Essence
 

On 11-Apr-2008, "Joseph" > wrote:

> Guys,
>
> I picked up a 14 lb. boneless pork shoulder cryo-packed
> from Costco. It doesn't have much of a fat cap.
>
> Question one: Has anyone ever tried using Emeril's
> Essence as a rub?

A reduced salt version of Emeril's Essence is my "House Rub/
Seasoning". I mix it up by the quart. I use it on beef, pork
and french fries. I don't use it on chicken.

>
> I am thinking of cutting the shoulder into two 7 lb.
> blocks. Then I thought I would rub one with Essence and the
> other with CYM, salt, & pepper.

I can't imagine what a "boneless" shoulder looks like. I've never
seen one. Butts weigh in at about 7.5# average and picnics about
the same. A whole shoulder consists of a joined picnic and butt
which would weigh 14 to 16# with the bone in. That said, 7#
blocks of pork will cook up just fine.

>
> Question Two: With the limited fat and no bone will I
> have to baste this baby or can I water pan it without it
> drying out?

Meat dries out when it's cooked too long with too much ventilation.
I cook 7# butts/picnics in 7 hours give or take. If it takes you 12 or
14 hours to cook a butt, expect it to be dry.

>
> Putting it on the new CG Duo about 6AM tomorrow using
> hickory and lump. I have never made pulled pork so I have
> never smoked anything into the 190+ degrees F range. Could
> be a learning experience with the new smoker.
>
> Joseph

Keep the smoke light and sweet smelling. Cook it 'til it's done.
Let it set long enough for the juices to settle. Enjoy.

--
Brick(Youth is wasted on young people)

Essence
 

"Brick" > wrote in message
news:57pMj.2996$XF3.2128@trnddc04...
>
> On 11-Apr-2008, "Joseph" > wrote:
>
snip

> A reduced salt version of Emeril's Essence is my "House
> Rub/
> Seasoning". I mix it up by the quart. I use it on beef,
> pork
> and french fries. I don't use it on chicken.

I rubbed it with a coat of CYM and "EE" but when all
was done and the pork pulled with the bark in the mix, I
couldn't taste it at all.


>
>>
>> I am thinking of cutting the shoulder into two 7 lb.
>> blocks. Then I thought I would rub one with Essence and
>> the
>> other with CYM, salt, & pepper.
>
> I can't imagine what a "boneless" shoulder looks like.
> I've never
> seen one. Butts weigh in at about 7.5# average and picnics
> about
> the same. A whole shoulder consists of a joined picnic and
> butt
> which would weigh 14 to 16# with the bone in. That said,
> 7#
> blocks of pork will cook up just fine.

It was two 7 lb pieces w/o the bone. I suspect it was
two shoulders cryo-packed together.

>> Question Two: With the limited fat and no bone will
>> I
>> have to baste this baby or can I water pan it without it
>> drying out?
>
> Meat dries out when it's cooked too long with too much
> ventilation.
> I cook 7# butts/picnics in 7 hours give or take. If it
> takes you 12 or
> 14 hours to cook a butt, expect it to be dry.

I averaged about 225 to 240 degrees F and they hit the
190 degree mark right at 12 hours. One was a little moister
then the other but the only dry parts were where parts of
the cuts had separated away from the main body (dry and
crunchy, but made for a great snack while pulling :).

>> Putting it on the new CG Duo about 6AM tomorrow
>> using
>> hickory and lump. I have never made pulled pork so I
>> have
>> never smoked anything into the 190+ degrees F range.
>> Could
>> be a learning experience with the new smoker.
>
> Keep the smoke light and sweet smelling. Cook it 'til it's
> done.
> Let it set long enough for the juices to settle. Enjoy.

Thanks, I let them rest for an hour before pulling and
the smoke was just right according to the wife. I'm happy
with it for the first try but am already making plans to
improve it for next time.

Joseph
--
"Endeavor to Persevere" Outlaw Josey Wales.

http://www.geocities.com/jrpitzner/BBQ

>
> --
> Brick(Youth is wasted on young people)

Essence
 

Joseph wrote:

> I averaged about 225 to 240 degrees F and they hit the
> 190 degree mark right at 12 hours.

While 190F is commonly talked about as a target internal temp, I prefer the
180-185F range. I have less problems with dry meat then waiting for the 190F
mark. Also keep in mind that pulling the butt at 190F means that you will
probably see another 5F rise.


--
Dave www.davebbq.com
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women."

Essence
 

"Dave Bugg" > wrote in message
news:9uvMj.3249$nT1.1511@trndny09...
> Joseph wrote:
>
>> I averaged about 225 to 240 degrees F and they hit
>> the
>> 190 degree mark right at 12 hours.
>
> While 190F is commonly talked about as a target internal
> temp, I prefer the 180-185F range. I have less problems
> with dry meat then waiting for the 190F mark. Also keep in
> mind that pulling the butt at 190F means that you will
> probably see another 5F rise.

I was at the ready and it came off at the tick to 190F.
I watched it hit 167F and then dropped to 164F and it did
seem to take a while before it started to move again.
Thanks for the tip, I think I'll leave the temp probe in
place next time. I can watch it while it rest too.

Joseph

--

http://www.geocities.com/jrpitzner/BBQ

Brinkman Charcoal Smoker
CharGriller Duo w/Side Fire Box


>
>
> --
> Dave www.davebbq.com
> What is best in life? "To crush your enemies, see them
> driven before
> you, and to hear the lamentation of the women."
>

Essence
 

On Apr 13, 3:07*pm, "Dave Bugg" > wrote:
> Joseph wrote:
> > * * I averaged about 225 to 240 degrees F and they hit the
> > 190 degree mark right at 12 hours.
>

Seriously, you can increase those temps and drastically reduce your
cooking times with no quality compromise.

I've got a a big ole Klose, and was burning oak logs and let temps get
a bit out of hand, at the upper rack where the butts were the temps
had to have been 350F and a couple of the smaller 6lb pieces were done
in under 5 hours. No difference in flavor though, or texture.
Now I don't generally aim that high, I do try to cook em at 250-300,
where 6-8 hours seems common. Much nicer than 10-12 hour cooks.

Ribs don't seem to take to the higher temps in my experience, others
report differently, but butts, no problem, give it to em.


Big Jim who used to post here more often, ran his own joint and sold
and made Q rigs swore by higher temps. More than a few others as well.

And as for rubs and whatnot? It seems to me that the end product
tastes the same regardless of what I put on the damn thing. So I'm
more interested in varying how I can use the end product.

Sandwich (duh)
Fritata
Burrito/Taco

How do you guys use your pulled pork?

Essence
 

"Tutall" > wrote in message
...
On Apr 13, 3:07 pm, "Dave Bugg" > wrote:
> Joseph wrote:
> > I averaged about 225 to 240 degrees F and they hit the
> > 190 degree mark right at 12 hours.
>

Seriously, you can increase those temps and drastically
reduce your
cooking times with no quality compromise.

==> I may have played with it too much, extending the time
a little.

I've got a a big ole Klose, and was burning oak logs and let
temps get
a bit out of hand, at the upper rack where the butts were
the temps
had to have been 350F and a couple of the smaller 6lb pieces
were done
in under 5 hours. No difference in flavor though, or
texture.
Now I don't generally aim that high, I do try to cook em at
250-300,
where 6-8 hours seems common. Much nicer than 10-12 hour
cooks.

Ribs don't seem to take to the higher temps in my
experience, others
report differently, but butts, no problem, give it to em.


Big Jim who used to post here more often, ran his own joint
and sold
and made Q rigs swore by higher temps. More than a few
others as well.

==> Doing ribs this week, I'll crank her up a bit on the
next one.

And as for rubs and whatnot? It seems to me that the end
product
tastes the same regardless of what I put on the damn thing.
So I'm
more interested in varying how I can use the end product.

==> It seemed that way to me. The CYM, S & P tasted about
the same as the essence.

Sandwich (duh)
Fritata
Burrito/Taco

How do you guys use your pulled pork?

==> First, Straight Up in a bowl w/sauce (Saturday Dinner)
Second, Platted up w/ BBQ beans and coleslaw (Sunday
Lunch)
Third, Grilled in tortilla w/ sour cream, salsa &
cheddar (Sunday Dinner)
Fourth, Toasted Sandwich w/sauce and mayo (Monday
Lunch)
Fifth, Added to Chile Colorado over eggs (tonight)

==> Tomorrow, Still thinking, I might have two take more
out of the freezer. This is some pretty versatile stuff...

Joseph

--

http://www.geocities.com/jrpitzner/BBQ

Brinkman Charcoal Smoker
CharGriller Duo w/Side Fire Box

Essence
 

On Apr 14, 6:32*pm, "Joseph" > wrote:
> "Tutall" > wrote in message
>
> Ribs don't seem to take to the higher temps in my <-----------------------
> experience, others
> report differently, but butts, no problem, give it to em.
>
> Big Jim who used to post here more often, ran his own joint
> and sold
> and made Q rigs swore by higher temps. More than a few
> others as well.
>
> ==> * Doing ribs this week, I'll crank her up a bit on the
> next one.

Whoa there buddy, read everything. Ribs I keep lower, I seem to make
jerky above 250. Others report differently.

Essence
 

"Tutall" > wrote in message
...
On Apr 14, 6:32 pm, "Joseph" > wrote:
> "Tutall" > wrote in message
>
> Ribs don't seem to take to the higher temps in my
> <-----------------------
> experience, others
> report differently, but butts, no problem, give it to em.
>
> Big Jim who used to post here more often, ran his own joint
> and sold
> and made Q rigs swore by higher temps. More than a few
> others as well.
>
> ==> Doing ribs this week, I'll crank her up a bit on the
> next one.

Whoa there buddy, read everything. Ribs I keep lower, I seem to make
jerky above 250. Others report differently.


==> sorry, not cranking it up on the ribs but on the next shoulder... :)
(I do spares at 220, baby's I baste a lot)

Essence
 

On Apr 14, 8:45 pm, Tutall > wrote:

> > Big Jim who used to post here more often, ran his own joint
> > and sold
> > and made Q rigs swore by higher temps. More than a few
> > others as well.
>
> > ==> Doing ribs this week, I'll crank her up a bit on the
> > next one.

> Whoa there buddy, read everything. Ribs I keep lower, I seem to make
> jerky above 250. Others report differently.

I'm with you. In the interest of not starting a nasty little snit
over temps, I cook higher than anyone I know on fatty beef like
brisket, ribs, and chuck. I cooked a 10# at 300-325 to test it out,
and it was great. I think the key is a well marbled piece of meat.

But I am with you Sr. Tutall on the ribs. Low and slow seems to be
the best for me on pig parts like spares and baby backs. Especially
spares - I prefer them to baby backs, but they need a little more
attention.

About a six weeks ago I had the crew over and we had ribs and
sausage. Boy was I glad I had the sausage. I had six full racks of
ribs on the pit, and in six hours, only half were done. Go figure. I
rotated them around after the first three hours when I added fuel, and
then every hour when I sprayed them with mix of stuff and Frank's. It
didn't matter, half still weren't done.

The mildly inebriated lynch mob was forming, but I wasn't gonna serve
half the ribs as I knew it wasn't enough for everyone to get a plate
full. It took another full hour to get the remaining racks done.

They all agreed it was worth the wait, but it was tricky there. To
me, spare ribs truly stick to the old addage, "it's done when it's
done".

I'll take the time. I hate dry spares almost as much as chewy spares.

Robert

Essence
 

" > wrote:
> On Apr 14, 8:45 pm, Tutall > wrote:
> [ . . . ]
> About a six weeks ago I had the crew over and we had ribs and
> sausage. Boy was I glad I had the sausage. I had six full racks of
> ribs on the pit, and in six hours, only half were done. Go figure. I
> rotated them around after the first three hours when I added fuel, and
> then every hour when I sprayed them with mix of stuff and Frank's. It
> didn't matter, half still weren't done. []

Every time you open the pit, it cools down and extends the cook time. Have
you tried not spraying them? Maybe one mop just before they're done.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Essence
 

On Apr 15, 2:54 am, " >
wrote:
> They all agreed it was worth the wait, but it was tricky there. To
> me, spare ribs truly stick to the old addage, "it's done when it's
> done".

How do you know when they are done? What's the test? I've been wanting
to try some spare ribs again but figured you probably can't trust a
thermometer stuck in them - or can you?

--Jeff

Essence
 

JeffH wrote:
> On Apr 15, 2:54 am, " >
> wrote:
>> They all agreed it was worth the wait, but it was tricky there. To
>> me, spare ribs truly stick to the old addage, "it's done when it's
>> done".
>
> How do you know when they are done? What's the test? I've been wanting
> to try some spare ribs again but figured you probably can't trust a
> thermometer stuck in them - or can you?
>
> --Jeff


For me, ribs are done if I can easily push a wooden toothpick through
the meat between the bones.

Brian

Essence
 

On Apr 15, 6:57*am, Brian > wrote:
> JeffH wrote:
> > On Apr 15, 2:54 am, " >
> > wrote:
> >> They all agreed it was worth the wait, but it was tricky there. *To
> >> me, spare ribs truly stick to the old addage, "it's done when it's
> >> done".
>
> > How do you know when they are done? What's the test? I've been wanting
> > to try some spare ribs again but figured you probably can't trust a
> > thermometer stuck in them - or can you?
>
> > --Jeff
>
> * *For me, ribs are done if I can easily push a wooden toothpick through
> the meat between the bones.
>
> * * * * * * * * * * * * * * * Brian

Or the crack test, lift one end and see how it bends. If only one end
breaks off and lifts up , it's a little overdone. ;)

Essence
 

On 14-Apr-2008, Tutall > wrote:

> On Apr 13, 3:07*pm, "Dave Bugg" > wrote:
> > Joseph wrote:
> > > * * I averaged about 225 to 240 degrees F and they hit the
> > > 190 degree mark right at 12 hours.
> >
>
> Seriously, you can increase those temps and drastically reduce your
> cooking times with no quality compromise.
>
> I've got a a big ole Klose, and was burning oak logs and let temps get
> a bit out of hand, at the upper rack where the butts were the temps
> had to have been 350F and a couple of the smaller 6lb pieces were done
> in under 5 hours. No difference in flavor though, or texture.
> Now I don't generally aim that high, I do try to cook em at 250-300,
> where 6-8 hours seems common. Much nicer than 10-12 hour cooks.
>
> Ribs don't seem to take to the higher temps in my experience, others
> report differently, but butts, no problem, give it to em.
>
>
> Big Jim who used to post here more often, ran his own joint and sold
> and made Q rigs swore by higher temps. More than a few others as well.
>
> And as for rubs and whatnot? It seems to me that the end product
> tastes the same regardless of what I put on the damn thing. So I'm
> more interested in varying how I can use the end product.
>
> Sandwich (duh)
> Fritata
> Burrito/Taco
>
> How do you guys use your pulled pork?

I stopped pulling all but what I'm going to eat right then. I vac-pak it
in half inch slices to reheat in the bag. After reheating, I do whatever
the occasion calls for. I like it in place of ham or bacon with eggs and
fried potatoes for breakfast. You can use thick slices of it like roast
pork as an entree with vegetable sides. Or you can pull some and make
sandwiches, tacos, burritos, tostadas, or whatever.

Now you've made me hungry!

--
Brick(Youth is wasted on young people)

Essence
 

On 15-Apr-2008, JeffH > wrote:

> On Apr 15, 2:54 am, " >
> wrote:
> > They all agreed it was worth the wait, but it was tricky there. To
> > me, spare ribs truly stick to the old addage, "it's done when it's
> > done".
>
> How do you know when they are done? What's the test? I've been wanting
> to try some spare ribs again but figured you probably can't trust a
> thermometer stuck in them - or can you?
>
> --Jeff

Look for the meat to start shrinking back on the bone at the very ends. When
you see that, bend a rack and see if it wants to break in two easily. When
it
does, it's done. Another way is to stick a fork between the ribs in the
middle
of the rack and twist a little. It it will spread the ribs apart, it's done.
I don't
like stabbing any meat, so I don't do that. Juice leaks out.

Remember that ribs are constructed way different then "roast lke" parts of
meat. There's a lot lower colagen to bone ratio. Also there's some gristle
like component in there as well. It takes longer relatively for that to
break
down. But ribs are a thinner piece of meat so the internal temp reaches
breakdown temp pretty quickly. What I'm trying to say is that there's no
comparison between the two types as to cooking procedure. About all I
can say is that I cook ribs in four hours and they're just fine.

--
Brick(Youth is wasted on young people)