smokin da butts

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smokin da butts

PostPosted: Fri Jul 04, 2014 12:09 am

Yup its that time, should be ready for dinner tomorrow evening.
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 12:10 am

Lookin good
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 12:12 am

About 35 lb of meat
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All there..
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 12:15 am

Here we go....

Do I wrap or not to push through the stall? I don't usually do it but hear that can speed it up?
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 12:57 am

What is the stall?
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 1:30 am

I've tried both, not a fan of crutching. You'll save time, but I haven't been happy with the results. Flavor isn't as well developed IMHO.

Just my $.02, good luck!
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 1:34 am

ChuckD wrote:What is the stall?


When BBQ'ing big hunks low & slow, once the meat hits 150-160 degrees, it starts to sweat(evaporative cooling) and the temp quits climbing for hours.

More in depth here:
http://amazingribs.com/tips_and_techniq ... stall.html
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 2:34 am

Yea that's a goodbeead on it
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 3:26 am

Thanks for the link Prowler. On my butts I start them off at 250-275 for around 2 hours. Then wrap em up tight with some squirt butter and apple juice. then cook at 225 till I get around 195. The bark isn't crunchy but good none the less. I do my ribs much the same way except I unwrap them late to sauce them and let the sauce gel up. Much of my method I learned from trial and error. Thanks again for the link. It explains some of the things I see during the cook. I don't cook in competition, just family and friends. I'm happy to say I haven't killed one yet.
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 3:58 am

yeah, I'm still a hack @ BBQ, but friends and family seem to like what comes outa the pit. I do OK with ribs and butts, still don't have brisket down. The wife decided she wants tri-tip for 4th of July dinner, so I'll only be torturing my neighbors for a couple hrs this afternoon. :D
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 4:03 am

Well, in a fit of lazyness I didn't get anything to put on the smoker! :doh:

Might have to go get a whole chicken or something that'll be pretty quick prep....
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 5:14 am

Do turkey, really good n only takes a few hours
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 5:22 am

That had crossed my mind, every turkey I've done has come out great too!
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 7:48 am

Hooks, I'm no BBQ chef, but I'm damn good at eatin' it. Hmmm... Ya know, Lake Butler ain't that far from Williston. Just sayin'. :D Happy Fourth and good eatin' to you. :drink: Ya need to come fly with Flightcrazed and me at Santa Fe sometime, it's always a hoot.
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 8:07 am

Definitely , might break a spad out while I'm messing with the meat today
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 9:40 am

About 10 hours in sitting in the mid 160s;)


No one else have anything on for the 4th
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 10:25 am

I will be putting a 8.5 lb Boston butt on the smoker Sat night sometime for Sunday noon. Also 3 racks of baby backs.

I got a Green Mountain Grill a couple yrs ago. It makes wonderful meats. Love that thing! We are always cooking on it. Smoking. Grilling. Searing, baking. Everything is good. And so easy to use.
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 12:55 pm

Well 3 of them are in the low 190/low200 range about 13.5 hours, wrapped and in the cooler to relax a cpl hours. The 4th one lagging about 15 ° behind and it's the smallest. Go figure
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 1:10 pm

Look at all that bark!
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Re: smokin da butts

PostPosted: Fri Jul 04, 2014 1:31 pm

Yea got some heavy bark happening, so good
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