Who's smoking meat this weekend? - Page 81 - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?

Reply
 
Thread Tools
Old 10-28-2012, 01:51 PM   #801
pickles
 
pickles's Avatar
Recipes 
 
Feb 2008
Columbus
Posts: 2,007
Liked 49 Times on 41 Posts


Well was it done? My guess is no. Mine ~8 butt took 15hrs. Turned out awesome, I'm glad I put it on the night before.
__________________
Gaptooth Brewhouse

 
Reply With Quote
Old 10-28-2012, 02:01 PM   #802
JonM
HBT_SUPPORTER.png
 
JonM's Avatar
Recipes 
 
Aug 2010
Milwaukee
Posts: 7,652
Liked 2657 Times on 1565 Posts


Brining a chicken for a Thanksgiving dry run. I don't need practice with poultry, but I do want a little practice holding 325 in the WSM in breezy mid-30s temps. I have a good windbreak, the DigiQ, a water pan filled with sand, etc., so I think I should be good.
__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?

 
Reply With Quote
Old 10-28-2012, 02:09 PM   #803
DrewBrew08
Recipes 
 
Feb 2012
Brandon, Mississippi
Posts: 110
Liked 6 Times on 4 Posts


Pulled off at 182. Good enough for me! Was good!
__________________
On Deck: Not sure

Primary # 1: Air
Primary # 2: Air
Primary # 3: Air

Bottled: Pale Ale Prince #11, Blueberry Muffin Top #12, Belgian Tripel #13, Smooth Nut Brown #14, Boston Red Ale #16, Belgian Dubbel #18

 
Reply With Quote
Old 10-28-2012, 02:28 PM   #804
pickles
 
pickles's Avatar
Recipes 
 
Feb 2008
Columbus
Posts: 2,007
Liked 49 Times on 41 Posts


Sweet! Glad to hear it worked out.
__________________
Gaptooth Brewhouse

 
Reply With Quote
Old 10-28-2012, 03:20 PM   #805
Genuine
Recipes 
 
Nov 2011
Putnam, CT
Posts: 464
Liked 78 Times on 60 Posts


Really contemplating smoking some ribs and try a new rub
__________________
Petey Photography CT Beer Trail

 
Reply With Quote
Old 10-28-2012, 03:21 PM   #806
jammin
HBT_LIFETIMESUPPORTER.png
 
jammin's Avatar
Recipes 
 
Jun 2011
Meridian, ID
Posts: 2,014
Liked 379 Times on 286 Posts


Quote:
Originally Posted by DrewBrew08 View Post
Pulled off at 182. Good enough for me! Was good!
good to hear!

Next time around throw it on the night before. This way you'll have plenty of time to throw it in a cooler with a towel wrapped around when it's done.

My favorite Pork Butt accessory is my Bear Paws:




 
Reply With Quote
Old 10-28-2012, 04:37 PM   #807
tom_gamer
Recipes 
 
Oct 2011
Houston, Texas
Posts: 621
Liked 34 Times on 28 Posts


I usually smoke two butts at a time, they usually total about 15 lbs. I smoke them for roughly 12 hours. They come out amazing. Mopping is a must.

I do want those claws.

 
Reply With Quote
Old 10-28-2012, 04:52 PM   #808
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
 
NordeastBrewer77's Avatar
Recipes 
 
Apr 2011
Minneapolis, Minnesota
Posts: 7,881
Liked 1084 Times on 788 Posts


Oh yeah, Bear Paws are nice. I've found if ya do it right though, two forks pull right through the hog. I find the 1.5-2 hours per lb. to be too short for a butt, I like to let the butt hit ~190 for a bit of time before she's done. For prep; a gentle rub, no trimming (that fat layer is crucial). I smoke with the fat layer up, never ever flip, no mop (a good butt doesn't really need it), I keep a water pan in the smoker and hit it with smoke for the first 4-5 hours. When it hits ~190, I let it sit for maybe another 30 mins and then take 'er off. Easy, tender, juicy and so very tasty.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
Reply With Quote
Old 10-29-2012, 02:44 AM   #809
Gixxer
Recipes 
 
Mar 2012
Columbia, SC
Posts: 968
Liked 126 Times on 105 Posts


Drew, one thing I should mention is every time you open your cooker to spritz, flip, get a temp reading you are not cooking. A lot of folks believe that for every time you open up the cooker it adds 15 min to the overall cook time. When I cook a butt I open the cooker once during the middle of the cook, and then only at the very end checking for probe tenderness.
__________________
Drinking Fat Tire Clone
Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter

NordeastBrewer77 Likes This 
Reply With Quote
Old 10-29-2012, 02:17 PM   #810
DrewBrew08
Recipes 
 
Feb 2012
Brandon, Mississippi
Posts: 110
Liked 6 Times on 4 Posts


Thanks Gixxer. Ill keep that in mind for next time!

appreciate all of your help guys! Everything turned out great!
__________________
On Deck: Not sure

Primary # 1: Air
Primary # 2: Air
Primary # 3: Air

Bottled: Pale Ale Prince #11, Blueberry Muffin Top #12, Belgian Tripel #13, Smooth Nut Brown #14, Boston Red Ale #16, Belgian Dubbel #18

NordeastBrewer77 Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Nitrates/Nitrites in meat, Friend or Foe? Edcculus Meat Smoking, Curing and Sausage Making 28 11-13-2011 03:28 AM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 05:11 PM


Forum Jump