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

How much would that run?

 

Attempting something I've always considered a cardinal sin on Sunday - smoking a Canada Goose breast (along with other things).

Going to brine the absolute shit out of it.

 

Just bought a 6.5 lb butt for $10.50 #blessed

 

I know it's been asked by me before, but how long can I keep a wrapped pork butt in a cooler? Taking it to a SB party around 4:30(probably shredding it around 5:30), and trying to determine when I should put it on tomorrow night.

 

You can finish it up anytime between 3-4. It'll keep for up to 4 hours if absolutely needed.

 

Based on the reaction to that price, I assume I should find a new local butcher.

 

Yeah I'd never shop there

 

Damn, it's so close and I like to support mom and pop shops. Let the search begin.

 

What the fuck is the Nose End?

 

Opening a butcher shop tomorrow

 

Is that $3.99 a lb for pork butt, uncooked???

 

That had better be some damn fine chicken

 

Yeah dude. I bought one without asking and was shocked at the bill. Then requested a price list for future purchases.

 

fwiw-I can't get meat in Minneapolis for near the prices most in this thread talk about. I have no idea why it is so different. My local grocer was $10/lb for brisket (hence, I've never made brisket).

 

These things are regional. I bet you get screaming deals on lutefisk.

 

$795 for kamodo

 

Thighs, peeled the skin, didnt feel like trimming the fat

 

So about the price of one brisket?

 

Nice. I'll probably holler at you in a couple months. And ship you a bunch of beers.

 

how many onions do you use?

 

dblplay1212 when do you, and in what manner, inject the butt with apple juice?

 

An hour or so before you put it on the smoke and with the grain

 

ok. 6 lb butt... first one i'll be doing without a bone. is a general rule on how much faster they smoke? still the 1.5hr/lb rule just maybe a touch quicker?

i suppose the apple juice will prevent it from drying out, but should you put a water pan in there for a boneless?

 

I bring the apple juice almost to a boil and then add some rub to it and I'm pretty liberal with the rub. A good bit will melt in the apple juice, which is what I want. I use the pecan rub bc it has so much brown sugar it melts easily. Plowboys doesn't melt that well. I then throw the apple juice into the freezer to cool. Takes an hour or so to cool. I then inject with that.

 

No need for a water pan with butts. Just throw em in. They'll cook about the same.

 

I don't know if you have any kitchen twine, but I believe I've seen people say to tie a boneless butt when smoking it. Someone who's smoked a boneless butt can confirm or deny.

 

Has someone taken you up on your offer?

If not, I'll look into the price of shipping you some. I figure I'll need dry ice and a shitty cooler of some sort that may drive up the price. I can only get regular and hickory smoked here, so work that into your evaluation.

I can talk to the folks at the UPS store. They ship king cakes like a motherfucker at this time of year. It's not as perishable as sausage, but they do have some good experience with shipping perishable items.

 

Check Costco for brisket. Within the last year they started carrying packers for $3.99/#

 

I've done a variation of that smoked onion recipe. It's so good. I've added a few tablespoons of Worcestershire and whatever else I've had in the cabinet.

Edit: just noticed ops recipe calls for Worcestershire. I also slice the onion into rings. It will cook/smoke a lot better that way.

 

I picked up two by accident once from Costco and hated then. I won't ever do them again. They cooked a little quicker and very unevenly due to all the little tags of meat. Try to keep it all bunched together because deboning them pretty much butterflys them.

 

Swim Cantore

 

Making ribs, smoked chicken wings, cornbread, Mac and cheese, and the apple slaw from page 1 on the thread tomorrow for the super bowl.

Not sure who's recipe that is but would you recommend making the day of or the day before?

 

For the slaw I'd go 3 or 4 hours in advance. Day before it might get a little on the mushy side.

 

The slaw? You can make it day ahead and it's fine. If I do ahead, I toss the slaw with just a bit of the dressing the day before and then toss with more the day of.

Make sure you salt the cabbage first to get the excess water out. I don't know if that's included in the recipe or not
http://www.seriouseats.com/2013/07/the-food-lab-how-to-make-the-best-creamy-cole-slaw.html

 

After much research and a little price negotiation went with the Kamado Joe

Cheers brethren

 

I haven't figured out Costco butts yet. That said, I really only want to cook butts when cooking for a lot of people I don't care about.

 

Did a butt today for a party. Literally nothing left. I love that Memphis Dust, although I always add some salt and smoke with mesquite and hickory. I like the strong smoke taste. It was on forever, so pulling took maybe 5 minutes. All fat had rendered...YUM

 

I also like to cook a butt when I forgot about a wedding shower I'm supposed to go to tonight.

I feel terrible that I'm going to have to miss it now.

 

Hmmm (disregard who tweeted)
@darrenrovell: At tomorrow's Super Bowl, you can get a vegetarian BBQ sandwich made out of smoked jackfruit (via @centerplate) http://twitter.com/darrenrovell/status/696102306119553026/photo/1

 

dblplay1212 how much of your injection do you make for an average butt? i just have your typical 3 or 4oz injector

 

Idk, maybe 16 oz? I don't count or anything. I fill my injector and then go in 1" grid. Go all the way in and then inject as you pull out. I use about half an injector per hole. If you run out, make more. If you have some left over, throw it away. Don't get too technical with injecting a butt.

Go to you youtube and check out some videos. There's thousands of them.

 

I love lamp

 

I'm sure it makes good meat, but, I've never even considered injecting a butt. The fattier the meat the less fuss imo.