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11 Lb. Pork Butt, Weber, S 'n S, Drip & Griddle, DigiQ DX-2, Monitored by FireBoard!

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  • Danjohnston949
    Former Member
    • Dec 2014
    • 4418
    • 1410 9th. St. N, Fargo ND

    11 Lb. Pork Butt, Weber, S 'n S, Drip & Griddle, DigiQ DX-2, Monitored by FireBoard!

    An 11 Lb Pork Butt, Dry Brined Kosher Salt & GarlicPowder Yesterday AM in Refridgerator, Rub Added 8:00 PM Last Night with 50/50 Jack Daniels
    #7 Pork Rub & Dan's Damned Good Rub! 8:00 AM, Grill Started KBB with Hickory Chunks for Smoke! The Butt Slathered with Wish Bone Sweet
    and Spicy Honey Mustard Salad Dressing! On the Grill by 8:10 AM! Post #1. More Later
    Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

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    Post 2: 11:05 AM 3 Hrs Into Cook! The only anomaly so far is the Ambient Temp is running to Warm! Reading Off the
    Radiant Heat of the Grill?
    From a Backyard Cremator in Fargo ND, Dan

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    Post 3: 12:05 PM 4 Hrs Into Cook. From a Backyard Cremator in Fargo ND, Dan


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    Post 4: 1:05 5 Hrs Into Cook. Changed the FB Ambient Temp Probe Location! Shook the Ashes Down and Closed the Upper Vent on the Kettle and Increased the Grill Temp on the DogiQ DX-2! The Pit Temp had Dropped!

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    Post 5: 2:05 6 Hrs Into Cook Well KMA FireBoard Saves The Day! Note the Pit Temp Drop on my last Post, Due to all
    the KBB being Burned Up? I know I Had at Least 2 Briquets when I Started? Thanks to FireBoard I Woke Up out of
    My Stupor! As Willie Sang "On The Road Again". From a Backyard Cremator in Fargo ND, Dan

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    3:05 Pm 7 Hrs Into Cook! I may Have to Switch from KBB Charcoal! It Seems to Be Burning to Fast? At least faster
    than in the Past?

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    Post # 7: 8 Hrs Into Cook

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    Post #: 8: 9 Hrs. Into Cook

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    Attached Files
    Last edited by Danjohnston949; February 12, 2017, 05:13 PM.
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3229
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    Danjohnston949 I saw the thread title and thought you were having a fire sale!

    Comment

    • customtrim
      Former Member
      • Dec 2016
      • 1119
      • stow ohio

      #3
      Sounds great ill take the half without the jack i dont drink

      Comment

      • jgg85234
        Charter Member
        • Nov 2014
        • 738
        • Gilbert, AZ (Suburb of Phoenix)
        • *Cooking Equipment
          Kamado Joe Classic in Eucalyptus Table (2016)
          Kamado Joe Joetisserie (2017)
          Weber 22.5" Kettle (K Date Code - 1988) Wooden handles/wood side table
          Adrenaline BBQ Company Slow n Sear #61
          Adrenaline BBQ Company Drip n Griddle
          Weber Smokey Mountain 14.5" (2014)
          *Controllers
          Flame Boss 200
          *Thermometers
          Thermapen MK4 (Red)
          Thermopop (Red)
          Thermoworks TW8060 with grill and meat probes
          *Favorite Whisky - Knockando Speyside Single Malt
          *Favorite Red Wine - Clos du Bois Marlstone
          *Favorite White Wine - Sonoma Cutrer Chardonnay
          *Favorite Beer - Budweiser Budvar (Czechvar in the US) frisch vom fass
          *Favorites to grill - New York Strips or Top Sirloins, pizzas are fun too
          *Favorites to smoke - Baby Back or St. Louis Ribs, Pork Butts, Standing Rib Roast, Strip Loin Roast, Tri-Tip, Chicken, Turkey, Pork Loin, Cornish Hens

        #4
        Hi Dan:

        I'm still working to shoot warm weather up in your direction. We made 85 on Friday afternoon. Time for A/C in the car

        OK, so what's the recipe for Dan's Damned Good Rub?

        Best regards,
        Jim

        Comment


        • Danjohnston949
          Danjohnston949 commented
          Editing a comment
          Good, I am glad You found it! I use it on Pork, Beef and . . . .
          From a Backyard Cremator in Fargo ND, Dan

        • jgg85234
          jgg85234 commented
          Editing a comment
          I've never cooked a ....
          How's it taste?

          Jim

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Danjohnston949 jgg85234 I'm not findin' th rub recipe (Dan's Damned Good Rub) Page 11? Help, please!!??
      • tbob4
        Charter Member
        • Nov 2014
        • 2511
        • Chico, CA
        • BBQ's
          _____________________
          California Custom Smokers Intensive Cooking Unit
          California Custom Smokers Meat Locker
          Santa Maria Grill
          Vision Grill

          Beer
          _______________________
          Sierra Nevada IPA

          Wood
          _______________________
          Almond
          Oak
          Madrone
          Cherry
          Peach
          Apple

        #5
        I really like the fact that you are charting the ambient temp. I know for the last two cooks you have noted that it is off a bit due to circumstances such as being too close to the pit, etc. Your posts are always helpful and insightful. Thanks.

        Comment


        • Danjohnston949
          Danjohnston949 commented
          Editing a comment
          Thank You Sir! I am Going to Go Out and Check on Things Shortly haven't checked since the Start! If I Find anything
          obvious I will Let You Know! From a Backyard Cremator in Fargo ND, Dan
      • Danjohnston949
        Former Member
        • Dec 2014
        • 4418
        • 1410 9th. St. N, Fargo ND

        #6
        tbob4, I went out and Checked the Ambient Temp Probe #:1 and couldn't Tell what is causing the High Temp Reading? I move it so it is Now in
        Clear Air and Not Touching Anything! I don't Know unless the Coiled Cable is Reading, doesn't seem likely?
        From a Backyard Cremator in Fargo ND, Dan

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        Comment

        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4973
          • Winchester TN
          • Hardware
            Blackstone 36” Griddle.
            Slow 'N Sear Deluxe Kamado & Kettle Grill.
            Slow 'N Sear (1.0, Deluxe, 2.0).
            DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
            Weber Chimney Starters (regular and compact).
            Joule, Instant Accu Slim.
            GrillGrates.
            Maverick XR-50 [my favorite].
            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

            Consumables / Favorites
            KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

          #7
          Great post Dan. You've got me hungry for some pulled pork, so I may cook a butt this week! Resisting the FireBoard is getting harder.

          Comment


          • Danjohnston949
            Danjohnston949 commented
            Editing a comment
            Thank You Fuzzy! Resistance is Futile! See Above!
            From a Backyard Cremator in Fargo ND, Dan
        • tbob4
          Charter Member
          • Nov 2014
          • 2511
          • Chico, CA
          • BBQ's
            _____________________
            California Custom Smokers Intensive Cooking Unit
            California Custom Smokers Meat Locker
            Santa Maria Grill
            Vision Grill

            Beer
            _______________________
            Sierra Nevada IPA

            Wood
            _______________________
            Almond
            Oak
            Madrone
            Cherry
            Peach
            Apple

          #8
          When I cooked last weekend my middle and top grates were within 5 degrees of each other and then all of the sudden I had a 100 degree spike in the top grate reading. I had both going through my door to the grates. Long story short - I threaded it through the chimney and immediately the readings went back to normal. Weird.

          Comment


          • Danjohnston949
            Danjohnston949 commented
            Editing a comment
            I am hoping FB and Local Wx will Get Closer with some Fooling Arround!
            Dan
        • RonB
          Club Member
          • Apr 2016
          • 13549
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #9
          I like all the info you are getting, and the graphs are very interesting.

          Comment

          • LA Pork Butt
            Charter Member
            • Dec 2014
            • 5650
            • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

            #10
            Dan, 18#s of butt? Are you expecting company or cooking enough to last through winter?

            Comment


            • Danjohnston949
              Danjohnston949 commented
              Editing a comment
              LA, I think I might have to Sit a Couple Meals Out Between Now and Spring!
              From a Backyard Cremator in Fargo ND, Dan
          • Histrix
            Club Member
            • May 2016
            • 470
            • 757

            #11
            I think the problems you ran into were because you didn't have enough gizmos involved.

            Comment


            • fuzzydaddy
              fuzzydaddy commented
              Editing a comment
              I've had folks comment on my probe wires (2 butts = 2; 1 air; 1 PartyQ air) along the lines of "you've got a critical patient in there?".

            • Danjohnston949
              Danjohnston949 commented
              Editing a comment
              Histrix, You May Be Right! If the Geegahs get Crossed with the WhoDahs it Gets Complcated!
              From a Backyard Cremator in Fargo ND , Dan
          • Danjohnston949
            Former Member
            • Dec 2014
            • 4418
            • 1410 9th. St. N, Fargo ND

            #12
            Boys, Thanks for following along Yesterday! I doubt You Learned Much other than to Start out With Enough Charcoals!
            Also How Fast the FireBoard Pit Probe Temp reacted to the out of Coal Situations! Can Anyone Say Instantaneous?
            Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

            Comment

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            2021 Meat-Up In Memphis Canceled

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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