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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. 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.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


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

maverick PT55 thermometer

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 for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


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

slow n sear

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


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


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

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. 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


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

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. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

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 in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

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


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their 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


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

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

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes 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


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

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 much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

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

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Question about pork butt temperatures on WSM

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  • Anton32828
    Club Member
    • Jun 2018
    • 132
    • Weber 22 inch kettle grill
      Slow-N-Sear
      Maverick ET-732 thermometer

    Top | #1

    Question about pork butt temperatures on WSM

    This weekend was interesting. Great baby-back ribs, but really mediocre pulled pork. I think I could use some advice.

    I was pretty happy with how I was able to keep my WSM steady between 225 and 250 this weekend. I made baby back ribs Saturday in about four hours with great results. On Sunday I cooked a 5 lb bone-in pork butt for 9.5 hours at 225 and the hottest it got was 185 before I had to remove it from the smoker for dinner. At this temperature it had a nice bark, but it didn't pull apart very well. It was tasty enough, but I know it could have been better.

    Both were cooked using Meathead's recipes on the main page.

    So...searching through prior posts, it seems opinions vary on the "correct" smoker temperature for pork butt. There were also some comments about how important it is to rest the butt in a cambro. Meathead's recipe talks about the cambro as optional, so I'm a bit confused.

    Should I crank up the temperature at some point during the cook? Always plan on an hour wrapped in a beer-cooler cambro? Any advice is appreciated!
    Attached Files
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9452
    • 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

    Top | #2
    No best smoker temp. I've cooked them from 225 to 375. Get it to probe tender, if the bark develops well enough before it gets to probe tender, wrap.

    Typically a 195 - 203 internal gets you good pulled pork.

    Comment


    • Anton32828
      Anton32828 commented
      Editing a comment
      Thanks Jerod. What's the trade-off to starting hotter? Say 275 - 300 (sugar in the rub burns at 340ish).
  • texastweeter
    Club Member
    • Jul 2017
    • 1967
    • Republic of Texas

    Top | #3
    I take pork to be pulled to 208° and rest as long as possible in a cooler. You can take the out and drop one in a hotel pan, and they will pretty much pull themselve.

    Comment

    • Larry Grover
      Club Member
      • Mar 2017
      • 338
      • https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/460226-bbq-guru-pit-viper-fan-to-pk360-tutorial

      Top | #4
      There are stubborn butts out there. I remember one guy here said he was stuck in the stall for 24hrs! The advice given to him was dont be afraid to jack up the temps to power through the stall - butts can take the abuse.

      Comment


      • Anton32828
        Anton32828 commented
        Editing a comment
        I'm definitely going to try something different the next time. 24 hrs is crazy! I'm not trying to win a competition, just get better at backyard BBQ.

      • texastweeter
        texastweeter commented
        Editing a comment
        butts can take the abuse...
    • Steve R.
      Club Member
      • Jul 2016
      • 1915
      • Elizabethtown, KY
      • Current line-up of cookers: Weber 22.5" Original Premium kettle w/ SnS and BBQ Guru adapter; Old Country Over and Under smoker; PBC; Weber Ranch Kettle w/ Guru adapter.

      Top | #5
      With butts, I don't think I have ever gotten to my target IT just cruising along at 225. I think either a wrap or a bump in temperature is going to be needed if you want to have any kind of realistic idea of when it will be ready. Really, you can only be stuck in a long stall if you allow it to continue.

      Regardless, congratulations on nailing the ribs and having the pulled pork be the "mediocre" meat. Pulled pork is kind of a high floor/low ceiling kind of meat, in my opinion, and the average person who doesn't cook their own probably wouldn't even notice the difference.

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        I agree with Steve R Huskee taught me the way to get butts done reliably in a reasonable time frame:

        1. Cut 'em in half: - added advantage of getting more bark.
        2. Wrap 'em when the bark is set and leave 'em wrapped until they're done.
        Last edited by Dewesq55; June 4th, 2019, 09:39 AM.
    • Mudkat
      Club Member
      • Feb 2017
      • 2169
      • At a river near me, MD
      • Weber Smokey Mountain 14.5"
        Weber 22" Kettel
        Weber Smokey Joe (2)
        One Grill 45" Rotisserie
        Lodge 5 qt. Dutch Oven
        Lodge 10.5" Double Loop Skillet
        Cast Iron 9" Skillet
        Cast Iron 12" Skillet
        Weber 22 Grill Grates
        Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

      Top | #6
      You may have hit a second stall. Crank up the heat or wrap once you get your bark if you're running out of time.

      Comment


      • Anton32828
        Anton32828 commented
        Editing a comment
        "Second stall" sounds like what I saw on the temperature indicator, but I never imagined such a thing. Wow.
    • JeffJ
      Charter Member
      • Feb 2015
      • 2577
      • Michigan
      • Jeff

      Top | #7
      Wrapping will speed things along. Just make sure you have good bark before wrapping. Running at higher temps also helps. Pork butt cooks perfectly well at 295 in the cooker. So, just open your vents a bit more and you should be good.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 10881
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        Top | #8
        And don't forget that you can cut butts in half to get them to cook faster. Butts do cook slow for me, so I start them the night before. That allows 12 to 14 hours plus time to cambro for an hour or three.

        Comment

        • HungryDawg
          Charter Member
          • Apr 2015
          • 3
          • Northglenn, CO

          Top | #9
          Cutting half is fine also, but the real key is you got to wrap those suckers when temp reaches 150-160F internal. I use pink butcher paper and wrap real tight and use pink "paper" tape to seal them. I can bumped my pellet cooker to 300F, more coals and knock off ash for you. You got to get thru the stall, which takes time. Internal temp to 203F. Leave wrapped in a CAMBRO type mine in a cooler for least an hour. Never had a bad one!

          Comment

          • jfmorris
            Club Member
            • Nov 2017
            • 2037
            • Huntsville, Alabama
            • Jim Morris

              Cookers
              • Weber Genesis II E-410 w/ GrillGrates (2019)
              • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
              • Weber Genesis Silver A w/ GrillGrates (2002)
              • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
              • 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!

            Top | #10
            There is no correct smoker temp - anything from 225F to 275F brings similar results for me with Boston butts. The thing is, at 185 IT, you are still in "slicing" and not yet in "pulling" temperature range. You are better served cranking the temp up to get it to 195 to 205F, to get probe tender pork, than keeping it low and slow at a steady 225F the entire cook.

            Example - on my two most recent pork butts, done on a kettle+SNS+PartyQ, I ran the cook for maybe 8 hours or overnight at 250F. The meat was up to around 170F internal temp at that point, so I went ahead and cranked the heat on up to 300F with the PartyQ, and got it done and to probe tender (203F for me) in the next 2 hours, for a total cook time of 10 hours or so. Contrast that to my usual cooks at 225F all the way, where a butt takes 16 hours to reach the same temperature. I was more interested in getting the butt done in time for dinner (or in time to leave for church and have the butt in cambro), than in a specific cooking temperature.

            Butts have so much fat in them, that they can handle the heat. I am not suggesting doing the entire cook at 300+ degrees, but I have done the entire cook at 275F before, with good results.

            Comment

            • Anton32828
              Club Member
              • Jun 2018
              • 132
              • Weber 22 inch kettle grill
                Slow-N-Sear
                Maverick ET-732 thermometer

              Top | #11
              Thanks all. This was really helpful!

              Comment

              • smokin fool
                Club Member
                • Apr 2019
                • 646
                • Mississauga, Ont

                Top | #12
                Lots of great advise here, picked up a few pointer myself like butchers paper, its on our shopping list now.
                I try to smoke pork butts in the 275-300 range if the Keg will co-operate.
                Try to start them at 10am or so for 6pm feeding.
                Last one I smoked I wrapped in foil after it seemed to stall at about 170 that day to get it up to 203 internal temp, which I just learned about also.
                No two pieces of butt are going to smoke the same anyway....unless you get the left and right cheek from the same hog....

                Comment

                • smokin fool
                  Club Member
                  • Apr 2019
                  • 646
                  • Mississauga, Ont

                  Top | #13
                  One thing I did not have when I did my last butt was the diffuser, will be interesting to see how this affects the smoke.

                  Comment

                  • Greygoose
                    Club Member
                    • May 2019
                    • 241
                    • South Shore,MA

                    Top | #14
                    Originally posted by Jerod Broussard View Post
                    No best smoker temp. I've cooked them from 225 to 375. Get it to probe tender, if the bark develops well enough before it gets to probe tender, wrap.

                    Typically a 195 - 203 internal gets you good pulled pork.
                    This ^

                    Comment

                    • klflowers
                      Club Member
                      • Sep 2015
                      • 1984
                      • Tennessee

                      Top | #15
                      I have done butt cooks that lasted 14-15 hours, unwrapped. I always do them overnight and wrap and cambro after I pull them off the wsm - I have cambroed up to 4 hours before I pulled one. I have also finished in the oven a time or two. I take them up to at leat 195 or so, 203 if I can get them there.

                      Comment

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                      Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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                      About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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