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Old 06-16-2007, 07:33 PM   #31
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Quote:
Originally Posted by love2"Q"
swinchen .. you can finish it in the oven if you need to ...
what temp is the butt at now .. if you wrap it in foil on the
smoker it will help the internal temp rise ...
Last time I checked it was like 155 ish. quickly approaching 9 hours.
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Old 06-16-2007, 07:36 PM   #32
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Here is my kitchen, you can see the soaking wood chips, my spray mop bottle, and a couple types of charcoal.


MEAT ON! Garlic oil for rubbin on, soaking hickory chips, and some coals.



3 hours into it.... not cooking as quickly as it should. Average temp ~ 200 degrees.
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Old 06-16-2007, 07:46 PM   #33
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9 hours into it... notice how they are not black like they should be :(



Here I am trying to show the coal basket. See how the ash is suffocating the coals? If you look closely at the grate (top left) you can see how it is up turned like a basket. I am wondering if I have the grate in upside down... It makes sense this way though, it sort of holds the coals in, but it only leaves about 0.5 - 1.0 inche under the grate for air. Not sure, and the manual is no help.

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Old 06-16-2007, 07:57 PM   #34
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my rule of thumb for butt is a hour and a half per pound ...
after about 4 or 5 hours i wrap in foil for 3 hours or so ...
also .. i have done 10 -12 hour cooks on 20 lbs of
charcoal .. i have a terrible problem with kingsford ...
it lights slow .. burns quick ...
also .. i think you are missing the darkend bark on your
butts because you didnt rub with seasoning ..
i never put oil on them ...
but it does look good ..

oh yeah .. kingsford produces insane amounts of ash
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Old 06-16-2007, 08:35 PM   #35
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Swenchin........

BBQed meat is NOT supposed to be black! The golden/amber in the picture is getting there. A little darker, but NOT black!

I saw a cooker like yours at a Kroger store a few days ago. Next time I am by there I will look at the fire box design etc. to see if I can see anything that I might share with you. It's hard to tell from the pictures, but you might be on to something about the fire grate. I don't know. An 18/20 lb. bag of charcoal should be enough to get you through 10 hours or so of cooking.

In a slow cook of a pork butt the meat will go through a "plateau" when it seems the temperature will not rise no matter what you do. This is normal. The fat is rendering, the conective tissue is releasing etc, etc. It is using all of the available heat to do this. Next time be patient, and all of a sudden the temperature will start to rise again to your desired degree of doneness.

Good Job on your first attempt! It takes practice and getting aquainted with your cooker. Also, next time consider a good rub on the meat. Now finish it off, get out the buns for pull pork sandwiches and...

Enjoy!
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Old 06-16-2007, 08:37 PM   #36
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Alright, well I took out and put it in the oven @250. Wrapped in foil. I will check the temp in a few hours. Oh, taking it off the grill I poked a hole in the top fat and exposed some meat below it... so I HAD to try it. OMG. It almost tastes like bacon. The flavor is AMAZING, and the meat that I had was very very soft and tender. I hope the rest of it comes out that well.
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Old 06-16-2007, 08:41 PM   #37
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Swinchen....

Check it in an hour. You might be pleastantly surprised! Over cook it, and it will get mushy!
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Old 06-16-2007, 08:42 PM   #38
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Thanks Uncle Bob, and love2"Q".

I will take some pictures of the SFB tomorrow once I clean out the coals. I am sure I can take pictures that will show what I am talking about.

Right now I am just happy to be finished running outside ever 10-20 minutes to agitate the coals so it stays above 200 degrees.

Thanks again.

For now,
Sam
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Old 06-16-2007, 08:44 PM   #39
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Quote:
Originally Posted by Uncle Bob
Swinchen....

Check it in an hour. You might be pleastantly surprised! Over cook it, and it will get mushy!
Uh oh. I would almost describe the piece of meat I tried under the fat cap as mushy.... but I took the temperature of the large muscle on the bottom and it was only 160. 160 isn't finished for pulling though is it? Is it possible for one muscle to be done and not the other? Also the bone did not feel "lose" in the meat.
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Old 06-16-2007, 08:55 PM   #40
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If your thermometer is relatively accurate then you are looking at a minimum of 185 for it to be pullable. I take meat off the heat at 190-195 and let it rest (cool down) for a while, then pull it.
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