Since last summer, I've adopted the hot and fast method (ala Patio Daddio) for smoking butts. The quality of the meat is outstanding but due to the mandatory crutch, the bark is always soft. Has anyone tried this method (or similar) by bringing the meat to desired temp then unwrap for say 30 or so minutes to firm up the bark? I've been tempted to do so but I don't want to diminish the quality of its tender smokey goodness.
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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
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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.
If you have the time, wait until after the stall to wrap when it's at 180 or so...and/or, if you have the time, let the magic happen until it's completely ready to eat then instead of digging in, give it as much time as you want back in the smoker or hot oven to firm the bark back up.
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Thanks gents....,
JB...I don't know why wrapping is necessary...I'm a rule follower and P Daddio said to do so, so I do The end product has been fantabulous...sans bark...which I love...and miss...and crave. Huskee, I will go full boar (sorry, couldn't resist) at 325ish on the next butt without wrapping just to see what's what. Worse comes to worse, my 9-5 crew pards will bat cleanup with nary a complaint....since free BBQ is always good BBQ
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Administrator
- May 2014
- 18988
- Clare, Michigan area
-
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.
7x57mm Wrapping just speeds up the cook and reserves some au jus in the foil to drizzle back over the meat. Not wrappign coudl take 14, 16, 18, 22hrs you name it. It can give you a very bold thick bark in most cases, depending on what cooker you're using, and it can seem to 'condense' the flavors. I still prefer to wrap after the stall to save time & fuel and juices, but it's not mandatory...unless you mean for his particular recipe.
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When it comes to wrapping I straddle the fence, no absolutes other than I absolutely want bark.
Once bark is established I have no problem wrapping. I'm not against wrapping, just wrapping before bark has been established.
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Roger that gentlemen....@huskee, I went to the fast and furious method to avoid the 14-22 hr butt-athon. I'm running a Weber 22" kettle with the SNS. Low n' Slow at 225-250 simply took (takes) too much time. My kettle is cantankerous...it likes to run hot even when its cold and miserable outside....what little hair I have left was being pulled out trying to keep temps down. Keeping temps at 325ish is a snap...about as 7x57mm proof as it gets Jerod Broussard , I'll do a "hybrid" cook next time...wrap at 180 (I have not seen a stall in the last 1/2 dozen butts running at 300+) and take notes.
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Author of the book Barbecue, fire and smoke
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