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Started By
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re: Butt It's Soooo Good!
Posted on 5/6/13 at 12:29 pm to Rohan2Reed
Posted on 5/6/13 at 12:29 pm to Rohan2Reed
Weber Charcoal Baskets
Rohan, I used these with good results when I used to smoke on my Weber grill. Think I got them at Target or Academy. They allow you to keep the heat compact and to the side and give you more room indirect cooking.
Rohan, I used these with good results when I used to smoke on my Weber grill. Think I got them at Target or Academy. They allow you to keep the heat compact and to the side and give you more room indirect cooking.
1
Posted on 5/6/13 at 12:35 pm to jmon
Thanks for the link. Hadn't heard of those. Decent solution, but still doesn't provide me with extra room really .. just more heat for longer.
Basically I just need to build or buy a large smoker.
Basically I just need to build or buy a large smoker.
Posted on 5/6/13 at 12:42 pm to Rohan2Reed
Weber Hinged Grate with the charcoal basket makes adding a few coals to keep the temp consistent an easier task. When smoking, you should only need to keep one charcoal basket in and adding briquettes and wood chunks when temp declines. Foil the grate under the meat as it catches all the drippings and makes cleanup easier.
Posted on 5/6/13 at 12:49 pm to jmon
I have that hinged grate already. 
I also have a handled basket looking thing underneath the grill that catches all the ash and drippings.
One thing I need is a good thermometer so I can monitor and maintain a consistent temp.
quote:
Foil the grate under the meat as it catches all the drippings and makes cleanup easier.
I also have a handled basket looking thing underneath the grill that catches all the ash and drippings.
One thing I need is a good thermometer so I can monitor and maintain a consistent temp.
Posted on 5/6/13 at 12:55 pm to Rohan2Reed
Maverick is really good. Tech devices like the iGrill are neat and I have used this before. I currently own the DigiQ and its awesome on temp readouts for ambient and internal food(two probes), and also offers auto temp feature for the long overnight smokes.
This post was edited on 5/6/13 at 1:03 pm
Posted on 5/6/13 at 1:09 pm to jmon
Bookmarked. I need to buy these accessories for my weber.
Posted on 5/6/13 at 1:13 pm to Neauxla
quote:
Cut your butt in half
Kind'a half assed. Don't you think
Posted on 5/6/13 at 1:20 pm to Cajunate
Can you do a brisket next weekend? No offense, Im just more partial to brisket than butt.
Posted on 5/6/13 at 3:24 pm to MeridianDog
quote:
Kind'a half assed. Don't you think
Not really. I am actually debating cutting my butts in half so that I get more bark per butt which I prefer.
ETA: FWIW Winn Dixie has butts on sale for $0.99/lb today and tomorrow.
This post was edited on 5/6/13 at 3:25 pm
Posted on 5/6/13 at 3:31 pm to Neauxla
Rouse's has them .99@lb too in twin packs limit two. My wife just dropped off 33 lbs of butts to stick in the freezer here at work. I'll be smoking two more for foodsaving this weekend. Always handy for when you don't feel like cooking or when you know smeone in need. Just thaw, add sauce and ready to eat.
Peple love when you drop off pulled pork with packs of buns and cole slaw. Who doesn't like good pulled pork?
Peple love when you drop off pulled pork with packs of buns and cole slaw. Who doesn't like good pulled pork?
Posted on 5/6/13 at 3:33 pm to Cajunate
quote:
Rouse's has them .99@lb too in twin packs limit two. My wife just dropped off 33 lbs of butts to stick in the freezer here at work. I'll be smoking two more for foodsaving this weekend. Always handy for when you don't feel like cooking or when you know smeone in need. Just thaw, add sauce and ready to eat.
Peple love when you drop off pulled pork with packs of buns and cole slaw. Who doesn't like good pulled pork?
That's what my dad said but when I went yesterday, they said $2.19/lb. so I ran over to Winn Dixie and they were .99/lb.
I like the ones from Winn Dixie more b/c they were vacuum packed so they hold up better in the freezer and I don't have to waste one of my food saver bags on it.
Posted on 5/6/13 at 4:09 pm to Neauxla
Yeah, the single packs were $2.19. The sale double packs were in the center isle on the ends. They are vac packed too.
Posted on 5/6/13 at 4:18 pm to Cajunate
quote:Oh, they must have sold out. I didn't see them. Winn Dixie's were not double packs.
Yeah, the single packs were $2.19. The sale double packs were in the center isle on the ends. They are vac packed too.
Posted on 5/6/13 at 4:18 pm to Rohan2Reed
quote:
Beats having to remove the meat and the grate, add charcoal, relight, etc.. It's just a small surface area so to avoid direct heat I basically get half the space of the grill. I have to add wood chips about every 20-30 minutes to keep the smoke going.
I've gotten pretty good at smoking butts in my weber. Def use the grill that you can lift up and add charcoal to without removing the meat. You want to be quick with it whenever you lift the top. I start with about 20 coals on the side of pit and add 8-10 coals each hour after that. this keeps it pretty consistent at around 215-235 degrees. You definitely do not want to be lifting the top every 20 minutes to add wood chips. you will never keep the temperature consistent. I add wood chips the first 3 hours only. That will give you enough smokey flavor. After hour 4 I move to the oven now and finish for another 4-5 hours. Just makes it so much easier, and tastes just as amazing.
Posted on 5/6/13 at 5:13 pm to PearlsLSU
quote:
I've gotten pretty good at smoking butts in my weber. Def use the grill that you can lift up and add charcoal to without removing the meat. You want to be quick with it whenever you lift the top. I start with about 20 coals on the side of pit and add 8-10 coals each hour after that. this keeps it pretty consistent at around 215-235 degrees. You definitely do not want to be lifting the top every 20 minutes to add wood chips. you will never keep the temperature consistent. I add wood chips the first 3 hours only. That will give you enough smokey flavor. After hour 4 I move to the oven now and finish for another 4-5 hours. Just makes it so much easier, and tastes just as amazing.
thanks for the tips brotha! going to definitely try some new techniques next time.
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