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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-27-2013, 06:49 PM   #31
Bludawg
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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.
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Unread 02-27-2013, 07:02 PM   #32
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Quick question...Fat side up or down?
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Unread 02-27-2013, 07:03 PM   #33
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You're using a sidewinder, I say fat cap well trimmed and up.
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Unread 02-27-2013, 07:06 PM   #34
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wait, what? you seasoned it today???? it's wednesday, right?
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Unread 02-27-2013, 07:11 PM   #35
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Quote:
Originally Posted by boogiesnap View Post
wait, what? you seasoned it today???? it's wednesday, right?
Now it's ruined.............ruined I say............
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Unread 02-27-2013, 07:16 PM   #36
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Quote:
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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)
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Unread 02-27-2013, 07:20 PM   #37
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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.
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Unread 02-27-2013, 07:28 PM   #38
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Default 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!
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Unread 02-27-2013, 07:53 PM   #39
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Quote:
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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.
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Unread 02-27-2013, 08:17 PM   #40
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Quote:
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Now it's ruined.............ruined I say............
ruined? naw. makin' bacon? maybe.
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Unread 02-27-2013, 08:39 PM   #41
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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.
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Unread 02-27-2013, 08:39 PM   #42
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Guess im making it tomorrow lol
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Unread 02-27-2013, 08:43 PM   #43
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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.
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Unread 02-27-2013, 08:48 PM   #44
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Quote:
Originally Posted by boogiesnap View Post
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
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Unread 02-27-2013, 08:56 PM   #45
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Default 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!
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