bought my first butt...help needed - Page 3

Bludawg · 02-27-2013, 05:49 PM

Noob if ya cook it at 300 you will not experience a stall. Therefore you have no need to warp getting more tasty bark in the process. Forget the temp on the meat when the bone wiggles lose its ready to come off the pit. Some butts will get done at 185( very rare but it dose happen) most are closer to 205.the bone knows when it is ready it never fails.

Noob · 02-27-2013, 06:02 PM

Quick question...Fat side up or down?

landarc · 02-27-2013, 06:03 PM

You're using a sidewinder, I say fat cap well trimmed and up.

boogiesnap · 02-27-2013, 06:06 PM

wait, what? you seasoned it today???? it's wednesday, right?

Bluesman · 02-27-2013, 06:11 PM

Quote:

Originally Posted by boogiesnap

wait, what? you seasoned it today???? it's wednesday, right?

Now it's ruined.............ruined I say............

Offthehook · 02-27-2013, 06:16 PM

Quote:

Originally Posted by Noob

Quick question...Fat side up or down?

That's a whole new discussion lol. I use a wsm with heat coming from bottom so I do fat down. If I had an offset cooker I would do fat up (I guess)

Bluesman · 02-27-2013, 06:20 PM

Noob..........cook it..............get it to probe tender..........rest it..........pull it ............EAT.......you need a drink and to relax............way to much over thinking.

Fo Sizzle My Nizzle · 02-27-2013, 06:28 PM

Still new to this myself but I thought I remember reading that applying a rub with salt too far in advance can cause a ham-like taste/curing? Out of fear I've just added my rub an hour or so before the meat goes on. Can someone confirm this one way or another? In any case I'm looking forward to Noob's pron. I love some juicy butt pictures!

Bob in St. Louis · 02-27-2013, 06:53 PM

Quote:

Originally Posted by Bluesman

Noob..........cook it..............get it to probe tender..........rest it..........pull it ............EAT.......you need a drink and to relax............way to much over thinking.

"This". ^^^^

I rub my butts, wrap them tightly in plastic wrap, and put them in the fridge over night. There's no sceince behind why I do this, I just do. I've done it many times and there's no "ham" thing going on.
Maybe if your rub has a high concentration of salt, it might begin to cure it, but my rub is just spices and a light touch of salt.

boogiesnap · 02-27-2013, 07:17 PM

Quote:

Originally Posted by Bluesman

Now it's ruined.............ruined I say............

ruined? naw. makin' bacon? maybe.

boogiesnap · 02-27-2013, 07:39 PM

sorry to bug ya out noob, but i didn't see anywhere here or otherwise suggesting to season a BBQ butt 2 days in advance. you're adding a variable to your flavor profile*gulp*that is unaccounted for in our advice.

i've never done it. never will but i'm interested in your results.

BTW, i also didn't see any suggestion to wrap @ 165*.

just cook the farker, farker.

if you want to wrap, do it by color. nice mahogany.

Noob · 02-27-2013, 07:39 PM

Guess im making it tomorrow lol

Bob in St. Louis · 02-27-2013, 07:43 PM

OK....a show of hands.....how many think that he's "overthinking"?

Believe it or not, it's much easier than you think. When the bane can be pulled out by hand, you're done. Yum.

Noob · 02-27-2013, 07:48 PM

Quote:

Originally Posted by boogiesnap

sorry to bug ya out noob, but i didn't see anywhere here or otherwise suggesting to season a BBQ butt 2 days in advance. you're adding a variable to your flavor profile*gulp*that is unaccounted for in our advice.

i've never done it. never will but i'm interested in your results.

BTW, i also didn't see any suggestion to wrap @ 165*.

just cook the farker, farker.

if you want to wrap, do it by color. nice mahogany.

The wrap idea came from the post prior to my mentioning wrapping. (post #27) For a moment i thought it was thursday and i was planning on cooking "tomorrow". But i have no issue cooking tomorrow "thursday". Just means i'll enjoying my pulled pork sooner

Fo Sizzle My Nizzle · 02-27-2013, 07:56 PM

There are lots of ways to get to a good butt. Different temps, different rubs, wrappng/not wrapping, injecting or not, etc. Just enjoying the process and relaxing is great advice. Go with whatever your plan may be from gleaning info on the site and roll with it. In the worst case pizza is usually a phone call away. Anything past that is good grub!

02-27-2013, 05:49 PM	#31
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Noob if ya cook it at 300 you will not experience a stall. Therefore you have no need to warp getting more tasty bark in the process. Forget the temp on the meat when the bone wiggles lose its ready to come off the pit. Some butts will get done at 185( very rare but it dose happen) most are closer to 205.the bone knows when it is ready it never fails. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-27-2013, 06:02 PM	#32
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX Downloads: 0 Uploads: 0	Quick question...Fat side up or down? __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

02-27-2013, 06:03 PM	#33
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	You're using a sidewinder, I say fat cap well trimmed and up. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-27-2013, 06:06 PM	#34
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	wait, what? you seasoned it today???? it's wednesday, right? __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

02-27-2013, 06:20 PM	#37
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Noob..........cook it..............get it to probe tender..........rest it..........pull it ............EAT.......you need a drink and to relax............way to much over thinking. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..
	1 members found this post helpful.

02-27-2013, 06:28 PM	#38
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	bought my first butt...help needed Still new to this myself but I thought I remember reading that applying a rub with salt too far in advance can cause a ham-like taste/curing? Out of fear I've just added my rub an hour or so before the meat goes on. Can someone confirm this one way or another? In any case I'm looking forward to Noob's pron. I love some juicy butt pictures! __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus When all else fails just ask yourself, WWGALD???

02-27-2013, 07:39 PM	#41
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	sorry to bug ya out noob, but i didn't see anywhere here or otherwise suggesting to season a BBQ butt 2 days in advance. you're adding a variable to your flavor profilegulpthat is unaccounted for in our advice. i've never done it. never will but i'm interested in your results. BTW, i also didn't see any suggestion to wrap @ 165. just cook the farker, farker. if you want to wrap, do it by color. nice mahogany. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ* twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

02-27-2013, 07:39 PM	#42
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX Downloads: 0 Uploads: 0	Guess im making it tomorrow lol __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

02-27-2013, 07:43 PM	#43
Bob in St. Louis is one Smokin' Farker Join Date: 07-31-12 Location: St. Louis Missouri Downloads: 0 Uploads: 0	OK....a show of hands.....how many think that he's "overthinking"? Believe it or not, it's much easier than you think. When the bane can be pulled out by hand, you're done. Yum. __________________ -Bob- Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker. WSM 22.5 and random cooking stuff used to help form my shapely manly figure.

02-27-2013, 07:56 PM	#45
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	bought my first butt...help needed There are lots of ways to get to a good butt. Different temps, different rubs, wrappng/not wrapping, injecting or not, etc. Just enjoying the process and relaxing is great advice. Go with whatever your plan may be from gleaning info on the site and roll with it. In the worst case pizza is usually a phone call away. Anything past that is good grub! __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus When all else fails just ask yourself, WWGALD???
	1 members found this post helpful.