bought my first butt...help needed - Page 4

boogiesnap · 02-27-2013, 07:57 PM

you can do that, my friend, for sure. i wrap myself. HOWEVER, you need to put your filter on. the first words of that post are i did my FIRST butt this superbowl.

no offense poster of said post.

Noob · 02-27-2013, 08:04 PM

I just wanted the juciest butt possible and foil holding juices i can add back seemed like a good idea. Remember i've done 0 butts and it is my nature to "mesure twice & cut once." So sorry for over thinking lol

boogiesnap · 02-27-2013, 08:15 PM

ha! funny.

but thats for construction. for cooking it's cut, cut, cut, measure. cut, cut, cut, measure. repeat.

Goddahavit · 02-27-2013, 08:58 PM

I find excessive, or in my case normal drinking eases the mind, then i tend to just do and not think as much lol

You will be fine, nothing is written in stone, try it one way, change it up next time if you want.

have fun with it.

Offthehook · 02-28-2013, 09:27 AM

Quote:

Originally Posted by Noob

I just wanted the juciest butt possible and foil holding juices i can add back seemed like a good idea. Remember i've done 0 butts and it is my nature to "mesure twice & cut once." So sorry for over thinking lol

I wrap with Stubbs pork marinade and save the juices to put back after I pull.

Noob · 02-28-2013, 03:34 PM

In hour 7 and had to pull it from the cooker cuz i ran out of fuel. 20lbs of stubbs and 16lbs of kingsford. Something went very wrong today with fire management. First two hours averaged about 220-230 and after i added kingsford it hovered from 285-300 for the next 5 hours.

At the 7 hour mark the IT was 180°F so i wrapped it and stuck it in the oven at 275°F and ill pull it when it reaches 195+ and putting in cooler w/ towels for at least 90 min+. it looks so good

Bob in St. Louis · 02-28-2013, 03:40 PM

How solid is the bone? Does it feel like you could pull it out?

But yea, if you used 36 pounds of fuel, and only got 7 hours.....hmmm......
I can maintain 12 hours at 225 with 16 pounds of Kingford.

Noob · 02-28-2013, 03:57 PM

Bone wiggles but doesnt come loose.

Fark the guys that told me to relax. Having Parrot Bay 90proof coconut rum with 0 calorie tropical punch. 7 1oz shots later and i am farking buzzing hardcore.

Im not a heavy drinker, i was 5 years ago.

ButtBurner · 02-28-2013, 03:59 PM

Quote:

Originally Posted by Noob

Bone wiggles but doesnt come loose.

Fark the guys that told me to relax. Having Parrot Bay 90proof coconut rum with 0 calorie tropical punch. 7 1oz shots later and i am farking buzzing hardcore.

Im not a heavy drinker, i was 5 years ago.

ahh thats the problem

you need to be drinking beer

cheap beer

then all goes as planned ;)

Bob in St. Louis · 02-28-2013, 04:00 PM

I hate to say it, but the advice of relaxing is a good one.
I'm not sure what's up with your fire though, that one's puzzling.
Did you use the Monion Method of building the fire? Or did you build it old school and have a raging inferno, then shut it down to get the temps you're looking for?

Offthehook · 02-28-2013, 04:09 PM

Did you take any pics?

Noob · 02-28-2013, 04:11 PM

Quote:

Originally Posted by Bob in St. Louis

I hate to say it, but the advice of relaxing is a good one.
I'm not sure what's up with your fire though, that one's puzzling.
Did you use the Monion Method of building the fire? Or did you build it old school and have a raging inferno, then shut it down to get the temps you're looking for?

I lit a chimeny of stubbs and layed it on a bed of sfubbs kinda pushed to the sides as ive been suggested. Although stubbs produced hardly any ash, it was cold. Could not get to 300 to save my life. So i bought 16 lb'er of good ole kingford and it saved my cook. Its about 8 hrs in and just reached 195. Gonna double wrap it and let it rest for at least 2-3 hrs

Offthehook · 02-28-2013, 04:13 PM

Before you wrap make sure it probes tender and the bone wiggles

Noob · 02-28-2013, 04:16 PM

Quote:

Originally Posted by Offthehook

Did you take any pics?

Shoot, no pix yet....just of seasoning yesterday. I will take some after it sits on the cooler and before i pull it. Did i mention it smells farking great!

Noob · 02-28-2013, 04:17 PM

Quote:

Originally Posted by Offthehook

Before you wrap make sure it probes tender and the bone wiggles

Bone does wiggle but didnt come out. Beautiful bark. Earlier today i read about cross hatching and saw a couple of vids on "hot & fast" butt.....what is cross hatching?

02-27-2013, 07:57 PM	#46
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	you can do that, my friend, for sure. i wrap myself. HOWEVER, you need to put your filter on. the first words of that post are i did my FIRST butt this superbowl. no offense poster of said post. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

02-27-2013, 08:04 PM	#47
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX	I just wanted the juciest butt possible and foil holding juices i can add back seemed like a good idea. Remember i've done 0 butts and it is my nature to "mesure twice & cut once." So sorry for over thinking lol __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

02-27-2013, 08:15 PM	#48
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	ha! funny. but thats for construction. for cooking it's cut, cut, cut, measure. cut, cut, cut, measure. repeat. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

02-27-2013, 08:58 PM	#49
Goddahavit is one Smokin' Farker Join Date: 08-18-08 Location: PA, Fleetwood	I find excessive, or in my case normal drinking eases the mind, then i tend to just do and not think as much lol You will be fine, nothing is written in stone, try it one way, change it up next time if you want. have fun with it. __________________ Fire & Spice Catering & Competition Team [EMAIL="[email protected]"][email protected][/EMAIL] Stumps Platinum 5 on a porch trailer Backyard Jambo Stump's Stretch Bubba Keg Weber WSM Old weber gasser

02-28-2013, 03:34 PM	#51
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX	In hour 7 and had to pull it from the cooker cuz i ran out of fuel. 20lbs of stubbs and 16lbs of kingsford. Something went very wrong today with fire management. First two hours averaged about 220-230 and after i added kingsford it hovered from 285-300 for the next 5 hours. At the 7 hour mark the IT was 180°F so i wrapped it and stuck it in the oven at 275°F and ill pull it when it reaches 195+ and putting in cooler w/ towels for at least 90 min+. it looks so good __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

02-28-2013, 03:40 PM	#52
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	How solid is the bone? Does it feel like you could pull it out? But yea, if you used 36 pounds of fuel, and only got 7 hours.....hmmm...... I can maintain 12 hours at 225 with 16 pounds of Kingford. __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

02-28-2013, 03:57 PM	#53
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX	Bone wiggles but doesnt come loose. Fark the guys that told me to relax. Having Parrot Bay 90proof coconut rum with 0 calorie tropical punch. 7 1oz shots later and i am farking buzzing hardcore. Im not a heavy drinker, i was 5 years ago. __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

02-28-2013, 04:00 PM	#55
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	I hate to say it, but the advice of relaxing is a good one. I'm not sure what's up with your fire though, that one's puzzling. Did you use the Monion Method of building the fire? Or did you build it old school and have a raging inferno, then shut it down to get the temps you're looking for? __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

02-28-2013, 04:09 PM	#56
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	Did you take any pics? __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken

02-28-2013, 04:13 PM	#58
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	Before you wrap make sure it probes tender and the bone wiggles __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken