Smoked Pork Butt Combo Meal
 

On 1/26/2018 1:12 AM, Taxed and Spent wrote:
> On 1/25/2018 2:38 PM, casa sobre ruedas wrote:
>> On 1/25/2018 2:29 PM, Terry Coombs wrote:
>>> On 1/25/2018 11:05 AM, Cheri wrote:
>>>> "Terry Coombs" > wrote in message
>>>> ...
>>>>> On 1/25/2018 5:43 AM, Gary wrote:
>>>>>> Cindy Hamilton wrote:
>>>>>>> I gotta say, for the most part I like a good, crusty bread or
>>>>>>> roll.* But
>>>>>>> with some things, like sloppy joes, it has to be the squishy
>>>>>>> hamburger
>>>>>>> buns of my childhood.
>>>>>> I agree and same with bbq sandwiches. And I'll take my cole slaw
>>>>>> ON the sandwich too, thankyouverymuch.
>>>>>
>>>>> Â But but but Squirts serves his slaw on the side ! And donchaknow
>>>>> he's always right , just look at the way he shut me down ! I still
>>>>> disagree with his technique , but since I don't have to eat it I
>>>>> guess he can cook it any way he wants . Too bad he doesn't think
>>>>> anybody else should do it different ...
>>>>
>>>> Now you're getting it, it's my way or the highway for some posters,
>>>> thankfully there are just a few big headed dolts here. LOL
>>>>
>>>> Cheri
>>>
>>> * * I've been married almost 45 years . I'm used to not getting the last
>>> word ...
>>>
>>
>> Doh!
>>
>
>
> You probably forgot by now.* Your last words that mattered were "I do".
>
And they still DO!

:-)))

But there are so many OTHER variations:

Buddhist

"I take you for the love you hold in your heart, and vow to spend my
life cultivating my love and care for you, for our family, and for all
living things. Our relationship is my most important consideration; it
gives me strength, and I vow to put every effort into strengthening it
in turn through honesty, faithfulness, and patience. For all the days
that we live with one another, I promise to spend each day working to
become a more true version of myself, and I will do my utmost to help
you do the same. In this effort, I take the Threefold Refuge vows, the
Three Boundless precepts, the Ten Grave Precepts, as well as your wisdom
and your council as my guides."

Smoked Pork Butt Combo Meal
 

On Thu, 25 Jan 2018 20:54:58 -0800 (PST), "
> wrote:

>On Thursday, January 25, 2018 at 6:53:15 PM UTC-6, Sheldon wrote:
>>
>> All pulled pork is sub-par, it's pork that has been way over cooked so
>> that it cannot be sliced.
>>
>>
>(*Sigh*) Once again you have no clue what you are talking about.

as far as I can tell, Sheldon knows how to cook 4 maybe 5 things and
he cooks them all the same , he just adds more water to the soup

Smoked Pork Butt Combo Meal
 

On Fri, 26 Jan 2018 06:40:20 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, January 26, 2018 at 9:03:16 AM UTC-5, Jill McQuown wrote:
>> On 1/26/2018 6:11 AM, Cindy Hamilton wrote:
>> > On Thursday, January 25, 2018 at 8:06:47 PM UTC-5, casa sobre ruedas wrote:
>> >> Would you like to be taught how to BBQ?
>> >>
>> >
>> > I don't imagine he wants to learn anything. Old dog. No new tricks.
>> >
>> > Cindy Hamilton
>> >
>>
>> Unless he grew up with it in Brooklyn or when he lived on "Lung Eyeland"
>> or during that stint as a Navy cook it's TIAD. Never mind the rest of
>> the world. Heck, even smoked turkey comes out looking pink. It's not
>> raw, it's inherent to the method. He doesn't understand it, therefore
>> it must be wrong. That's sad.
>>
>> Jill
>
>Agreed. It's not so much that he doesn't like stuff--we've all got our
>preferences. But he judges other people's preferences as if he's the
>Lord God of Gastronomy.
>
>He's wrong. I'm the Goddess of Gastronomy, and anybody who likes
>blue cheese is damned to Hell for eternity. (Pity about my husband,
>but a goddess has to have standards.)
>
>Cindy Hamilton

Well! I like blue cheese and beets. So there!
Janet US

Smoked Pork Butt Combo Meal
 

On 1/26/2018 9:15 AM, U.S. Janet B. wrote:
> On Thu, 25 Jan 2018 20:54:58 -0800 (PST), "
> > wrote:
>
>> On Thursday, January 25, 2018 at 6:53:15 PM UTC-6, Sheldon wrote:
>>>
>>> All pulled pork is sub-par, it's pork that has been way over cooked so
>>> that it cannot be sliced.
>>>
>>>
>> (*Sigh*) Once again you have no clue what you are talking about.
>
> as far as I can tell, Sheldon knows how to cook 4 maybe 5 things and
> he cooks them all the same , he just adds more water to the soup
>


He needs a gig on an old navy destroyer sold to some s-hole country.
they would appreciate his talents.

Smoked Pork Butt Combo Meal
 

"U.S. Janet B." > wrote in message

> as far as I can tell, Sheldon knows how to cook 4 maybe 5 things and
> he cooks them all the same , he just adds more water to the soup


LOL, he certainly isn't very daring with his menus but his food generally
looks good and he does have that special black bordered plate for his
presentation. :)

Cheri

Smoked Pork Butt Combo Meal
 

On Fri, 26 Jan 2018 10:16:27 -0500, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> I'm the Goddess of Gastronomy, and anybody who likes
>> blue cheese is damned to Hell for eternity. (Pity about my husband,
>> but a goddess has to have standards.)
>
>LOL! :-D
>
>PS - I only like blue cheese with hot wings - only then.

And only on Tuesdays and only if it was harvested during a full moon.

Smoked Pork Butt Combo Meal
 

On Fri, 26 Jan 2018 09:31:50 -0800, "Cheri" >
wrote:

>"U.S. Janet B." > wrote in message
>
>> as far as I can tell, Sheldon knows how to cook 4 maybe 5 things and
>> he cooks them all the same , he just adds more water to the soup
>
>
>LOL, he certainly isn't very daring with his menus but his food generally
>looks good and he does have that special black bordered plate for his
>presentation. :)

The good thing about that plate is that it always looks even worse
than the food.

Smoked Pork Butt Combo Meal
 

"U.S. Janet B." wrote in message
...

On Fri, 26 Jan 2018 06:40:20 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, January 26, 2018 at 9:03:16 AM UTC-5, Jill McQuown wrote:
>> On 1/26/2018 6:11 AM, Cindy Hamilton wrote:
>> > On Thursday, January 25, 2018 at 8:06:47 PM UTC-5, casa sobre ruedas
>> > wrote:
>> >> Would you like to be taught how to BBQ?
>> >>
>> >
>> > I don't imagine he wants to learn anything. Old dog. No new tricks.
>> >
>> > Cindy Hamilton
>> >
>>
>> Unless he grew up with it in Brooklyn or when he lived on "Lung Eyeland"
>> or during that stint as a Navy cook it's TIAD. Never mind the rest of
>> the world. Heck, even smoked turkey comes out looking pink. It's not
>> raw, it's inherent to the method. He doesn't understand it, therefore
>> it must be wrong. That's sad.
>>
>> Jill
>
>Agreed. It's not so much that he doesn't like stuff--we've all got our
>preferences. But he judges other people's preferences as if he's the
>Lord God of Gastronomy.
>
>He's wrong. I'm the Goddess of Gastronomy, and anybody who likes
>blue cheese is damned to Hell for eternity. (Pity about my husband,
>but a goddess has to have standards.)
>
>Cindy Hamilton

Well! I like blue cheese and beets. So there!
Janet US

==

Hey, me too:))

Smoked Pork Butt Combo Meal
 

On Fri, 26 Jan 2018 17:49:10 -0000, "Ophelia" >
wrote:

>
>
>"U.S. Janet B." wrote in message
.. .
>
>On Fri, 26 Jan 2018 06:40:20 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Friday, January 26, 2018 at 9:03:16 AM UTC-5, Jill McQuown wrote:
>>> On 1/26/2018 6:11 AM, Cindy Hamilton wrote:
>>> > On Thursday, January 25, 2018 at 8:06:47 PM UTC-5, casa sobre ruedas
>>> > wrote:
>>> >> Would you like to be taught how to BBQ?
>>> >>
>>> >
>>> > I don't imagine he wants to learn anything. Old dog. No new tricks.
>>> >
>>> > Cindy Hamilton
>>> >
>>>
>>> Unless he grew up with it in Brooklyn or when he lived on "Lung Eyeland"
>>> or during that stint as a Navy cook it's TIAD. Never mind the rest of
>>> the world. Heck, even smoked turkey comes out looking pink. It's not
>>> raw, it's inherent to the method. He doesn't understand it, therefore
>>> it must be wrong. That's sad.
>>>
>>> Jill
>>
>>Agreed. It's not so much that he doesn't like stuff--we've all got our
>>preferences. But he judges other people's preferences as if he's the
>>Lord God of Gastronomy.
>>
>>He's wrong. I'm the Goddess of Gastronomy, and anybody who likes
>>blue cheese is damned to Hell for eternity. (Pity about my husband,
>>but a goddess has to have standards.)
>>
>>Cindy Hamilton
>
>Well! I like blue cheese and beets. So there!
>Janet US
>
>==
>
>Hey, me too:))

A moment of silence, please. This is a special moment in RFC.

Smoked Pork Butt Combo Meal
 

U.S. Janet B. wrote:
>Cindy Hamilton wrote:
>>Jill McQuown wrote:
>>>Cindy Hamilton wrote:
>>> >casa sobre ruedas wrote:
>>> >> Would you like to be taught how to BBQ?
>>> >
>>> > I don't imagine he wants to learn anything. Old dog. No new tricks.
>>> >
>>> > Cindy Hamilton
>>>
>>> Unless he grew up with it in Brooklyn or when he lived on "Lung Eyeland"
>>> or during that stint as a Navy cook it's TIAD. Never mind the rest of
>>> the world. Heck, even smoked turkey comes out looking pink. It's not
>>> raw, it's inherent to the method. He doesn't understand it, therefore
>>> it must be wrong. That's sad.
>>>
>>> Jill
>>
>>Agreed. It's not so much that he doesn't like stuff--we've all got our
>>preferences. But he judges other people's preferences as if he's the
>>Lord God of Gastronomy.
>>
>>He's wrong. I'm the Goddess of Gastronomy, and anybody who likes
>>blue cheese is damned to Hell for eternity. (Pity about my husband,
>>but a goddess has to have standards.)
>>
>>Cindy Hamilton
>
>Well! I like blue cheese and beets. So there!
>Janet US

I know all about BBQ, REAL BBQ... not that fake news crap yoose
southerners are always orgasming about. I'm tawkin' the kind of BBQ
that starts by digging a huge hole in the ground, lining it with lots
of large rocks, and building a roaring fire in it that burns for 48
hours. Then wrap all your seasoned meats in banana leaves and place
at the edges and spit a 100 pound pig over the center and let it turn
all night while swiggin' Coronas. That's how REAL BBQ is done in the
Caribbean, after all they invented it... NOT that fake news crap yoose
do on your Toys R Us smoker grills.

I like blue cheese. I like beets too. However I've never tried blue
cheese and beets... but now I will... thank you.
https://www.epicurious.com/recipes/f...ola-salad-1030
I'm thinking one of my 12 ounce burgers stuffed with blue cheese and
topped with a slab of down-under beet root would be very good on a
crisp Kaiser roll... now to decide on a dressing, ketchup would be
sacraligious, perhaps ranch.

Smoked Pork Butt Combo Meal
 

Smoked Pork Butt Combo Meal
 

On Friday, January 26, 2018 at 12:37:18 PM UTC-6, Sheldon wrote:
>
> I know all about BBQ, REAL BBQ... not that fake news crap yoose
> southerners are always orgasming about. I'm tawkin' the kind of BBQ
> that starts by digging a huge hole in the ground, lining it with lots
> of large rocks, and building a roaring fire in it that burns for 48
> hours. Then wrap all your seasoned meats in banana leaves and place
> at the edges and spit a 100 pound pig over the center and let it turn
> all night while swiggin' Coronas. That's how REAL BBQ is done in the
> Caribbean, after all they invented it... NOT that fake news crap yoose
> do on your Toys R Us smoker grills.
>
Just because we don't dig a pit and wrap our meats in banana leaves
doesn't mean we don't know how to do bbq. Banana leaves and rocks
bbq does not exclusively make.

It's the seasoning and the l-o-w s-l-o-w method that makes wonderful
Q. True, maybe they did 'invent' barbecue in the Caribbean but we
advanced it with coffin and upright smokers. Some folks like to
smoke their meats with cherry, apple, or pecan wood. I go for hickory
as that's what I have on hand.

Smoked Pork Butt Combo Meal
 

On 1/26/2018 10:15 AM, U.S. Janet B. wrote:
> On Thu, 25 Jan 2018 20:54:58 -0800 (PST), "
> > wrote:
>
>> On Thursday, January 25, 2018 at 6:53:15 PM UTC-6, Sheldon wrote:
>>>
>>> All pulled pork is sub-par, it's pork that has been way over cooked so
>>> that it cannot be sliced.
>>>
>>>
>> (*Sigh*) Once again you have no clue what you are talking about.
>
> as far as I can tell, Sheldon knows how to cook 4 maybe 5 things and
> he cooks them all the same , he just adds more water to the soup
>

To be fair he showed us some very nice gas grilled ribs.

Smoked Pork Butt Combo Meal
 

On Wed, 24 Jan 2018 15:48:47 -0800 (PST), ImStillMags wrote:

> Wertz said he butterflied it. So it would only take half as long to
> cook.

I butterfly it so it can get more rub on the surfaces and it absorbs
twice as much smoke flavor. If you cook a pork butt whole then the
inner portion of that big roast is just plain' ol boring pork roast -
no smoke or flavor. Unless you inject it, but still - no smoke.

It cuts down the cook time by about ~2.5 hours.

> If it was left whole then yes 18 hours might be correct.

The vast majority accepted wisdom of experienced backyard BBQer's is
that you can smoke a pork butt in 8-12 hours and the low temps are
detrimental. And 190F, what Terry says he does, is practically
unheard of. Some BBQ restaurants with their indoor cookers will crank
them out in as little as 6 hours.

-sw

Smoked Pork Butt Combo Meal
 

On 2018-01-26 12:17 PM, Taxed and Spent wrote:
> On 1/26/2018 9:15 AM, U.S. Janet B. wrote:

>> as far as I can tell, Sheldon knows how to cook 4 maybe 5 things and
>> he cooks them all the same , he just adds more water to the soup
>>
>
>
> He needs a gig on an old navy destroyer sold to some s-hole country.
> they would appreciate his talents.


Please use the politically correct terms. They are not shit hole
countries. They are turd world countries.

Smoked Pork Butt Combo Meal
 

On 1/26/2018 11:37 AM, wrote:
> U.S. Janet B. wrote:
>> Cindy Hamilton wrote:
>>> Jill McQuown wrote:
>>>> Cindy Hamilton wrote:
>>>>> casa sobre ruedas wrote:
>>>>>> Would you like to be taught how to BBQ?
>>>>>
>>>>> I don't imagine he wants to learn anything. Old dog. No new tricks.
>>>>>
>>>>> Cindy Hamilton
>>>>
>>>> Unless he grew up with it in Brooklyn or when he lived on "Lung Eyeland"
>>>> or during that stint as a Navy cook it's TIAD. Never mind the rest of
>>>> the world. Heck, even smoked turkey comes out looking pink. It's not
>>>> raw, it's inherent to the method. He doesn't understand it, therefore
>>>> it must be wrong. That's sad.
>>>>
>>>> Jill
>>>
>>> Agreed. It's not so much that he doesn't like stuff--we've all got our
>>> preferences. But he judges other people's preferences as if he's the
>>> Lord God of Gastronomy.
>>>
>>> He's wrong. I'm the Goddess of Gastronomy, and anybody who likes
>>> blue cheese is damned to Hell for eternity. (Pity about my husband,
>>> but a goddess has to have standards.)
>>>
>>> Cindy Hamilton
>>
>> Well! I like blue cheese and beets. So there!
>> Janet US
>
> I know all about BBQ, REAL BBQ... not that fake news crap yoose
> southerners are always orgasming about.

Southern BBQ is an art form, you provincial snob.

> I'm tawkin' the kind of BBQ
> that starts by digging a huge hole in the ground, lining it with lots
> of large rocks, and building a roaring fire in it that burns for 48
> hours. Then wrap all your seasoned meats in banana leaves and place
> at the edges and spit a 100 pound pig over the center and let it turn
> all night while swiggin' Coronas. That's how REAL BBQ is done in the
> Caribbean, after all they invented it... NOT that fake news crap yoose
> do on your Toys R Us smoker grills.

That's ONE form of BBQ, yes.

It is however massively INCONVENIENT and labor intensive compared to a
dedicated pit with spring loaded door or even a large offset smoker.

BBQ school is now in session:

https://www.youtube.com/watch?v=gybrM6EQ6fg

Before you put the brisket on, Aaron explains how to modify and season
your smoker.

https://www.youtube.com/watch?v=ZzzQu9Ba5VU

Join Aaron Franklin as he shows you his restaurants bbq pits and how he
makes them.

Smoked Pork Butt Combo Meal
 

On 1/26/2018 12:43 PM, wrote:
> On Friday, January 26, 2018 at 12:37:18 PM UTC-6, Sheldon wrote:
>>
>> I know all about BBQ, REAL BBQ... not that fake news crap yoose
>> southerners are always orgasming about. I'm tawkin' the kind of BBQ
>> that starts by digging a huge hole in the ground, lining it with lots
>> of large rocks, and building a roaring fire in it that burns for 48
>> hours. Then wrap all your seasoned meats in banana leaves and place
>> at the edges and spit a 100 pound pig over the center and let it turn
>> all night while swiggin' Coronas. That's how REAL BBQ is done in the
>> Caribbean, after all they invented it... NOT that fake news crap yoose
>> do on your Toys R Us smoker grills.
>>
> Just because we don't dig a pit and wrap our meats in banana leaves
> doesn't mean we don't know how to do bbq. Banana leaves and rocks
> bbq does not exclusively make.

Eggzactly!

> It's the seasoning and the l-o-w s-l-o-w method that makes wonderful
> Q. True, maybe they did 'invent' barbecue in the Caribbean but we
> advanced it with coffin and upright smokers. Some folks like to
> smoke their meats with cherry, apple, or pecan wood. I go for hickory
> as that's what I have on hand.

Right on.

Smoked Pork Butt Combo Meal
 

On 1/26/2018 2:11 PM, Sqwertz wrote:
> The domination is complete - my work here is done.

> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

Smoked Pork Butt Combo Meal
 

On 1/26/2018 2:43 PM, Sqwertz wrote:
> I butterfly it so it can get more rub on
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

Smoked Pork Butt Combo Meal
 

On 1/26/2018 3:02 PM, Sqwertz wrote:
> I'm making
> up for lost time.
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

Smoked Pork Butt Combo Meal
 

On Fri, 26 Jan 2018 15:43:19 -0600, Sqwertz >
wrote:

>On Wed, 24 Jan 2018 15:48:47 -0800 (PST), ImStillMags wrote:
>
>> Wertz said he butterflied it. So it would only take half as long to
>> cook.
>
>I butterfly it so it can get more rub on the surfaces and it absorbs
>twice as much smoke flavor. If you cook a pork butt whole then the
>inner portion of that big roast is just plain' ol boring pork roast -
>no smoke or flavor. Unless you inject it, but still - no smoke.
>
>It cuts down the cook time by about ~2.5 hours.
>
>> If it was left whole then yes 18 hours might be correct.
>
>The vast majority accepted wisdom of experienced backyard BBQer's is
>that you can smoke a pork butt in 8-12 hours and the low temps are
>detrimental. And 190F, what Terry says he does, is practically
>unheard of. Some BBQ restaurants with their indoor cookers will crank
>them out in as little as 6 hours.
>
>-sw

within the last couple of months I have read by a respected source
that 225F is good. I can't find what I was reading. I'll keep an eye
out for it.
Janet US

Smoked Pork Butt Combo Meal
 

On 1/26/2018 6:51 PM, U.S. Janet B. wrote:
> On Fri, 26 Jan 2018 15:43:19 -0600, Sqwertz >
> wrote:
>
>> On Wed, 24 Jan 2018 15:48:47 -0800 (PST), ImStillMags wrote:
>>
>>> Wertz said he butterflied it. So it would only take half as long to
>>> cook.
>>
>> I butterfly it so it can get more rub on the surfaces and it absorbs
>> twice as much smoke flavor. If you cook a pork butt whole then the
>> inner portion of that big roast is just plain' ol boring pork roast -
>> no smoke or flavor. Unless you inject it, but still - no smoke.
>>
>> It cuts down the cook time by about ~2.5 hours.
>>
>>> If it was left whole then yes 18 hours might be correct.
>>
>> The vast majority accepted wisdom of experienced backyard BBQer's is
>> that you can smoke a pork butt in 8-12 hours and the low temps are
>> detrimental. And 190F, what Terry says he does, is practically
>> unheard of. Some BBQ restaurants with their indoor cookers will crank
>> them out in as little as 6 hours.
>>
>> -sw
>
> within the last couple of months I have read by a respected source
> that 225F is good. I can't find what I was reading. I'll keep an eye
> out for it.
> Janet US
>
I do about 250 on the smoker. Most bbq is done in the 225 to 250 range.
It is possible to get good results at higher temperature but you do
have to take care. The butt has a lot of fat and can go to high
internal temperatures. I go to a85 or so and it is easy to pull apart.
The collagen breaks down in the 160 range and has to be at that
temperature of a while.

Smoked Pork Butt Combo Meal
 

On Fri, 26 Jan 2018 19:50:49 -0500, Ed Pawlowski > wrote:

>On 1/26/2018 6:51 PM, U.S. Janet B. wrote:
>> On Fri, 26 Jan 2018 15:43:19 -0600, Sqwertz >
>> wrote:
>>
>>> On Wed, 24 Jan 2018 15:48:47 -0800 (PST), ImStillMags wrote:
>>>
>>>> Wertz said he butterflied it. So it would only take half as long to
>>>> cook.
>>>
>>> I butterfly it so it can get more rub on the surfaces and it absorbs
>>> twice as much smoke flavor. If you cook a pork butt whole then the
>>> inner portion of that big roast is just plain' ol boring pork roast -
>>> no smoke or flavor. Unless you inject it, but still - no smoke.
>>>
>>> It cuts down the cook time by about ~2.5 hours.
>>>
>>>> If it was left whole then yes 18 hours might be correct.
>>>
>>> The vast majority accepted wisdom of experienced backyard BBQer's is
>>> that you can smoke a pork butt in 8-12 hours and the low temps are
>>> detrimental. And 190F, what Terry says he does, is practically
>>> unheard of. Some BBQ restaurants with their indoor cookers will crank
>>> them out in as little as 6 hours.
>>>
>>> -sw
>>
>> within the last couple of months I have read by a respected source
>> that 225F is good. I can't find what I was reading. I'll keep an eye
>> out for it.
>> Janet US
>>
>I do about 250 on the smoker. Most bbq is done in the 225 to 250 range.
> It is possible to get good results at higher temperature but you do
>have to take care. The butt has a lot of fat and can go to high
>internal temperatures. I go to a85 or so and it is easy to pull apart.
>The collagen breaks down in the 160 range and has to be at that
>temperature of a while.

the temps we are talking about contradict earlier books

Smoked Pork Butt Combo Meal
 

Terry Coombs wrote:

> On 1/25/2018 11:05 AM, Cheri wrote:
> >"Terry Coombs" > wrote in message
> ...
> > > On 1/25/2018 5:43 AM, Gary wrote:
> > > > Cindy Hamilton wrote:
> > > > > I gotta say, for the most part I like a good, crusty bread or
> > > > > roll.* But with some things, like sloppy joes, it has to be
> > > > > the squishy hamburger buns of my childhood.
> > > > I agree and same with bbq sandwiches. And I'll take my cole slaw
> > > > ON the sandwich too, thankyouverymuch.
> > >
> > > Â But but but Squirts serves his slaw on the side ! And
> > > donchaknow he's always right , just look at the way he shut me
> > > down ! I still disagree with his technique , but since I don't
> > > have to eat it I guess he can cook it any way he wants . Too bad
> > > he doesn't think anybody else should do it different ...
> >
> > Now you're getting it, it's my way or the highway for some posters,
> > thankfully there are just a few big headed dolts here. LOL
> >
> > Cheri
>
> * I've been married almost 45 years . I'm used to not getting the
> last word ...

LOL!

Smoked Pork Butt Combo Meal
 

On Friday, January 26, 2018 at 6:50:55 PM UTC-6, Ed Pawlowski wrote:
>
> On 1/26/2018 6:51 PM, U.S. Janet B. wrote:
>
> > within the last couple of months I have read by a respected source
> > that 225F is good. I can't find what I was reading. I'll keep an eye
> > out for it.
> > Janet US
> >
> I do about 250 on the smoker. Most bbq is done in the 225 to 250 range.
> It is possible to get good results at higher temperature but you do
> have to take care. The butt has a lot of fat and can go to high
> internal temperatures. I go to a85 or so and it is easy to pull apart.
> The collagen breaks down in the 160 range and has to be at that
> temperature of a while.
>
>
After I see no more smoke coming from my Weber kettle grill, 2 hours or
so, I take the pork butt off. Fire is one side of the grill, meat on
the other side with vents over the meat to draw the smoke over it. Top
and bottom vents are about 1/4 to almost 1/2 way open. The thermometer
is reading about 250 to 260 degrees by this time. It goes into a TIGHTLY covered roasting pan and into the oven for 3 hours at about 325°. If that weird triangular shaped shoulder bone slips out like butter then it's done.
I let it rest for about 30 minutes so I can handle it and the collagen has broken down and the fat pretty much just melted away. It shreds so easily
and did I mention how delicious it is??

Smoked Pork Butt Combo Meal
 

On 1/26/2018 7:58 PM, U.S. Janet B. wrote:
> On Fri, 26 Jan 2018 19:50:49 -0500, Ed Pawlowski > wrote:
>
>> On 1/26/2018 6:51 PM, U.S. Janet B. wrote:
>>> On Fri, 26 Jan 2018 15:43:19 -0600, Sqwertz >
>>> wrote:
>>>
>>>> On Wed, 24 Jan 2018 15:48:47 -0800 (PST), ImStillMags wrote:
>>>>
>>>>> Wertz said he butterflied it. So it would only take half as long to
>>>>> cook.
>>>>
>>>> I butterfly it so it can get more rub on the surfaces and it absorbs
>>>> twice as much smoke flavor. If you cook a pork butt whole then the
>>>> inner portion of that big roast is just plain' ol boring pork roast -
>>>> no smoke or flavor. Unless you inject it, but still - no smoke.
>>>>
>>>> It cuts down the cook time by about ~2.5 hours.
>>>>
>>>>> If it was left whole then yes 18 hours might be correct.
>>>>
>>>> The vast majority accepted wisdom of experienced backyard BBQer's is
>>>> that you can smoke a pork butt in 8-12 hours and the low temps are
>>>> detrimental. And 190F, what Terry says he does, is practically
>>>> unheard of. Some BBQ restaurants with their indoor cookers will crank
>>>> them out in as little as 6 hours.
>>>>
>>>> -sw
>>>
>>> within the last couple of months I have read by a respected source
>>> that 225F is good. I can't find what I was reading. I'll keep an eye
>>> out for it.
>>> Janet US
>>>
>> I do about 250 on the smoker. Most bbq is done in the 225 to 250 range.
>> It is possible to get good results at higher temperature but you do
>> have to take care. The butt has a lot of fat and can go to high
>> internal temperatures. I go to a85 or so and it is easy to pull apart.
>> The collagen breaks down in the 160 range and has to be at that
>> temperature of a while.
>
> the temps we are talking about contradict earlier books
>

There are many time and temperature combinations that work. I've been
playing with bbq for many years and I know what works for me, but others
do it higher and lower for good results. When its done, its done.

Smoked Pork Butt Combo Meal
 

Smoked Pork Butt Combo Meal
 

> Terry Coombs wrote:

> I've been married almost 45 years . I'm used to not getting the
> last word ...

I've been married for almost 54 years, and I can't remember who it was that
got the last word. ;-)

Cheri

Smoked Pork Butt Combo Meal
 

On Fri, 26 Jan 2018 19:16:38 -0800, "Cheri" >
wrote:

>
>> Terry Coombs wrote:
>
>> I've been married almost 45 years . I'm used to not getting the
>> last word ...
>
>I've been married for almost 54 years, and I can't remember who it was that
>got the last word. ;-)

You haven't spoken to each other for that long? That's really sad.
These things happen when people marry when they're too young and still
totally clueless. *

--
Bruce

*Sorry, but this one is from the inconvenient truth category.

Smoked Pork Butt Combo Meal
 

On Fri, 26 Jan 2018 11:43:06 -0800 (PST),
wrote:

> Just because we don't dig a pit and wrap our meats in banana leaves
> doesn't mean we don't know how to do bbq. Banana leaves and rocks
> bbq does not exclusively make.
>
> It's the seasoning and the l-o-w s-l-o-w method that makes wonderful
> Q.

Urban myth that it needs to be low and slow.

> True, maybe they did 'invent' barbecue in the Caribbean but we
> advanced it with coffin and upright smokers. Some folks like to
> smoke their meats with cherry, apple, or pecan wood. I go for hickory
> as that's what I have on hand.

I think we could all reasonably agree that barbecue was invented by
prehistoric men. Or I'm willing to accept that theory that it was
actually the women. The men just brought back the raw meat, threw it
on the cave floor, and grunted.

-sw

Smoked Pork Butt Combo Meal
 

On 1/26/2018 9:24 PM, Sqwertz wrote:
> Try getting in line at 6AM and tell telling everybody else in line
> that these are just baked roasts and not true barbecue.
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

Smoked Pork Butt Combo Meal
 

On 1/26/2018 9:46 PM, Sqwertz wrote:
> Because
> you've sure never posted any pictures or even mentions of that until
> now. And you know what THAT means, right?
>
> -sw
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

Smoked Pork Butt Combo Meal
 

On 1/26/2018 9:52 PM, Sqwertz wrote:
> The men just brought back the raw meat, threw it
> on the cave floor, and grunted.

> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

Smoked Pork Butt Combo Meal
 

On 1/26/2018 9:22 PM, Hank Rogers wrote:

> I bet it's very good. I think a lot of Q enthusiasts tend to over smoke
> their food. Some taste more like creosote from a wood stove's pipes. A
> little smoke is very nice, but too damn much is ruinous.
>
>

It comes down to fire control. Smoking at low temperatures with too
much wood leads to the creosote quality of smoke. You need a small hot
fire, not a big smoldering one. Some think they have to see clouds of
billowing smoke when the best flavor is when you barely see any smoke at
all. Once the meat gets in the 120 range it is not going to absorb any
more so if you are using chips, no more should be added at that point

Smoked Pork Butt Combo Meal
 

On Fri, 26 Jan 2018 20:22:58 -0600, Hank Rogers >
wrote:

wrote:
>> On Friday, January 26, 2018 at 6:50:55 PM UTC-6, Ed Pawlowski wrote:
>>>
>>> On 1/26/2018 6:51 PM, U.S. Janet B. wrote:
>>>
>>>> within the last couple of months I have read by a respected source
>>>> that 225F is good. I can't find what I was reading. I'll keep an eye
>>>> out for it.
>>>> Janet US
>>>>
>>> I do about 250 on the smoker. Most bbq is done in the 225 to 250 range.
>>> It is possible to get good results at higher temperature but you do
>>> have to take care. The butt has a lot of fat and can go to high
>>> internal temperatures. I go to a85 or so and it is easy to pull apart.
>>> The collagen breaks down in the 160 range and has to be at that
>>> temperature of a while.
>>>
>>>
>> After I see no more smoke coming from my Weber kettle grill, 2 hours or
>> so, I take the pork butt off. Fire is one side of the grill, meat on
>> the other side with vents over the meat to draw the smoke over it. Top
>> and bottom vents are about 1/4 to almost 1/2 way open. The thermometer
>> is reading about 250 to 260 degrees by this time. It goes into a TIGHTLY covered roasting pan and into the oven for 3 hours at about 325°. If that weird triangular shaped shoulder bone slips out like butter then it's done.
>> I let it rest for about 30 minutes so I can handle it and the collagen has broken down and the fat pretty much just melted away. It shreds so easily
>> and did I mention how delicious it is??
>>
>I bet it's very good. I think a lot of Q enthusiasts tend to over smoke
>their food. Some taste more like creosote from a wood stove's pipes. A
>little smoke is very nice, but too damn much is ruinous.

All this sounds eggzactly like a NYC trash landfill operation.
https://en.wikipedia.org/wiki/Fresh_Kills_Landfill

Smoked Pork Butt Combo Meal
 

On Fri, 26 Jan 2018 19:16:38 -0800, "Cheri" >
wrote:

>
>> Terry Coombs wrote:
>
>> I've been married almost 45 years . I'm used to not getting the
>> last word ...
>
>I've been married for almost 54 years, and I can't remember who it was that
>got the last word. ;-)
>
>Cheri

Probably you anouncing "Not now, I have a headache", and that was 53
years ago! LOL

Smoked Pork Butt Combo Meal
 

On Fri, 26 Jan 2018 22:52:08 -0600, Sqwertz >
wrote:

>On Fri, 26 Jan 2018 11:43:06 -0800 (PST),
>wrote:
>
>> Just because we don't dig a pit and wrap our meats in banana leaves
>> doesn't mean we don't know how to do bbq. Banana leaves and rocks
>> bbq does not exclusively make.
>>
>> It's the seasoning and the l-o-w s-l-o-w method that makes wonderful
>> Q.
>
>Urban myth that it needs to be low and slow.
>
>> True, maybe they did 'invent' barbecue in the Caribbean but we
>> advanced it with coffin and upright smokers. Some folks like to
>> smoke their meats with cherry, apple, or pecan wood. I go for hickory
>> as that's what I have on hand.
>
>I think we could all reasonably agree that barbecue was invented by
>prehistoric men. Or I'm willing to accept that theory that it was
>actually the women. The men just brought back the raw meat, threw it
>on the cave floor, and grunted.
>
>-sw

Actually it was the men who did the butchering and cooking, the women
treated the hides and sewed clothing. Even recently with Native
Americans the men hunted, butchered and cooked, the women treated the
bison hides and sewed clothing and tepee coverings.

Smoked Pork Butt Combo Meal
 

On 1/27/2018 8:49 AM, Ed Pawlowski wrote:
> On 1/26/2018 9:22 PM, Hank Rogers wrote:
>
>> I bet it's very good. I think a lot of Q enthusiasts tend to over
>> smoke their food. Some taste more like creosote from a wood stove's
>> pipes. A little smoke is very nice, but too damn much is ruinous.
>>
>>
>
> It comes down to fire control.Â* Smoking at low temperatures with too
> much wood leads to the creosote quality of smoke. You need a small hot
> fire, not a big smoldering one.Â* Some think they have to see clouds of
> billowing smoke when the best flavor is when you barely see any smoke at
> all.Â* Once the meat gets in the 120 range it is not going to absorb any
> more so if you are using chips, no more should be added at that point
+1


....knows his BBQ...

Smoked Pork Butt Combo Meal
 

On Sat, 27 Jan 2018 10:49:36 -0500, Ed Pawlowski wrote:

> On 1/26/2018 9:22 PM, Hank Rogers wrote:
>
>> I bet it's very good. I think a lot of Q enthusiasts tend to over smoke
>> their food. Some taste more like creosote from a wood stove's pipes. A
>> little smoke is very nice, but too damn much is ruinous.
>
> It comes down to fire control. Smoking at low temperatures with too
> much wood leads to the creosote quality of smoke. You need a small hot
> fire, not a big smoldering one. Some think they have to see clouds of
> billowing smoke when the best flavor is when you barely see any smoke at
> all. Once the meat gets in the 120 range it is not going to absorb any
> more so if you are using chips, no more should be added at that point

Also, always let your meat come up to temp before applying smoke, and
don't apply smoke to wet meat. Either let your meat sit out uncovered
for an hour or two beforehand to let the outside warm up. Or what I
do - let the meat sit in the warm smoker for 15-20 minutes before
applying smoke to dry it out and warm it up so smoke doesn't condense
on the outside and become creosote.

-sw

Smoked Pork Butt Combo Meal
 

On 1/27/2018 10:35 AM, Sqwertz wrote:
> always let your meat come up to temp
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw