So I made it 8 hours and no rain. Suddenly I get a precipitous drop n temp, pause the game, hear a lot of wind, run out and it is pouring rain. Since the meat had pretty well stalled at 149, I crutches it and threw in the blanket. Could be a late night, but the blanket is working like a charm.
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Finished product. 12 hrs, but worth it. Pulled it, and it is nice and juicy!
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Nice recovery! Good eating right there...Comment
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Looks great rich. The color is awesome.Comment
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Quality looking PB. Congrats RichComment
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Thanks - I meant to mention that if anyone has suggestions for improvement (that I haven't already mentioned), PLEASE comment! That is why I put so much detail in. Went to clean out the smoker this morning, and it still had some embers! Guess THAT will have to wait until tonight. Ohhh, GEEE, clean up will have to wait! LOLComment
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Huskee, what's your target cooker temp for butts? Do you go for 225° or more like 250°?
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Anywhere in between. For some reason the temp I like to shoot for is 240. I rarely hit a solid temp fora more than half an hour in a stickburner, that's the nature of the beast I guess. But I like to bob it back n forth between 225 and 240 if it hits 250 or 260 I let it ride and it will come back down with another beer or two or three. If not then I'll have another beer and see. -
Thanks. That seems to be the way the electric works, especially in this weather. I will probably set it for 250° and it will rarely be there and only spike above that very briefly, I expect. Most of the time I expect it to be in the 230° to 240° range which would be great.
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Having kids back in school messes with my midweek outdoor cooking. After school they want food NOW. LOL Anyway, I'm out of duck......
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Well it's now the year of the sheep / goat, so yesterday I made two lamb sausages, one Aussie style, the other Moroccan. Both taste great! Today I will make a lamb curry.Comment
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Smoking 2 racks of StLs right now.
It is 5* F according my ThermoPop laying on my deck rail, probe tip in the open air. 15mph wind, gusts at 32mph says Accuweather. According to the online "New wind chill index" it is -15*F.
It's cold.
Edit: And now it's snowing kind of hard. Perfect weather to not be smoking ribs outside.
Per a convo Jerod Broussard (et al) and I had regarding insulating the firebox, I decided to try it with a batt of 24" unfaced fiberglass I had lying around.
I must say, I was pleasantly surprised at the effect it had on things. Used much less wood and ran hotter than I expected. Learn something new every day.
Attached FilesLast edited by Huskee; January 8, 2015, 04:21 PM.Comment
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Here are some of my 'before' pics:
HRR-dry brined for 3 hrs, and then the brown sugar topper:
Finished product, no rib shots this time. This is just the plain bark from HRR and brown sugar exactly as you see above. Ash wood.
Temp averaged 250 the first hr, 230 the 2nd& 3rd hour, 180 (eek) the 4th hourish, then back up to 260 the final two hours.
Last edited by Huskee; January 9, 2015, 07:31 AM.Comment
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Yes DWC, we ate at 7. They were JUST on the edge of done, bend test not quite passed but it was past hungry time for the family. 6 Hr smoke, for about 1.5 hrs in the middle I struggled with my temps in the cold.
I say this everytime, but they were the best Ive done. I keep fine tuning my rub to brown sugar ratio, and as you see in teh pics I nailed it for my tastes. My wife and 2 sons thought they were a bit too spicy, myself and my other son thought they were perfect. Spicy sweet like MH's pig candy, sans syrup.
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I gather you have the Yoder Stick Burner going for this cook. How is the box temp holding? Do you have any insulation or external baffling at all?Comment
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If you got that much response from a batt of insulation on top of the fire box I think one of those $20 fiberglass blankets from Harbor Freight that could cover both the fire box and the cook chamber would really put your efficiency over the top.Comment
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I've seriously considered it. Now it makes me wonder how effective those would be compared to an R-19 batt....Originally posted by Marauderer View PostComment
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Pork Butts. Here are the initial pix:
Trimmed:
Cut in 2, as suggested by Huskee - 1 is 1lb 10oz and the other (with the bone) is about 2lb 8oz.
Oiled, Rubbed (Barrister DEW's Rib and Butt Rub) and Dusted with the same:
They are now in a ziploc bag with the air sucked out in the spare fridge until the morning. Out of the package this was just shy of 5lbs. The skin was removed but had a considerable fat cap on the bottom which I trimmed off. I plan to render the fat down and save the lard for some future use. The butt was pre-brined at the plant so no dry-brining this time. I will report the cook in the PORKnography channel.
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The key is give it time. After you reach your target temp, wrap it tight (if not already) and let it sit in a faux cambro for 1-3 or 4 hours (or until IT wants to dip under 140 or 150) wrapped in towels to hold the heat but not transfer heat energy into it any longer. Then pull/shred. If it's dry, add a little butter and water and stir. No one will fault you if you add a dash of bourbon or rum. -
Yes, I have never done a PB that small and would be out of my element to give any advice. Huskee has definitely been doing this for a while.
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