks. To cook that hot and not need a long hot rest to make the butt tender seems remarkable. The boundary of hot 'n fast is getting more and more elastic.
1buckie
Babbling Farker
Cool.......clean bones in no time.....and without it falling into the abyss......
I always worry about you "hanging people" & the stuff getting too done & falling off the hooks.......just an uninformed worry-wart, I guess.....:loco:
I always worry about you "hanging people" & the stuff getting too done & falling off the hooks.......just an uninformed worry-wart, I guess.....:loco:
Fwismoker
somebody shut me the fark up.
LOL, I'll be the guinea pig! ... The way i was looking at it as Nothing Ventured Nothing Gained type of thing. Now if I can do four 9 lbers in 6 hours without fussing with pulling and foil wrapping I'll be a happy camper...just means more sleep!
I don't think I would have tried it without a safety net so having that grate sitting below it made me feel a tad better.
There will be 4 hooks in each so I figure that will spread out the weight to 2 lbs per hook after they lose some fat weight. As long as the meat is hooked in different places and spread out it should be good. Worst case for me is i scoop it off the bottom.
ebijack
Babbling Farker
Just sunday I had a pork chop go caveman while I was testing the others for probe tender. Stuff can/does fall, just got to be fast to recover :wink:
creekwalker
Full Fledged Farker
What I'm looking for is someone to successfully hang butts in a tandoor oven. (But I'm betting that an hour or two of hot rest would be necessary then.)
Fwismoker
somebody shut me the fark up.
Tandoori's cook up to like 600-700*? This cook was 425* most of the cook so I'd go up to 500* I think and not be worried. Sure as heck wouldn't cook it on a grate though @ those temps unwrapped.
Enrico Brandizzi
Babbling Farker
Great looking pork butt and pulled pork!
Complimenti!
Complimenti!
zanna5910
Full Fledged Farker
I sure hope someone takes on this challenge. If i see a pork butt slapped onto the wall of a tandoori I will lose it.
The pulled pork looked amazing. Great cook there and yes, the bark looked money. I would "accidentally" save a bunch of the bark pieces.
hey, there has to be some advantage to being the cook
creekwalker
Full Fledged Farker
Hey, maybe you could take it out several times during a hanging cook in a tandoor and conduct serial barkectomies--avoiding carbonization and reserving all the layers to mix in with the pull at the end.
creekwalker
Full Fledged Farker
That would necessitate a barkecktomie every few seconds
