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

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

  1. Biship

    Biship Well-Known Member
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    If your penis slides right in like prom night, you are good to go
     
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  2. AHebrewToo

    AHebrewToo Albino Hebrew Extraordinaire
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    I dislike having a daughter right now.
     
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  3. TimJimothy

    TimJimothy Well-Known Member
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    Hey I've got a couple sons...how old is your daughter?
     
  4. AHebrewToo

    AHebrewToo Albino Hebrew Extraordinaire
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    I'm enrolling her in conversion therapy to make her lesbian.
     
  5. BrickTamland

    BrickTamland You're not Ron...
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    Little over 16hrs, and I think we’re done. Internal temps were 197-200deg, bone wanted to fall out.

    Wrapped and in the cooler until dinner. Will post pics, for better or for worse.
     
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  6. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    A557B4BB-120D-44C3-8EF9-EC9CC0970639.jpeg
    F8FF54A6-63A8-4718-9BA9-2F8C369C3619.jpeg
    upload_2019-7-17_20-51-5.png 924F7A13-C123-43CA-92BE-FF2078B72DD5.jpeg
    :notobamanotbad: 5558579D-7DD4-4CCA-8D64-72E3C493A2B5.jpeg
    Overall I’m giving myself a C on this cook.

    Flavor was the weakest aspect of this butt. Needed a much stronger smoke flavor and I really need to work on getting a better bark.

    Texture was spot on though (minus bark) so I’m glad I let it go to 200deg.
     
  7. BrickTamland

    BrickTamland You're not Ron...
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    It was way more forgiving than I anticipated. If this is the worst I ever make on the smoker (it won’t be), I’ll be happy.
     
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  8. texasraider

    texasraider thanks
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    Was it wrapped in the cooker?
     
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  9. a.tramp

    a.tramp Insubordinate and churlish
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    The outer layer of foil says no! The inner layer of foil says definitely maybe!
     
  10. a.tramp

    a.tramp Insubordinate and churlish
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    And I am by no means giving you the bad kind of shit BrickTamland , just the good kind of shit. The first thing I ever smoked turned into a meteorite.
     
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  11. BrickTamland

    BrickTamland You're not Ron...
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    Wrapped it for the last couple hours once it hit like 170.

    Running out of coals and had to head out to a meeting, so figured it was safest to just wrap it and let it ride as the grill cooled.
     
  12. One Two

    One Two Hot Dog Vibes
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    Only way to get a really good bark on butt is to cook it below 250 until done. Wrapping it at any point is definitely going to fuck up any kind of bark you might have had.
     
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  13. Beachy Toast

    Beachy Toast He wants you too, Malachi.
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  14. lfriend

    lfriend Well-Known Member
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    Butcher paper is nice if you're in a fucking hurry, but do not desire your bark to turn into mashed potatoes.
     
  15. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Looks good BrickTamland chop it up and add some vinegar sauce if it's a bit dry. I think I have a recipe in the OP. I'm doing 30# tomorrow for a car show. it's fun.
     
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  16. fish

    fish Impossible, Germany
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    Akorn specific advice here. It's hard to get good smoke flow at low temps (225-250). With a pork butt, you can run 275 and get some decent smoke which results in a better bark. Also, even if you actually had a 225 cook for most of your run, 16 hours is crazy long for an 8lb'er. Might need to make sure your temps are accurate.

    Personal opinion, brisket is the only thing I baby on a cook these days. Everything else (all pork, beef ribs) gets 250-275 until done, poultry gets 300+ for crispy skin issues.
     
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  17. OZ

    OZ Old balls

    Agree with this.

    Did a pork butt (with plowboys as well) last weekend and ran it between 260-310 depending on when I checked it. (90% of the time it was between 275-290).

    Way more juicy than when I babied the fuck out of my early ones. Solid bark, not the best I’ve done, but a long week meant I half-assed it.

    The point? I’ve learned how my Akorn reacts to where I can fuck around and get a better product than when I started and was meticulous.

    I’ve used a primo and had worse results because I didn’t know the smoker and was less experienced. (Primo’s are awesome, adjusted quickly from first)

    Learn your smoker, develop a system (that can be flexible and adaptable) and listen to this thread and don’t be afraid to experiment.

    My first brisket was garbage and dry, but the burnt ends still got me all the compliments. If you give 1/2 a fuck,it will be better food than what a person normally eats and a load of fun.
     
  18. infected donkey

    infected donkey Arkansas Razorbacks
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    Going to do a brisket over the next couple days and make some burnt ends. Wish me luck.
     
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  19. Joe Withabee

    Joe Withabee PS I have sifulus
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    AKA undercooked
     
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  20. AHebrewToo

    AHebrewToo Albino Hebrew Extraordinaire
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    Doing a 15 lb brisket tomorrow. I've got 6 hours of meetings during the work day. Pray for a steady fire.

    PS - NilesIrish I've got some brisket and some fresh bread (proofing now to bake Friday morning) in exchange for a canopy, a table, and anything else I'm forgetting for the Liverpool tailgate.
     
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  21. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Let me know what time you are thinking. I'm wrapped up until 5:30. But, I can maybe flip some things. Table is easy, Generator is easy, sound is easy canopy is maybe an issue, ours got smoked last year in a wind storm. Have to go bust into the old man's house to see if he bought a new one.
     
  22. devine

    devine hi, i am user devine
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    I just got steaks ready and somehow, someway our charcoal bag is missing. Is there anything I can do without going to the store
     
  23. devine

    devine hi, i am user devine
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  24. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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  25. bigred77

    bigred77 Well-Known Member
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    I'm just not gunna reply
     
  26. fish

    fish Impossible, Germany
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    Another classic devine troll. No way he put that much prep into a meal to be cooked at 11:00 pm on a Wednesday. I see you working, bud. Open a room temp Coors Light for me.
     
  27. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Thought the same but, why not help. This is one late ass dinner though.
     
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  28. devine

    devine hi, i am user devine
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    My gf works late. I’m drunk and she doesn’t want to leave the house. Just gonna wrap the steaks in foil and cook tm
     
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  29. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    No bro, cast iron in the oven until near done then high heat on the stove top. Better than soup or whatever.
     
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  30. devine

    devine hi, i am user devine
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    The steak is very large. Wouldn’t fit in a cast iron
     
  31. devine

    devine hi, i am user devine
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    I actually don’t even have a cast iron anymore after recently almost catching the house on fire
     
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  32. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    That's what your GF said.

    Fair enough.
     
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  33. devine

    devine hi, i am user devine
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    I got sliced deli meat brisket from H-E-B the other day. Gonna make some wraps. Thanks
     
  34. fish

    fish Impossible, Germany
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  35. devine

    devine hi, i am user devine
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    Well regular steaks I would just put on a normal skillet
     
  36. fish

    fish Impossible, Germany
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    Put the controversy to bed with a simple pic of your prepped braciole with a Coors light next to it. No one will ever doubt you again.
     
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  37. devine

    devine hi, i am user devine
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    I’m drinking mickeys
     
  38. fish

    fish Impossible, Germany
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    I'm drinking Torpedos. Cheers!
     
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  39. devine

    devine hi, i am user devine
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    Thank you. I love a good torpedo haha
     
  40. fish

    fish Impossible, Germany
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    [​IMG]
    Local grocer had them on sale 10.77/12 pack. I bought 4
     
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  41. a.tramp

    a.tramp Insubordinate and churlish
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    He was talking about penis
     
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  42. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Thermopop open box sale for 23.50
     
  43. infected donkey

    infected donkey Arkansas Razorbacks
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    Is $3.58/lb good for a Prime Brisket, because sam's has them for that right now in my area. Picked one up and will smoke it tonight/tomorrow.
     
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  44. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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  45. bigred77

    bigred77 Well-Known Member
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    Bbq'n up some hamburgers on the propane camp grill tonight boys

    20190718_202318.jpg
     
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  46. bigred77

    bigred77 Well-Known Member
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  47. AHebrewToo

    AHebrewToo Albino Hebrew Extraordinaire
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    So I pulled a devine and ran out of charcoal at 186. It has been on the smoker for 14 hours so I wrapped it and threw it in my oven at 225. Any reason I’m making a huge mistake? Logic made sense that it’s been smoked and now I just need to bring it to temp.
     
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  48. devine

    devine hi, i am user devine
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    I’m gonna fire up the grill in about 30 mins
     
  49. billdozer

    billdozer Well-Known Member
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    No, it gets most of the smoke before 160F
     
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  50. texasraider

    texasraider thanks
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    That’s how it’s done my friend but don’t be scared of 275
     
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