brewbama
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- Sep 20, 2013
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Here is a nice reminder about seasonings and rubs. Maybe something you never knew...
Bone-in Boston butt last night...turned out great but port shoulders just have to much fat in the so I think I'm done cooking them.
Anytime I smoke a Pork Butt I cut all the fat cap off because I also think there's too much fat.
Brisket looks yummy! Not sure what's up with my local grocer. Seem to only have 1.25.1.5# briskets. Had to buy a couple to have a decent meal tomorrow.
I'm smoking a pork butt tomorrow for the 1st time. I've seen conflicting recommendations on the skin: leave it on, score it, take it off, and take it off to apply a rub and tie it back on. Any of you more experienced butt smokers have a preference?
I would remove the skin and the fat layer smoke can not penitrare through the fat. I cook my pork but an hour per pound you need to get the internal temp up to 190 so the fat and cartilage will render. Good luck I'm sure it will turn out awesome.
Remove the skin, trim the fat down to less than 1/4. You got a picnic shoulder. They make good BBQ.
I usually push my butts over 200. Basically since you have one that's bone in cook it til 190+ and pull it when the bone releases itself with a gentle twist. BBQ is fickle in that way. It's done when it's done, not at q specific temperature.
On the plus side a pork butt is fatty enough to be forgiving. Cook 225-255 until it's ready. The lower the temperature while the meat is cold the more smoke you get.
I would be afraid to smoke a brisket that small. I think it would dry out before it reaches finished temp.
I would guess a brisket that size was meant to go in a slow cooker.
How did it turn out ?
It turned out ok, but was a little dry. It got done pretty quick. At about 175 I wrapped it. They usually carry 2-3# briskets which cook up nice. I probably won't buy ones that small again. I need to find a better source for my briskets. The other grocer in town and the local butcher do not carry them at all.
Dang what kinda butcher/where do you live that they wouldn't carry a brisket? You the only one in town that wants that?
I really want to start grilling and BBQing more, particularly smoking. Right now I only have Weber Genesis(got a killer deal, only $200).
Should I start by trying to do some smoking on that? I hear it can be a real PITA. I can't really justify an expensive smoker right now, but if you guys know of a good cheap-o, I could swing that.
Any suggestions?
I started off on a Char-Griller with a side fire box.
This is a great BBQ to start with. It will give you experience in temperature control and offset smoking. You should be able to pick one up for under $200 new. Just make sure you get the side fire box with it.
You can make some good BBQ on it.
I did two large pork shoulders that took 23 hours to smoke. It's great starting a fire early in the morning to prepare tomorrows lunch.
Had to dig deep to find some old pictures.
I really miss this grill.
I had to replace the element in my electric Masterbuilt. While out of service, I used my old Weber propane 2 burner grill: foil-wrapped wood chips on top of front flavorizer bar under grill grate (one soaked, one dry) with a pan of water and cider vinegar in top. The ribs went on the back. Front burner set on low, back burner off. Was able to get sustained smoke and keep temps under 250.I really want to start grilling and BBQing more, particularly smoking. Right now I only have Weber Genesis(got a killer deal, only $200).
Should I start by trying to do some smoking on that? I hear it can be a real PITA. I can't really justify an expensive smoker right now, but if you guys know of a good cheap-o, I could swing that.
Any suggestions?
I really want to start grilling and BBQing more, particularly smoking. Right now I only have Weber Genesis(got a killer deal, only $200).
Should I start by trying to do some smoking on that? I hear it can be a real PITA. I can't really justify an expensive smoker right now, but if you guys know of a good cheap-o, I could swing that.
Any suggestions?
I started smoking with a Weber Genesis. First baby back ribs and then chicken leg quarters. I found the best chip holders were small cast iron pans. The pans held heat well to keep the smoke going with low applied heat. I used small wood chips and pellets. The cast iron pans were placed on the flavor bars under the grill grates.
Added a second warming rack so all the meat being smoked would be side by side rather than over and under. Removed the grates with this set up to make changing the chip pans super easy. Was easy to do 10 pounds of chicken leg quarters with the extra warming rack. Second picture of chicken on doubled up warming racks won't upload.
Brisket two ways
So I've heard a lot about the differing temps between the top of the grill and the grates in regard to going that low in a regular grill. If I'm putting everything up on the racks, the built in thermometer shouldn't be too far off, right? As opposed to if I had the food on the cast-iron grates.
I'm looking to pick up a little cast-iron smoker box for $10 for the grill, just to see if I'll enjoy it (who am I kidding).
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