Post by: Bentley on February 14, 2018, 10:21:44 AM
I did not want it this way, but I can tell they are still primarily frozen, will see how long it takes, I am hoping under 7 hours to a good pull consistency.
(https://i.imgur.com/EId0iZGh.jpg)
Post by: hughver on February 14, 2018, 11:20:10 AM
Post by: yorkdude on February 14, 2018, 11:29:55 AM
Post by: Bar-B-Lew on February 14, 2018, 11:57:13 AM
Two thoughts, the outer layer may burn(over cook) before IT reaches the desired temperature and you will probably lost a lot of the juices unless you pan/cover. :2cents:
Nope...I did them at 350 frozen within the last year and didn't see the issues you are describing.
Post by: ZCZ on February 14, 2018, 12:15:55 PM
Z
Post by: rwalters on February 14, 2018, 12:27:08 PM
Post by: MadFoodScientist on February 14, 2018, 12:31:45 PM
Post by: Bentley on February 14, 2018, 01:29:34 PM
I guess it was 6 butts I did once on the Memphis.
At 2 hours the IT was in the 50's. I do not believe they will cook differently since they were frozen, cuz I have cooked several fully frozen butts and never had issues. As far as drippings, yes, I will be panning and foiling with my Maverick in it for the last few hours, just want to get the bark right 1st!
Two thoughts, the outer layer may burn(over cook) before IT reaches the desired temperature and you will probably lost a lot of the juices unless you pan/cover. :2cents:
Post by: Bentley on February 14, 2018, 01:32:07 PM
Are you cooking these for a Fire Dept. Auxiliary event, just being a tad curious.
Post by: Bentley on February 14, 2018, 01:34:01 PM
That was going to be my next question...re panning? You planning on panning and foiling after 165-170, or just panning? I would imagine those things will be flowing a good amount of fat and collagen here in a bit!
Post by: Bentley on February 14, 2018, 02:01:00 PM
(https://i.imgur.com/jp49PYDh.jpg)
(https://i.imgur.com/PnkjCL1h.jpg)
Post by: rwalters on February 14, 2018, 02:05:56 PM
Post by: Bentley on February 14, 2018, 03:35:49 PM
(https://i.imgur.com/SywqJzCh.jpg)
Post by: rwalters on February 14, 2018, 04:39:26 PM
Forgot to coat with molasses and the Gatorade in the rub and forgot to brine the last 2 days! Bad day! The bark is never gonna get the way I want now, so will pan up at 4, that will be 6 hours in the smoke and they should be around 160° IT and we will see how long pan & foiled it takes to get them to bone out stage!Those look great for screwups...lol.
(https://i.imgur.com/SywqJzCh.jpg)
Post by: triplebq on February 14, 2018, 04:53:51 PM
Post by: Bentley on February 14, 2018, 08:18:42 PM
(https://i.imgur.com/rchtpzch.jpg)
Post by: Bentley on February 14, 2018, 08:22:31 PM
(https://i.imgur.com/wH6nknOh.jpg)
(https://i.imgur.com/GELXR9sh.jpg)
Post by: Bar-B-Lew on February 14, 2018, 08:46:00 PM
Post by: rwalters on February 14, 2018, 09:39:42 PM
Post by: ZCZ on February 14, 2018, 09:57:46 PM
Might fine job!! But, no slaw?!?! What’s wrong with slaw?!?! The “crunch†is a must!!!! :)
AMEN To that!
Post by: cookingjnj on February 14, 2018, 10:00:26 PM
Post by: Bentley on February 14, 2018, 10:45:46 PM
(https://i.imgur.com/9smSb9dh.jpg)
(https://i.imgur.com/xswMnnWh.jpg)
Post by: Bar-B-Lew on February 14, 2018, 10:53:07 PM
Post by: Bentley on February 14, 2018, 11:07:15 PM
Post by: Bentley on February 14, 2018, 11:08:32 PM
Post by: Michael_NW on February 15, 2018, 01:15:59 AM
I have tried to get that across over the years, but it seems if folks cant see it, it is not there...
All you have to do is throw a pan of mac n cheese on the smoker at 350 for an hour . . . that should convince anyone that smoke doesn't just live at 170 degrees. My goodness, you're burning wood, of course there will be smoke!
Post by: yorkdude on February 15, 2018, 05:23:17 AM
Post by: BigDave83 on February 15, 2018, 08:07:06 AM
Post by: ZCZ on February 15, 2018, 12:04:11 PM
Z
Post by: Bentley on February 15, 2018, 02:10:15 PM
That really does look amazing and the photos are superb as well, I can almost smell the richness of the meat. With thousands of pounds behind you, what pushed them to the top of the list? Semi-frozen?
Post by: lamrith on February 15, 2018, 03:01:05 PM
What did you end up with for your finished IT?
300 is my magic cooking temp for BB ribs these days, it is a good balance of higher temp and still some aroma...
Post by: Bentley on February 15, 2018, 04:44:17 PM
Post by: mo-kid on February 15, 2018, 08:24:47 PM
Post by: pmillen on February 15, 2018, 09:22:02 PM
Post by: wuudogg on February 16, 2018, 11:49:40 AM
Post by: Bentley on February 16, 2018, 02:40:45 PM
I also like to add about a cup of liquid when I pan and foil to keep the butts from sticking to have some sauce when finished!
New to the site but not to BBQ. Made many pork butts in my day. Can I ask for a little more info on the Gatorade ? Never heard of it being used. Powdered or liquid ? What flavor ? Why ? thx
Post by: Bentley on February 16, 2018, 02:46:27 PM
(https://i.imgur.com/lAymjhyh.jpg)
(https://i.imgur.com/xswMnnWh.jpg)
Post by: yorkdude on February 16, 2018, 03:38:02 PM
Hard to tell which one was cooked with hardwood and which one in the oven...Now that you mentioned it, it does appear to not be much different. Who’d have thunk.
(https://i.imgur.com/lAymjhyh.jpg)
(https://i.imgur.com/xswMnnWh.jpg)
Post by: TLK on February 16, 2018, 04:35:14 PM
Post by: Bentley on February 16, 2018, 05:04:25 PM
Post by: yorkdude on February 16, 2018, 05:22:20 PM
The higher temp was due to that correct?
Post by: Bentley on February 16, 2018, 05:24:55 PM
Post by: okie smokie on February 17, 2018, 09:08:46 AM
Hard to tell which one was cooked with hardwood and which one in the oven...Not!
(https://i.imgur.com/lAymjhyh.jpg)
(https://i.imgur.com/xswMnnWh.jpg)
Post by: Bentley on February 17, 2018, 12:35:07 PM
The big difference is the right out of the pit pulled stuff and the brown, nasty oven looking stuff. Although, I am amazed at how much of the "smoke ring" was gone from Weds cook, to Fridays serving. That was disappointing and I have no explanation for it. It happens if I vac seal and boil reheat, if I pan with apple juice cover and reheat in oven (like Friday), and even if I apple juice and microwave and reheat. Though it might be a matter of time and exposure to air, but that is not possible when vac sealed...I just don't get it! Cuz it sure did not look as appealing on Friday as it did Weds night!
Post by: Bar-B-Lew on February 17, 2018, 12:38:58 PM
Post by: Kristin Meredith on February 17, 2018, 01:12:58 PM
Post by: yorkdude on February 17, 2018, 01:38:21 PM
Post by: Bentley on February 17, 2018, 01:55:57 PM
Post by: okie smokie on February 17, 2018, 06:01:31 PM
Yeah, my humor is not always done correctly...and then I wonder why folks don't get it! If you look at the plastic bowel, and then the tray right next to it, there is some of the oven pork from the bowl in the steam tray, and as I look at it they do look the same.I've noted the loss of the smoke ring and redness also on reheated BBQ. Comes in handy when I eat out and order supposedly same day BBQ. I will usually ask the waiter to bring the fresh stuff but no guarantees on that. Several of the good public pits around here only do so much a day and when it is gone, it is gone. Like chalkboard restaurants, they scratch it off the menu when it is gone. Since I have been doing my own that is less of an event.
The big difference is the right out of the pit pulled stuff and the brown, nasty oven looking stuff. Although, I am amazed at how much of the "smoke ring" was gone from Weds cook, to Fridays serving. That was disappointing and I have no explanation for it. It happens if I vac seal and boil reheat, if I pan with apple juice cover and reheat in oven (like Friday), and even if I apple juice and microwave and reheat. Though it might be a matter of time and exposure to air, but that is not possible when vac sealed...I just don't get it! Cuz it sure did not look as appealing on Friday as it did Weds night!