Whats on the Grill or Smoker?

[amberg]

Ask the guys above, as I always grind mine into sausage. I do not have the time to wait on smoking a whole pork but. Too many hours for me.

 

[amberg]

View attachment 127270

Damn't enjoy!!

 

[Toad22t]

Ask the guys above, as I always grind mine into sausage. I do not have the time to wait on smoking a whole pork but. Too many hours for me.

I plan on doing it over night on my electric smoker.

 

[amberg]

I plan on doing it over night on my electric smoker.

I would guess that it will take between 14 and 36 hours, depending on the smoker and the temperature you run the smoker. Don't think you can do it overnight, but I could be very wrong.

 

[stihl_head1982]

I plan on doing it over night on my electric smoker.

Wondering why it has to be done over night? It should not take 12 hours to smoke a butt (even if it is 10+ pounds).
Although I fully realize that folks out there are smoking butts for much longer I cannot imagine the meat having any moisture
left inside if it is cooked unwrapped . To rub, or not to rub is a debate among those who cook BBQ. The old school guys I learned under put little or nothing
on the meat before it went on the cooker. There are a multitude of rubs out there. I have used "Butt Rub" which is prepackaged
and available at Academy Sports (on line as well at various places).

My target temperature for finish also depends on when and how the meat will be served. If I am cooking for a group and intend
on serving the meat within 30 minutes of taking it off my cooker I bring the butt to around 195-200 degrees. If the meat is going
to rest wrapped for longer than 30 minutes thats another story and the finish temp depends on how long the rest period is.
The time a butt is cooked is determined by size and temperature of your cooker. My desire is to keep my heat around 250 degrees
and go low and slow.

 

[Deets066]

Wondering why it has to be done over night? It should not take 12 hours to smoke a butt (even if it is 10+ pounds).
Although I fully realize that folks out there are smoking butts for much longer I cannot imagine the meat having any moisture
left inside if it is cooked unwrapped . To rub, or not to rub is a debate among those who cook BBQ. The old school guys I learned under put little or nothing
on the meat before it went on the cooker. There are a multitude of rubs out there. I have used "Butt Rub" which is prepackaged
and available at Academy Sports (on line as well at various places).

My target temperature for finish also depends on when and how the meat will be served. If I am cooking for a group and intend
on serving the meat within 30 minutes of taking it off my cooker I bring the butt to around 195-200 degrees. If the meat is going
to rest wrapped for longer than 30 minutes thats another story and the finish temp depends on how long the rest period is.
The time a butt is cooked is determined by size and temperature of your cooker. My desire is to keep my heat around 250 degrees
and go low and slow.

At 250 degrees it takes longer than 12 hours to get a butt to 195. This is in my egg though, everyone’s smoker or even thermometer can be different.

 

[Deets066]

I start mine at 10:00 the night before. Done for dinner the following day.

 

[Deets066]

Not from my grill, next best thing I guess...
Bobby Flay’s MESA Grill, was pretty dang good

 

[stihl_head1982]

At 250 degrees it takes longer than 12 hours to get a butt to 195. This is in my egg though, everyone’s smoker or even thermometer can be different.

I don't own an egg and I totally agree with the fact that every cooker is different.
In simple deference to you sir -- I've never cooked a butt 12 hours but if it takes that long on your egg -- make it happen.
It's all BBQ, and if it's cooked right there's nothing better. Enjoy your meal.

 

[Deets066]

I don't own an egg and I totally agree with the fact that every cooker is different.
In simple deference to you sir -- I've never cooked a butt 12 hours but if it takes that long on your egg -- make it happen.
It's all BBQ, and if it's cooked right there's nothing better. Enjoy your meal.

Once a butt hits 150 it starts to sweat and lose or hold temp. At this point I should wrap it, usually don’t. I try to push through it cuz I have time. Normally end up wrapping it anyway to get final temp

 

[stihl_head1982]

Once a butt hits 150 it starts to sweat and lose or hold temp. At this point I should wrap it, usually don’t. I try to push through it cuz I have time. Normally end up wrapping it anyway to get final temp

Once you hit "the wall" it takes a bit to get beyond it. The old timers never wrapped (like the debate about the heat source, and types of wood for smoke some things were taboo). I wrap every butt I cook these days and the end result in moistness is notable enough that I shall continue. Served these to an international company -- the leaders had never had BBQ. The left pic is brisket (I chopped it this time), the second pic is pork. Not a crumb left!

 

[stihl_head1982]

I start mine at 10:00 the night before. Done for dinner the following day.

Here's a question about the Egg. Are you using the plate that goes into the grill that allows you to cook indirect on this lengthy cook? Just curious, I have very little knowledge of the Egg.

 

[srb08]

At 250 degrees it takes longer than 12 hours to get a butt to 195. This is in my egg though, everyone’s smoker or even thermometer can be different.

Wondering why it has to be done over night? It should not take 12 hours to smoke a butt (even if it is 10+ pounds).
Although I fully realize that folks out there are smoking butts for much longer I cannot imagine the meat having any moisture
left inside if it is cooked unwrapped . To rub, or not to rub is a debate among those who cook BBQ. The old school guys I learned under put little or nothing
on the meat before it went on the cooker. There are a multitude of rubs out there. I have used "Butt Rub" which is prepackaged
and available at Academy Sports (on line as well at various places).

My target temperature for finish also depends on when and how the meat will be served. If I am cooking for a group and intend
on serving the meat within 30 minutes of taking it off my cooker I bring the butt to around 195-200 degrees. If the meat is going
to rest wrapped for longer than 30 minutes thats another story and the finish temp depends on how long the rest period is.
The time a butt is cooked is determined by size and temperature of your cooker. My desire is to keep my heat around 250 degrees
and go low and slow.

These were done for 14 hrs at 225*-230*, unwrapped.
I've done them for up to 18 hrs. Never had one dry out.

 

[Toad22t]

I start mine at 10:00 the night before. Done for dinner the following day.

This is how I'm planning on doing it.

 

[Deets066]

Here's a question about the Egg. Are you using the plate that goes into the grill that allows you to cook indirect on this lengthy cook? Just curious, I have very little knowledge of the Egg.

Yes, 3 chimney starters of lump charcoal and a few good hunks of cherry wood. The divider plate to cook indirect, takes about an hour to get all the charcoal and wood going good and calmed back down to temp. About 250 - 275, let it go for at least 14 hrs then wrap until it’s at least 195, high temp of 203

 

[stihl_head1982]

These were done for 14 hrs at 225*-230*, unwrapped.
I've done them for up to 18 hrs. Never had one dry out.


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View attachment 128673

View attachment 128675

What kind of cooker you using bro?

 

[amberg]

These were done for 14 hrs at 225*-230*, unwrapped.
I've done them for up to 18 hrs. Never had one dry out.


View attachment 128672
View attachment 128673

View attachment 128675

Hmmm, looks good to me!!

 

[srb08]

What kind of cooker you using bro?

Smoke Hollow cabinet type.
Not fancy but it does a good job. I use smoke tubes instead of the chip trays

 

[Deets066]

Got some salmon and chicken wings smokin on the Saffire, can’t post any pics though for some reason

 

[srb08]

Got some salmon and chicken wings smokin on the Saffire, can’t post any pics though for some reason

Did you marinade either?