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Started By
Message
2
Posted on 4/13/17 at 8:18 pm to Crawfish From Arabi
I used to do the injection and trim off all the fat cap, pure comp style cook, when I first started smoking meat. I have learned that if I just trim the fat cap a little, dont inject, cook at 225 til 195F, then wrap in foil chuck in cooler for about hr. It is still plenty juicy and is good eatin Cue.
Posted on 4/13/17 at 8:48 pm to Crawfish From Arabi
quote:
Your reply a few spots up tells me that you stop cooking or remove from heat at 195. Wrong? Gadgets are cool, and I have a bunch. Only the butt can tell you when it's done.....a gadget can't.
Sure because it's pretty much done every time at 195.
It's pork butt, it's not rocket science. You get center to 195 and let it rest, it will pull just fine.
Competition, you are right.
This post was edited on 4/13/17 at 9:06 pm
Posted on 4/13/17 at 8:56 pm to Dam Guide
Well 195 it is. :)
I never mentioned competition pork at all. Do you compete? I might know you
I never mentioned competition pork at all. Do you compete? I might know you
Posted on 4/13/17 at 9:02 pm to Crawfish From Arabi
quote:
I never mentioned competition pork at all. Do you compete? I might know you
Not in anything of remote importance.
Plus I am on electric now, no way I would compete with that. Switched because I actually will use it often. Brisket just isn't the same anymore.
Posted on 4/13/17 at 9:14 pm to Dam Guide
Build a UDS, and your brisket will return to you. They are extremely efficient, and you'll probably leave the easy bake oven unplugged.
Posted on 4/13/17 at 9:30 pm to Crawfish From Arabi
Return on value is still too high with electric. Combined with an AMNPS, it does great for my needs. I cook with it 10x more than I ever did with a stick. I will probably switch to pellet when this one gives up the ghost or I find a good enough deal on one and craigslist this one.
Posted on 4/13/17 at 11:40 pm to TheChefRob
quote:
#buttwhatdoiknow
I know what I know. You're a hash tagging son of a bitch!
Posted on 4/14/17 at 2:02 am to Crawfish From Arabi
I feel like 195 is a little low. 200-205 is the magic number IMO. I've pulled shoulders at both temps and feel like the latter pulls easier.
Posted on 4/14/17 at 5:43 am to HarrisLetsRide
quote:
This is maybe my 2nd try at it. Tips??
I was gonna inject with Apple Cider Vinegar and then wrap in foil in the end. Suggestions welcomed
Normally no brine or injection for me, far too much fat melting out for it to have any effect. IMHO
Rub it, throw it on, and forget about it for around 8 hours at º225 or so.
Not a fan of the foil, it kills the bark and provides an inferior texture in my opinion, I normally slice a bit and pull the rest.
Posted on 4/14/17 at 7:51 am to cave canem
Yall are really over thinking this. Trim any excess fat and rub the butt generously with a good pork rub. Smoke at 225-250 til it gets to 195+. Rest for at least an hour in an ice chest wrapped in foil and a towel
Posted on 4/14/17 at 8:00 am to gmrkr5
quote:
Yall are really over thinking this. Trim any excess fat and rub the butt generously with a good pork rub. Smoke at 225-250 til it gets to 195+. Rest for at least an hour in an ice chest wrapped in foil and a towel
please explain how you feel I am overthinking this?
Posted on 4/14/17 at 8:08 am to cave canem
I don't think he's talking directly to you, but just hit reply on the most recent reply. Who knows.......I could be just over thinking it.
This post was edited on 4/14/17 at 8:09 am
Posted on 4/14/17 at 8:10 am to ZekeTheTeke
quote:
is is my method. Any advantage to having the fat side up/down? I usually keep it down, but that's just how I was told to do it
i always prefer down. If you are using a Kamado smoker, the fat cap acts as a block from the heat source below. Also my bark gets wonky when you put fat cap up because the main part of the butt can get marks from the grates.
Some people like up, saying that the fat bastes the meat as it cooks, but I find there is more than enough intramuscular fat for that and fat cap up just messes with the bark.
Posted on 4/14/17 at 8:15 am to TheChefRob
quote:
I find injecting is wasted on butts. They are so fatty and juicy.
It is generally wasted, but it does make a difference in a competition setting where you are trying to build deeper, more complex flavor profiles that stand out to the judges.
Posted on 4/14/17 at 8:49 am to J Murdah
quote:
Smoke butt until internal temp of butt reaches 165 degrees
That is way too low.
This post was edited on 4/14/17 at 8:49 am
Posted on 4/14/17 at 9:12 am to taylork37
quote:
Smoke butt until internal temp of butt reaches 165 degrees
That is way too low.
Perfect if only slicing, far too low to shred
Posted on 4/14/17 at 9:14 am to taylork37
quote:
That is way too low.
Keep reading.
quote:
5. Place butt back on smoker (still at 225 degrees) until internal temp of butt reaches 195
Posted on 4/14/17 at 9:54 am to PapaPogey
quote:
feel like 195 is a little low. 200-205 is the magic number IMO. I've pulled shoulders at both temps and feel like the latter pulls easier
This!!! 205 is the right number if you're pulling it.
Posted on 4/14/17 at 9:57 am to Crawfish From Arabi
I am thinking about cutting shoulder into fourths to increase surface area for more bark
Thoughts? Love the freaking port bark
Thoughts? Love the freaking port bark
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