 |
|
12-30-2006, 05:56 AM
|
#1
|
Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
Last Butt cook for 2006
I had planned on injecting these (7.2lbs and 7.5lbs), but I ran short of time and they were still pretty firm (not quite frozen) from the freezer. Rubbed em' down with a good dose of WR Original, cooking over Kingsford and Hickory. I'm gonna have to rush these just a bit, cause they're for sammiches during the Skins finale. I'm also gonna throw on a rack of beef ribs and a fatty later this afternoon. I'll probably cook those on the Performer instead of firing up the other WSM.
__________________
|
|
|
12-30-2006, 09:29 AM
|
#2
|
Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
|
Larry, eat it all in good health! I haven't decided what my last meal will be yet, I'm leaning towards sausage & peppers!
__________________
__________________
I hope this isn't negative!
|
|
|
12-30-2006, 09:58 AM
|
#3
|
Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
|
Quote:
Originally Posted by Nick Prochilo
Larry, eat it all in good health! I haven't decided what my last meal will be yet, I'm leaning towards sausage & peppers!
|
And onions!
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
|
|
|
12-30-2006, 10:59 AM
|
#4
|
Graduate of BBQ Central


Join Date: Apr 2005
Location: Texas
Posts: 673
|
Nick you have in the bag!
|
|
|
12-30-2006, 11:14 AM
|
#5
|
Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
Quote:
Originally Posted by The Missing Link
Nick you have in the bag! 
|
Thanks alot Chris!!! I thought we were buds!!??!!
|
|
|
12-30-2006, 11:15 AM
|
#6
|
Official BBQ Central Mark


Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
|
Lookin' good buddy
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
|
|
|
12-30-2006, 11:27 AM
|
#7
|
Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
Yeah! These butts are humming right along. Got them on at 6am, they're at 169* now at 11:30. Should be done in plenty of time before the 8pm kick off!
|
|
|
12-30-2006, 11:49 AM
|
#8
|
BBQ NOOB
Join Date: May 2006
Location: South Shore, MA
Posts: 36
|
Thank you for answering my question without me even having to ask  . I too have two 7.5 lbs but to cook this weekend and I was wondering what time to put them on to have them done not too late at night.
Thanks 
Jon
|
|
|
12-30-2006, 11:50 AM
|
#9
|
BBQ NOOB
Join Date: May 2006
Location: South Shore, MA
Posts: 36
|
errr i meant to type 2 7.5 lb Butts
|
|
|
12-30-2006, 01:44 PM
|
#10
|
Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
Quote:
Originally Posted by JonM
Thank you for answering my question without me even having to ask  . I too have two 7.5 lbs but to cook this weekend and I was wondering what time to put them on to have them done not too late at night.
Thanks 
Jon
|
Jon, I'm cooking these a little higher than normal so they will be done in time. Typically figure approximately 2 hours per lb. Good luck and enjoy your pork!
|
|
|
12-30-2006, 02:03 PM
|
#11
|
Master of All


Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
|
No update pics?
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?
Weber Grill Decency Agent # KTL9352
|
|
|
12-30-2006, 02:06 PM
|
#12
|
BBQ NOOB
Join Date: May 2006
Location: South Shore, MA
Posts: 36
|
Just so I got it straight if I get these things on at 6:00 your sayin they'll be ready to bring inside at 9:00pm? hmmm i'm thinkin I'm gonna have to get up a bit ealier
Thanks
Jon
|
|
|
12-30-2006, 02:53 PM
|
#13
|
Pope O'Que


Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
|
Quote:
Originally Posted by JonM
Just so I got it straight if I get these things on at 6:00 your sayin they'll be ready to bring inside at 9:00pm? hmmm i'm thinkin I'm gonna have to get up a bit ealier
Thanks
Jon
|
Like Larry said, depending on the weight of the shoulder, I can have some shoulders go for 18 hours smoking at 200*-225*
|
|
|
12-30-2006, 03:32 PM
|
#14
|
Graduate of BBQ Central


Join Date: Apr 2005
Location: Texas
Posts: 673
|
We are buds but it's all in fun. The butts do look good I’m thinking about going to the store and get me some so I can feed the new toy that my wife got me.
|
|
|
12-30-2006, 03:48 PM
|
#15
|
Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
Quote:
Originally Posted by JonM
Just so I got it straight if I get these things on at 6:00 your sayin they'll be ready to bring inside at 9:00pm? hmmm i'm thinkin I'm gonna have to get up a bit ealier
Thanks
Jon
|
Jon in a perfect world, yes...........a 7.5lb butt will take roughly 15 hours. Could be longer or it could be less. Always start earlier and plan for a longer cook than it should take!
|
|
|
12-30-2006, 03:51 PM
|
#16
|
Official BBQ Central Mark


Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
|
Pics?? Come on boy!
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
|
|
|
12-30-2006, 03:53 PM
|
#17
|
Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
Quote:
Originally Posted by Puff
Pics?? Come on boy!
|
I don't take the lid off till I get a meat temp I like, then I test the meat at that point. The more you take the lid off, the longer the cook will take and I'm in a hurry!!!!!
|
|
|
12-30-2006, 03:56 PM
|
#18
|
Official BBQ Central Mark


Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
|
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by Puff
Pics?? Come on boy!
|
I don't take the lid off till I get a meat temp I like, then I test the meat at that point. The more you take the lid off, the longer the cook will take and I'm in a hurry!!!!!
|
The way they were cruisin' I thought they would have been done by now
Sorry, really I am
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
|
|
|
12-31-2006, 08:14 AM
|
#19
|
Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
|
|
|
12-31-2006, 08:17 AM
|
#20
|
Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
|
Wow Larry, Great looking chow. How about the recipe for the tater salad? Looks killer!
__________________
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
|
|
|
 |
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Threads |
|
|
|
|
|
|
|
|
|
|
|