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Discussion in 'DVU' started by Billdozer, Jul 20, 2015.
Got a butt, brisket flat, and three racks of baby backs going on the smoker today
I'm working. Neighbor is making ribs, not sure how but they invited me over tonight. Crossing my fingers he's hiding a smoker somewhere.
I had pretty much thrown in the towel on brisket after 4-5 attempts and coming up with perfectly average results. And then Costco put Prime whole packers out in late May, and I got sucked back in. This was just a little too long to keep whole and still out of the direct heat zone on my kamado, so had to separate them. The point is pretty tiny, and the flat takes up the back half of the grill, but it works, I reckon.
I smoked a brisket flat on the 4th and it came out pretty good. Really every brisket is different and you can't bbq to a specific time. The one I did only took 6 hrs but really it could've been pulled 30-45 min earlier.
Pulled the point off an hour ago; flat is still at 190 so I'm trying to crank the temp up and get this thing wrapped and in a cambro for a few hours. I cut off a burnt end from the point and I'll be damned if it doesn't look like I finally won the brisket game. Rub is REAL close to where I want it (maybe still a touch on the black peppery side), and it would appear that Prime makes a lot of difference too. I think this is gonna be a juicy-ass brisket. Will report back later when we get into the flat.
Stopped for lunch at Lewis BBQ today on way home from coast. Just an amazing restaurant and experience once again.
for brisket the quality of the meat is much more important than for pork so don't just buy garbage brisket
Idk I bought a Walmart brisket my last time around and it was the best brisket that has ever been smoked ever. Fact.
Spares and babybacks
Got some free grass fed NY strips from a local farm my wife works at. Also made lemon-blueberry and a biscotti ice cream.
Did a flank steak with chimichurri on Sunday, and then a rack of ribs and wings for the Apocaclipse yesterday. Started dumping rain at 1pm, and didn't stop til late evening. Didn't see shit. Food was good. Wings were the winner.
that looks awesome.
One thing I've started doing when I make my flank steaks is to actually spread the chimichurri on the cutting board and then put the steak on top. Then you slice it up and toss it together.
You ever try doing board sauces? changed my life.
So typically I smoke 4-5 pound bone-in pork butts for the family which gives us a little bit of leftovers. However on labor day I'll need to feed about 6-7 people. I was thinking an 8-9 pound bone-in butt should be plenty since we're also doing a bunch of sides.
Can someone tell me how long I should expect an 8-9 pound pork butt to take, at least in your experience? I don't think it is as simple as doubling what it takes for my typical 4-5 pounders. I was figuring around 12-14 hours - I don't do normally do the texas crutch to power through the stall, I just let it go on its own.
Probably at this point for you. #slut
i love bone-in butt
Can you do overnight cooks? I'd recommend starting it at like midnight and having it finish early afternoon. You can hold it wrapped in a cooler with hot towels for hours before it's needed, and that long rest will just make it better.
I usually go with the 1.5 hrs per lb at 225 to get a general ballpark for timing.
Yeah that's the timing I used as well. I was thinking about starting the smoke around 4am but midnight is probably a better idea and then just hold in the cooler - good call. The one I use can hold temp for around 5-6 hours easy so that should be good to go.
Thanks for the advice.
Yup, gives some extra breathing room starting way earlier. Started doing all my long cooks that way, stress level when the food takes longer than expected is nonexistent now.
I always crutch, so usually about 6 hours on smoke for a 8-9 pounder, then wrapped and in 350 oven until it hits 200. Usually takes about 2 hours in the oven.
Do you use apple juice in your crutch?
The stall is the most frustrating part. Last smoke I had it lasted well over 3 hours in the 160 degree range.
Just get two 4-5 lbers. instead of one big one.
I have, but don't anymore. I don't think it's necessary nor does it really add anything besides steam, which makes any bark you have soggier. There's enough juices left in the meat when you crutch it at 160-170 that extra isn't needed. But, ask 10 other people, and you're likely to get 10 different answers.
local store typically only has 4-5# boneless, 8# bone-in. i prefer bone-in
the 5# bone-in i typically get is from a local farm and it's expensive af (happy pigs!). in this case i'm feeding a bunch of people and don't feel like spending an assload at the farm to get an 8# or 2 of the 4-5#. so local store it is
This is correct. No need to add liquid if you wrap it.
Also I started wrapping with butcher paper, makes a big difference with the bark I think
I think that has to do with the fact that with butcher paper more moisture can escape. From what I've read it's not necessarily good to power through the stall compared to foil.
(Referencing Meathead at amazingribs.com)
Idk, the last butt I did I wrapped in butcher paper. It got through the stall quicker than normal, usually don't wrap at all, and had much better bark than if it had been wrapped in foil. Do the same for brisket now.
Yeah for sure you get through the stall quicker than not wrapping. Definitely better bark than with foil. It's all personal preference I guess.
I just need to smoke more butts for, you know, science.
I'm going to start driving around Oconee County on Sunday nights yelling flash and trying to smell the delicious smoke coming from @Billdozer 's house.