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First butt semi-fail. 22 hr for 7lb butt. Feedback would be appreciated

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  • gcdmd
    replied
    My son just got a Kamado (I don't have details except that it's red.) and has been having a ball with it. He cooked his first butt (10 lbs.) day before yesterday. He used mesquite lump with hickory chunks. He was in a bit of a time crunch. So, I told him to cook it at 300F and to wrap in foil when it got to 150F or so to power through the stall and to take it out and faux cambro at 195F. The temperature of the cooker held at 300F, and it took the meat five hours to get to 195F, The family was getting restless for dinner. So, there was very little resting time before he had to pull it. The moistness was not perfect but adequate, and the consistency of the meat was fine.

    BTW, the flavor was great. He seasoned with Bolner's Fiesta Jalapeño Salt and their salt free Brisket Seasoning Mix the night before the cook.
    Last edited by gcdmd; October 12, 2020, 04:42 PM.

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  • Meathead
    commented on 's reply
    Look in the back of Aaron Franklin's book Manifesto and see the influences/references he credits.

  • ecowper
    commented on 's reply
    My two cents worth ..... if you have never cooked a particular thing before, follow the recipe for it to a T. After that, start treating as the beginning, not the end. It's the canvas that you are going to create your art upon. Let it inspire you to create a great food. This applies whether in the traditional modern kitchen or cooking over live fire in the great outdoors.

  • ecowper
    commented on 's reply
    matching Meathead glass for glass drinking wine? That's a challenge I'm up for!

  • Mosca
    commented on 's reply
    Great photo! That must have been a memorable evening!

    The point is reiterated in one of Aaron Franklin’s books, where, paraphrasing, he says that the way to get good at bbqing brisket is to bbq lots of briskets, so that you’ll know what to do when things don’t go as planned. It took me a long time to free myself from the tyranny of the written recipe, but even now I try to be strict the first time.

  • ofelles
    commented on 's reply
    Great vid. Thanks.

  • Meathead
    replied
    Mosca LOVE that video of Jacques. I had dinner with him a few years ago and we discussed recipe writing technique (classic boring trade talk). The unsaid part to the video is for the recipe writer to have tested the recipe enough times to include notes on the problems the cook might encounter such as the ripeness of the pears. That's what makes recipes long and sometimes makes for long headnotes which a lot of people complain about.

    Side note: Jacques can match me glass for glass drinking wine. Not many can do that!
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  • Meathead
    commented on 's reply
    The truth is that I dialed in all my cookers long ago so I now just eyeball it. I guestimate how much coal or gas based on the weather, but I really do shoot for 225 and 325 for smoke roasting, and max IR for searing. I am sure that occasionally temps drift above or below.

  • Mosca
    replied
    Originally posted by DrGiggles View Post
    thanks everyone. it sounds like i'll have to relax my fanatical insistence in following recipes to a T for outdoor cooking. thankfully a bit of add'l sauce overnight helped with some of the dryness (and disappointment!)
    This will free your mind.


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  • fzxdoc
    replied
    Meathead says he likes to keep things consistent in his recipes on the site and in his cookbooks, so he sticks at 225° for everything but poultry. I suspect he may cook at higher temps at home. Just guessing, though.

    I never smoke anything at 225°. Takes too long and I don't notice an improvement on the few cooks that I have done at that low of a smoke temp. I stick with 250-275°, on average. Shorter stalls, moist meat. Nothing not to like.

    Kathryn
    Last edited by fzxdoc; October 12, 2020, 09:05 AM.

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  • BFlynn
    commented on 's reply
    What he said!!!

    I cut my butts to 3ish lb sections. Smoke at 250-270.
    Sometimes I wrap in paper when the bark is set. Sometimes I don't.

    Definitely rest in a cooler!

  • Dadof3Illinois
    replied
    Like has been said in the above posts, run temps up to 275 and that should help. Also try moving the meat probe to a different location in the meat, sometimes it lies to us...ha. One of the better butts I’ve ever done was in my PBC and ran at 325F.

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  • glitchy
    replied
    I’ve noticed when I’ve had drops in temps like that long enough for the meat to start dropping IT, it seems to add hours to the cook. So not surprised at 22 hours with 2 drops. 250-275 is definitely more consistent for getting pork butt done. On the pellets though I usually do 200-225 for a couple hours then bump to 275. The lower start isn’t needed on Kamado though.

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  • smokin fool
    replied
    Not too much I can add here.
    I cook at 280-320, butts can take it
    You said you used a diffuser, I used to but stopped using deflector. Found it cooked better without.
    And hey it could have been some tough old boars butt too.

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  • Oak Smoke
    commented on 's reply
    They absolutely do require different temps/practices. If I cook a brisket at 225 I get a very moist, barkless, chunk of beef. My first brisket on a Kamado hit 203 and I expected to see this beautiful black meteorite when I opened the cooker. What I got was a wet shiny drown thing. That was a challenge to save. In my experience Kamados need higher temps to offset the very low air flow.

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