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Suspect Bucket posted:
That looks fantastic. Did you make any sauce for that? I would think a vinegar based sauce would be fantastic.
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May 17, 2015 03:34
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| # ? Jun 10, 2024 22:54 |
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Sorry I'm confused you smoked a pork shoulder for only 3 hours?
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May 17, 2015 07:28
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sellouts posted:Sorry I'm confused you smoked a pork shoulder for only 3 hours? It was a pretty small shoulder, bone in, about 3 or 4 lbs. It came from the pig they raised for me, I butchered it myself. I called him Mr. Snacks and fed him special treats like cheese whey and cake. Given the opportunity and equipment, I would like to experiment more with lower temp smoking, particularly in conjunction with charcuterie making, but this in particular was an experience with Logs, Oil Drum, Vent Dont Work Use Tin Foil To Block The Air, and delicious. This is how my bro Jeff does it, and I will not argue with the results. Real down-home stuff. Would I, as a nosy person of science, prefer wi-fi temperature gauges to tell me exactly what's going on in there, a BGE, and a far lower, slower smoke? Yes. Was this particular experience a little scary, fun, and educational? Hell yes. We also ate it unsauced. The pork really stood on it's own, very good flavor. I think it may have been slightly tough, as I don't think I allowed enough time for rigor mortis to completely pass, but eh. A light mustard-vinegar sauce would be nice with the little bit of leftovers I carved off the thing.
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May 17, 2015 14:06
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That's cool. I am thinking it was slightly tough because of the cook time and temp. Figure 1-1.5hr per pound and I think you're right on the cusp of it.
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May 17, 2015 15:13
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Suspect Bucket posted:It was a pretty small shoulder, bone in, about 3 or 4 lbs. It came from the pig they raised for me, I butchered it myself. I called him Mr. Snacks and fed him special treats like cheese whey and cake. Given the opportunity and equipment, I would like to experiment more with lower temp smoking, particularly in conjunction with charcuterie making, but this in particular was an experience with Logs, Oil Drum, Vent Dont Work Use Tin Foil To Block The Air, and delicious. So long as the people enjoyed eating it; that's all that matters. Just seemed like an odd way to do it.
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May 17, 2015 15:19
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sellouts posted:That's cool. I am thinking it was slightly tough because of the cook time and temp. Figure 1-1.5hr per pound and I think you're right on the cusp of it. If his dome thermometer is anything like the one on my WSM a reading of 275 might have been below 250 at the grate. Still... the toughness was probably the cook time, on something that small I probably would have tried to smoke at closer to 200 to extend the cook time so there's more connective tissue breakdown. Now, can someone explain to me why everyone in this thread seems to hate putting water in the water pan?
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May 17, 2015 18:05
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Even at 4lbs I guaranteed you weren't cooking at 225-250 if you finished that fucker in 3 hours. If you're taking your shoulder off before it hits 201 you on drugs son. Take it off past 203 and it turns to sawdust. BBQ is a fickle mistress.
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May 17, 2015 19:41
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Digital_Jesus posted:Even at 4lbs I guaranteed you weren't cooking at 225-250 if you finished that fucker in 3 hours. If you're taking your shoulder off before it hits 201 you on drugs son. Take it off past 203 and it turns to sawdust. I pull my butts at around 195 and they are always delicious. Don't know what to tell ya 
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May 17, 2015 21:24
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Try 201. It's magik.
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May 17, 2015 22:37
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Digital_Jesus posted:Try 201. It's magik. Peak temp isn't really important, all the important chemical processes that govern BBQ are mechanisms of heat over time.
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May 18, 2015 01:39
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Say what you like, if you never try you will never know the magik.
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May 18, 2015 01:52
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When you pull at 201 what does it rise to
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May 18, 2015 09:28
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Never bothered to measure honestly. I CAN REPORT BACK ON THAT THIS WEEKEND. I've got another 2 briskets and 4 shoulders that need cooked so I will let you know.
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May 18, 2015 13:25
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Getting the hang of my new WSM this weekend thanks to the tips from you guys, here's one of Saturdays briskets (its our weird British cut so sorry in advance):  
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May 18, 2015 15:34
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Don't be sorry for delicious meat.
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May 18, 2015 15:40
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Love dat bark, dinko! Good work
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May 18, 2015 15:50
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That is indeed a weird cut. Looks delicious though, so who cares?
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May 18, 2015 16:44
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 The $10 for 40 lbs of Kingsford Memorial Day Sale is on at Lowe's!http://www.lowes.com/pd_361268-308-...1&storeId=10151 I bought 200 lbs last year, and I'm just finishing up the last half a bag so perfect timing. 
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May 21, 2015 06:19
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coronaball posted:
Thanks for the heads up!
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May 21, 2015 06:49
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Mcoronaball posted:
My local Costco has the competition 2pack for $15 right now, too. 18lb bags.
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May 21, 2015 07:13
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coronaball posted:
This stuff is sold out at every nearby Lowes near me already. God drat.
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May 21, 2015 07:28
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coronaball posted:
YES, time to make my car bottom out in the parking lot.
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May 21, 2015 08:41
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coronaball posted:
Bought 200 pounds last year and have about 80 left. May pick up a bit more but I'll definitely last until fourth of July sales.
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May 21, 2015 16:37
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Ship some up north!
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May 21, 2015 18:27
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Canuckistan posted:Ship some up north! The shipping costs would be hilarious.
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May 21, 2015 19:23
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I still have a shitload left from my last purchase.TopHatGenius posted:This stuff is sold out at every nearby Lowes near me already. God drat. Home Depot generally has the same sale, hit them up.
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May 21, 2015 21:30
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Bone_Enterprise posted:
This is true for the Home Depots near me.
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May 22, 2015 03:07
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Ok, going to try a pork shoulder again. This time i will leave the bone in. :P I got my new thermometer posted above, and I've figured out how to use it. I'll be aiming for an internal temp of 200 for the meat. What temp should I be aiming to keep the smoker at? 220-250ish?
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May 23, 2015 15:56
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That's a good temp range. I usually aim for 250 so that it goes a little bit faster.
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May 23, 2015 16:11
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coronaball posted:
Thanks for this, I got 200 lbs as well--I noticed they're now 2x18.6 lb bags. Gotta keep it under $10! 
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May 23, 2015 16:18
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I'm going to try my hand at smoking some baby back ribs and chicken wings. I'm going to do a rub on both. I don't have a smoker, but a generic "barrel" grill. Just throw some wood chips on some white coals and try to keep the two around 225? Any advice or guides you could link?
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May 23, 2015 20:16
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Guys I made that wolfe pit beef again yesterday, it continues to impress me every time. it has for sure replaced pulled pork in my spot for shredded meat sandwich fodder.
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May 23, 2015 22:07
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So i have my pork shoulder on the BBQ now, the cherry smoke is smokin', and the grill is a happy 246 degrees with the food at 46 degrees. i put the meat on at 8 AM, so its been cooking half an hour. This thermometer is a loving fantastic buy. It is so nice knowing the exact temp, being able to go away from the grill for a few minutes and know whats going on, plus being able to control my temperature so much easier. The on-board gauge is so loving out of whack its reading 75 degrees. no wonder i burned the poo poo out of my last attempt.
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May 24, 2015 13:34
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My shoulder is now at 162 and has not hardly moved in almost an hour. I guess I am deep into the stall. hopefully this doesnt last terribly long, as people are coming over soon.
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May 24, 2015 19:06
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Why not just wrap it? Bark is great and all, but hungry people make me sad.
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May 24, 2015 20:03
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Cimber posted:My shoulder is now at 162 and has not hardly moved in almost an hour. I guess I am deep into the stall. hopefully this doesnt last terribly long, as people are coming over soon. Depending on the size it can last a really long time. Foil it if you want to accelerate.
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May 24, 2015 20:06
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I just wrapped it in foil, temp has been around 170 for a while, so its time to get the show on the road. Looks good so far!
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May 24, 2015 20:33
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Sitting at 183 right now, getting closer. Hope we go up to at least 190 before 5:30, which is when I have to take it off to let it rest while the rest of dinner gets cooked.
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May 24, 2015 21:52
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You can also put it in a pan , pour about a half a cup of apple juice in the bottom, and put it in the oven at 250-275 (but no higher) if you want a more controlled, accurate cooking environment. The smoke flavor is already on it.
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May 24, 2015 23:08
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| # ? Jun 10, 2024 22:54 |
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took it off at 5:30, let it rest until 6. Final temp was 195. Pulled it and ate it. I didn't hear anything from my guests except the sound of them chewing. Mission success. Half of it is now gone. Had close to 1 inch smoke rings. Will post pictures later. [edit] http://imgur.com/a/eQx7Z I don't feel like editing the pictures to make em fit, look at the drat gallery if interested. Cimber fucked around with this message at 01:32 on May 25, 2015 |
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May 24, 2015 23:58
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