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Meat-Up in Memphis 2021

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My virgin butt ... I mean shoulder

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  • Huskee
    Huskee
    Administrator
    • May 2014
    • 15420
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.
      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)
      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well
      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter
      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.
    #16
    I wrap butts! But only after the stall, I don't "crutch" to get through the stall. I do it because it makes the home stretch quicker and saves more au jus in the foil that I add back to my meat once pulled, and I faux cambro them anyway. Time saved is fuel saved is money saved. But is also foil spent. In the end it's just what you wanna do or not do.

    I think it can be compared to driving down the road with your windows down or not. Is one better? If you like one way better then it's better!
    • 1 like

    Comment

    • HorseDoctor
      HorseDoctor
      Charter Member
      • Sep 2014
      • 1147
      • Central Iowa
      #17
      Welcome & congrats on the successful cook. An 11 1/2 hour cook isn't that bad for a big hunk of meat. In preparation for Christmas holiday visitors I put 2 - 8# butts on my "customized COS" on a cold rainy day last week & it took 18 hours to reach perfection. A 6# lamb shoulder took 15 hours the next day. I thought it was gonna stay at 160 forever! I think I need a new unit with an insulated firebox. Cannot believe how much Kingsford I went through. It was worth it though for the pans of meat I've got ready for company.

      Comment

      • Uncle Meat
        Uncle Meat
        Former Member
        • Dec 2015
        • 19
        • Columbia, MD
        #18
        Very interesting, Huskee and Horse Dr.

        Comment

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        Announcement

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        Meat-Up in Memphis 2021

        SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
        Click here for details. (https://amazingribs.com/memphis)
        See more
        See less

        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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        Meat-Up in Memphis

        Spotlight

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        Click here for our review on this unique smoker

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        grill grates
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        Click here to read our detailed review of the PK 360

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        Click here for our review of this superb smoker

        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        masterbuilt gas smoker
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        Click here to read our detailed review

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

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