Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Disappointing First Big Cook on the Chubby

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • wcpreston
    Club Member
    • Nov 2016
    • 157

    Disappointing First Big Cook on the Chubby

    I did my first long cook on my new G2 Chubby today and the results were disappointing. BUT, in defense of the Chubby, I did change three things instead of just one.

    I was cooking a Pork Butt, BTW. Sorry, I forgot to take a pic of the final result.

    1. I switched to Meathead's recipe. Previously I was using a recipe w/an overnight citrus-based marinade. Meathead seems to poo-poo marinades, so I tried his recipe.
    2. I previously wrapped at 160. This time, I decided to go the distance and not wrap.
    3. And, of course, I went from the PBC to the G2.

    I also wasn't perfect with my temps. Still getting used to this thing:
    1. Stayed in the 225-230 range for 4.5 hrs
    2. Purposefully cranked it up to 250 to end the stall
    3. Didn't notice at 6 hours when I started running out of fuel
    4. Did almost a full re-fuel at 8 hours.

    Here are my temps. Green is the cooker. Purple is the food.

    Click image for larger version  Name:	Image-1 (1).jpg Views:	1 Size:	123.6 KB ID:	608618

    AND I pulled it at 198, thinking it would rise slowly to 203. It never did.
    AND I noticed via my instant thermo one section was only at 180. What's up with that?

    If I had to guess, I'm going with not wrapping and a longer cook.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9685
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    1. No reason for much carryover since you had a very high internal temp. Had you pulled at 145 you might have had a rise of 5-10 degrees. It has a lot to do with the discrepancy b/n the temperature of the external surface and the internal temperature.

    2. As crazy as the green line is, I wouldn't have guessed it had I only seen the purple. The meat didn't seem to mind the fluctuations much.

    3. Try, if you can, some B & B Hardwood Briquets.

    Comment


    • wcpreston
      wcpreston commented
      Editing a comment
      See that one part where the meat temp started dropping a bit? It happened when I ran out of fuel at 5 hrs and didn't notice. The temp in the oven dropped below the meat temp, and the meat temp dropped a bit.

      The B/B Briquets look really expensive!
  • Frozen Smoke
    Club Member
    • Nov 2017
    • 1528
    • Northern Mn

    #3
    Your temp swings aren't anything to worry about. Sometimes the electronics and constant monitoring of temps gets you to over think things and confuse you. It's easy to read too much into things and over react. I assume you were going for pulled pork given you were looking for a finished temp of 203 or so.

    For pork butts or briskets I don't even probe for temps for the first 6 hours or so. Always probe in several places especially when you are nearing your finished temp. Towards the end I'm looking more at how easily the probe slides in and out rather than temp. I've let some pork butts go to 210 or so before pulling it out of the smoker if I don't like the way it feels when probing. I usually let my pork butts rest overnight before pulling the next day. I have Cambro's for this so I don't know if you could do this with a faux Cambro or not.

    Stick to the basics of time and final temp and keep it simple and you will be fine. You are on the right path of no wrapping and longer cook time.

    Comment

    • LA Pork Butt
      Charter Member
      • Dec 2014
      • 5297
      • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

      #4
      How large was your Boston Butt? I routinely cook 10#ers which are 4”+ thick. They typically take 12-14 hours at 225 pulling with an internal temp of 200. Thickness of meat determines cook time. Don’t forget to factor that into your life and culations.

      Comment


      • wcpreston
        wcpreston commented
        Editing a comment
        I didn't weigh it, but the ones I get from Costco are usually around 5-6 lbs

      • LA Pork Butt
        LA Pork Butt commented
        Editing a comment
        wcpreston more important than weight in determining cook time is the thickness of the meat. Your 6#er could have been as thick as my 10#er.
    • RonB
      Club Member
      • Apr 2016
      • 12582
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #5
      Carryover is dependent on the difference in temp between the protein and the cooker. On a low and slow cook, the difference in temps is relatively small, so there will be very little rise in temp when you pull it off. But, if you are cooking hot and fast, there will be a larger difference in temp, and more carryover.

      Was you butt bone in? If so, the temp will normally rise slower close to the bone. If it was boneless, that was just the way that butt was. That's why you need to probe in a number of places to make sure the entire butt is done.

      Comment


      • wcpreston
        wcpreston commented
        Editing a comment
        #themoreyouknow

        Didn't realize that about the temp difference.

        Boneless pork.

        Yea.... again... the more you know. I now know EVERYWHERE needs to be probe tender, and it's more about how it feels not how it looks on a thermometer. Just like the brisket. I was rushing. Wife was coming home hungry.

        #blamethewife
    • Rod
      Rod
      Club Member
      • Dec 2015
      • 626
      • Phoenix, AZ
      • Weber Genesis S330 with GrillGrates
        Weber Performer with SnS, DnG and Pit Viper mod
        Weber 26" kettle with SnS and Pit Viper mod
        PBC
        Blackstone 36" SS griddle

        Fireboard
        Thermoworks Smoke
        Thermoworks MK4
        Maverick ET-732


        Accessories ranging from a Vortex to bear claws.

      #6
      So what was so disappointing about the results? Tough meat? Your cooker temp swings are definitely no big deal.

      Comment


      • wcpreston
        wcpreston commented
        Editing a comment
        Good point. What was disapointing was the moisture and its wasn't as tender. It wasn't dry, per se, but it was definitely dryer than previous cooks of the same thing in the PBC
        Last edited by wcpreston; December 17, 2018, 01:19 PM.
    • tbob4
      Charter Member
      • Nov 2014
      • 2258
      • Chico, CA
      • BBQ's
        _____________________
        California Custom Smokers Intensive Cooking Unit
        California Custom Smokers Meat Locker
        Santa Maria Grill
        Vision Grill

        Beer
        _______________________
        Sierra Nevada IPA

        Wood
        _______________________
        Almond
        Oak
        Madrone
        Cherry
        Peach
        Apple

      #7
      Every new smoker I have ever had was disappointing at the beginning as far as meat taste/texture results. I didn't have the new types of thermometers and relied on metal oven thermometers to tell me what was going on inside vs the temp gauge on the outside. A bunch of the fun was figuring out how I could get my new smoker to work like my old one. Because I had cheap offset smokers which weren't made for the fires and constant cooking I was doing, I would have to upgrade with some regularity.

      I now have a couple of cabinet style smokers and after 5 years I still can't get the same quality smoke ring that I could with my offsets. It has no ill effect on the outcome of the food, it is just a cosmetic difference. Temperatures are the same, moisture is the same, rubs are the same. Still very little ring. I will get it dialed in some day.

      I think you are going to love your Chubby once you get it figured out. Most of the fun will be getting there.

      Comment

      • FireMan
        Charter Member
        • Jul 2015
        • 7620
        • Bottom of Winnebago

        #8
        Keep workin at it. Do not be discouraged. You are defiinetly in the right place for any type of problems, plus you have a great cooker. πŸ‘πŸ‘πŸ‘.

        Comment


        • wcpreston
          wcpreston commented
          Editing a comment
          #moremeatinmyfuture
      • jfmorris
        Club Member
        • Nov 2017
        • 2948
        • Huntsville, Alabama
        • Jim Morris

          Cookers
          • Camp Chef FTG900 Flat Top Grill (2020)
          • Weber Genesis II E-410 w/ GrillGrates (2019)
          • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip β€˜N Griddle & Party Q (2007)
          • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
          • King Kooker 94/90TKD 105K/60K dual burner patio stove
          • Lodge L8D03 5 quart dutch oven
          • Lodge L10SK3 12" skillet
          • Anova
          Thermometers
          • Thermoworks Smoke w/ Wifi Gateway
          • Thermoworks Dot
          • Thermoworks Thermapen Classic
          • Thermoworks RT600C
          Beverages
          • Whatever I brewed and have on tap!

        #9
        I don't think wrapping was the issue, or the rub you used. I think you didn't cook the butt to probe tender, and pulled it off too soon.

        I smoked two 8 pound butts that were slightly different shapes on my kettle. I lit the fire at 11pm on Thursday night, and put them on about midnight. One of them was probe tender at 5:15PM, around 200F. The other was for whatever reason running 5-10 cooler for its IT, and I pulled it off an hour later at 203F. Both were two fo the best pulled pork BBQ I've made, and I got rave reviews from the Christmas party on Friday night, and family on Saturday night.

        Since I was on a schedule, I did raise the temperature to a little over 300 around 4PM, to finish out on time (dinner guests were coming at 6:30, and I was also wrangling 3 full chickens on another grill).

        My temperature ranged from 220 to 275 during the cook, and it took 18 hours. I find your 9 hour cooking time for a butt to be shorter than any cook time I have ever seen, on my offset OR my Weber Kettle. If results were substandard, I imagine you just didn't let it get to probe tender.

        The graph below shoots up and down the times I opened the kettle or refueled, and the meat graph dipped slightly as I moved the probe from the butt that was done to the butt that still needed another hour.

        All in all I was EXTREMELY pleased that I was able to go 12 hours on a load of charcoal without refueling on my SNS, and to be honest, I probably could have gone 2 more hours at the point I opened the lid to check it.


        ​​​​​​​ Click image for larger version  Name:	IMG_D56386D2E996-1.jpeg Views:	1 Size:	229.9 KB ID:	608740

        Comment

        • wcpreston
          Club Member
          • Nov 2016
          • 157

          #10
          Yea... that must have been it.

          I shouldn't have listened to the Meater. It's the one that told me to pull it at 197. I rose to 199 but not to 203.

          I've been told that things cook quicker on the Chubby, due to its reverse flow setup, which creates a convection-type effect. But I still pulled it way early.

          My temp control unit arrives on Wed, and it comes with its own food probe, so that'll make early morning/overnight cooks more of a reality.

          Comment

          • jfmorris
            Club Member
            • Nov 2017
            • 2948
            • Huntsville, Alabama
            • Jim Morris

              Cookers
              • Camp Chef FTG900 Flat Top Grill (2020)
              • Weber Genesis II E-410 w/ GrillGrates (2019)
              • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip β€˜N Griddle & Party Q (2007)
              • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
              • King Kooker 94/90TKD 105K/60K dual burner patio stove
              • Lodge L8D03 5 quart dutch oven
              • Lodge L10SK3 12" skillet
              • Anova
              Thermometers
              • Thermoworks Smoke w/ Wifi Gateway
              • Thermoworks Dot
              • Thermoworks Thermapen Classic
              • Thermoworks RT600C
              Beverages
              • Whatever I brewed and have on tap!

            #11
            wcpreston if you ever find yourself pressed for time by a hungry wife - or like I was with a 6:30PM Christmas party this past Friday, THAT is when I will wrap a butt in foil, but typically when I am close to an hour from my deadline.

            My butt was around 185 at 4:30PM, so I wrapped in foil, leaving the probe in place, and bumped smoker temp from about 250 up to 325ish. That got it up to 200 and probe tender (like butter). The second butt I also wrapped, but it was 10 degrees cooler, and took an additional hour to reach 203 (where I set the alarm) and it was probe tender. I left the party for 5 minutes to run outside and double wrap it and drop into a small cooler, and I pulled that second butt at 10PM after everyone left (it was still burning the crap out of my fingers after 3.5 hours in a cooler).

            My cook took so long due to the fact I intentionally got the vents to where it was around 215 or so and went to bed. I figured running a little lower would get me a longer sleep in an overnight cook. When I got up it was sitting around 230, which was perfect. I would probably go for 250F most of the time though, which can shorten the cook considerably. I've had unwrapped butts get over 300F overnight (340F once!) and they were just fine - other than being done hours before expected. All that fat makes this a hard cut of meat to screw up, short of pulling it off before its done.

            Comment


            • jfmorris
              jfmorris commented
              Editing a comment
              wcpreston brisket is a LOT different than a pork shoulder. The pork shoulder has a lot more internal fat to render and keep the meat moist through. The brisket flat is fairly lean. I wrap my briskets in foil around 160F, and finish them out wrapped, I see little reason to wrap a pork shoulder other than to crutch for time, and see little difference in moisture, at least on my cookers.

              The only sub-par butts I’ve cooked, with many hundreds behind me, are the ones I pulled too early.

            • wcpreston
              wcpreston commented
              Editing a comment
              Almost every video I've seen online sees people wrapping their briskets. I've been wrapping mine as well, but wondered if I was doing something wrong. I've wondered if NOT wrapping would get me a thicker bark or something.

              But the cooking temp and finishing temps are roughly the same, and they both need to be "probe tender" before you pull them. But it sounds like it's more common to wrap the brisket
              Last edited by wcpreston; December 18, 2018, 12:13 AM.

            • jfmorris
              jfmorris commented
              Editing a comment
              wcpreston yes you might get more bark, but at greater risk of a dried out flat.
          • randy56
            Club Member
            • Aug 2017
            • 431
            • Newburgh In

            #12
            I did not know what a G2 Chubby was until I looked it up, Thats a good looking unit. Here my theory no to butts are alike. Are ya glad! When we would do competitions we would always cook 3 butts. For that reason. There are not graded like beef. Another thought I had was similar to what tbob4 said, every time I get a new smoker, there is a 6 cook learning curve. I'm sure your first was just fine, they will get better.
            I have cooked many in 8-9 hours and had some that went 12 hours. Your temp range's look spot on to me. 225-250 always works. I'm not sure why you got a 180 reading on your prob temp. When your were reading was 198, better do a calibration check.
            No to butt's are alike.

            Comment


            • wcpreston
              wcpreston commented
              Editing a comment
              One part of it was 180. The rest was 198/199. Which matched how the butt felt as well. There was one section that was close to tough, or at least tough for pork.

            • jfmorris
              jfmorris commented
              Editing a comment
              That is so true, I’ve had butts finish in 12 hours, and some in 18 hours, on side by side smokers at the same temp. Worst was an 84 butt cook I did one time, and I basically was checking with a probe thermometer every 15 to 30 minutes the last 4-5 hours of the cook, pulling butts and putting them in coolers.
          • wcpreston
            Club Member
            • Nov 2016
            • 157

            #13
            BTW... tomorrow I get my BBQ Guru temp controller. You know I'm doing another butt. Not sure where all this meat's going to go, but the other good thing about pork butt's is they're cheap as chips at Costco. A whole lot cheaper than screwing up a brisket.

            Comment


            • wcpreston
              wcpreston commented
              Editing a comment
              Got one already. I'm actually two weeks into a 28-day age w/the Umai dry age bags

            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              I need another Food Saver, mine will no longer suck the wide bags, which sucks, I mean it doesn't suck, but it sucks...I guess

            • randy56
              randy56 commented
              Editing a comment
              You will love the guru, except the pesky audible alarm. Example: when you open the door to take a peak or rotate u lose temp and the alarm beeps untill you shut it up, they are a great tool.

          Announcement

          Collapse

          Meat-Up in Memphis 2021

          Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
          Click here for details. (https://amazingribs.com/memphis)
          See more
          See less
          Working...
          X
          Meat-Up in Memphis

          T-Shirts & More T-Shirts & More
          Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

          Cool Embroidered Shirt Cool Embroidered Shirt
          This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

          Click here for more info.

          Support ARC

          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

          https://tinyurl.com/amazingribs

          Placeholder

          Spotlight

          These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use our links when you buy things

          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

          https://tinyurl.com/amazingribs

           


          If you have a Weber Kettle, you need the Slow 'N' Sear

          Placeholder

          The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

          Click here for our article on this breakthrough tool


          The Good-One Is A Superb Grill And A Superb Smoker All In One

          Placeholder

          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read our complete review


          Griddle And Deep Fryer In One

          Placeholder

          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

          Click here to read our detailed review and to order


          The Pit Barrel Cooker May Be Too Easy

          Placeholder

          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them


          The Undisputed Champion!

          Placeholder

          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

          Click here to read our comprehensive Platinum Medal review


          Grilla Pellet Smoker proves good things come in small packages

          Placeholder

          We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

          Click here for our review on this unique smoker


          Delta by Nuke,
          Stylish and Affordable
          Gaucho Grill

          Placeholder

          Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

          Click here to read our complete review


          Genesis II E-335 
          A Versatile Gasser That Does It All!

          Placeholder

          Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

          Click here to read our complete review


          GrillGrates Take Gas Grills To The Infrared Zone

          Placeholder

          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          Is This Superb Charcoal Grill A Kamado Killer?

          Placeholder

          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

          Click here to read our detailed review of the PK 360

          Click here to order directly and get an exclusive AmazingRibs.com deal


          Our Favorite Backyard Smoker

          Placeholder

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

          Click here for our review of this superb smoker


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          Placeholder

          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

          Click here to read our detailed review


          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

          Placeholder

          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

          Click here to read our complete review


          Track Up To Six Temperatures At Once

          Placeholder

          FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

          Click here for our review of this unique device


          The Cool Kettle With The Hinged Hood We Always Wanted

          Placeholder

          Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

          Click here for more about what makes this grill special


          Finally, A Great Portable Pellet Smoker

          Placeholder

          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order