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Old 07-13-2011, 05:36 PM   #21
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First time I did a pork butt I stuck a probe in it. I was amazed by how long the temp hung at 160. Once it finally broke through it wasn't long before it was done.
I've noticed the same. Next time I grill I'm logging the temps. Should be illuminating. I'll post with graphs.
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Old 07-13-2011, 05:50 PM   #22
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i have done it in the oven at the lowest setting. the thing i like about the crock pot is that it doesn't let any of the steam escape and keeps all that fat in the meat. you should give it a try, it ends up being this really tender meat/butter hybrid. i've never had pork come out that tender.
In that case why not just do the whole thing in the crock and dump in some liquid smoke? The final product between the crockpot and dry cooking method are very different.


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First time I did a pork butt I stuck a probe in it. I was amazed by how long the temp hung at 160. Once it finally broke through it wasn't long before it was done.
Yup, its known as the stall. I have seen it take anywhere from an hour and a half to over 5 hours to get past it. That is the point that all the stuff that makes the meat tough breaks down.
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Old 07-13-2011, 06:21 PM   #23
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That works if you are grilling steaks. I leave mine out for an hour before hitting the grill.

For low & slow smoking, the meats are not tender in the first place, hence the low & slow cooking. The low temperatures will allow the connective tissue (collagen) to render into gelatin and melt over time which is how brisket and pulled pork become tender.
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In that case why not just do the whole thing in the crock and dump in some liquid smoke? The final product between the crockpot and dry cooking method are very different.
because liquid smoke doesn't taste the same as real smoke to me. look, i'm not arguing that i'm right. just that i've done it this way and it worked well. i was wondering if you guys knew of any other difference than the bark gets soft (which i understand is a problem in it self), and if that was why you said not to use foil (or crock pot). i'm the noob here, and i know that. just asking for advice
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Old 07-13-2011, 06:24 PM   #24
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because liquid smoke doesn't taste the same as real smoke to me. look, i'm not arguing that i'm right. just that i've done it this way and it worked well. i was wondering if you guys knew of any other difference than the bark gets soft (which i understand is a problem in it self), and if that was why you said not to use foil (or crock pot). i'm the noob here, and i know that. just asking for advice
To me, the meat is really mushy and doesn't really have the good pork flavor when is cooked in a crock.
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Old 07-13-2011, 06:25 PM   #25
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ok. is that the reason for no foil too?

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Old 07-13-2011, 06:27 PM   #26
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ok. is that the reason for no foil too?
To an extent but the foil is more about bark though.
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Old 07-13-2011, 06:39 PM   #27
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because it gets soft? i did notice that the times i've cooked completly on the smoker vs the times i've done it in the oven (always used foil) and crock pot the bark was soft (i guess no longer bark). that does leave something to be desired. the best part of pulling the pork is picking off the crispy seasoned skin on the out side. does it still have that nice bark with the oven method (sans foil)? thanks dataz i should re-evaluate my priorities as far as sleeping at night vs smoking.

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Old 07-13-2011, 06:49 PM   #28
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Bobby,
I have a used a Chargriller for over 8 years.
The Mods I made:
Large Charcoal Basket for the fire box.
Lined the cooking chamber with fire bricks and inverted the large charcoal grate/holder and placed it in the cooking chamber on top of the fire bricks.
This acts like a tunnel and helps draw the smoke and heat under the grill grates.
I also took some almuminum flashing, rolled it up and used it to lower the chimney to about 1" above the grill.
With the fire brick it takes a little longer to get up to temperature, I can start my fire and in about an hour I'm up to 220 to 230F.
The fire brick will act as thermal mass and help maintain your cooking temps.
I usualy start with 20lbs of charcoal in the fire box and 3 large chuanks for wood. I run a modified Minion Method (look it up), in that I use a little more little briquets to help get the fire up to temp.
My current mods include two digital thermos at grate level and I made a half assed heat shield and tuning plate by raising the cook area charcoal rack so that it's higher than the firebox opening and then covered it with HD foil. I cut slits in it to let the heat/smoke come up to the meat at various distances from the firebox.

I also removed the brackets that hold up the cast iron grates in the firebox so that the grate drops about 1.5" lower. I put my fuel on that rather than making up a new basket or shelf.

I think I over fueled it initially thinking that I could control it with the damper. A layer of lump charcoal and then two thin red oak logs. After I got the temp down from 325 to 235, I put the meat on. Any time I saw it get near 200, I threw a fist sized chunk of Hickory on. It would hold to 230F for about 30 minutes and then start fading.

I think the only way I'd do overnight smoking is to get an electric cabinet smoker. From now on, it's up earlier in the morning.

What I did do was pull the meat off the smoker after the roller coaster ride it went through and put it in the oven at 225. It was plenty smoked by then but the 6 lb butt was still at 155F core temp.
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Old 07-13-2011, 06:53 PM   #29
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I think the only way I'd do overnight smoking is to get an electric cabinet smoker. From now on, it's up earlier in the morning.
My WSM will hold steady at 225 for 16+ hours with no tinkering...

I love it.
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Old 07-13-2011, 06:58 PM   #30
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so you guys go 225? i like to try to be right at 200. 225 seems a little hot to me, no? (again i'm still learning)

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