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Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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My virgin butt ... I mean shoulder

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  • Uncle Meat
    replied
    Very interesting, Huskee and Horse Dr.

    Leave a comment:


  • HorseDoctor
    replied
    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.

    Leave a comment:


  • scottranda
    commented on 's reply
    You can cut the butt in two 4 lbs pieces for more tasty bark. It will also reduce your smoking time.

  • Huskee
    replied
    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!

    Leave a comment:


  • Uncle Meat
    replied
    Hey, all. I figured I'd give a post-smokin' summary. I can't believe that the smokin' took 11-1/2 hours (for an 8-pound shoulder roast). I never expected that. And I never expected the FOUR-AND-A-HALF-HOUR STALL. Holy moly! And after the stall, it took another three hours or so to bring the meat up to 196.
    The meat itself was delicious. An absolutely beautiful bark and moist, tender meat inside. My only comment is that the inside meat was kind of tasteless. But, when shredded and mixed with the bark and then some BBQ sauce poured on the potato roll, it was a beautiful thing. Really nice sandwich. Can't wait to eat it, again, tomorrow.
    Thanks for all the comments!

    Leave a comment:


  • Uncle Meat
    replied
    Thanks, GW. Patience, it is. Nice quote from FZ. I was actually thinking that I should change my avatar name to "Uncle Meat." More appropriate.

    Leave a comment:


  • gwschenk
    replied
    Patience, grasshopper. Don't worry about the stall. The stall is a good thing, it means your butt is rendering. The main thing is to stay cool and calm.

    As some musician once said: "I think it's really tragic when people get serious about stuff. It's such an absurdity to take anything really seriously …"

    Leave a comment:


  • Uncle Meat
    replied
    Thanks, everyone, for the comments. I'm following (or, at least, trying to follow) Meathead's recommendations. I'm four-and-a-half hours into the smokin'. I haven't looked at the po'k since Hour Two and - man - it looked fantastic even then. (And, holy moly, when I put the meat on the grill ... the smell of smoke and Memphis Dust was ... orgasmic.) However, it appears (at 4-1/2 hours) that I just hit The Stall (meat has remained at 160 for the past 30 minutes). I don't want to wrap it in foil so I'm just going to be patient, sit tight, and hope that The Stall breaks within, I guess, the next hour? Watch this space.

    Leave a comment:


  • David Parrish
    replied
    Originally posted by fuzzydaddy View Post

    I have never wrapped butts when cooking on the Weber+SnS or the BGE. What does wrapping do that you don't prefer? Just curious - thanks!

    FuzzyD you need to do a side by side comparison. This is something every Pitmaster should experience. The wrapped butt tastes watered down and mushy compared to the unwrapped butt. Now this is a 4.5 stars vs 5 star kinda deal. Both taste great, unwrapped is just a little better.

    I often tell folks in The Pit who are having trouble cooking butts to wrap in order to get done in time. It's a compromise, but it will still be great and it's better to eat when it's time to eat!

    Leave a comment:


  • fuzzydaddy
    replied
    Originally posted by Pit Boss View Post

    I agree there are several ways to make great pulled pork, but I've smoked pork shoulder several ways and done side by side comparisons of wrapped and unwrapped butts. Unwrapped is better.
    I have never wrapped butts when cooking on the Weber+SnS or the BGE. What does wrapping do that you don't prefer? Just curious - thanks!

    Leave a comment:


  • David Parrish
    replied
    Originally posted by Lost in China View Post
    ...That being said, just because Meathead Goldwyn said to do it that way doesn't mean anything. Like I said, whatever you do it'll come out tasting good.
    I agree there are several ways to make great pulled pork, but I've smoked pork shoulder several ways and done side by side comparisons of wrapped and unwrapped butts. Unwrapped is better.

    Leave a comment:


  • Lost in China
    replied
    It's not about what's right or wrong, it's about what's best. Frankly, I've learned that you can do a lot of things to a piece of meat and it will still taste good. Especially a pork butt, it's just a big clod of meat and as long as you heat it up it will be delicious. Meathead's thing is that he's tried a lot of recipes and writes the best one, presented in a way that ordinary people can do. I've tried several of his recipes and been impressed, particularly the lamb and coleslaw. I followed his recipe to the T and came out with a really, really good product. That probably means the rest of the recipes on the site are the same. That being said, just because Meathead Goldwyn said to do it that way doesn't mean anything. Like I said, whatever you do it'll come out tasting good.

    Leave a comment:


  • PaulstheRibList
    commented on 's reply
    #Amen

  • David Parrish
    replied
    Crimsonkng a pork butt is a pork shoulder is a pork picnic is a pork butt... different terms for the same meat. There are many techniques out there for how to cook it, and many of those techniques result in good eating, but Meathead's is the best. Low and Slow at 225 F pit temp until the meat hits 203 F (unwrapped) is the way to go.

    Leave a comment:


  • Uncle Meat
    replied
    LOL, thanks rib eye.

    Leave a comment:

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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)
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Meat-Up in Memphis

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