***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
    Donor TMB OG
    Florida State SeminolesBayern Munich

    Who taught you how to cook wings?
     
    Big Meech, One Two, bigred77 and 2 others like this.
  2. b7

    b7 Well-Known Member
    Donor
    Ohio State BuckeyesCincinnati RedsPittsburgh SteelersPittsburgh PenguinsCleveland Cavaliers

    Kids 4th and 1st bday this weekend. My mom bought a 13lb pork shoulder she wants me to cook.

    Party is at 2. What time should I start? Also if if this is sacrilegious i apologize but if I cut it in half would that help with cook time.

    Full disclosure my wife has a service club wine and beer tasting on Friday night for work where I am concerned on how early I can awake that's why I ask about cutting.
     
  3. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    whats the estimate for per pound cooktime on brisket? never done one solo or in years at all

    committed sacrilege, got one of costcos prime for 2.75/lb, cut the thin flat end off and will use for something else, just doing the point with the flat that's under it

    2 people an entire brisket would be too much even with freezing some, used the scraps from trimming it up in stirfry tonight, delicious
     
  4. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    didnt read your post before posting mine but great minds think alike
     
    b7 likes this.
  5. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

    Put that fucker on about 10pm Friday night and ride out. Or put it on earlier if you have to, just at low heat, like 215.
     
    b7 likes this.
  6. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

    Hard to tell with brisket. Anywhere from 1 to 1.5 hours per lb. Each cut is different. Plan on 1.5 and if it cooks quicker than you can wrap it and it'll hold temp well in a cooler for 6+ hours.
     
    Lyrtch likes this.
  7. Hogview

    Hogview Fan of the Green board, Razorbacks
    Donor TMB OG
    Arkansas RazorbacksTiger WoodsPGA

    What are you using for this cook? My last 8 pounder took damn near 14 hours with the bge hovering between 240-250'. Like dbl said, put that thing on when you get home or even before you leave. It can sit in the cooler for 4-5 if it finishes early
     
  8. Bert Handsome

    Bert Handsome I'm sorry, the card says Moops
    Donor TMB OG
    Notre Dame Fighting IrishMilwaukee Brewers altMilwaukee BucksGreen Bay PackersTiger Woods

    Prime brisket at Costco was 2.79 today :nomnom:
     
    A Congressman, YNWA, One Two and 7 others like this.
  9. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

    Good lawd
     
    YNWA likes this.
  10. b7

    b7 Well-Known Member
    Donor
    Ohio State BuckeyesCincinnati RedsPittsburgh SteelersPittsburgh PenguinsCleveland Cavaliers

    I have an Akorn. I m fairly new at this smoking thing got it for Xmas.

    I know it's not responsible but I know I m going to be hammered Friday night. The tasting starts at 6 then the bar right around the corner from my house is playing some 90s tribute band that once I get drinking my wife will suggest and I will think it's a good idea.

    I plan on using some lump charcoal with hickory blocks as well.

    My original plan was to wake up at 4 and start cooking.
     
  11. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

    Highly unlikely you finish an 8 lb but by 1pm (need rest time) if you start 1 4am. Meat wont go on until probably 5 am. 8 hourd wont cut it.

    Start cooker before you go out. Rub meat before you go out. When you get home, drunk you just has to open cooker and out meat in before passing out. Sleep in next morning. Just make sure you have a good bit if lump and it should hold temp for thag long with no problem.
     
    One Two, IanC and b7 like this.
  12. b7

    b7 Well-Known Member
    Donor
    Ohio State BuckeyesCincinnati RedsPittsburgh SteelersPittsburgh PenguinsCleveland Cavaliers

    Thank you. I like this idea a lot.

    I told my mom she was crazy about getting such a big piece of meat when we will have other food but ever since her and my dad bought me that for Xmas she just buys meat and asks me to cook it she loves it.
     
  13. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

    I just noticed it's a 13 lb'er. Scrap that other idea. Just put that sucker on at 225 before you leave at 6pm. 16~ hour cook puts it coming off 10am. Wrap, toss in a cooler, and it'll still be piping hot at 2pm. Hell it cam come off anywhere between 8am and 11pm and you're fine. So yea your Friday night plans won't affect it at all. Even with no plans I'd say put i5 on between 6-8pm to eat at 2pm the next day.
     
    b7 likes this.
  14. fish

    fish Impossible, Germany
    Donor
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    Assuming that you have worked with your rig enough to lock in your temps, of course.
     
  15. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

    Or cheat like me with a guru
     
    YNWA and AU3kGT like this.
  16. fish

    fish Impossible, Germany
    Donor
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    If you ain't cheating, you ain't trying.

    But really, good on you for using whatever tool is going to allow you to enjoy your smoker to the fullest. No hate in my game. :beerchug:
     
    YNWA, Wywan Bwowna and dblplay1212 like this.
  17. frodeo

    frodeo Obviouly you're not a golfer

    Hey dblplay1212 , my stomach thanks you for the wing tips. Threw a few chicken apple and pork andouille sausages on there as well...

    :nomnom:

    IMG_2299 - Version 2.png
     
  18. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

    frodeo inspired me to make wings tonight

    [​IMG]
     
  19. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

    Snapped a pic right before closing it up to go inside. After about a minute, it settled at 175 and then the fan kicked in to bring it up to temp.

    [​IMG]
     
  20. fish

    fish Impossible, Germany
    Donor
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    That's a well built fire.
     
    dblplay1212 likes this.
  21. Open Carry

    Open Carry TMB Rib Master
    Donor
    Hartford WhalersAuburn TigersConnecticut HuskiesAtlanta United

    Yea that is a good looking fire. What's your starting method?
     
  22. pockets

    pockets Lesser-Known Member
    Donor
    Alabama Crimson TideNew Orleans PelicansNew Orleans Saints

    i dont care what grill you use or what you cook. i do get bothered how people start fires. dbl started a great fire. there is no need to use a chimney and pour out 2 gallons of lit coals when you can start small and regulate your fire. just build a good fire that looks like a pyramid, start it small, and youll be able to regulate the temperate and you wont burn much fuel at all. people that leave the lid open and get it to 400 and then try to bring it down will always struggle to regulate their temps and will burn through charcoal.

    summary: light an all natural starter, build a pyramid over it, close the lid, move vents to temp you desire, and thats it. takes no time.
     
  23. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

    Looflighter
     
    High Cotton, Rabid and One Two like this.
  24. Wywan Bwowna

    Wywan Bwowna Wywan Bwowna
    Donor
    Vanderbilt CommodoresTennessee TitansNashville Predators

    IIRC he has some sort of a torch starter

    edit: dbl'd
     
  25. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

     
    IanC likes this.
  26. Joe_Pesci

    Joe_Pesci lying dog-faced pony soldier
    Donor
    Wolfsburg

    High Cotton likes this.
  27. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

    Yea that's it. Would make a fantastic wedding present. I probably never would have spent the money myself. My wife got it for me for Xmas and it's been great. Make a fire super quick and you can manage how big you want your fire. Small for low and slow or you can get it raging pretty quick if you need to for a high heat cook. If he bbq's a lot, he'll definitely use it a lot.
     
    frodeo and Joe_Pesci like this.
  28. Brewtus

    Brewtus Got dat juice
    Donor
    Detroit PistonsOhio State BuckeyesDetroit Red WingsDetroit Lions

    How long could one hold a brisket? I've read 2-4 hours in a cooler with towels or a 170F oven. I got up at 3 to throw on my brisket and it's already at 162F. Ideally I'd want to eat around 5pm tonight.

    On grill at 3:45am:
    [​IMG]

    At 160F and wrapped:
    [​IMG]
     
  29. b7

    b7 Well-Known Member
    Donor
    Ohio State BuckeyesCincinnati RedsPittsburgh SteelersPittsburgh PenguinsCleveland Cavaliers

    Is there much differenc in cooking a Boston butt vs a pork cushion?
     
  30. Hogview

    Hogview Fan of the Green board, Razorbacks
    Donor TMB OG
    Arkansas RazorbacksTiger WoodsPGA

    Local store has pork picnics at $.69 a lb, think I'll be hitting that up!
     
    dblplay1212 likes this.
  31. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

    Don't worry, it's going to sit at 162 for a looooooooooooooong time. I'd take it out of the foil and let it ride. The foil just speeds up the cook time.

    Here's a general idea of what you're looking at.

    [​IMG]
     
    A Congressman and Brewtus like this.
  32. Arkadin

    Arkadin inefficiently efficent and unclearly clear
    Donor

    What's a pork cushion
     
    MMA1 and One Two like this.
  33. b7

    b7 Well-Known Member
    Donor
    Ohio State BuckeyesCincinnati RedsPittsburgh SteelersPittsburgh PenguinsCleveland Cavaliers

    When I looked it up it said its part off the pork butt and it's a leaner cut
     
  34. bigred77

    bigred77 Well-Known Member
    Donor
    Texas Tech Red RaidersTexas RangersSan Antonio SpursDallas CowboysKansas City ChiefsAustin FCTexas Tech Red Raiders alt

  35. Rabid

    Rabid Fan of: DQ Treats
    Donor TMB OG
    Minnesota Golden Gophers

    I got one of these for my birthday earlier this month. I haven't used it yet though because our patio is a sh*t show with construction/remodeling right now.
     
    dblplay1212 likes this.
  36. dawgonit

    dawgonit Like James Brown only white and taller
    Donor
    Georgia BulldogsAtlanta BravesAtlanta FalconsAtlanta United

    found this on askabutcher.com

     
    b7 likes this.
  37. Open Carry

    Open Carry TMB Rib Master
    Donor
    Hartford WhalersAuburn TigersConnecticut HuskiesAtlanta United

    dblplay1212 your guru method is working very well so far. Got the fire started then put the grate down and closed it. Got up to temp quickly, overshot by about 10. Opened it up and put the diffuser down and put the meat on. Guru has it sitting right around 300 where I want it.
     
    A Congressman and dblplay1212 like this.
  38. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

    If it over shot, check your damper. On my XL, I leave it wide open all the time. Iirc the manual calls for it to be half closed on a L or smaller while coming up to temp.

    [​IMG]
     
  39. Open Carry

    Open Carry TMB Rib Master
    Donor
    Hartford WhalersAuburn TigersConnecticut HuskiesAtlanta United

    I have an Akorn and the adapter doesn't have a damper like that. The only way to adjust it is with the vent on top. I messed with it a little bit and it seems to have settled.
     
  40. dblplay1212

    dblplay1212 Well-Known Member
    Donor TMB OG
    Alabama Crimson TideNew York YankeesJacksonville Jaguars2pacSneakersFormula 1

    Your fan doesn't have a damper? I thought they all did. The pic above is the fan, not the adapter. The damper is in the middle of the hole where the fan blows out. Which one do you have? Not a big deal, though. 10 degrees isn't a big deal.
     
    texasraider likes this.
  41. Joe Withabee

    Joe Withabee PS I have sifulus
    Donor
    Texas RangersDallas MavericksDallas CowboysChelseaTiger WoodsBarAndGrillFormula 1

    The Party Q has a plastic fan deal, not the metal Pit Viper.
     
    dblplay1212 likes this.
  42. Brewtus

    Brewtus Got dat juice
    Donor
    Detroit PistonsOhio State BuckeyesDetroit Red WingsDetroit Lions

    Actually just finished up. I had put it in foil, it got up to 180F and I pulled it from foil to rebuild the bark. Well, it basically just delayed the stall, because the temp dropped back down to 167F for like 3-4 hours. Total cook time was 14 hours, for a 7lb brisket flat. Currently wrapped and holding for an hour. Felt like butter though. Can't wait. Will post pictures. KIT KAT
     
    One Two, High Cotton and dblplay1212 like this.
  43. Open Carry

    Open Carry TMB Rib Master
    Donor
    Hartford WhalersAuburn TigersConnecticut HuskiesAtlanta United

  44. Brewtus

    Brewtus Got dat juice
    Donor
    Detroit PistonsOhio State BuckeyesDetroit Red WingsDetroit Lions

    Took a long time, but it was worth it.. So tender. Rave reviews around. Feel good about a successful BBQ.

    [​IMG]
    [​IMG]
     
  45. fish

    fish Impossible, Germany
    Donor
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    That's why you always budget plenty of time for brisket. Good work, man.
     
    Brewtus likes this.
  46. cutig

    cutig My name is Rod, and I like to party
    Donor
    Clemson TigersNebraska CornhuskersCarolina PanthersKansas City Chiefs

    got two ~3.5lb butts to smoke tomorrow for an event with my department. Planning on an 8 hour cook, hoping it takes less time. Does that sound about right for two that small?
     
  47. Open Carry

    Open Carry TMB Rib Master
    Donor
    Hartford WhalersAuburn TigersConnecticut HuskiesAtlanta United

    Sounds about right. Normally I allow about 1-1.5 hours/pound, so just make sure to give yourself enough time so you're not rushed at the end. I would plan for the worst and expect 10 hours and if it finishes early wrap it and put it in a cooler until you're ready to eat.
     
    cutig likes this.
  48. Cheshire Bridge

    Cheshire Bridge 2017 & 2019 National Champions - Clemson Tigers
    Donor
    Clemson TigersAtlanta BravesTiger WoodsCollege Football Playoff

    Got some thighs in buttermilk, salt, rub, garlic paste. Always heard it was fantastic for a brine. We shall see.
     
    High Cotton and One Two like this.
  49. b7

    b7 Well-Known Member
    Donor
    Ohio State BuckeyesCincinnati RedsPittsburgh SteelersPittsburgh PenguinsCleveland Cavaliers

    Started at 11 last night. Took it off at about 8:30 this morning. Went faster than I thought, but it's wrapped in foil and towels in a cooler. Will pull it around 1:30.
     
  50. laxjoe

    laxjoe Well-Known Member
    Donor
    San Diego State AztecsSan Diego Padres

    What did you cook?