This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

first but the good and bad

  • Filter
  • Time
  • Show
Clear All
new posts

    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.

    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!!!


      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?


        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


          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


            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.



              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


                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...



                No announcement yet.
                Rubs Promo


                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 To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.

                Finally, A Great Portable Pellet Smoker

                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

                Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                Click here to read our detailed review and to order

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

                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

                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

                The Cool Kettle With The Hinged Hood We Always Wanted

                Napoleon’s 22″ Pro Cart 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 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special

                Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                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