Sounds right PaulstheRibList . I usually estimate when someone says they want to slice a pork butt to go to 180-190. That's where I go with boneless shoulder strips aka "country ribs". I've never yet sliced the money muscle, I must not know what I'm missing! But that's a great fail-safe to keep in mind when the cook is too slow and the natives are restless, slice her up!
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Quest to Amp up my Pulled Pork!
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- 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)
- a couple BBQ Dragons
- 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 Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, 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, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, 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) at MyMichigan Health, a University of Michigan Health System.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Originally posted by John View Post
... I do a case at a time, put in headphones, cutting board holds 4 butts at a time and I just go to town, it usually takes an hour to cut, prep, salt, and vac seal the case. Takes work up front but it is totally worth it after a night of cooking, plus I get surprises so it is nice to be able to throw a frozen butt on and not worry about the dry brine etc. just light the coals and the butts are ready to go on by the time they are ready.
And how many butts to a case?
TIA,
Kathryn
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fzxdoc The cases at Sam's Club where I get mine come in those twin packs, 4 of those packs a case for a total of 8 butts. Case prices are generally a great discount, I typically pay $1.05-$1.15 a pound, the butts average about 8-10 pounds a piece so the case usually goes for about $80. The non-case price where you just buy the 2 packs is almost $2 a pound so buying by the case is well worth it.
I do not rub them prior to freezing, salt only. My usual process is to paper towel dry after trimming, then putting on my salt, and then vaccuum sealing anything that won't be cooked soon which is pretty much a 2 person job unless you are cutting them in half. When I can I thaw in the fridge for a few days, since the salt is already on it then it is dry brining at the same time. I start my coals, open the bag(s) put on some mustard or oil and rub, dump on my coals and the meat is ready to go on. Same process with the frozen really but it is almost comical trying to get mustard and rub on what is essentially an ice cube trying to slide around.
- Likes 1
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-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Thanks, _John_ , for the additional information. I've never smoked anything directly from the frozen state, and am curious to learn whether it tastes, looks, or barks up any different from putting cold thawed rub-coated meat on the PBC. I'm always eager to try a new technique.
Kathryn
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
-
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
_John_ thinking back to Dr. Blonder's video, how the smoke ring forms on that cold meat, I'm guessing that smoking a frozen boston butt produces a pretty, deep pink ring?
Comment
-
Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
-
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Tonight's edition: Six Boston Butt's, each cut in half, all on the 22.5" WSM!!
Here they are when I trimmed, salted, oiled and rubbed with a generous portion of Memphis Dust last night.
I was planning to cook them on #WhoDat1, but my assistant forgot to pull the dampening plate from the charcoal/wood chute before loading and lighting it...whoops...
So, plan B!
We are planning to serve this as a supplemental for the 160 volunteers working tomorrow for Fresh Start Initiative, an event put on my our District Attorney to provide fro 250 people to apply for expungement of their record so they can get or get a better job! Isn't that rockin!
I was in charge of recruiting the 70 Non-Attorney Volunteers, and found out at the 1st training that I'm in charge of that group...nice. We had the 2nd training tonight, and I didn't get home until about 8:30, so the butts are on late. If they aren't getting quickly towards tender at 6 am, I'm putting them in the oven at 290 for an hour to finish them up, as I need to be up there by 8 am.
So, for timing, I'm up against it. I have a bunch of charcoal and some apple chunks in there, and all the vents are open. It's now at 250, so that's looking nice. I'm not going to open that lid, however, to show you guys how awesome my butt stacking is on those grates, because heat and time are in short supply for this cook!
I'll take a pic of the boston butt puzzle on those grates in the morning.
I'm so pumped about Fresh Start! So much so that I recorded a little video of it in case you are interested, link is Here, and I'll attempt to embed it below.
<iframe width="560" height="315" src="https://www.youtube.com/embed/_nD3GGoOJfk" frameborder="0" allowfullscreen></iframe>Say you have a problem, a past failure, and you try to overcome it and can't. So you try again and fail. And you try again and the door stays shut. Well, you...
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Looking good, you must have pretty good weather, I did about that mass of meat this last weekend and with temps in the teens and wind blowing I fought all night just to stay 225.
Probably too late now but watch the edges where the fire comes around the side of the water pan, that gets way hot.
Comment
-
Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
-
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Problems with #WhoDat1 as I mentioned earlier, so we fit 6 boston butts, cut in half, on the 22.5 wsm. Put a full load of charcoal and had the vents open around 70% to get the temp to 275 all night (it was in the hi 30's during the night). Here are the butts about 10 hours in, the full load of charcoal it at its end - the temp on the pit was 217 when I got up. Put 1.5 chimneys of lit coals on, and she was good to go until Sam came back about 10:15 to pull them to serve lunch.
I LOVE MRS. BROWN!!! The increased bark from dividing the butt's into halves is a must for me. I only cook them this way now for the last year. I'm hurt if I go somewhere and the pulled pork does not have generous portions of Bark!
Here is Sam serving up the pulled pork to the hungry volunteers. When I opened that cambro, the smell filled the whole hall! Needless to say, they LOVED It! and there was nothing left. We did a mix of Blues Hog, Swamp Boys and Apricot Preserves as the main sauce. I like like like the Apricot!
Today this rockin' group of peeps invested time n talent for the benefit of others, to help neighbors seek a ‪#‎FreshStart‬ via applying for an expungement of a criminal record. God is all about the Fresh Start; that's why he sent Jesus! So proud of our District Attorney and all the law enforcement agencies that made this happen. Oh, and 40attorneys and 70+ non-attorneys volunteered their day (I was in charge of recruiting the non-attorneys and managing that portion of the event). Today was worth the work.‪#‎RockOn‬ to my Jesus-following peeps who responded to the call to serve!‪#‎ItsHowtheCityGetsDifferent‬
I was so glad to get to encourage all the volunteers and Law Enforcement with the BBQ! They loved it!
Your friendly neighborhood @BishopofBBQ
paul
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