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Twlight posted:I'm looking to smoke my first pork butt this weekend, I caught a decent sale at 99c a pound so i have an 8 pound pork butt. Since this is my first pork butt, does anyone have a good guide to get this thing to come out decent? Its just me and my partner so no pressure with hungry folks around. But if there is a good guide for rub/times that someone has i'd love to see it. Also I've been reading a lot about brining the butt ( lol ) before the smoke is that necessary? I did an 8 pound pork butt a couple weeks ago and it took loving forever at 250-275. I think I had it on from 10am until 8 or 8:30, no crutching (that’s when you wrap the meat in foil or butcher paper to get it through a phase where heat goes to evaporating water instead of increasing the temp of the meat). Brining isn’t required but it’s a good idea, failing that if you can salt the night before and then rub right before cooking, you’ll be alright. Have fun, pork butt is delicious and you basically can’t gently caress it up.
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Apr 10, 2019 17:40
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Twlight posted:I'm looking to smoke my first pork butt this weekend, I caught a decent sale at 99c a pound so i have an 8 pound pork butt. Since this is my first pork butt, does anyone have a good guide to get this thing to come out decent? Its just me and my partner so no pressure with hungry folks around. But if there is a good guide for rub/times that someone has i'd love to see it. Also I've been reading a lot about brining the butt ( lol ) before the smoke is that necessary? Throw it on somewhere between 225 and 275, and cook it to around 198*F internal. Pretty hard to screw up, and even the screwups taste great. I'd expect 60-90 minutes cook time per pound.
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Apr 10, 2019 17:43
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Twlight posted:I'm looking to smoke my first pork butt this weekend, I caught a decent sale at 99c a pound so i have an 8 pound pork butt. Since this is my first pork butt, does anyone have a good guide to get this thing to come out decent? Its just me and my partner so no pressure with hungry folks around. But if there is a good guide for rub/times that someone has i'd love to see it. Also I've been reading a lot about brining the butt ( lol ) before the smoke is that necessary? 4 to 6 hours is not long enough a cook time. Steven Raichlen is a dirty liar I still own almost all of his books. No, brining a pork butt is not necessary. Or recommended, for that matter. EDIT: Also Walmart pork butts are lovely. My last butt came from there so I learned this lesson the hard way. EDIT 2: I guess you could brine your pork butt if it came from Walmart, but otherwise you probably shouldn’t. I. M. Gei fucked around with this message at 18:13 on Apr 10, 2019 |
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Apr 10, 2019 18:08
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I wouldn't brine a pork butt or salt it overnight. Pork gets that hammy flavor from being pickled by salt, and it's already going to be sitting on salt half the day on the smoker.
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Apr 10, 2019 18:20
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Thanks for everyone's help! I'll take some photos hopefully if i remember. When i last did beef brisket I crutched it as I had people waiting ( mistake for having people waiting ). So I'm looking not to crutch this time so bark can better develop. I was thinking of just coming up with a rub with some common spices but maybe adding tumeric/curry powder as a different flavor? We both prefer spicy bbq sauce so I was thinking a rub around that route. E: That's why i asked about the brining, I know brining a turkey is always the way to go but I'd never heard of such a thing for pork or beef for that matter.
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Apr 10, 2019 18:21
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Twlight posted:Thanks for everyone's help! I'll take some photos hopefully if i remember. When i last did beef brisket I crutched it as I had people waiting ( mistake for having people waiting ). So I'm looking not to crutch this time so bark can better develop. I was thinking of just coming up with a rub with some common spices but maybe adding tumeric/curry powder as a different flavor? We both prefer spicy bbq sauce so I was thinking a rub around that route. Dry it off, rub it in 3 tablespoons of yellow mustard, apply rub (1/4 cup brown sugar, 1 tablespoon kosher salt, 2 teaspoons each of black pepper, garlic powder, smoked paprika, mustard powder, onion powder, 1 teaspoon cayenne) Curry sounds good just don't forget the salt and sugar!
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Apr 10, 2019 19:28
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Subjunctive posted:When the seal on your BGW freezes shut. Well yeah, that is a thing. Just got done last week replacing my gasket that I tore off when yanking it open. Pro Tip: Cover your smoker when not in use jonathan posted:My entire yard is dogshit. Waiting for the snow to leave then I'm hiring a dog poop guy. It's just too much of a pain to keep o top of in the winter when the drat dog takes 30 mins to poo and then it gets covered by snow instantly. The benefit of literal feet of snow, and small dogs, is that we shovel channels for them to go out to poop. Makes finding it a lot easier than in the summertime when the acre of grass is fair poop game. (Uncertain how this effects your smoker though)
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Apr 10, 2019 21:12
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Twlight posted:Thanks for everyone's help! I'll take some photos hopefully if i remember. When i last did beef brisket I crutched it as I had people waiting ( mistake for having people waiting ). So I'm looking not to crutch this time so bark can better develop. I was thinking of just coming up with a rub with some common spices but maybe adding tumeric/curry powder as a different flavor? We both prefer spicy bbq sauce so I was thinking a rub around that route. Make this for the rub: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe Then, be sure to start the butt early. If you think you need to put it on at 8am, put it on at 4am. START EARLY. It will almost certainly take longer than you expect.
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Apr 11, 2019 02:42
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I'll second both the Memphis dust rub and starting a lot earlier than you think. I've only done a handful of pork shoulders, but they've all been closer to the 2 hours/lb mark even with a grate temp of ~250.
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Apr 11, 2019 03:03
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Spiggy posted:I'll second both the Memphis dust rub and starting a lot earlier than you think. I've only done a handful of pork shoulders, but they've all been closer to the 2 hours/lb mark even with a grate temp of ~250. This. Did a 5.5 lb butt last weekend. Got it on the grill at 9 AM and it stalled so hard it still wasn't done by 9 PM even when I decided to crutch it.
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Apr 11, 2019 03:19
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Expect 12 hours minimum for a pork butt. (I plan 15 at 225 without a crutch) They are big and hearty they will hold temp in a cooler for a long time. Better to have it early and in a collet than late and have to get taco Bell.
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Apr 11, 2019 14:59
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Interesting about brining pork. Wondered why my butts always tasted like ham.
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Apr 11, 2019 15:28
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I think i'm gonna do a chuck roast this Saturday, but with the same spice rub as I used on that Pastrami, and finished all the way on the smoker with a foil wrap at the stall. I want to try and get it more tender, I tried the initial recipe as written which calls for smoking it until you hit the stall, and then moving it to a steamer. I think the steam cooking actually just went too plain fast though and didn't give the brisket enough time at higher temp to fully break down all that connective tissue. It was still really good, just with a decent bit more chew than I like in my BBQ meats.
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Apr 11, 2019 16:29
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Gwaihir posted:I think i'm gonna do a chuck roast this Saturday, but with the same spice rub as I used on that Pastrami, and finished all the way on the smoker with a foil wrap at the stall. My next chuck is going to be smoked to stall and then sous vide’d. Maybe wine marinade before smoke.
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Apr 11, 2019 16:55
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I attempted smoked beef ribs for the first time yesterday and committed the sin of being impatient, because they were taking longer than the 10 hours suggested in the recipe. They were at the 13 hour mark when I took them out, and had an internal temperature in the mid 190's instead of the target 205.   Possibly the best meat I have ever tasted in my life. So juicy and tender. I did a simple light dusting of salt, pepper, garlic powder and smoked paprika and it was perfect. I had home-made barbecue sauce on the side, but it wasn't needed at all. There must have been a load of connective tissue in there because it was still dripping out while it was resting and there was a ton in the drip tray post-smoke. The amount of meat was almost too much for a single serving and I was struggling to finish the last rib. I've got another lot in the freezer, so I know for next time to trim them/remove the membrane the night before and to crutch them to speed up the cooking time (I'm hesitant to do that because of the amount of fat coming out). Is it possible to do a pseudo crutch by covering the top in foil so the fats can still render out? Or will that just result in a soggy bark and not actually speed up the cook?
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Apr 11, 2019 23:51
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Fall Dog posted:struggling to finish the last rib I want you to know we’re all proud of you
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Apr 11, 2019 23:58
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Fall Dog posted:I attempted smoked beef ribs for the first time yesterday and committed the sin of being impatient, because they were taking longer than the 10 hours suggested in the recipe. They were at the 13 hour mark when I took them out, and had an internal temperature in the mid 190's instead of the target 205. It's totally OK if they never reach 205- That temp is more a guideline saying that typically for a random cut, by the time it gets there all the connective tissue should be rendered. But it's 100% a thing that can happen at lower temps, it just takes longer. Similarly, just because a piece of meat reaches 205 doesn't mean it's done, that rendering process is a combination of the temp AND time. I super super feel you on the sin of impatience though. My first attempt at beef ribs went the same way. OK, actually, really, the first attempt at most stuff I've done, heh. Not actually fully wrapping the meat won't really help it over the stall though. The point of the crutch it to trap water inside and keep it from evaporating, which is what cools the meat down until enough water has been evaporated out. I would wrap it after it hits the stall, then once you're at finished temp unwrap again and crank the heat a bit in the smoker, or just pop it in a hot oven to crisp the bark up as one final step, to get the best crust. Gwaihir fucked around with this message at 00:16 on Apr 12, 2019 |
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Apr 12, 2019 00:12
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Fall Dog posted:I attempted smoked beef ribs for the first time yesterday ... Are these beef ribs with a thick layer of rib eye/prime rib still attached or are these beef short ribs?
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Apr 12, 2019 12:46
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Fall Dog posted:I attempted smoked beef ribs for the first time yesterday and committed the sin of being impatient, because they were taking longer than the 10 hours suggested in the recipe. They were at the 13 hour mark when I took them out, and had an internal temperature in the mid 190's instead of the target 205. What temperature were you smoking at? I recommend following Aaron Franklin's beef rib method as he demonstrates here: https://www.youtube.com/watch?v=nFVu_XwLrew
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Apr 12, 2019 13:39
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Ya I don't cook to a specific temp anymore. Once it hits around 190ish, I just start sticking my probe in different spots. When it goes in and out with no resistance, then it's done. If you feel a bit of tug, let it sit in there for another half hour then repeat.
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Apr 12, 2019 14:10
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goddamn I really want to do some beef ribs now, thanks a lot assholes!
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Apr 12, 2019 15:32
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Suburban Dad posted:goddamn I really want to do some beef ribs now, thanks a lot assholes! They are by far my favorite thing to smoke. They're simple, relatively fast, forgiving, taste great and the right size for two people with left overs to pick at over the next week.
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Apr 12, 2019 15:59
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atothesquiz posted:They are by far my favorite thing to smoke. They're simple, relatively fast, forgiving, taste great and the right size for two people with left overs to pick at over the next week. Agreed. It was just a bitch and a half to find them by me, but finally found some at a Costco business center.
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Apr 12, 2019 16:08
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atothesquiz posted:They are by far my favorite thing to smoke. They're simple, relatively fast, forgiving, taste great and the right size for two people with left overs to pick at over the next week. The leftovers make some bomb loving tacos let me tell you what
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Apr 12, 2019 17:13
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arisu posted:Agreed. It was just a bitch and a half to find them by me, but finally found some at a Costco business center. That's my next question of where I can actually get them. I'll check costco and Kroger and see. I'm looking for "beef short ribs" right?
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Apr 12, 2019 18:19
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Yea, if they have them cut up you can see if you can ask the guys in the back if they got any whole. Also keep in mind I couldn't find any at my local regular Costco, I went to a Costco business center to get mine.
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Apr 12, 2019 18:33
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Don't know if this model is any good, but I saw it in today's Brad's Deals email: Landmann 26" Electric Smoker $75 Shipped from Walmart
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Apr 12, 2019 21:31
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TITTIEKISSER69 posted:Don't know if this model is any good, but I saw it in today's Brad's Deals email: gently caress electricity, lump for life.
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Apr 12, 2019 21:40
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qutius posted:The leftovers make some bomb loving tacos let me tell you what Also mixed with eggs and peppers for the next day’s breakfast.
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Apr 12, 2019 23:20
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atothesquiz posted:What temperature were you smoking at? I followed the traeger recipe I found suggesting a cooking temperature of 225. There was another recipe I found that suggested 250, but I went with the traeger recipe as it was my first time doing this. That video made things seem so much simpler than it was becoming in my head and I'll try a hotter temperature next time. I definitely noticed the tenderness when shifting the probe, which is why I was happy to take them off heat even though they weren't at 205. Murgos posted:Are these beef ribs with a thick layer of rib eye/prime rib still attached or are these beef short ribs? This is a good question and I can't remember what I ordered from the butcher. Maybe short ribs? They've been siting in my freezer until the weather was good enough for smoking in. I'm going to be a return customer though. They were really delicious and the butcher is more than happy to do whatever cut I ask since they process the carcass in-store.  I had these guys for lunch while the ribs were still cooking. Store-bought chipolatas smoked for about 5 hours. I also double teamed it with the A-Maze-N grid. Will do again
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Apr 12, 2019 23:26
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Hasselblad posted:gently caress electricity, lump for life. Electricity is great for us apartment dwellers. Also great if you want to have a life that not monitoring the coals and adding coals.
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Apr 12, 2019 23:36
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After like 9 years of my WSM, I gave it away to a friend. I've been using my MES with amazen 9 times out of 10, and needed space for my new grill. Charcoal/wood is fun when you are looking to have smoking BE your day's activity, but I'd bet my life savings that in a blind taste test, that all other things being equal, what comes out of my MES is indistinguishable from what came out of my WSM. Having a fat smoke ring was satisfying, but not 14 hours of paying attention worth of satisfaction. Hell, also, burning $15 worth of charcoal to make a single brisket started to feel lovely. I'll take using $0.22 worth of electricity instead.
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Apr 13, 2019 00:03
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Best of both worlds, get a pellet smoker yeaaahhhh EDIT: I love my pellet smoker but I still probably use my Akorn more cause on a lazy weekend I just like lighting fires.
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Apr 13, 2019 00:28
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tater_salad posted:Electricity is great for us apartment dwellers. Also great if you want to have a life that not monitoring the coals and adding coals. It tastes off every time.
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Apr 13, 2019 06:42
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Fall Dog posted:I followed the traeger recipe I found suggesting a cooking temperature of 225. There was another recipe I found that suggested 250, but I went with the traeger recipe as it was my first time doing this. That video made things seem so much simpler than it was becoming in my head and I'll try a hotter temperature next time. I definitely noticed the tenderness when shifting the probe, which is why I was happy to take them off heat even though they weren't at 205. This was a lesson that took me too long to figure out. I now use temperature simply as a reference point. When it's over 190ish, I'll start to probe or lift/bend for tenderness. For my beef ribs I posted earlier this week I used my WSM at ~270F-280F, lump, with larger "post" oak chunks. atothesquiz fucked around with this message at 13:47 on Apr 13, 2019 |
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Apr 13, 2019 13:29
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So this is a stupid question I think but i'll ask any how. My pork butt is smoking well and everything is fine, I've read to wrap it in a towel then place it in a cooler to rest once finished, now I assume you just use an old towel? or do you wrap it in wax paper first? I think its just towel but I'm asking since I've never used a towel to wrap food before.
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Apr 13, 2019 14:32
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Paper or foil first, then a towel over that.
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Apr 13, 2019 14:56
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Twlight posted:So this is a stupid question I think but i'll ask any how. My pork butt is smoking well and everything is fine, I've read to wrap it in a towel then place it in a cooler to rest once finished, now I assume you just use an old towel? or do you wrap it in wax paper first? I think its just towel but I'm asking since I've never used a towel to wrap food before. Wrap it in paper or even foil first- the towel is just extra insulation. That said, I think the towel/cooler rest stage is somewhat less important for a butt than for a brisket.
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Apr 13, 2019 14:57
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Ok thanks everyone!
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Apr 13, 2019 17:49
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Got the 7-8 lb pork shoulder on at 6:45 this morning. It'll never be done by dinner. This is the story of every time I smoke something.  Have some butcher paper this time around to try to crutch if I need to (I will). Only have used foil in the past.
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Apr 14, 2019 12:05
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