Not that dog. That is the smartest dog in the world. Every time Tahyo snaps of cooking pic that dog is in it. And if he ain't in it then I think it's him taking the picture. That dog knows food. Smart dog.
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Not that dog. That is the smartest dog in the world. Every time Tahyo snaps of cooking pic that dog is in it. And if he ain't in it then I think it's him taking the picture. That dog knows food. Smart dog.
Aye, I know what you mean. Low and slow is best and you can get tempted to pull it early. If you do, then you'll end up slicing the meat and it'll be tough.Quote:
Originally Posted by Rick
Sometimes those butts will hang at 160 or 170 to the point you think your thermometer is broke, but it's that last bit of fat that has to render, then the temp move fast.
That dog of mine just seemed to be in every early picture I ever took of my bbq so now it's just not right taking pictures of a bbq session without her in it.
Same here. I was getting a bit worried until I read the post.Quote:
Originally Posted by Ridge Wolf
Before and after pics (picks). Nobody should be confused now.Quote:
Originally Posted by Assassin Pilot
Since I joined this forum, I've decided there are too many hobbies I'd like to have (smoke house, hunting, fishing, buying a firearm, etc.)
How'd the pork turn out Rick?
Wow! In a word, wow! I just finished pulling the meat for sandwiches and placed a couple of spoonfuls in a bowl and added some sauce. I finished that as I sat down at the computer. Wow, is that good. I really like bacon but this is pretty close. Close on the piggy, too.
Great!
I tell my wife all the time that someday when I die, it better be with a pulled pork sandwich in my hand.
How long did you end up smoking the meat for?
My propane went down after 11.5 hours (wasn't a new tank) and I lost about 1/2 hour by the time I found it and changed tanks. I was checking temps about every 30 minutes of so and figured my tank would crap out. I smoked about 13 1/2 hours. Wasn't done yet but we had rain moving in so I moved them into the oven for about 45 minutes just to bring them up to temp and finishing cooking them.
I really loaded the wood box and have a lot still left in there. Great charcoal!! Nice black color. I left the lid off as I moved the butts into the house and had a nice flame rolling out the top when I went back out. Just set the lid back on and it smother out.
We dine at 4:00.
So, Rick, how well would it keep if you vaccum-sealed some and shipped it out overnight?:rolleyes:
It will do much better if he ships it to the southern part of the state!!!!!!!!!!
I do live in the southern part of the state. Just not the same state. Overnight IS overnight.
Ken - It's doesn't have to be vacuum-sealed. The pan will keep indefinitely. By the time I get done licking it clean it will be ready to use again.
Tahyo - Oh that a man could find a woman that would let him watch sports, eat a BBQ, drink a beer and sharpen his knife while having sex. Hang on.......Yes, dear? I'll be right back.
Yea,but I live in the SAME state, it can get here much faster :D And probably still be hot when it gets here!Quote:
Originally Posted by Ken
I have two beagles that I usually have to fight off when I try to lick the pan. They figure the first bite and last lick belongs to them. Gotta' get going to see Mom in a couple of minutes. It's her day. Catch you all soon.
Rick, in a pinch, if you run out of propane or the weather gets really bad where you can't maintain your smoker, you can set your oven at 225 degrees and put that butt in a pan and finish it off in the oven. If it spent the first part of cooking in the smoker, then you'll still have a smoky taste to it. I've only had to do it once and would prefer not to, but it still turned out really good. Try to raise the meat off the pan a little bit if you can so it's not sitting in the "stuff".
The main thing is getting that internal temp to 190 so that the meat shreds and you don't have to slice it.
That's exactly what I did. I moved the thermometer, meat and all in. I set the oven at about 213 by the thermometer and let it finish cooking. I was 170 even when the propane ran out and you are right, once it gets to that temp it just stays and stays there. Once I popped it into the oven though it didn't take very long.
I can't tell you how many times back in the early days of smoking pork butts that I thought something was wrong with my thermometer when it hit 160 or 170 and it just stayed there. It will move, but you have to be patient. Once it does, the last few degrees moves quick.Quote:
Originally Posted by Rick
As far as propane, here's what I do....I usually have 4 tanks laying around all the time. When I first start the meat, I'll usually start with a tank that is partially full and burn it till 1.) it runs out (watching closely) or 2.) If I can't watch it or am going to let it smoke over night, switch to either a full tank or one that I know won't run out.
I had about a half +/- in the first tank and a couple of full ones in the garage. I pulled a full one and just sat next to the first tank. I knew I would run out on tank one that's one of the reasons I was checking about every half hour.
I shredded them up and filled two 9x13 cake pans. I'm going to set them in the oven in a few and let the meat warm up and let the sauce come up to room temp. You think a man can eat both those pans by himself?
I don't know, but I've tried to hurt myself many a times trying.Quote:
Originally Posted by Rick
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