Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Hello!

Collapse
X
Collapse
 
  • Page of 2
  • Filter
  • Time
  • Show
Clear All
new posts
Previous 1 2 template Next
    #1

    Hello!

    In new to the forums but not new to using Meatheads recipes, So far I have enjoyed the pulled pork, brisket, Katz Pastrami, and others...

    Going to another pulled port for the 4th, got a 15lb butt that I'm hopping should take more than 15-20 hours
    Tags: None
    • Likes 4
    #2
    Welcome from Virginia!
    • Likes 1

    Comment

      #3
      Welcome to The Pit.

      Ya might want to cut that butt in half or even thirds. It will cook faster and you will get more bark.
      • Likes 5

      Comment

      • TheWizardKnows
        #3.2
        TheWizardKnows commented
        July 1, 2021, 04:31 PM
        Editing a comment
        I have not done that yet, the direction I have seen were to find the bone and cut below it. Does that leave the fat cap on one half. Does the bone just hangout exposed or do I remove the bone also?
      • RonB
        #3.3
        RonB commented
        July 1, 2021, 04:55 PM
        Editing a comment
        First, ya don't need the fat cap, or at least no more than 1/4". Most people won't eat that much fat, and if the bark is on the fat, you will lose it. I trim all the cap because there is enough intramuscular for flavor and moisture.

        If the bone is exposed when you divide it, I'd just remove it. You may have to tie each piece in order to consolidate them for more even cooking.
        • 2 likes
      • HawkerXP
        #3.4
        HawkerXP commented
        July 2, 2021, 06:35 AM
        Editing a comment
        +2
      #4
      Welcome from Pittsburgh, PA!
      • Likes 1

      Comment

        #5
        Welcome from the California delta.
        • Likes 1

        Comment

          #6
          Welcome from Northern Illinois
          • Likes 1

          Comment

            #7
            Welcome from Western Massachusetts.
            • Likes 1

            Comment

              #8
              Welcome from Minnesota.
              • Likes 1

              Comment

                #9
                Welcome from TN
                • Likes 1

                Comment

                  #10
                  Welcome from St. Cloud, FL.
                  • Likes 1

                  Comment

                    #11
                    Ok Wiz, you just got some primo advice from ol’ RonB , so we’ll be watchin ya, yessir. Welcome, eat good & have fun!
                    • Likes 2

                    Comment

                      #12
                      Welcome to the Pit from Dallas, Texas!
                      • Likes 1

                      Comment

                        #13
                        Howdy from Kansas Territory, Welcome to Th Pit!

                        Lookin forward to learnin along with, an from ya!
                        • Likes 1

                        Comment

                          #14
                          Greetings and welcome from North Carolina.
                          • Likes 1

                          Comment

                            #15
                            Welcome from Oz, you will like it here

                            Comment

                            Previous 1 2 template Next

                            Announcement

                            Collapse
                            No announcement yet.
                            Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

                            Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

                            Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

                            Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

                            This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

                            Working...
                            X
                            false
                            0
                            Guest
                            500
                            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                            false
                            false
                            {"count":0,"link":"/forum/announcements/","debug":""}
                            Yes
                            ["\/forum\/free-deep-dive-guide-ebooks","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1157845-paid-members-download-our-6-deep-dive-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1165909-free-trial-members-get-your-free-deep-dive-guide-here"]
                            /forum/free-deep-dive-guide-ebooks/free-deep-dive-guide-ebooks-aa/1165909-free-trial-members-get-your-free-deep-dive-guide-here