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Old 07-13-2011, 02:10 PM   #11
dataz722
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Yeah, they will also need some babysitting but doing the mods will greatly reduce it.

http://www.smokingmeatforums.com/for...h-firebox-mods


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Old 07-13-2011, 02:52 PM   #12
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As alluded to earlier, the meat takes all the smoke it's gonna take during the first 3-4 hours. After this you can put it in your oven over night around 220F. Do not, do not, again, do not wrap it in foil.


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Old 07-13-2011, 03:00 PM   #13
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Quote:
Originally Posted by arturo7 View Post
As alluded to earlier, the meat takes all the smoke it's gonna take during the first 3-4 hours. After this you can put it in your oven over night around 220F. Do not, do not, again, do not wrap it in foil.
Yep, and the colder the meat is, the more smoke it will take. I like to take whatever I am smoking direct from fridge to grid for the best affect. Don't dilly dally and leave it out for a while before putting it in the pit.

 
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Old 07-13-2011, 04:04 PM   #14
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Originally Posted by dataz722 View Post
If you are going to do that then at least do it in the oven on its lowest setting and not the crock pot.
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.

 
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Old 07-13-2011, 04:08 PM   #15
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The Crock Pot also doesn't drive the heat in the kitchen up.

Errr. . . . I mean "Crock-Pot BAD!" ;P
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Old 07-13-2011, 04:12 PM   #16
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Quote:
Originally Posted by arturo7 View Post
As alluded to earlier, the meat takes all the smoke it's gonna take during the first 3-4 hours. After this you can put it in your oven over night around 220F. Do not, do not, again, do not wrap it in foil.
the foil (and the crockpot) will soften the bark and make it not as crispy, but if i'm pulling the pork anyway i find that i don't mind that. any other reason not to use the foil?

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Originally Posted by EdWort View Post
Yep, and the colder the meat is, the more smoke it will take. I like to take whatever I am smoking direct from fridge to grid for the best affect. Don't dilly dally and leave it out for a while before putting it in the pit.
i've actually heard to leave it out for a while so the heat doesn't shock the muscle fibers (or some ****) and it keeps it tender.

i'm still pretty new, so i've got some learning to do. i love bbq though and want it to be as good as possible. its all been really damn good so far! thanks in advance for any info guys

 
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Old 07-13-2011, 05:00 PM   #17
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Hand over your man-card. Crock-pots are for cheese dip and keeping chili warm.

agreed

 
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Old 07-13-2011, 05:11 PM   #18
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Quote:
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i've actually heard to leave it out for a while so the heat doesn't shock the muscle fibers (or some ****) and it keeps it tender.
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.

If you use a meat thermometer, you will find brisket has a plateau where the meat will sit at 150-170 degrees for several hours. This is where the connective tissues are rendered, then once that is done, the temp will start to rise again and at 195 the brisket is done.

 
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Old 07-13-2011, 05:22 PM   #19
wilceaser
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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.
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Old 07-13-2011, 05:26 PM   #20
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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.


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