A BBQ thread

[RED DIRT]

YUP, sure as hell, the BBQ polize show`d up, damn`it! Muzz be they smel`t da smoke!

 

[Tesoro]

YUP, sure as hell, the BBQ polize show`d up, damn`it! Muzz be they smel`t da smoke!

I toss a sprig of narcotic Mediterranean herb on my coals, while sipping Absinthe. The same herb in the Bible story of the burning bush.

 

[urbanrifleman]

I toss a sprig of narcotic Mediterranean herb on my coals, while sipping Absinthe. The same herb in the Bible story of the burning bush.

I've not read that in my Bible. What verse is that?

 

[Tesoro]

I've not read that in my Bible. What verse is that?

Exodus 3:2-5 or thereabout​

 

[Walt Krafft]

Slightly off topic but I need help. When making a peanut butter sandwich, should the peanut butter be treated as a condiment and used sparingly, or a food stuff and piled on?

 

[ogre1911]

I think you got this. Food stuff is my vote but I cook pizza on an egg so consider the source

 

[Tesoro]

back on topic pls!

 

[nettle]

Kroger's had BOGO pork butts last week so I got a couple of ten pounders. Up early this morning, smoked them, shredded them, and just got done vacuum sealing them for the freezer. Last month Kroger's also had pork butts BOGO and I smoked 20 pounds of pork butt then. Put about 40 pounds of pulled pork in the freezer within the last month. won't go to waste.

 

[Infrequent Shooter]

We’re smoking on a Lang!! Model 60 deluxe. The man who makes in Georgia calls them smoker cookers. They do seem to cook through both convection and conduction. 1/4” steel throughout. Has a sloped pan welded from the fire box to the front, with about a 6” gap after the cooking surface ends. That heat rolls around the top and that pan radiates up at the same times. Seems to cook things faster than my old school methods. Lot less wood too. View attachment 1646192View attachment 1646193View attachment 1646194View attachment 1646195View attachment 1646196

how long do you cook your pork butts/shoulders?

 

[urbanrifleman]

Exodus 3:2-5 or thereabout​

No such mention of any "narcotic drug" in the everlasting fire of God in the burning bush in the Bible.

 

[DaveTooley]

how long do you cook your pork butts/shoulders?

I like 8 hours @ 225 Plenty of smoke to start with and then I add another chunk at the 4 hour mark to develop the bark. I've used this smoker for about 25 years, set it and forget it regardless of the weather.

Smokin Tex Pro Series Residential BBQ Electric Smoker - 1400 : BBQGuys

The Smokin Tex 1400 Pro Series Stainless Steel Electric Smoker is easy to use, just plug it in, put in the wood and food, shut the door, and set the temperature. Enjoy authentic old-fashioned pit barbecue and delicious natural wood smoked foods. Your food is slow cooked with exact temperature...

www.bbqguys.com

 

[urbanrifleman]

I like 8 hours @ 225 Plenty of smoke to start with and then I add another chunk at the 4 hour mark to develop the bark. I've used this smoker for about 25 years, set it and forget it regardless of the weather.

Smokin Tex Pro Series Residential BBQ Electric Smoker - 1400 : BBQGuys

The Smokin Tex 1400 Pro Series Stainless Steel Electric Smoker is easy to use, just plug it in, put in the wood and food, shut the door, and set the temperature. Enjoy authentic old-fashioned pit barbecue and delicious natural wood smoked foods. Your food is slow cooked with exact temperature...

www.bbqguys.com

You use chunks of wood in this?

 

[DaveTooley]

You use chunks of wood in this?

I do. Simple is always better, at least for me. Over the years I've given this to a few people as a house warming present. I'm always welcome back.
I smoked 2 butts a couple of weeks ago. After adding the last chunk of wood I started thinking about cold smoking. This unit vents out the top, so I'm thinking of a way to fit something on top to catch the smoke and keep it cool.

 

[dusterdave173]

how long do you cook your pork butts/shoulders?

We Always shoot for internal temp of 205-210 Any more is No good any less and you just will not be fall apart tender--If you do one thing on your first one get it to 205 to 210 If you have a smaller smoker like a Weber Smokey Mtn or similar just smoke for as long as it will hold 225-250 ( maybe 5-6 hours?) then don't worry about "12 hours on the smoker" stuff just pull it when your coals are done --wrap it Tight in foil and finish in a 275-300 degree oven until it is the magic 205-210 I is important to let it rest for a while after up to temp--an hour or two or until company shows up to watch as you pull that bone out with ease
You will have plenty of smoke on it after 6-7 hours It will usually be around 165-170 by then--no worry wrap her up tight and finish in the oven--House will smell like Heaven when company shows up

Lot of ways to get it done--all are good--this is just a make it easy sort of deal but nobody ever complains about the results

 

[quest450]

pork butt is probably the easiest cut of meat to cook, it's really difficult to screw it up if you go low n slow 225 - 250F until you can "wiggle the bone"
great for beginners to learn how to keep the temp steady and break in the new smoker.

 

[Infrequent Shooter]

I am a low life, no good, cheating, oven cooking SOB. I get a bone in pork butt, oven on 225, salt pepper and some yellow mustard. No trim. I put in about a half cup of water. cover tight crimp w heavy duty foil, in hotel pan. Put that bad boy in the oven for 2 hours, open, add a bit of water, repeat. about 5 hours and you're done. I am very light on salt, too much salt will ruin the drippings I may want to use later. I forgot to add, at the end, I take the foil off and get some crust on the pork butt.

 

[RED DIRT]

We Always shoot for internal temp of 205-210 Any more is No good any less and you just will not be fall apart tender--If you do one thing on your first one get it to 205 to 210 If you have a smaller smoker like a Weber Smokey Mtn or similar just smoke for as long as it will hold 225-250 ( maybe 5-6 hours?) then don't worry about "12 hours on the smoker" stuff just pull it when your coals are done --wrap it Tight in foil and finish in a 275-300 degree oven until it is the magic 205-210 I is important to let it rest for a while after up to temp--an hour or two or until company shows up to watch as you pull that bone out with ease
You will have plenty of smoke on it after 6-7 hours It will usually be around 165-170 by then--no worry wrap her up tight and finish in the oven--House will smell like Heaven when company shows up

Lot of ways to get it done--all are good--this is just a make it easy sort of deal but nobody ever complains about the results

Dave, have you ever tried butchers paper instead of aluminum foil? Whenever i`ve used foil, it seemed to steam the meat and the bark was always mushy. Using paper allowed it to get a nicer dryer bark on the surface over using foil, and its still just as moist inside. I run ALL my pork up to 203 degrees internal, then i out it all in a insulated container for a couple hours before serving.

 

[RED DIRT]

I am a low life, no good, cheating, oven cooking SOB. I get a bone in pork butt, oven on 225, salt pepper and some yellow mustard. No trim. I put in about a half cup of water. cover tight crimp w heavy duty foil, in hotel pan. Put that bad boy in the oven for 2 hours, open, add a bit of water, repeat. about 5 hours and you're done. I am very light on salt, too much salt will ruin the drippings I may want to use later.

That`s just wrongggggggggggggg! WHERE`S THE SMOKE?!?!?!?!?!

 

[RED DIRT]

Ok, how many of you pull the silver skin off, or leave it on. What makes you think one over the other is better.

 

[Infrequent Shooter]

That`s just wrongggggggggggggg! WHERE`S THE SMOKE?!?!?!?!?!

guilty View attachment 1652169

GUILTY as charged, 100%