The Grill and BBQ thread

#1,903
#1,903
Boca Vol said:
If I know I'm going to be up against the clock I just do the butts turbo style. I cook it at 325-350 and it blows right through the stall. Believe it or not, there is little loss in taste/moisture.
Click to expand...

I've done it too but I always fear burning the sugar in the rub more than moisture loss.
 
#1,905
#1,905
MSME Vol said:
I've done it too but I always fear burning the sugar in the rub more than moisture loss.
Click to expand...

I do all my butts at 275-280 till they hit 160 internal then double foil them and push the heat to 350. I use sugar based rubs and have yet to have any burn. I can normally do two 10 pound butts in 6-7 hours tops. On my Egg.
 
#1,906
#1,906
I did this one a few weeks ago. Took exactly 10 hours @ 250.
 

Attachments

  • 2016-07-31-19-29-55.jpg
    2016-07-31-19-29-55.jpg
    75.8 KB · Views: 3
  • 2016-07-31-19-24-08.jpg
    2016-07-31-19-24-08.jpg
    85.4 KB · Views: 1
  • 2016-07-31-11-00-32.jpg
    2016-07-31-11-00-32.jpg
    58.6 KB · Views: 1
  • Like
Reactions: 1 person
#1,909
#1,909
Orange Blazer said:
This is about all my Primo will hold. Almsost have the wife convinced I need the XL BGE!
Click to expand...

Find out when she's going out shopping or getting her hair/nails done and have it delivered/ set-up. :rock:

Yeah, I know...it wouldn't work for me, either. :thud::loco::cray:
 
  • Like
Reactions: 1 person
#1,910
#1,910
I've got a brisket for tomorrow and it's been a while... Anyone have a favorite Kamado/Egg technique? I feel like I rubbed/injected the night before, maybe took it to 160 @ 225, then wrapped to 190, then firmed up the bark for about 30 minutes unwrapped. That sound close?
 
#1,911
#1,911
kiddiedoc said:
I've got a brisket for tomorrow and it's been a while... Anyone have a favorite Kamado/Egg technique? I feel like I rubbed/injected the night before, maybe took it to 160 @ 225, then wrapped to 190, then firmed up the bark for about 30 minutes unwrapped. That sound close?
Click to expand...

That's the just of it. Be sure to wrap tight. I've found the tighter it is wrapped the better they cook. Also put a water pan in there with boiling water in it at the beginning. I take every precaution to not let it dry out.

I'm assuming your rub has salt in it but if not be sure to salt at roughly half a tsp per pound day before too. That will help retain moisture.
 
#1,912
#1,912
It's just a flat, so I don't think I'll inject it. I saw a recipe that had you pour some coffee on the foiled meat and was thinking about trying that.

Haven't decided if I should unwrap it to finish or not. Any takers?
 
#1,914
#1,914
I've got plenty of time, and after much deliberation, I'm going to leave it unwrapped and shoot for a good bark.
 
#1,915
#1,915
Smokin two pork butts and a rack of ribs. Just put a pan of baked beans on the smoker to. Wife buys the cooked bacon and lays it on top of the baked beans. Very good.

Next time anyone makes potato salad smoke your potatoes until the are cooked through then make your potato salad as you normally do. Potato salad with a smoke flavor is delicious.
 
#1,917
#1,917
It has begun
 

Attachments

  • 20160905_051447.jpg
    20160905_051447.jpg
    12.7 KB · Views: 0
  • 20160905_051213.jpg
    20160905_051213.jpg
    29.2 KB · Views: 0
  • 20160905_052117.jpg
    20160905_052117.jpg
    41.1 KB · Views: 0
  • Like
Reactions: 2 people
#1,921
#1,921
Went with tri-tip last night. Medium rare with Hawian marinade. I wish I'd made two :)
 

Attachments

  • 2016-09-04-18-19-38.jpg
    2016-09-04-18-19-38.jpg
    95.7 KB · Views: 3
  • Like
Reactions: 7 people
New Posts
You must log in or register to reply here.

Advertisement



Back
Top