Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


Placeholder

Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


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

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

Placeholder

The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

Placeholder

Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Placeholder

G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

Crutch and Cambro (or not) a Pork Butt

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Top | #16
    Is there any advantage to the cambro over the “power cambro” (heated oven or smoker) method? I have a Flame Boss 300 and can hold low temps with (150°F) with the press of a button.

    Comment


    • Dadof3Illinois
      Dadof3Illinois commented
      Editing a comment
      Have you watched Malcom Reeds YouTube video on his experiment about carry over heat? Some very interesting results.

    • binarypaladin
      binarypaladin commented
      Editing a comment
      Should I feel ridiculous that you mention this YouTube video as if I should I know who Malcom Reed is? (A quick Google search and I recognize him from some videos I have watched actually.)

      Watching now. (17 minutes on carryover temperatures. Man, we're a bunch of nerds, lol.)

  • Top | #17
    When you hit the stall raise the temp to 300 you will be through it in no time and can finish at the normal temp. I cook at 275 and don't ever have much of a stall it lasted about 15min on my last butt cook.

    I never cambro either. I cover with foil and let rest on counter till it reaches 150 on the counter top, so it is cool enough to pull. It sort of acts as a faux Cambro as it takes a while to drop down that low. Do not listen to anyone who says that they Cambro to melt the collagen. It starts to melt at 160 and is fully melted by 200 when you take the butt off.

    Well good luck on your pork butt cook.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      I will disagree, it doesn't fully melt *at* a temp, it takes time. That's the purpose of the faux cambro, to add that extra helping of time to let it happen.

    • binarypaladin
      binarypaladin commented
      Editing a comment
      Collagen, so far as I know, does break down below 160ºF. Thats's how I can get a tender brisket in sous-vide at only 132ºF. It's a matter of does a certain temperature give you enough breakdown over the space of allotted time. I'll keep a brisket at that temperature for three days.

  • Top | #18
    Huskee I did not say it melted at a Temp it starts to melt at 160 and over time is fully melted by the time you pull it. I never Cambro just rest it till it is cool enough to pull at about 160. My exact words were: "It starts to melt at 160 and is fully melted by 200 when you take the butt off." I should have added "Because of the time it takes to get there and back to pulling temperature."
    Last edited by mountainsmoker; August 15th, 2019, 12:24 AM.

    Comment


    • pkadare
      pkadare commented
      Editing a comment
      We are all painfully aware of your feelings about SV and not only do you not address your error, you attempt to insult me. Ad hominem, the last resort of someone who can't properly defend their position.

    • mountainsmoker
      mountainsmoker commented
      Editing a comment
      pkadare No I did meadt insult you I just stated that pellet smokers put out very little smoke and that you would probably use one for its easy use. Get off your high horse it takes time for proper Q. SV is a terrible way to make Q. Very little smoke is taken up by the meat. Smoke and bark is what Q is all about and you cannot get it if you SV your meat before hand.

      Sorry again if you took it as an insult.

      I will make no other comments on this subject.

    • pkadare
      pkadare commented
      Editing a comment
      mountainsmoker - You did try to insult me, and you've tried again in this last comment. You're trying to deflect from your incorrect assertion about collagen melting and have weakly tried to make this about your mistaken feeling about SV. You're not fooling anyone here, least of all me.

  • Top | #19
    Understand that these choices are nuances. The main thing is to salt/season it right, heat it right, and give it enough time to get to 200* or so.

    For my cooks, I try to adjust the pit temperature to predict the end time. 225* will give me around 12 hours, 275 will give me around 8 hours. YMMV. Size of the roast will affect the numbers, among other things. And, this is for daytime cooks, and when I can monitor the action. If it’s overnight, I stay under 250*.

    All this leads to: I don’t crutch, I do cambro. That’s because I usually allow too much time for the cook: meat done at 4, dinner at 6. If I didn’t allow enough time, I would probably do the opposite: meat not done at 4, crutch for a couple hours.

    I’ve taken the roast right off the pit and pulled it, and it’s been fantastic. No fear. But if it needs to rest because guests aren’t arriving for several hours, holding it doesn’t hurt it at all.

    Comment


    • Top | #20
      Mosca thanks. Conceptually, I get cambros. It's just popping something into a heavily insulated container and, if it's above a certain temperature, it's going to have an effect similar to a more gentle cook or potentially even a kinda sous-vide deal (without that vide, lol). I think I was trying to home in on whether a gentle cook inside the cambro, which would be enclosed, versus something like keeping a low temperature oven or even my cooker at a lower temp has negative by comparison.

      Obviously, if you need to transport it, you gotta use a cambro. But it seems to me I can do the whole cook with no crutch and no true cambro if I aim to be done early and just hold the meat at a lower temp—like 150ºF. I figure if this is a piece of meat that can cook for up to like 20 hours, an extra two at a low temperature certainly isn't going to dry it out.

      Do you think time inside the cambro is beneficial in some way that keeping it warm in dry heat environment is not? (Aside for being able to transport it.)

      Comment


      • binarypaladin
        binarypaladin commented
        Editing a comment
        I will be forced to run multiple controlled experiments. For science, of course.

      • Mosca
        Mosca commented
        Editing a comment
        I don’t know that a cambro is better than dry heat, but intuitively I think it is. But I could be wrong, so...

      • Red Man
        Red Man commented
        Editing a comment
        When I cambro in the oven set to 170, the meat is always wrapped or at least covered. This creates the same moist environment. I usually turn the oven off an hour or so before serving the meat and try not to leave it at 170 for more than two hours or so. Too long at 170 will continue to cook the meat.

    • Top | #21
      Originally posted by binarypaladin View Post
      Mosca thanks. Conceptually, I get cambros. It's just popping something into a heavily insulated container and, if it's above a certain temperature, it's going to have an effect similar to a more gentle cook or potentially even a kinda sous-vide deal (without that vide, lol). I think I was trying to home in on whether a gentle cook inside the cambro, which would be enclosed, versus something like keeping a low temperature oven or even my cooker at a lower temp has negative by comparison.

      Obviously, if you need to transport it, you gotta use a cambro. But it seems to me I can do the whole cook with no crutch and no true cambro if I aim to be done early and just hold the meat at a lower temp—like 150ºF. I figure if this is a piece of meat that can cook for up to like 20 hours, an extra two at a low temperature certainly isn't going to dry it out.

      Do you think time inside the cambro is beneficial in some way that keeping it warm in dry heat environment is not? (Aside for being able to transport it.)
      When people said pork butts/shoulders are very forgiving, at first I didn’t understand. But once you’ve done a bunch of them, you realize that they are the easiest way to make everyone think you are a BBQ ROCK STAR. They are about as easy as boiling hot dogs. Easier than grilling hot dogs, for sure. For example, dry brining. If you forget, don’t sweat. Salt the thing, then rub it and cook it. Pit temp cratered? No big deal. Put it in the oven at 250. Pit temp soared to 375? as long as you didn’t walk away for 4 hours, no problem; shut your dampers and let it fall to 225-250, and continue the cook. And even if you did walk away, it’s probably still okay, as long as the internal is under 200.

      People do these things in crock pots and Dutch ovens. They come out great that way. The only conclusion then is that pork butts WANT to be delicious.

      Comment


      • binarypaladin
        binarypaladin commented
        Editing a comment
        It is their deepest desire. Haha.
    Working...
    X