Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

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

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

first but the good and bad

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • somethinfishy
    Charter Member
    • Jun 2015
    • 23
    • FL
    • Weber kettle 22.5 Maverick et-733

    first but the good and bad

    It was a small one at 3.5lbs, dry brined 24 hrs patted dry light coat of veggie oil and a healthy rub with mhmd. Kettle ran hot at 270-280 with minion method starting with 12 lit Kingsford blue and 2 chunks of applewood. Took off heat 6 hours later at it of 195, faux Cambro for 1 hour then "pulled".

    The setup


    Well the good. Either end had great tenderness and we're both very moist. Overall was tasty and made for a great change of pace from our normal meal. Got to try it with lexington dip, east carolina vinegar and mh kc recipe. All 3 were a nice addition.

    The bad.


    The middle did not attain any kind of bark top or bottom and was tough internally even though it temper correctly and my probe was not near the bone.

    Speaking of the bone


    It didn't pull cleanly, my thought is that this particular butt needed a higher IT.

    Thanks to the great end pieces mixed in the tougher center pieces weren't intolerable, just a little chewy.

  • Dr ROK
    Charter Member
    • Dec 2014
    • 1350
    • Morrill, Nebraska
    • Retired high school teacher and principal
      Dr ROK - Rider of Kawasaki &/or rock and roll fan
      Yoder 640 on Husker themed comp cart
      Cookshack Smokette smoker
      Antique refrigerator smoker
      Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
      Rec Tec Mini Portable Tailgater w/ GrillGrates
      Plenty of GrillGrates
      Uuni wood pellet oven, first generation
      Roccbox Pizza Oven
      Meater Block
      "Go Big Red" Thermopen instant read thermometer
      Ultrafast instant read thermometer
      CDN quick read thermometer
      Maverick ET-732 thermometer
      Maverick ET-735 thermometer
      Tru-Temp wireless thermometer
      Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

      Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

    #2
    Many use 203 as their sweet spot for butt temps. Sounds like for this particular cook it would have been better for you to go a bit higher. For me 195 is usually plenty tender and pulls very easily. Regardless, the final product still looks pretty good to me!!!

    Comment

    • richinlbrg
      Founding Member
      • Jul 2014
      • 1876
      • Leesburg, VA. (Northern, VA)
      • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

      #3
      Looks pretty great to me, esp. For a first run.

      I usually keep mine on the heat until 203 AND probe tender throughout.

      Did you trim off all the fat cap?

      Comment

      • somethinfishy
        Charter Member
        • Jun 2015
        • 23
        • FL
        • Weber kettle 22.5 Maverick et-733

        #4
        richinlbrg next one will be taken over 200. I should have tugged the bone before removal.

        There wasn't much of a fat cap on this piece, I did trim all the excess fat from the sides and removed any silver skin I found

        Comment

        • DeusDingo
          Founding Member
          • Jul 2014
          • 1141
          • Madison, WI
          • Weber Q320 grill
            Masterbuilt Propane Smoker
            Maverick and thermo Pen thermometers

          #5
          195 is a temp that you can take it off at only if it has taken a long time to cook, i believe. like if it took 14+ hours you are likely safe to take off at 195

          Comment

          • _John_
            Former Member
            • Jul 2014
            • 2447

            #6
            What are you using for monitoring temps? Center doesn't look done at all. That is actually just a side of a pork shoulder, if you get a whole one it will be flipped up and down from how you have it shown. It is possible that juice pooled there and kept it from getting a bark, but if it was hard to pull it was def under done. But you kept a fire going good and long, and that is a very good start. For me, to get 225 I have to close the bottom vent and open the top just barely, any more than that, or any opening at the bottom and I am at 250. In all honesty you should just cook at whatever temp you can maintain consistently, there is no problem cooking a pork shoulder at 300, you just need to pick a temp you can maintain and get used to the process. Fighting to achieve a certain temp every time is a losing battle unless you have a fan controller on there.

            Edit: I'll add an extra good job, this isn't always as easy as it seems, my first ever pork shoulder went straight to the trash.

            Comment

            • somethinfishy
              Charter Member
              • Jun 2015
              • 23
              • FL
              • Weber kettle 22.5 Maverick et-733

              #7
              @john

              I'm using a maverick 733. I thought I had it on its side, but it wouldn't stand up the other way...now I know! The first cook I did with the maverick I has no problem maintaining 235-250 under similar weather and humidity with the same fuel. Not sure why she wanted to run so hot. There was definitely moisture pooling up in the spot with no bark especially when temp got around 130ish. Figured it was the meat starting to sweat. I was wrong I guess, I'll try it all again asap

              Comment

              • chudzikb
                Charter Member
                • Dec 2014
                • 184

                #8
                Practice makes the pork perfect, at least that has been my experience. The more you do it, the more you will see what works and what does not. They say keep a log, I don't, but, should...

                Comment

                Announcement

                Collapse

                Meat-Up in Memphis 2021

                Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                Click here for details. (https://amazingribs.com/memphis)
                See more
                See less
                Working...
                X
                Meat-Up in Memphis

                Placeholder

                Spotlight

                These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use our links when you buy things

                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, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                https://tinyurl.com/amazingribs

                 


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

                Placeholder

                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


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

                Placeholder

                The Good-One Open Range is dramatically different from a traditional offset smoker. 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


                Griddle And Deep Fryer In One

                Placeholder

                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!

                Click here to read our detailed review and to order


                The Pit Barrel Cooker May Be Too Easy

                Placeholder

                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 because temperature control is so much easier.

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


                The Undisputed Champion!

                Placeholder

                The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                Click here to read our comprehensive Platinum Medal review


                Grilla Pellet Smoker proves good things come in small packages

                Placeholder

                We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                Click here for our review on this unique smoker


                Delta by Nuke,
                Stylish and Affordable
                Gaucho Grill

                Placeholder

                Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                Click here to read our complete review


                Genesis II E-335 
                A Versatile Gasser That Does It All!

                Placeholder

                Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                Click here to read our complete review


                GrillGrates Take Gas Grills To The Infrared Zone

                Placeholder

                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special


                Is This Superb Charcoal Grill A Kamado Killer?

                Placeholder

                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 beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                Click here to read our detailed review of the PK 360

                Click here to order directly and get an exclusive AmazingRibs.com deal


                Our Favorite Backyard Smoker

                Placeholder

                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

                Placeholder

                This is the first propane smoker with a thermostat, making 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


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

                Placeholder

                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 to read our complete review


                Track Up To Six Temperatures At Once

                Placeholder

                FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                Click here for our review of this unique device


                The Cool Kettle With The Hinged Hood We Always Wanted

                Placeholder

                Napoleon's 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


                Finally, A Great Portable Pellet Smoker

                Placeholder

                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