Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Default Apprx cooking time for pork butt


I want to take off a 10.5 lb (part of the picnic
must be attached) butt tomorrow at about 2:00pm.

I will be targeting 225 degrees.

About how much time should I allow for cooking?

Thanks in advance,


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Default Apprx cooking time for pork butt

On Jul 13, 11:17*am, > wrote:
> I want to take off a 10.5 lb (part of the picnic
> must be attached) butt tomorrow at about 2:00pm.
>
> I will be targeting 225 degrees.
>
> About how much time should I allow for cooking?
>
> Thanks in advance,
>
> --
> Andrew Hall
> (Now reading Usenet in alt.food.barbecue...)


That will take at least 8hours, probably more like 10 - 13. When the
internal temp is 190 or 195 it will be done. Then needs to rest,
sealed in foil or an oven stuffer bag, wrapped in towels in a cooler
for at least an hour.
Good Luck, that's going to be some gooooood eatin'.
Nan in DE
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Default Apprx cooking time for pork butt

On Jul 13, 8:17*am, > wrote:
> I want to take off a 10.5 lb (part of the picnic
> must be attached) butt tomorrow at about 2:00pm.
>
> I will be targeting 225 degrees.
>
> About how much time should I allow for cooking?


As others have suggested, about 1.25 hours/lbs at 225F,
or around 13 hours to 192 or so. Then allow an hour
to rest. Make sure that the temp probe isn't against the
bone.

Dana
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Default Apprx cooking time for pork butt

On 7/13/2010 10:17 AM, wrote:
>
> I want to take off a 10.5 lb (part of the picnic
> must be attached) butt tomorrow at about 2:00pm.
>
> I will be targeting 225 degrees.
>
> About how much time should I allow for cooking?
>
> Thanks in advance,
>
>


You have gotten several responses that says about 14 hours at your
target temp of 225. I can agree with those responses.

Now, putting it on at 2 PM for a 14 hour cook? 4 AM, let rest for 30
minutes before pulling and you will have breakfast around 4:45 AM.
That's kinda early for breakfast for me, unless I am getting up for
fishing. Then I don't need a full breakfast. Just give me buttered
toast and coffee. Hopefully, I will be back by 8 AM for a fresh fish
breakfast....

Seriously, it's not necessary to cook at that low of temp. 275, even 300
will produce excellent results to.

Many of us started learning barbecue through this group. This group was
started in 97. I think the conventional wisdom then was gotta go low.
That has changed over the years.

Cook it at a temp you're comfortable with. Just know, the Low and Slow
is not necessarily so. A barbecue joint with stores across the country,
tries to market the idea ribs need a 12 hour cook to be tender. That is
marketing hype and bull shit.

I have seen this place cook ribs at a rib fest. How can they be almost
out of ribs at 6 PM and have plenty to sell at 9 PM, if they need 12
hours? I have seen the ribs go on raw at 6. My math says from 6 PM to
9 PM on the same day is 3 hours.

Enjoy your cook...

BBQ
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Default Apprx cooking time for pork butt

bbq > writes:

> On 7/13/2010 10:17 AM, wrote:
> >
> > I want to take off a 10.5 lb (part of the picnic
> > must be attached) butt tomorrow at about 2:00pm.
> >
> > I will be targeting 225 degrees.
> >
> > About how much time should I allow for cooking?
> >
> > Thanks in advance,
> >
> >

>
> You have gotten several responses that says about 14 hours at your
> target temp of 225. I can agree with those responses.
>
> Now, putting it on at 2 PM for a 14 hour cook? 4 AM, let rest for 30


Off, not on.

> minutes before pulling and you will have breakfast around 4:45
> AM. That's kinda early for breakfast for me, unless I am getting up
> for fishing. Then I don't need a full breakfast. Just give me
> buttered toast and coffee. Hopefully, I will be back by 8 AM for a
> fresh fish breakfast....
>
> Seriously, it's not necessary to cook at that low of temp. 275, even
> 300 will produce excellent results to.
>
> Many of us started learning barbecue through this group. This group
> was started in 97. I think the conventional wisdom then was gotta go
> low. That has changed over the years.
>


I want it extra slow so I do not have to stay up past midnight.

I will try the higher temps with less meat, and when I want to get
it off the cooker later (hence a morning start).

> Cook it at a temp you're comfortable with. Just know, the Low and
> Slow is not necessarily so. A barbecue joint with stores across the
> country, tries to market the idea ribs need a 12 hour cook to be
> tender. That is marketing hype and bull shit.
>
> I have seen this place cook ribs at a rib fest. How can they be
> almost out of ribs at 6 PM and have plenty to sell at 9 PM, if they
> need 12 hours? I have seen the ribs go on raw at 6. My math says
> from 6 PM to 9 PM on the same day is 3 hours.
>
> Enjoy your cook...
>


Thanks,
ah

> BBQ



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Default Apprx cooking time for pork butt

On 7/13/2010 8:52 PM, wrote:
> > writes:
>
>> On 7/13/2010 10:17 AM,
wrote:
>>>
>>> I want to take off a 10.5 lb (part of the picnic
>>> must be attached) butt tomorrow at about 2:00pm.
>>>
>>> I will be targeting 225 degrees.
>>>
>>> About how much time should I allow for cooking?
>>>
>>> Thanks in advance,
>>>
>>>

>>
>> You have gotten several responses that says about 14 hours at your
>> target temp of 225. I can agree with those responses.
>>
>> Now, putting it on at 2 PM for a 14 hour cook? 4 AM, let rest for 30

>
> Off, not on.



OOPs, misread.
>
>> minutes before pulling and you will have breakfast around 4:45
>> AM. That's kinda early for breakfast for me, unless I am getting up
>> for fishing. Then I don't need a full breakfast. Just give me
>> buttered toast and coffee. Hopefully, I will be back by 8 AM for a
>> fresh fish breakfast....
>>
>> Seriously, it's not necessary to cook at that low of temp. 275, even
>> 300 will produce excellent results to.
>>
>> Many of us started learning barbecue through this group. This group
>> was started in 97. I think the conventional wisdom then was gotta go
>> low. That has changed over the years.
>>

>
> I want it extra slow so I do not have to stay up past midnight.


Good reason to lower the temperature..
Understand it could take 16, it could take 12. Don't have a tight
schedule for "dinner time"...


>
> I will try the higher temps with less meat, and when I want to get
> it off the cooker later (hence a morning start).
>
>> Cook it at a temp you're comfortable with. Just know, the Low and
>> Slow is not necessarily so. A barbecue joint with stores across the
>> country, tries to market the idea ribs need a 12 hour cook to be
>> tender. That is marketing hype and bull shit.
>>
>> I have seen this place cook ribs at a rib fest. How can they be
>> almost out of ribs at 6 PM and have plenty to sell at 9 PM, if they
>> need 12 hours? I have seen the ribs go on raw at 6. My math says
>> from 6 PM to 9 PM on the same day is 3 hours.
>>
>> Enjoy your cook...
>>

>
> Thanks,
> ah



190, even 200 meat temperature is good temp to call it done and let it
rest for 30 minutes. Check it in about 3 places and make sure you're not
near the bone or a large piece of fat.

BBQ
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Default Apprx cooking time for pork butt

On Jul 13, 6:39*pm, bbq > wrote:
> On 7/13/2010 10:17 AM, wrote:
>
>
>
> > I want to take off a 10.5 lb (part of the picnic
> > must be attached) butt tomorrow at about 2:00pm.

>
> > I will be targeting 225 degrees.

>
> > About how much time should I allow for cooking?

>
> > Thanks in advance,

>
> You have gotten several responses that says about 14 hours at your
> target temp of 225. I can agree with those responses.
>
> Now, putting it on at 2 PM for a 14 hour cook? 4 AM, let rest for 30
> minutes before pulling and you will have breakfast around 4:45 AM.
> That's kinda early for breakfast for me, unless I am getting up for
> fishing. *Then I don't need a full breakfast. *Just give me buttered
> toast and coffee. Hopefully, I will be back by 8 AM for a fresh fish
> breakfast....
>
> Seriously, it's not necessary to cook at that low of temp. 275, even 300
> will produce excellent results to.


Yes and no. Depends on your definition of "excellent". Some people
think ribs should require some gnawing to get off the bone, other
people
think the bones out to fall right out before you pick 'em out. The
best
ribs are in-between. Higher the temperature, the more precise your
timing has to be and the less tolerant of meat-size variation you'll
be.

But the OP is cooking a butt. Bigger cuts like that are totally
different
than ribs and, in my limited experience, benefit from slower, longer
cooks.
225F is fine for big chunks. 250 gets 'em done quicker. 300 will
cook perfectly
fine eatin'. But not everyone has the same idea of BBQ.

> Many of us started learning barbecue through this group. *This group was
> started in 97. *I think the conventional wisdom then was gotta go low.
> That has changed over the years.


I don't think I've seen a trend in conventional wisdom. Just ask if
you
should put water in the water pan in a WSM. For what it's worth, I
started
out with sand in the water pan, but I put water now, mostly to ease
clean-up.
With the BBQ Guru temp control keeping the fire under control, the
water
cooks off pretty slowly.

> Cook it at a temp you're comfortable with. *Just know, the Low and Slow
> is not necessarily so. *A barbecue joint with stores across the country,
> tries to market the idea ribs need a 12 hour cook *to be tender. That is
> marketing hype and bull shit.


Total BS. 12 hours for ribs?!?! That's way too long for smoking and
not nearly long enough for sous vide.

> I have seen this place cook ribs at a rib fest. *How can they be almost
> out of ribs at 6 PM and have plenty to sell at 9 PM, if they need 12
> hours? *I have seen the ribs go on raw at 6. *My math says from 6 PM to
> 9 PM on the same day is 3 hours.


Ribs don't need 12 hours, unless you're making jerky. I cook ribs
at 250F, both spares and baby backs, and use a cooking procedure
that takes about 4-5 hours for glazed, finished, competition-tender
St Louis spares. Baby backs or smaller St Louis racks will usually
take less time.

Some people I know cook at a higher temp and/or a shorter time.
They don't always get tender ribs. I'd suggest caution with
generalizations
on ribs. The last batch of ribs I cooked took 6th-place in Way Out
West, a
KCBS competition, Slap Yo' Daddy (TLC Pitmaster Harry Soo) took 4th
with
just a few more points than me. You really have to cook ribs a bit to
get
a good idea on how to time the cook since internal temps are not
practical
with them.

Dana


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Default Apprx cooking time for pork butt

In article >,
bbq > wrote:

> Cook it at a temp you're comfortable with. Just know, the Low and Slow
> is not necessarily so. A barbecue joint with stores across the country,
> tries to market the idea ribs need a 12 hour cook to be tender. That is
> marketing hype and bull shit.
>
> I have seen this place cook ribs at a rib fest. How can they be almost
> out of ribs at 6 PM and have plenty to sell at 9 PM, if they need 12
> hours? I have seen the ribs go on raw at 6. My math says from 6 PM to
> 9 PM on the same day is 3 hours.
>
> Enjoy your cook...
>
> BBQ


That pork rib rack I cooked this past weekend was perfection at 2 hours
at mostly 325.

I bought two more racks tonight at $1.57 per lb. and stashed them in the
freezer. I have to work this weekend and it takes a good hour or so to
get a stable pit temp using a wood fire, so I'll wait until weekend
after next to 'Q them using the same technique.

One half rack for us, and 1 and 1/2 for sis' and her family. :-) She has
the boys to feed plus does some babysitting now and then.

I personally see no reason to go under 300 for cooking pork. When I
roast most stuff in the convection oven, it's at 375 and get a reliable
cook at 15 minutes per lb. Same for the table top roaster.

Why should it be much different than BBQ?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine
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Default Apprx cooking time for pork butt

In article
>,
Dana > wrote:

> Some people I know cook at a higher temp and/or a shorter time.
> They don't always get tender ribs.


I got perfect tender pork ribs at 2 hours at 325. I'd planned for 3
hours but changed my mind when I went to flip them at 2. I could tell
by the feel of the tongs sinking in that they were done to a turn. I
let them rest for 30 minutes before cutting them.

While not cooked to mush, the bones were easily cleaned with no real
tooth work. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine
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Default Apprx cooking time for pork butt

the only difference i can discern is the outside finish of the meat, and
thts not a big one, Lee
"Omelet" > wrote in message
news
> In article >,
> bbq > wrote:
>
>> Cook it at a temp you're comfortable with. Just know, the Low and Slow
>> is not necessarily so. A barbecue joint with stores across the country,
>> tries to market the idea ribs need a 12 hour cook to be tender. That is
>> marketing hype and bull shit.
>>
>> I have seen this place cook ribs at a rib fest. How can they be almost
>> out of ribs at 6 PM and have plenty to sell at 9 PM, if they need 12
>> hours? I have seen the ribs go on raw at 6. My math says from 6 PM to
>> 9 PM on the same day is 3 hours.
>>
>> Enjoy your cook...
>>
>> BBQ

>
> That pork rib rack I cooked this past weekend was perfection at 2 hours
> at mostly 325.
>
> I bought two more racks tonight at $1.57 per lb. and stashed them in the
> freezer. I have to work this weekend and it takes a good hour or so to
> get a stable pit temp using a wood fire, so I'll wait until weekend
> after next to 'Q them using the same technique.
>
> One half rack for us, and 1 and 1/2 for sis' and her family. :-) She has
> the boys to feed plus does some babysitting now and then.
>
> I personally see no reason to go under 300 for cooking pork. When I
> roast most stuff in the convection oven, it's at 375 and get a reliable
> cook at 15 minutes per lb. Same for the table top roaster.
>
> Why should it be much different than BBQ?
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Only Irish coffee provides in a single glass all four essential food
> groups: alcohol, caffeine, sugar and fat. --Alex Levine



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Default Apprx cooking time for pork butt

In article >,
"Stormmee" > wrote:

> > I personally see no reason to go under 300 for cooking pork. When I
> > roast most stuff in the convection oven, it's at 375 and get a reliable
> > cook at 15 minutes per lb. Same for the table top roaster.
> >
> > Why should it be much different than BBQ?

>
> the only difference i can discern is the outside finish of the meat, and
> thts not a big one, Lee


Just the smoke finish and "bark"? :-)

Excellent point Lee!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine
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i am sure there are preferences, for the bark, but if its smoked i will eat
it so while some is crispier, deeper or what have you its ALL good to me,
Lee
"Omelet" > wrote in message
news
> In article >,
> "Stormmee" > wrote:
>
>> > I personally see no reason to go under 300 for cooking pork. When I
>> > roast most stuff in the convection oven, it's at 375 and get a reliable
>> > cook at 15 minutes per lb. Same for the table top roaster.
>> >
>> > Why should it be much different than BBQ?

>>
>> the only difference i can discern is the outside finish of the meat, and
>> thts not a big one, Lee

>
> Just the smoke finish and "bark"? :-)
>
> Excellent point Lee!
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Only Irish coffee provides in a single glass all four essential food
> groups: alcohol, caffeine, sugar and fat. --Alex Levine





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On 14-Jul-2010, Omelet > wrote:

> In article
> >,
> Dana > wrote:
>
> > Some people I know cook at a higher temp and/or a shorter time.
> > They don't always get tender ribs.

>
> I got perfect tender pork ribs at 2 hours at 325. I'd planned for 3
> hours but changed my mind when I went to flip them at 2. I could tell
> by the feel of the tongs sinking in that they were done to a turn. I
> let them rest for 30 minutes before cutting them.
>
> While not cooked to mush, the bones were easily cleaned with no real
> tooth work. <g>
> --
> Peace! Om


They're done enough for me if I can get all the meat off the bones
without tools. I can't say as I have made any two hour ribs, but I've made
a bunch of four hour ribs that were quite acceptable. I have no qualms
about putting ribs on at 8am for feeding at 2pm. My problem is getting
them on by 8am.

--
Brick said that
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lol that is early to make coffee let alone actually start to cook something,
Lee, the night person
"Brick" > wrote in message
ster.com...
>
> On 14-Jul-2010, Omelet > wrote:
>
>> In article
>> >,
>> Dana > wrote:
>>
>> > Some people I know cook at a higher temp and/or a shorter time.
>> > They don't always get tender ribs.

>>
>> I got perfect tender pork ribs at 2 hours at 325. I'd planned for 3
>> hours but changed my mind when I went to flip them at 2. I could tell
>> by the feel of the tongs sinking in that they were done to a turn. I
>> let them rest for 30 minutes before cutting them.
>>
>> While not cooked to mush, the bones were easily cleaned with no real
>> tooth work. <g>
>> --
>> Peace! Om

>
> They're done enough for me if I can get all the meat off the bones
> without tools. I can't say as I have made any two hour ribs, but I've made
> a bunch of four hour ribs that were quite acceptable. I have no qualms
> about putting ribs on at 8am for feeding at 2pm. My problem is getting
> them on by 8am.
>
> --
> Brick said that



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In article .com>,
"Brick" > wrote:

> On 14-Jul-2010, Omelet > wrote:
>
> > In article
> > >,
> > Dana > wrote:
> >
> > > Some people I know cook at a higher temp and/or a shorter time.
> > > They don't always get tender ribs.

> >
> > I got perfect tender pork ribs at 2 hours at 325. I'd planned for 3
> > hours but changed my mind when I went to flip them at 2. I could tell
> > by the feel of the tongs sinking in that they were done to a turn. I
> > let them rest for 30 minutes before cutting them.
> >
> > While not cooked to mush, the bones were easily cleaned with no real
> > tooth work. <g>
> > --
> > Peace! Om

>
> They're done enough for me if I can get all the meat off the bones
> without tools. I can't say as I have made any two hour ribs, but I've made
> a bunch of four hour ribs that were quite acceptable.


I must admit, I was surprised by the results and timing!
Do you suppose it was indeed the high pit temp and maybe a higher
humidity? It does raise the heat index to do that.

> I have no qualms
> about putting ribs on at 8am for feeding at 2pm. My problem is getting
> them on by 8am.


<lol>!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine
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bbq > writes:

> On 7/13/2010 8:52 PM, wrote:
> > > writes:
> >
> >> On 7/13/2010 10:17 AM,
wrote:
> >>>
> >>> I want to take off a 10.5 lb (part of the picnic
> >>> must be attached) butt tomorrow at about 2:00pm.
> >>>
> >>> I will be targeting 225 degrees.
> >>>
> >>> About how much time should I allow for cooking?
> >>>
> >>> Thanks in advance,
> >>>
> >>>
> >>
> >> You have gotten several responses that says about 14 hours at your
> >> target temp of 225. I can agree with those responses.
> >>
> >> Now, putting it on at 2 PM for a 14 hour cook? 4 AM, let rest for 30

> >
> > Off, not on.

>
>
> OOPs, misread.
> >
> >> minutes before pulling and you will have breakfast around 4:45
> >> AM. That's kinda early for breakfast for me, unless I am getting up
> >> for fishing. Then I don't need a full breakfast. Just give me
> >> buttered toast and coffee. Hopefully, I will be back by 8 AM for a
> >> fresh fish breakfast....
> >>
> >> Seriously, it's not necessary to cook at that low of temp. 275, even
> >> 300 will produce excellent results to.
> >>
> >> Many of us started learning barbecue through this group. This group
> >> was started in 97. I think the conventional wisdom then was gotta go
> >> low. That has changed over the years.
> >>

> >
> > I want it extra slow so I do not have to stay up past midnight.

>
> Good reason to lower the temperature..
> Understand it could take 16, it could take 12. Don't have a tight
> schedule for "dinner time"...
>


It is 14 now, and not quite done. It has been on a lengthy
plateau. I upped the temp, and hopefully it will be off by
3:00. I am planning to foil/towel/cooler it (with preheated
cooler and towels) while I cook a couple of chickens in time
for dinner.

> >
> > I will try the higher temps with less meat, and when I want to get
> > it off the cooker later (hence a morning start).
> >
> >> Cook it at a temp you're comfortable with. Just know, the Low and
> >> Slow is not necessarily so. A barbecue joint with stores across the
> >> country, tries to market the idea ribs need a 12 hour cook to be
> >> tender. That is marketing hype and bull shit.
> >>
> >> I have seen this place cook ribs at a rib fest. How can they be
> >> almost out of ribs at 6 PM and have plenty to sell at 9 PM, if they
> >> need 12 hours? I have seen the ribs go on raw at 6. My math says
> >> from 6 PM to 9 PM on the same day is 3 hours.
> >>
> >> Enjoy your cook...
> >>

> >
> > Thanks,
> > ah

>
>
> 190, even 200 meat temperature is good temp to call it done and let it
> rest for 30 minutes. Check it in about 3 places and make sure you're
> not near the bone or a large piece of fat.


Thanks, that is what I am doing. It was 167-175 across various locations
as of an hour ago. I will check again in 30 minutes.

ah
>
> BBQ



--
Andrew Hall
(Now reading Usenet in alt.food.barbecue...)
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On 7/14/2010 5:47 AM, Brick wrote:
> On 14-Jul-2010, > wrote:
>
>> In article
>> >,
>> > wrote:
>>
>>> Some people I know cook at a higher temp and/or a shorter time.
>>> They don't always get tender ribs.

>>
>> I got perfect tender pork ribs at 2 hours at 325. I'd planned for 3
>> hours but changed my mind when I went to flip them at 2. I could tell
>> by the feel of the tongs sinking in that they were done to a turn. I
>> let them rest for 30 minutes before cutting them.
>>
>> While not cooked to mush, the bones were easily cleaned with no real
>> tooth work.<g>
>> --
>> Peace! Om

>
> They're done enough for me if I can get all the meat off the bones
> without tools. I can't say as I have made any two hour ribs, but I've made
> a bunch of four hour ribs that were quite acceptable. I have no qualms
> about putting ribs on at 8am for feeding at 2pm. My problem is getting
> them on by 8am.
>


2 hours can be done with babybacks. I have done them indirectly on a
weber grill. Gotta be careful though to make sure the fire is not so hot
it burns them.

I would think you can do a couple of racks in your offset, if you can
place your ribs from front to back on the grate. The heat near the fire
box maybe too hot, but you can move them towards the center.

Getting them an by 8, easy, just get up earlier!!! I know that is hard
for you retired folks !!!

BBQ



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In article >,
bbq > wrote:

> 2 hours can be done with babybacks. I have done them indirectly on a
> weber grill. Gotta be careful though to make sure the fire is not so hot
> it burns them.
>
> I would think you can do a couple of racks in your offset, if you can
> place your ribs from front to back on the grate. The heat near the fire
> box maybe too hot, but you can move them towards the center.


I plan on doing 2 racks, not this weekend (as I have to work) but next
weekend. :-) The 2 I just bought are currently residing in the freezer.

>
> Getting them an by 8, easy, just get up earlier!!! I know that is hard
> for you retired folks !!!
>
> BBQ


I'm 48. 12 more years until I can retire. <sigh>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine
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On 16-Jul-2010, bbq > wrote:

> On 7/14/2010 5:47 AM, Brick wrote:
> > On 14-Jul-2010, > wrote:


.. . .

> Getting them an by 8, easy, just get up earlier!!! I know that is hard
> for you retired folks !!!
>
> BBQ


Getting up before 8 ranks right up there with giving up adult beverages.

--
Brick said that
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On 7/16/2010 7:00 AM, Omelet wrote:
> In >,
> > wrote:
>
>> 2 hours can be done with babybacks. I have done them indirectly on a
>> weber grill. Gotta be careful though to make sure the fire is not so hot
>> it burns them.
>>
>> I would think you can do a couple of racks in your offset, if you can
>> place your ribs from front to back on the grate. The heat near the fire
>> box maybe too hot, but you can move them towards the center.

>
> I plan on doing 2 racks, not this weekend (as I have to work) but next
> weekend. :-) The 2 I just bought are currently residing in the freezer.
>
>>
>> Getting them an by 8, easy, just get up earlier!!! I know that is hard
>> for you retired folks !!!
>>
>> BBQ

>
> I'm 48. 12 more years until I can retire.<sigh>


Your fortunate. I'm 54 and maybe never retire... Greatest asset is
house right now and don't want to sell it to provide living expenses.
Where am I going to live? :-)

Gonna rub some wings with a spiced up McCormick Salt Free seasoning
blend. Will grill them and paint them with Franks Hot Sauce/Butter
mixture. Thanks for the reminder. Gonna go get some sweet corn to and
throw them on the grill....

BBQ
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On 7/14/2010 1:44 AM, Dana wrote:
snip
>
>> Cook it at a temp you're comfortable with. Just know, the Low and Slow
>> is not necessarily so. A barbecue joint with stores across the country,
>> tries to market the idea ribs need a 12 hour cook to be tender. That is
>> marketing hype and bull shit.

>
> Total BS. 12 hours for ribs?!?! That's way too long for smoking and
> not nearly long enough for sous vide.
>


I swear I have seen marketing materials indicating 12 hour cook. But I
agree, total BS..

>> I have seen this place cook ribs at a rib fest. How can they be almost
>> out of ribs at 6 PM and have plenty to sell at 9 PM, if they need 12
>> hours? I have seen the ribs go on raw at 6. My math says from 6 PM to
>> 9 PM on the same day is 3 hours.

>
> Ribs don't need 12 hours, unless you're making jerky. I cook ribs
> at 250F, both spares and baby backs, and use a cooking procedure
> that takes about 4-5 hours for glazed, finished, competition-tender
> St Louis spares. Baby backs or smaller St Louis racks will usually
> take less time.
>


I try and cook around 250° to for ribs. The couple of briskets I have
done, I think the temp was closer to 300° and took about 9 hours, IIRC.
Will have to find my notes. I know I kept pretty good notes on at least
1 brisket cook...

> Some people I know cook at a higher temp and/or a shorter time.
> They don't always get tender ribs. I'd suggest caution with
> generalizations
> on ribs. The last batch of ribs I cooked took 6th-place in Way Out
> West, a
> KCBS competition, Slap Yo' Daddy (TLC Pitmaster Harry Soo) took 4th
> with
> just a few more points than me. You really have to cook ribs a bit to
> get
> a good idea on how to time the cook since internal temps are not
> practical
> with them.
>
> Dana


Congratulations on a 6th place. Great work..

BBQ
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In article >,
bbq > wrote:

> On 7/16/2010 7:00 AM, Omelet wrote:
> > In >,
> > > wrote:
> >
> >> 2 hours can be done with babybacks. I have done them indirectly on a
> >> weber grill. Gotta be careful though to make sure the fire is not so hot
> >> it burns them.
> >>
> >> I would think you can do a couple of racks in your offset, if you can
> >> place your ribs from front to back on the grate. The heat near the fire
> >> box maybe too hot, but you can move them towards the center.

> >
> > I plan on doing 2 racks, not this weekend (as I have to work) but next
> > weekend. :-) The 2 I just bought are currently residing in the freezer.
> >
> >>
> >> Getting them an by 8, easy, just get up earlier!!! I know that is hard
> >> for you retired folks !!!
> >>
> >> BBQ

> >
> > I'm 48. 12 more years until I can retire.<sigh>

>
> Your fortunate. I'm 54 and maybe never retire... Greatest asset is
> house right now and don't want to sell it to provide living expenses.
> Where am I going to live? :-)


Indeed! And my morgage will be paid off in November of 2012. :-)
Building retirement assets is a bitch.

>
> Gonna rub some wings with a spiced up McCormick Salt Free seasoning
> blend.


Hey that stuff is good! I like McCormick mixes.

> Will grill them and paint them with Franks Hot Sauce/Butter
> mixture. Thanks for the reminder. Gonna go get some sweet corn to and
> throw them on the grill....
>
> BBQ


Sounds like a plan... <g>

I roasted dad a nice batch of chicken drumsticks for this week. I need
to get him some carrots and stuff tomorrow as he really likes those.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine


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In article >,
bbq > wrote:

> > Total BS. 12 hours for ribs?!?! That's way too long for smoking and
> > not nearly long enough for sous vide.
> >

>
> I swear I have seen marketing materials indicating 12 hour cook. But I
> agree, total BS..


Maybe for beef, but not for pork. <g>
Many people around here cook briskets for 12 to 14 hours so I suspect
they'd treat beef ribs the same.

Beef ribs are SO much tougher than pork ribs! I braise beef ribs first
in the table top roaster, then finish them for an hour or so in the
smoker so they will taste right. Otherwise they are boring as stew
bones. ;-P

Here are some I did last year, served with grilled squash with sesame
seeds and a steamed artichoke:

<http://i39.tinypic.com/25ryvxw.jpg>

Taken with the old camera before it died, but was giving that
interesting light splash in the upper right hand corner. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine
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there are only two reasons to get up before eight, one is adult beverages
and the other includes another adult, Lee
"Brick" > wrote in message
ter.com...
>
> On 16-Jul-2010, bbq > wrote:
>
>> On 7/14/2010 5:47 AM, Brick wrote:
>> > On 14-Jul-2010, > wrote:

>
> . . .
>
>> Getting them an by 8, easy, just get up earlier!!! I know that is hard
>> for you retired folks !!!
>>
>> BBQ

>
> Getting up before 8 ranks right up there with giving up adult beverages.
>
> --
> Brick said that



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In article >,
"Stormmee" > wrote:

> there are only two reasons to get up before eight, one is adult beverages
> and the other includes another adult, Lee


Thanks for the morning chuckle Lee! <lol>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine
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On 7/16/2010 8:14 PM, Omelet wrote:
> In >,
> > wrote:
>
>> On 7/16/2010 7:00 AM, Omelet wrote:
>>> In >,
>>> > wrote:
>>>
>>>> 2 hours can be done with babybacks. I have done them indirectly on a
>>>> weber grill. Gotta be careful though to make sure the fire is not so hot
>>>> it burns them.
>>>>
>>>> I would think you can do a couple of racks in your offset, if you can
>>>> place your ribs from front to back on the grate. The heat near the fire
>>>> box maybe too hot, but you can move them towards the center.
>>>
>>> I plan on doing 2 racks, not this weekend (as I have to work) but next
>>> weekend. :-) The 2 I just bought are currently residing in the freezer.
>>>
>>>>
>>>> Getting them an by 8, easy, just get up earlier!!! I know that is hard
>>>> for you retired folks !!!
>>>>
>>>> BBQ
>>>
>>> I'm 48. 12 more years until I can retire.<sigh>

>>
>> Your fortunate. I'm 54 and maybe never retire... Greatest asset is
>> house right now and don't want to sell it to provide living expenses.
>> Where am I going to live? :-)

>
> Indeed! And my morgage will be paid off in November of 2012. :-)
> Building retirement assets is a bitch.
>
>>


Nice work on the mortgage. I have 5 to go on 1, 13 on the other. The
smaller one, if my consumer confidence was better, could knock that off
quickly. But with my consumer confidence so low these last few years,
not gonna give a bank anything more then minimum. If I have troubles,
they are not going to consider that I tried paying off earlier.

Never late on either one, but still think it will be a bitch to get
either of them to accept "interest only" payment if I need that to hold
on...

> Gonna rub some wings with a spiced up McCormick Salt Free seasoning
>> blend.

>
> Hey that stuff is good! I like McCormick mixes.
>


Yes, very pleased with it. I use Mrs Dash seasonings to. But man, they
go so fast. Granted using them for a Rub, they will be used up faster,
but using them to sprinkle on stuff, (potatoes, veggies, etc) a jar
still only lasts a couple of months. Salt/Pepper could last a year !!!

>> Will grill them and paint them with Franks Hot Sauce/Butter
>> mixture. Thanks for the reminder. Gonna go get some sweet corn to and
>> throw them on the grill....
>>
>> BBQ

>
> Sounds like a plan...<g>


Bought a whole chicken and was going to cook that on a beer can chicken
stand. As I was coming home, clouds started to darken up. Hopefully
tomorrow weather will be better..

>
> I roasted dad a nice batch of chicken drumsticks for this week. I need
> to get him some carrots and stuff tomorrow as he really likes those.


I got *some* wings left from yesterdays cook. Gotta find something else
to eat to !!!

BBQ
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On 7/16/2010 8:25 PM, Omelet wrote:
> In >,
> > wrote:
>
>>> Total BS. 12 hours for ribs?!?! That's way too long for smoking and
>>> not nearly long enough for sous vide.
>>>

>>
>> I swear I have seen marketing materials indicating 12 hour cook. But I
>> agree, total BS..

>
> Maybe for beef, but not for pork.<g>
> Many people around here cook briskets for 12 to 14 hours so I suspect
> they'd treat beef ribs the same.
>


And some around here 6 hours for brisket!!! I found my notes on a
brisket cook and will post shortly.

> Beef ribs are SO much tougher than pork ribs! I braise beef ribs first
> in the table top roaster, then finish them for an hour or so in the
> smoker so they will taste right. Otherwise they are boring as stew
> bones. ;-P
>


Nice idea to pre cook them. I have done beef back ribs and they are
very fatty from the get go. Cooking some off at the beginning seems
like a good idea..

Table top roaster same as Toaster Oven? Have considered getting a
toaster oven. But want to get that shelf put up above the stove first.
The shelf can hold the microwave and a toaster oven.

> Here are some I did last year, served with grilled squash with sesame
> seeds and a steamed artichoke:
>
> <http://i39.tinypic.com/25ryvxw.jpg>
>
> Taken with the old camera before it died, but was giving that
> interesting light splash in the upper right hand corner. ;-)


My camera seems to take a long time to get ready to take a pic. I turn
it on and a red light flashes for over a minute before I can take a pic.
Hope it's not a dieing camera. Only had it for 6 years and has not been
used a lot...

Looks like a night time picture.

BBQ


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On 7/16/2010 3:42 PM, bbq wrote:
> On 7/14/2010 1:44 AM, Dana wrote:
> snip
>>
>>> Cook it at a temp you're comfortable with. Just know, the Low and Slow
>>> is not necessarily so. A barbecue joint with stores across the country,
>>> tries to market the idea ribs need a 12 hour cook to be tender. That is
>>> marketing hype and bull shit.

>>
>> Total BS. 12 hours for ribs?!?! That's way too long for smoking and
>> not nearly long enough for sous vide.
>>

>
> I swear I have seen marketing materials indicating 12 hour cook. But I
> agree, total BS..
>
>>> I have seen this place cook ribs at a rib fest. How can they be almost
>>> out of ribs at 6 PM and have plenty to sell at 9 PM, if they need 12
>>> hours? I have seen the ribs go on raw at 6. My math says from 6 PM to
>>> 9 PM on the same day is 3 hours.

>>
>> Ribs don't need 12 hours, unless you're making jerky. I cook ribs
>> at 250F, both spares and baby backs, and use a cooking procedure
>> that takes about 4-5 hours for glazed, finished, competition-tender
>> St Louis spares. Baby backs or smaller St Louis racks will usually
>> take less time.
>>

>
> I try and cook around 250° to for ribs. The couple of briskets I have
> done, I think the temp was closer to 300° and took about 9 hours, IIRC.
> Will have to find my notes. I know I kept pretty good notes on at least
> 1 brisket cook...
>


My notes on a brisket cook

Brisket on WSM at 1:40 PM at 300° pit temp

2:25 Pit temp 275 meat temp 65
3:00 Noticed the pit temp was going down, so I opened 2 of the bottom
vents to about 1/4 open from the 1/8 opened they were at.
3:15 Pit Temp 275 meat temp 100
4:00 Pit Temp 265 meat temp 132
4:00 stirred up the coals a bit to bring the temp back up.
I started with a chimney full of hot coals and
filled the ring with unlit coals. It seems like the coals are
burning fast.
4:40 Pit temp 265. Meat Temp 145
4:40 added more unlit coals to the pit.
5:00 added 1/2 chimney hot coals. Quickly brought pit temp to over
300. Closed 2 vents to 1/8 or less opened.
6:15 Pit Temp 280 Meat Temp 159
6:15 added 2 large Hickory chunks
6:40 Pit Temp 300 Meat Temp 165 (might be at the hang time now)
7:30 Pit Temp 300 Meat Temp 181 (no hang time in this brisket)
7:30 Flipped brisket. I started it fat side down(following Cuch's
suggestion Fat to the Fire). He cooked on a barrel type smoker
with an offset fire box. The WSM is a bullet style and a pan of
sand between the fire and the meat that is being cooked.
8:00 Pit Temp 280 Meat Temp 181 (Maybe it's at the hanging time now)
9:15 Pit Temp 300 Meat Temp 183(Hopefully it's past it's Hang)
9:40 Pit Temp 290 Meat Temp 186(made it past its' hang)
10:20 Pit Temp 280 Meat Temp 192(taking it off now and will let it
rest wrapped in foil for 20 minutes)
10:30 Pit Temp 280 Meat Temp 195. It is off and wrapped in foil as it
cools down to eating temperature

Almost 9 hours for a 12.5 lb. brisket.

This brisket was cooked at between 275 and 300 for the most part. Next
cook will try for 300° plus a little instead.

BBQ
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In article >,
bbq > wrote:

> > Indeed! And my morgage will be paid off in November of 2012. :-)
> > Building retirement assets is a bitch.
> >
> >>

>
> Nice work on the mortgage.


Luck. <g> And, thnaks.

> I have 5 to go on 1, 13 on the other. The
> smaller one, if my consumer confidence was better, could knock that off
> quickly. But with my consumer confidence so low these last few years,
> not gonna give a bank anything more then minimum. If I have troubles,
> they are not going to consider that I tried paying off earlier.


I totally understand! I actually had the mortgage paid off once, but had
to refinance for home repairs/improvements and debt consolidation. They
wanted a 15 year, I told them 10. With a fixed interest rate.

>
> Never late on either one, but still think it will be a bitch to get
> either of them to accept "interest only" payment if I need that to hold
> on...


I'm never late with the mortgage. It's my #1 top priority bill! It's
set up on an auto-debit and I make sure the account will cover it.

I really do not understand people that lose their houses due to not
paying their mortgage... when they have 35K SUV's, flat screen tv's,
I-phones, etc. Their priorities are screwed imho.

>
> > Gonna rub some wings with a spiced up McCormick Salt Free seasoning
> >> blend.

> >
> > Hey that stuff is good! I like McCormick mixes.
> >

>
> Yes, very pleased with it. I use Mrs Dash seasonings to. But man, they
> go so fast. Granted using them for a Rub, they will be used up faster,
> but using them to sprinkle on stuff, (potatoes, veggies, etc) a jar
> still only lasts a couple of months. Salt/Pepper could last a year !!!


Yep. :-) Reasonable price and good quality.
Fiesta is not bad either.

>
> >> Will grill them and paint them with Franks Hot Sauce/Butter
> >> mixture. Thanks for the reminder. Gonna go get some sweet corn to and
> >> throw them on the grill....
> >>
> >> BBQ

> >
> > Sounds like a plan...<g>

>
> Bought a whole chicken and was going to cook that on a beer can chicken
> stand. As I was coming home, clouds started to darken up. Hopefully
> tomorrow weather will be better..


I work this weekend so will thaw those pork ribs I bought later this
week for next weekend.

>
> >
> > I roasted dad a nice batch of chicken drumsticks for this week. I need
> > to get him some carrots and stuff tomorrow as he really likes those.

>
> I got *some* wings left from yesterdays cook. Gotta find something else
> to eat to !!!
>
> BBQ


Salad? <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine
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Default Apprx cooking time for pork butt

In article >,
bbq > wrote:

> On 7/16/2010 8:25 PM, Omelet wrote:
> > In >,
> > > wrote:
> >
> >>> Total BS. 12 hours for ribs?!?! That's way too long for smoking and
> >>> not nearly long enough for sous vide.
> >>>
> >>
> >> I swear I have seen marketing materials indicating 12 hour cook. But I
> >> agree, total BS..

> >
> > Maybe for beef, but not for pork.<g>
> > Many people around here cook briskets for 12 to 14 hours so I suspect
> > they'd treat beef ribs the same.
> >

>
> And some around here 6 hours for brisket!!! I found my notes on a
> brisket cook and will post shortly.


Cool. :-)
I've not had good luck with brisket. I'm considering a long
refrigerated marinade, like 48 hours.

>
> > Beef ribs are SO much tougher than pork ribs! I braise beef ribs first
> > in the table top roaster, then finish them for an hour or so in the
> > smoker so they will taste right. Otherwise they are boring as stew
> > bones. ;-P
> >

>
> Nice idea to pre cook them.


It works. :-)

> I have done beef back ribs and they are
> very fatty from the get go. Cooking some off at the beginning seems
> like a good idea..


Yes! They are braised (sort of anyway) up on a rack. Cooks a lot of
that fat off prior to smoking and it makes a killer stock in the bottom
of the roaster. Refrigerate to remove that cooked off fat.

>
> Table top roaster same as Toaster Oven?


Nope! Not at all!

Looksee he

<http://picasaweb.google.com/lh/photo...w?feat=directl
ink>

Made the best darned turkey I ever had.

Depending on how you use it, it can bake/roast or stew or steam/braise.
The ribs I guess were more steamed than actually braised, but it did
pre-cook them tender and cook a LOT of the fat off.

> Have considered getting a
> toaster oven.


I finally took the plunge when I found that Oster Convection toaster
oven marked down at Target from $80.00 to $49.95. :-) I seriously love
it and it will hold a 5 lb. chicken. I'll eventually post a pic series
using it.

> But want to get that shelf put up above the stove first.
> The shelf can hold the microwave and a toaster oven.


That will be nice. Since I've not prioritized repairing or replacing my
glass top, I just use it as extra (fire proof) counter top space. The
Toaster oven lives there for now and the table top roaster goes on a
wheeled cart when I use it. The cart has drawers that hold some of my
reloading supplies/tools, and canned cat food. <g>

>
> > Here are some I did last year, served with grilled squash with sesame
> > seeds and a steamed artichoke:
> >
> > <http://i39.tinypic.com/25ryvxw.jpg>
> >
> > Taken with the old camera before it died, but was giving that
> > interesting light splash in the upper right hand corner. ;-)

>
> My camera seems to take a long time to get ready to take a pic. I turn
> it on and a red light flashes for over a minute before I can take a pic.
> Hope it's not a dieing camera. Only had it for 6 years and has not been
> used a lot...


Mine lasted about 7 years.
The camera I bought to replace it (Nikon Cool pix) was less than 1/2 the
price and more than twice the camera. Target had it on closeout for
$89.00. :-) :-) :-)

I paid over $200.00 for the Fuji Finepix.
>
> Looks like a night time picture.


In the kitchen against a black velour bathrobe as a backdrop. <g>

>
> BBQ


Cheers!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine
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In article >,
bbq > wrote:

> > I try and cook around 250° to for ribs. The couple of briskets I have
> > done, I think the temp was closer to 300° and took about 9 hours, IIRC.
> > Will have to find my notes. I know I kept pretty good notes on at least
> > 1 brisket cook...
> >

>
> My notes on a brisket cook
>
> Brisket on WSM at 1:40 PM at 300° pit temp
>
> 2:25 Pit temp 275 meat temp 65


Nice... Thanks for posting that!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine
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On 17-Jul-2010, bbq > wrote:

> On 7/16/2010 3:42 PM, bbq wrote:
> > On 7/14/2010 1:44 AM, Dana wrote:


.. . .

>
> My notes on a brisket cook
>
> Brisket on WSM at 1:40 PM at 300° pit temp
>
> 2:25 Pit temp 275 meat temp 65
> 3:00 Noticed the pit temp was going down, so I opened 2 of the bottom
> vents to about 1/4 open from the 1/8 opened they were at.


Surprise, surprise. You put a lot of cold meat in the pit and the
temperature
dropped. Jeez, I wonder how that happened.

> 3:15 Pit Temp 275 meat temp 100
> 4:00 Pit Temp 265 meat temp 132
> 4:00 stirred up the coals a bit to bring the temp back up.
> I started with a chimney full of hot coals and
> filled the ring with unlit coals. It seems like the coals are
> burning fast.
> 4:40 Pit temp 265. Meat Temp 145
> 4:40 added more unlit coals to the pit.
> 5:00 added 1/2 chimney hot coals. Quickly brought pit temp to over
> 300. Closed 2 vents to 1/8 or less opened.
> 6:15 Pit Temp 280 Meat Temp 159
> 6:15 added 2 large Hickory chunks
> 6:40 Pit Temp 300 Meat Temp 165 (might be at the hang time now)
> 7:30 Pit Temp 300 Meat Temp 181 (no hang time in this brisket)
> 7:30 Flipped brisket. I started it fat side down(following Cuch's
> suggestion Fat to the Fire). He cooked on a barrel type smoker
> with an offset fire box. The WSM is a bullet style and a pan of
> sand between the fire and the meat that is being cooked.


Cuch meant fat to the heat. You have to know whether the most heat is
above or below your meat. With a sand pan in the WSM, the highest heat
may well be above the meat???

> 8:00 Pit Temp 280 Meat Temp 181 (Maybe it's at the hanging time now)


181 is past the hanging plateau.

> 9:15 Pit Temp 300 Meat Temp 183(Hopefully it's past it's Hang)
> 9:40 Pit Temp 290 Meat Temp 186(made it past its' hang)
> 10:20 Pit Temp 280 Meat Temp 192(taking it off now and will let it
> rest wrapped in foil for 20 minutes)


like 192 for a good number to take it off.

> 10:30 Pit Temp 280 Meat Temp 195. It is off and wrapped in foil as it
> cools down to eating temperature


Unless I'm going to hold it for awhile, I don't wrap or foil anymore. I just
let it cool down until I can pack it.

>
> Almost 9 hours for a 12.5 lb. brisket.


It could be done quicker, but 9 hours is an okay number.

>
> This brisket was cooked at between 275 and 300 for the most part. Next
> cook will try for 300° plus a little instead.


It doesn't make sense to me to chase the pit temperature as if you were
emulating an automatic oven. Just get the heat input right, (fire size) and
let it go. It will equalize out when the cold meat starts warming up.
Raising
the pit temp, just produces excess bark.

I cooked a couple of pork butts and a beef eye of round today. With the fire
about
the same size throughout, the pit temp varied from about 225 at the
beginning
to about 275 near the end. (NB Offset). Before I put the meat in, the pit
was
stabilized at about 270 using RO Lump with some big citrus chunks for smoke.

>
> BBQ


That's my story and I'm sticking to it.

--
Brick said that


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Default Apprx cooking time for pork butt

On 7/17/2010 9:09 PM, Omelet wrote:
> In >,
> > wrote:
>
>>> Indeed! And my morgage will be paid off in November of 2012. :-)
>>> Building retirement assets is a bitch.
>>>
>>>>

>>
>> Nice work on the mortgage.

>
> Luck.<g> And, thnaks.
>
>> I have 5 to go on 1, 13 on the other. The
>> smaller one, if my consumer confidence was better, could knock that off
>> quickly. But with my consumer confidence so low these last few years,
>> not gonna give a bank anything more then minimum. If I have troubles,
>> they are not going to consider that I tried paying off earlier.

>
> I totally understand! I actually had the mortgage paid off once, but had
> to refinance for home repairs/improvements and debt consolidation. They
> wanted a 15 year, I told them 10. With a fixed interest rate.
>
>>


Fixed is the way to go. You need to be pretty up on things financially
and have access to $$$ to take on the risk of an adjustable. I don't
know anyone in that position. Especially a couple in their mid 20's
buying a $275K house. Don't think they made it 2 years. Maybe the
marriage collapsed before the house was taken over by the bank. Don't
know the details.

>> Never late on either one, but still think it will be a bitch to get
>> either of them to accept "interest only" payment if I need that to hold
>> on...

>
> I'm never late with the mortgage. It's my #1 top priority bill! It's
> set up on an auto-debit and I make sure the account will cover it.
>


That is the only thing I autopay. I did it with a lawn service for
chemical treatment and they did other work, they "thought I approved"
and took the money from the account. Didn't bother trying to get a
refund. Just would not allow them to do any work the next year.

Well gee sir, we're sorry for the misunderstanding, we can give you a
discount on the last treatment this year. Ah, discount needs to be NOW.
Not after I give you another $400.

> I really do not understand people that lose their houses due to not
> paying their mortgage... when they have 35K SUV's, flat screen tv's,
> I-phones, etc. Their priorities are screwed imho.
>
>>

Agree. I have been limping along with "good runners" for vehicles for 6
years. One is an 89 Plymouth Voyager passenger van, looks and runs
good. Though has 220K miles on it. The other is an 89 Toyota Camry,
looks good and runs well to. 110K miles on that. Needs battery an tires
now.

>>> Gonna rub some wings with a spiced up McCormick Salt Free seasoning
>>>> blend.
>>>
>>> Hey that stuff is good! I like McCormick mixes.
>>>

>>
>> Yes, very pleased with it. I use Mrs Dash seasonings to. But man, they
>> go so fast. Granted using them for a Rub, they will be used up faster,
>> but using them to sprinkle on stuff, (potatoes, veggies, etc) a jar
>> still only lasts a couple of months. Salt/Pepper could last a year !!!

>
> Yep. :-) Reasonable price and good quality.
> Fiesta is not bad either.
>
>>


>>>> Will grill them and paint them with Franks Hot Sauce/Butter
>>>> mixture. Thanks for the reminder. Gonna go get some sweet corn to and
>>>> throw them on the grill....
>>>>
>>>> BBQ
>>>
>>> Sounds like a plan...<g>

>>
>> Bought a whole chicken and was going to cook that on a beer can chicken
>> stand. As I was coming home, clouds started to darken up. Hopefully
>> tomorrow weather will be better..

>
> I work this weekend so will thaw those pork ribs I bought later this
> week for next weekend.
>


I almost bought a NY Strip, around $6.00, but opted for the whole
chicken instead.... Mind changes pushing around a cart :-)

>>
>>>
>>> I roasted dad a nice batch of chicken drumsticks for this week. I need
>>> to get him some carrots and stuff tomorrow as he really likes those.

>>
>> I got *some* wings left from yesterdays cook. Gotta find something else
>> to eat to !!!
>>
>> BBQ

>
> Salad?<g>



Sadly, I don't keep salad fixings around on a regular basis. Too much
goes to waste. Had some wings, and a couple of beef hot dogs with
onions. At least I got some vegetables...

Tomorrow though, it will be the chicken, grilled sweet corn, a texas
style baked beans(heavy in sodium, so can't eat much else) ;-) and
potato salad, spruced up by me..

BBQ
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On Tue, 13 Jul 2010 16:33:10 -0500, Sqwertz >
wrote:

>>
>> It is my first pork on the KK. Thank you so much for
>> introducing me to it. It just came last Wed, and I have
>> been doing shorter cooks on it so far.

>
>Krispy Kreme?
>
>My memory is shot right now. I think you're referring to the
>CostCo smoker, but it ****es me off I can't remember the name of
>it right now...


Isn't KK the Komodo Kamado?

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On 7/17/2010 9:24 PM, Omelet wrote:
snip
>>
>> And some around here 6 hours for brisket!!! I found my notes on a
>> brisket cook and will post shortly.

>
> Cool. :-)
> I've not had good luck with brisket. I'm considering a long
> refrigerated marinade, like 48 hours.
>
>>


Follow Big Jim's advice. Learn to cook the meat first. All the
marinating and rubbing won't do any good, if you're not cooking the meat
right.

Trust me Big Jim is right.

Ok, you can rub, but keep it simple. He has a 5 ingredient rub I think.
Don't get caught up in marinating until you can cook the meat to a
tenderness you're pleased with. You have fire skills now, so that
should be easy..

And you probably already know this, but get a PACKER CUT brisket, not a
trimmed one. You got knives, you can trim, if needed.

>>> Beef ribs are SO much tougher than pork ribs! I braise beef ribs first
>>> in the table top roaster, then finish them for an hour or so in the
>>> smoker so they will taste right. Otherwise they are boring as stew
>>> bones. ;-P
>>>

>>
>> Nice idea to pre cook them.

>
> It works. :-)
>
>> I have done beef back ribs and they are
>> very fatty from the get go. Cooking some off at the beginning seems
>> like a good idea..

>
> Yes! They are braised (sort of anyway) up on a rack. Cooks a lot of
> that fat off prior to smoking and it makes a killer stock in the bottom
> of the roaster. Refrigerate to remove that cooked off fat.
>
>>
>> Table top roaster same as Toaster Oven?

>
> Nope! Not at all!
>
> Looksee he
>
> <http://picasaweb.google.com/lh/photo...w?feat=directl
> ink>
>


I got one of those. I call it a BOOYA pot. Though it is small for a
booya pot. Booya Pots are typically 50 gallon vats. Hard to cook, eat
and freeze left overs for a home booya :-)

> Made the best darned turkey I ever had.


You have not barbecued one using Apple wood yet, have you?

I'll send you 2 hockey puck size of apple if you want. Let me know..
I got plenty of apple. Hope the chain saw still works. I need to get
some disks for tomorrows chicken cook.

>
> Depending on how you use it, it can bake/roast or stew or steam/braise.
> The ribs I guess were more steamed than actually braised, but it did
> pre-cook them tender and cook a LOT of the fat off.
>
>> Have considered getting a
>> toaster oven.

>
> I finally took the plunge when I found that Oster Convection toaster
> oven marked down at Target from $80.00 to $49.95. :-) I seriously love
> it and it will hold a 5 lb. chicken. I'll eventually post a pic series
> using it.
>
>> But want to get that shelf put up above the stove first.
>> The shelf can hold the microwave and a toaster oven.

>
> That will be nice. Since I've not prioritized repairing or replacing my
> glass top, I just use it as extra (fire proof) counter top space. The
> Toaster oven lives there for now and the table top roaster goes on a
> wheeled cart when I use it. The cart has drawers that hold some of my
> reloading supplies/tools, and canned cat food.<g>
>
>>
>>> Here are some I did last year, served with grilled squash with sesame
>>> seeds and a steamed artichoke:
>>>
>>> <http://i39.tinypic.com/25ryvxw.jpg>
>>>
>>> Taken with the old camera before it died, but was giving that
>>> interesting light splash in the upper right hand corner. ;-)

>>
>> My camera seems to take a long time to get ready to take a pic. I turn
>> it on and a red light flashes for over a minute before I can take a pic.
>> Hope it's not a dieing camera. Only had it for 6 years and has not been
>> used a lot...

>
> Mine lasted about 7 years.
> The camera I bought to replace it (Nikon Cool pix) was less than 1/2 the
> price and more than twice the camera. Target had it on closeout for
> $89.00. :-) :-) :-)
>
> I paid over $200.00 for the Fuji Finepix.
>>


I paid around $200 for my Olympus C-5000. Plenty of camera for me as it
has dozens of features I have not learned to use..

>> Looks like a night time picture.

>
> In the kitchen against a black velour bathrobe as a backdrop.<g>
>
>>


You and Joe should get together and put together a "food photography"
CBT course !!!

BBQ
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On 7/17/2010 9:26 PM, Omelet wrote:
> In >,
> > wrote:
>
>>> I try and cook around 250° to for ribs. The couple of briskets I have
>>> done, I think the temp was closer to 300° and took about 9 hours, IIRC.
>>> Will have to find my notes. I know I kept pretty good notes on at least
>>> 1 brisket cook...
>>>

>>
>> My notes on a brisket cook
>>
>> Brisket on WSM at 1:40 PM at 300° pit temp
>>
>> 2:25 Pit temp 275 meat temp 65

>
> Nice... Thanks for posting that!



Was one of them cooks I kept good notes and written down, rather than
scattered around in this 54 year old brain :-)

BBQ
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Default Apprx cooking time for pork butt

In article >,
bbq > wrote:

> On 7/17/2010 9:09 PM, Omelet wrote:
> > In >,
> >
> > I totally understand! I actually had the mortgage paid off once, but had
> > to refinance for home repairs/improvements and debt consolidation. They
> > wanted a 15 year, I told them 10. With a fixed interest rate.
> >
> >>

>
> Fixed is the way to go. YES!


> You need to be pretty up on things financially
> and have access to $$$ to take on the risk of an adjustable.


I'd never go with adjustible.

> I don't
> know anyone in that position. Especially a couple in their mid 20's
> buying a $275K house. Don't think they made it 2 years. Maybe the
> marriage collapsed before the house was taken over by the bank. Don't
> know the details.


Foolish and unrealistic?

>
> >> Never late on either one, but still think it will be a bitch to get
> >> either of them to accept "interest only" payment if I need that to hold
> >> on...

> >
> > I'm never late with the mortgage. It's my #1 top priority bill! It's
> > set up on an auto-debit and I make sure the account will cover it.
> >

>
> That is the only thing I autopay. I did it with a lawn service for
> chemical treatment and they did other work, they "thought I approved"
> and took the money from the account. Didn't bother trying to get a
> refund. Just would not allow them to do any work the next year.


Oops.<g> And you call ME optimistic? <g>
>
> Well gee sir, we're sorry for the misunderstanding, we can give you a
> discount on the last treatment this year. Ah, discount needs to be NOW.
> Not after I give you another $400.
>
> > I really do not understand people that lose their houses due to not
> > paying their mortgage... when they have 35K SUV's, flat screen tv's,
> > I-phones, etc. Their priorities are screwed imho.
> >
> >>

> Agree. I have been limping along with "good runners" for vehicles for 6
> years. One is an 89 Plymouth Voyager passenger van, looks and runs
> good. Though has 220K miles on it. The other is an 89 Toyota Camry,
> looks good and runs well to. 110K miles on that. Needs battery an tires
> now.


Oy. And I thought I was bad with a reliable '98 Chevy S-10 pickup!
> > I work this weekend so will thaw those pork ribs I bought later this
> > week for next weekend.
> >

>
> I almost bought a NY Strip, around $6.00, but opted for the whole
> chicken instead.... Mind changes pushing around a cart :-)


Yes, it does! Even stuff on sale that we don't really need. <sigh>
> >>
> >> I got *some* wings left from yesterdays cook. Gotta find something else
> >> to eat to !!!
> >>
> >> BBQ

> >
> > Salad?<g>

>
>
> Sadly, I don't keep salad fixings around on a regular basis. Too much
> goes to waste. Had some wings, and a couple of beef hot dogs with
> onions. At least I got some vegetables...


<lol> Not even any cans???

>
> Tomorrow though, it will be the chicken, grilled sweet corn, a texas
> style baked beans(heavy in sodium, so can't eat much else) ;-) and
> potato salad, spruced up by me..
>
> BBQ


Okay!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine
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