Fire in the hole!!!
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A week ago Friday I went to BJ's for general shopping and to get a pork butt to smoke last weekend. All the pork butts they had were boneless. The last pork butt I smoked was last January. It was 35 degrees F outside and windy. For a bone in 8.9lb. butt it took 12 hours to get it to 194 degrees F internal temp.. The bone less butt was 8.75lb and took 8.5 hours in 60 degree F outside temp. with no wind to get to 203 degrees F internal temp. How common are bone less butts? Yes the difference in outside temp. was part of this. Also I injected and put rub on to the back flaps (created when the bone was cut out). In the pictures I cut around the back of the money muscle to get rub in there. How has everyone dealt with boneless butts?
One more thing there was bark on the inside of the flaps. Yes I should have taken a picture from the flap side looking back.Comment
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It's a beautiful day in the mountains. Time to KBQ.Attached FilesComment
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Anyone try lower target temps for short ribs?
The consensus here seems to be to smoke short ribs at approx. 235-250°F cook temp and pulling them our between 195-205°F internal temp.
Has anyone tried cooking them to, say, a 145°F internal temp but for a lot longer in order to give the collagen proper time to break down but keep the meat proteins (myosin in particular) from denaturing? The objective here is a more tender, juicier finished product.
Further research though seems to indicate that collagen only breaks down at 160°F but accelerated moisture loss occurs above 140°F.
Thomas Keller recommends sous vide for 48h @ 62°C/144°F to break down collagen while keeping the short rib still moist while Modernist Cuisine recommends sous vide for 72h @ 58°C/136°F to breakdown collagen yet keep the color and texture of medium rare steak.
I was thinking to chill the short ribs prior to cooking (freezer for 2 hours?) then smoke at 235-250°F until it hits ~140°F internal. At this point hopefully it has formed a decent bark. I just need to find a suitable way to hold it at 136°F for 48-72 hours. Clearly this won’t be feasible in the KBQ. My choices are to wrap in butcher paper and hold it in a moist oven (unfortunately I don’t have a Rational combi oven) moistening the butcher paper and ribs occasionally to prevent drying or to sous vide it for 48-72 hours at 136°F.
Then there’s also the option of sous vide first for 72 hours at 136°F, chill then smoke at 235-250°F until I hit 130-140°F internal.
This might be a foolish endeavor but I’m aiming for short ribs with the texture of medium rare steak but with all the collagen breaking down for added moisture and unctuousness...sort of like the best of both worlds.
Any thoughts, insights, or suggestions appreciated...
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You can smoke until you get the bark you like then SV for your desired texture. Then rapidly cool down completely and reset the bark in your hot oven or KBQ. I've done this QVQ technique with Chuck roast many times. Always a hit.Comment
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My first cook in the KBQ was going to be SRF Kurobuta baby backs but I figured since this will also be my first smoke ever, I’ll start with the rib fingers first. They’re currently defrosting in the ref right now.
If this works, I’ll probably try the baby backs next. Then I’ll tackle the short ribs in my post above.
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I finally was able to push through with my first cook. All things considered I think it was a moderate success. I just need to adjust my timing and temps a bit.
I used a chimney full of lump charcoal to get things going…
For this cook I was using oak…
Made sure I had a solid coal bed…
I set the dial at 232F, waited for it to get to temp before loading the meat. This thing was pretty accurate!
And away we go!
First mistake was I forgot all about setting the poppets. I realized it as I was adding wood the first time. Good thing both top and bottom poppers were both half open. I closed the top and left the bottom wide open.
Checked the firebox after 30 minutes and dec9ded to add a piece of wood. I remembered to turn the fan off before doing so.
I checked on the rib fingers too and things were looking pretty good.
I also adjusted the temp slightly upward. In hindsight I shouldn’t have. I forgot that the KBQ cooks hotter and faster due to the fans.
I checked again after 30 minutes and it looked like the thinner ends were overcooking. Decided to lower the temps.
Pulled it after 2 hours total. Internal temps ranged from 168 for the thick pieces to 204F for the thinner ones.
Sliced the rib fingers. Added butter and barbecue sauce, covered and put it in a 200F oven for another 2 hours to help melt the remaining collagen.
After 2 hours, this is what they looked like…
Transferred the liquid to the remaining sauce and flashed to meat back in a hotter oven to set glaze the sauce.
The aftermath….
This was the log of the entire cook.
The next one’s gonna be awesome!
Last edited by RickyG; June 13, 2021, 07:09 PM.Comment
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Get one of these for ease of shutting the fans down when fluffing the bed or adding wood. It'll make things a little easier. https://www.amazon.com/Leviton-1470-.../dp/B01894YMX4Last edited by hogdog6; June 13, 2021, 07:43 PM.
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Guess I just need to come to terms with not being able to get over 325 with this cooker. Even cutting smaller chunks, it just doesn't get up there. Still made an amazing juicy chicken! Skin wasnt rubbery at all, but a little crisper, and I would be happy.Attached FilesComment
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TJewell What is your process? DO you preheat the chamber before putting the bird in? What's your ambient temperature?Comment
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TJewell is your chicken skin dry prior to cooking?
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I spatchcock, dry the bird with paper towels, and put in the fridge uncovered overnight.
Ambient temp is almost never under 85 (southwest FL), and I do preheat before putting meat in. I have been filling the firebox about half way with lump, when that is a nice coal bed I start adding wood, and when the wood is burning good I add meat.
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Future KBQ owner. I’ve seen several mods to the KBQ, but haven’t seen anyone change the door to horizontal opening instead of vertical. Seems things would be easier with the door opening to the side than the giant door laying down in front of the pit.
Am I crazy? Is there a design issue that prevents this?Comment
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Issues; Latch is top center, additional latch's maybe required.
Current design benefits; majority of drippings are shielded from landing on and staining the surface in which you have located the cooker. In addition, it is the most practical location in which to rest a loaded shelf when rotating them.Comment
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KBQ + Sous vide combo makes THE moistesest brisket ever!!!
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Ernest Would you be so kind as to review your process? QVQ or SVQ? Temps, times? Those of us who follow you would be so grateful to be enlightened. Truly. Daniel
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Dr. Pepper Pretty easy
1. Season brisket with salt at least 2 days in advance
2. Set up The KBQ to smoke at 200-225
3. smoke brisket to 140 degrees internal temp. This is typically when briskets hit the stall.
4. Vacuum seal and toss in 145 degrees ( for steak like texture) or 155 degrees (for more traditional texture) hot tub time machine for 24 hours. At this point it's done and ready to eat. BUT I take it a step further.
5. chill and refrigerate up to a week.
6. on feast day, set up the KBQ to smoke at 180-200
7. Season brisket with Pepper or your favorite rub, taste for salt, smoke to 140 degrees.
8. Enjoy!!!
NOTE: don't waste your rub by applying it for Sous vide cooking step. Apply rub on final smoke before servingComment
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