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Quick Links: Coffee Anyone More Smoke From a Pellet Smoker Dinner plates. What did you buy? Oven Smoker New Grill - Gas or Kamado How about some jerky today

Been too long......

Discussion in 'Food Talk' started by RLHULK, Dec 15, 2018.

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Dec 15, 2018 at 5:27 AM

#1

#1
RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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Still rolling stock baby....

So I picked up a two pack of butts to run today

And they have been rubbed and are getting happy

RLHULK, Dec 15, 2018

#1

driverdog, Black Wolf, OR18TRD and 10 others like this.

Dec 15, 2018 at 5:29 AM

#2

#2
Squatting Pigeon Squattingpigeon.com Staff Member

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A rubbed butt is a happy butt.

Squatting Pigeon, Dec 15, 2018

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Sas, driverdog, OR18TRD and 5 others like this.

Dec 15, 2018 at 7:09 AM

#3

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TXMiamiFan SSEM #3 and tractor extraordinaire

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My butt has been in since last night and just passed the stall

TXMiamiFan, Dec 15, 2018

#3

driverdog, Black Wolf, jewsNbrews and 1 other person like this.

Dec 15, 2018 at 8:00 AM

#4

#4
Blueknights75 040 IS THE FASTEST

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Blueknights75, Dec 15, 2018

#4

Dec 15, 2018 at 8:21 AM

#5

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MatthewPTguy Not a new member

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What time should we be over?

MatthewPTguy, Dec 15, 2018

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Black Wolf and jewsNbrews like this.

Dec 15, 2018 at 8:24 AM

#6

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RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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MatthewPTguy said: ↑

What time should we be over?
Click to expand...

I am hoping around 3pm lol

RLHULK, Dec 15, 2018

#6

Black Wolf, jewsNbrews and MatthewPTguy[QUOTED] like this.

Dec 15, 2018 at 8:26 AM

#7

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Danimal86 Looks clean even when its dirty!

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Mmmmmm.....what time should we come by?

Danimal86, Dec 15, 2018

#7

Dec 15, 2018 at 8:27 AM

#8

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RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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Still rolling stock baby....

About 3 hours in

RLHULK, Dec 15, 2018

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driverdog, Black Wolf, OR18TRD and 5 others like this.

Dec 15, 2018 at 9:37 AM

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RLHOK said: ↑

About 3 hours in

Click to expand...

Looks delicious. That’s enough for me. What are you making for everyone else?

Fishman57, Dec 15, 2018

#9

RLHULK[QUOTED][OP] likes this.

Dec 15, 2018 at 12:14 PM

#10

#10
RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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Still rolling stock baby....

Resting now, pics of carnage soon...

RLHULK, Dec 15, 2018

#10

Dec 15, 2018 at 12:52 PM

#11

#11
RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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Still rolling stock baby....

RLHULK, Dec 15, 2018

#11

driverdog, Black Wolf, JMB and 6 others like this.

Dec 15, 2018 at 10:35 PM

#12

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MatthewPTguy Not a new member

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RLHOK said: ↑

Click to expand...

Looks DELICIOUS!!!

MatthewPTguy, Dec 15, 2018

#12

RLHULK[QUOTED][OP] likes this.

Dec 16, 2018 at 12:33 AM

#13

#13
Padj Life is what happens when you're making plans

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Things I would do...

Padj, Dec 16, 2018

#13

RLHULK[OP] likes this.

Dec 16, 2018 at 3:24 AM

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Greybeard Retiree in training

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RLHOK said: ↑

Click to expand...

Looks good. I see you still use the two fork method to shred the meat. Have you seen the tool that goes in a drill? Love mine. It will shred an entire Boston butt in 20 seconds.

Last edited: Dec 16, 2018

Greybeard, Dec 16, 2018

#14

Black Wolf likes this.

Dec 16, 2018 at 3:27 AM

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Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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Outstanding Rich! By the way I'm going to grill/smoke a prime rib roast Xmas on my Weber. Anything I need to know?

Black Wolf, Dec 16, 2018

#15

Dec 16, 2018 at 6:03 AM

#16

#16
RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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Still rolling stock baby....

Grey Wolf said: ↑

Outstanding Rich! By the way I'm going to grill/smoke a prime rib roast Xmas on my Weber. Anything I need to know?
Click to expand...

My friend, I have no idea, LOL I have never attempted a prime rib roast let alone on a grill.. Sorry I cant be of any help this time.

RLHULK, Dec 16, 2018

#16

Black Wolf[QUOTED] likes this.

Dec 16, 2018 at 6:04 AM

#17

#17
RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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Still rolling stock baby....

driverdog said: ↑

You cook up the best looking pork!

If you opened a restaurant it’d be packed!
Click to expand...

Thank you, I gave most of this away to a friend, kept enough for myself for a couple days tho LOL

RLHULK, Dec 16, 2018

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NewImprovedRon, driverdog and Black Wolf like this.

Dec 16, 2018 at 6:13 AM

#18

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Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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RLHOK said: ↑

My friend, I have no idea, LOL I have never attempted a prime rib roast let alone on a grill.. Sorry I cant be of any help this time.
Click to expand...

Weber emails me weekly with a new recipe. Last week was for a prr. This week was for beef tenderloin. Going to try the prr recipe. Should be good.

Black Wolf, Dec 16, 2018

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MatthewPTguy and RLHULK[QUOTED][OP] like this.

Dec 16, 2018 at 6:14 AM

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Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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driverdog said: ↑

You cook up the best looking pork!

If you opened a restaurant it’d be packed!
Click to expand...

I'd actually consider moving....

Black Wolf, Dec 16, 2018

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RLHULK[OP] and driverdog like this.

Dec 16, 2018 at 6:56 AM

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nowayout New Member

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Can you explain the stall al little bit? Like what happens at what temperature and for how long?

nowayout, Dec 16, 2018

#20

Dec 16, 2018 at 7:40 AM

#21

#21
RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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Still rolling stock baby....

nowayout said: ↑

Can you explain the stall al little bit? Like what happens at what temperature and for how long?
Click to expand...

The stall will happen more with brisket than pork butts, at least in my experience.
The stall is just what is sounds like the internal temp of the meat has stopped climbing, at this point you have two options both involve waiting.
Do nothing and let the cook carry on or wrap the meat to help it bust thru the stall faster.
Once the stall is broke the temp normally starts to increase quickly, on brisket the stall normally happens around 165-170 and can last for several hours. For brisket I personally like a internal finished temp of 200-205 then about an hours rest.

On pork butts after about 5 hours I check the fat cap it should have split, its at that time I know its time to wrap, then I am bout 3 hours to finish, internal temp at finish should be between 205-210.

RLHULK, Dec 16, 2018

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NewImprovedRon, nowayout[QUOTED] and Black Wolf like this.

Dec 16, 2018 at 8:04 AM

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nowayout New Member

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What do you prefer to wrap it in to get through the stall faster? Will foil work?

nowayout, Dec 16, 2018

#22

Dec 16, 2018 at 9:37 AM

#23

#23
RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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Still rolling stock baby....

nowayout said: ↑

What do you prefer to wrap it in to get through the stall faster? Will foil work?
Click to expand...

I use foil.

RLHULK, Dec 16, 2018

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nowayout[QUOTED] likes this.

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