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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
And Dump is Mose.
and you are Toby
This is probably the dumbest bbq thread thing I have ever seen
nope, this is Toby. Relax Toby, it is Sunday night. You are off the clock.
How many bbq threads are there that you’ve seen
Little bitty chicken wings
That sock and sandal game though
Nice touch of sock.
Hey now, it is chilly down here
Either that or posting food that was heated in luke warm water for an extended period of time and later had grill marks added to it
I think I have been consistent in my disdain for such posting itt
Hey you fucking nerds. Post more food porn.
It will help me recover from covid or aids or whatever the fuck I've got.
Pork Shoulder is currently at 95 degrees with the ambient temp at 250.
Do most pull and wrap at 165 or at 175?
Oh fuck, not this conversation all over again. Literally go back 3 days and read...
Just busting chops because I love to.
I do not wrap until it is done on pork.
Who cares what you do. devine taught you everything you know.
Some will say wrap after your bark is how you want it.
I've been known to wrap based on time. Example, eh it has been 3 hours, wrap it. Seems to work for me
Ha! That’s what caused me to second guess. I usually do 165 but this weekend people were saying 175 instead. I figured I would ask to see what the consensus is.
I like the way you think. It’s gonna be served tomorrow so I am thinking wrap it once finished to cool it and I can reheat it tomorrow.
Never wrapped ribs or butts while still smoking
Pulled pork sous vide re heat temp?
I do 146.
I do 144
30 minutes at 140. 1 hour+ if frozen
I do 165 and I've only started doing that recently. I'd never wrapped pork butts before. Results in the best pulled pork I've made by far.
I've never not wrapped pork butts
Will try wrapping the next butt I do. Foil ok or butcher paper preferred?
Paper. Foil can turn it into a steamer.
only if you are lucky
strange i like the results of foil much better than paper
just wrap that fucker tight and don’t poke a bunch of holes when you’re probing
I feel like people that wrap are really looking for that though.
Thought speeding up cook and moist was the point?
I've never used paper.
I use paper because it keeps all the juice from dripping out. Then while it is resting, the juice can redistribute. I don’t care about speeding up, if I did I would choose to do something other than smoke meat. It is a time consuming process.
If you are looking to try and shave time off, use foil. I use paper for a different reason than that.
His best post ever?
Just picked up some pork spare ribs and beef sausage to throw on the smoker tomorrow. Also going to fry up some alligator as an appetizer. Going to be absolutely glorious weather. Can’t fucking wait.
The butcher also had some beef back ribs that looked good. Never done them (or had them to my knowledge) but they were tempting. Just didn’t seem to have a whole lot of meat on them for the price.
Got a turkey dry brining for a sunday smoke. Have some friends coming over for an early thanksgiving since one is having jaw surgery next week and will be unable to eat solid food for 8 weeks.
Kroger has pork butts on sale for $0.99 per pound again.
If only the closest kroger wasn't 1.5 hours away...
Just picked up 5lbs of beef cheeks