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BBQ help! - Page 3

post #61 of 75

Looks tasty! I find that 200 is better for pulling, and it lets the fat in the meat render more and it actually can turn out moister than if pulled at 195. Not sure if it is because of how lean modern hogs are or what. Did the butt you cook have that nasty salt water injection(added juices)? I avoid those if at all possible because they do not turn out as good as plain old pork with nothing added.

post #62 of 75
Quote:
Originally Posted by MaryB View Post
 

...Did the butt you cook have that nasty salt water injection(added juices)? I avoid those if at all possible because they do not turn out as good as plain old pork with nothing added.

Whoever invented phosphate injection that results in 20% water retention, needs to be cooked at the stake and I mean it, Wal Mart and Boar's Head.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #63 of 75

Oh how I wish I could taste that pork butt right now.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #64 of 75
Quote:
Originally Posted by Koukouvagia View Post
 
"Pics of pork"

Congrats on the pork KK, for your first time , I don't know, your a natural born pro at it, well done !

Petals
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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post #65 of 75
Thread Starter 
Thanks petals!!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #66 of 75

Pork butt is the training wheels, ribs the first time out without them, brisket the professional bike racer/stunts. When you decide to tackle ribs holler and I can help with pointers as can others. Ribs can go from under done to over done in the space of 45 minutes...

post #67 of 75
Thread Starter 
Quote:
Originally Posted by MaryB View Post

Pork butt is the training wheels, ribs the first time out without them, brisket the professional bike racer/stunts. When you decide to tackle ribs holler and I can help with pointers as can others. Ribs can go from under done to over done in the space of 45 minutes...
Good to know cause ribs are next. I'll let you know when!

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post #68 of 75

Seems like it has been at least a year since I've done brisket. I'll have to remedy that.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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post #69 of 75
Thread Starter 
Quote:
Originally Posted by teamfat View Post
 

Seems like it has been at least a year since I've done brisket. I'll have to remedy that.

 

mjb.

 

The first thing we tried to smoke out there was a brisket a few years back.  BDL walked me through it from sunrise till sunset.  It was a lot of hard work and well worth it, but such a challenge that we put the smoker away until now!  I'm glad we pulled it out again and maybe we'll do a brisket one day again.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #70 of 75
Thread Starter 
Quote:
Originally Posted by MaryB View Post
 

Pork butt is the training wheels, ribs the first time out without them, brisket the professional bike racer/stunts. When you decide to tackle ribs holler and I can help with pointers as can others. Ribs can go from under done to over done in the space of 45 minutes...

 

Considering the time involved in doing the pork butt I wouldn't say it's the training wheels, perhaps a chicken or something smaller would be training wheels.  You have to think about the time involved, it's a big committment.

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #71 of 75

Chicken is easy to get wrong... rubber skin, dry... pork butt really isn't that much work, trim any really thick fat if you want(I don't bother, it renders down) sprinkle with rub, toss on smoker and cook lol

post #72 of 75
Thread Starter 
Oh boy. The smoker is a whole other animal.

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #73 of 75

As to ribs cooked/smoked/bbq'ed in my WSM as 235F, at the four hour mark l lift the lid to inspect the bones.  If the meat has withdrawn, exposing approx 1/2 inch of the bones, then the ribs are close to done.  I grab two adjacent bone-ends and tug them in opposite directions.  If they split apart with just a slight resistance, they're done.


Edited by kokopuffs - 6/2/14 at 1:49am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #74 of 75

I use the lift in the middle with tongs technique, if the meat starts to tear they are done. If they fall apart over done for my taste, some like them that way.

post #75 of 75

I poke between the bones with a granny fork.  Between that and the shrinkage up the bone I can tell when to pull them from the smoker.

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