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03-27-2012, 12:35 PM | #46 |
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I have one of these and I am a BBQ novice, but have good luck with it. |
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03-27-2012, 12:35 PM | #47 | |
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For Brisket, believe it or not, veggies work really well with the meat. We got really hammered one night and decided we were going to crockpot a slab of brisket with sweet corn, onions, and baby carrots, with just a little bit of lemon juice and vinegar. Turned out so ridiculous we make it once or twice a season on Sundays haha. |
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03-27-2012, 12:38 PM | #48 | |
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I also find that shredding it apart, seasoning it to taste, then cooking on low for 3 more hours works great. Although I know people who remove it, chill it, then slice.
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03-27-2012, 12:56 PM | #49 |
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Get a kettle grill (like a Weber)
2 charcoal trays 1 aluminum drip pan 5 lb Boston butt bone in Directions: Put your rub on the butt, I marinade in Mojo for 6-8 hrs then rub with a maple bbq rub. There are plenty of bbq seasonings Fire up two full pans of charcoal, once burning and turning grey separate charcoal pans and place aluminum drip pan full of water between cover and dampen to reduce heat to around 250, throw in a couple hickory chunks. Place butt over drip pan (indirect heat) cover and almost close top vent completely. Cook about an hour per pound or until meat hits 170 or so turn halfway through. Your charcoal will go 4.5 hours without adding and maintain the desired temp but after the first 2 hours you really should try not to open the grill. Weber kettle is hard to beat for an all around bbq cooker. iF ANYONE DOESN'T LIKE THIS THEY CAN KISS MY ASS. Everytime I make my pulled pork I get some from the little women. |
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03-27-2012, 01:08 PM | #50 | |
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03-27-2012, 01:34 PM | #51 |
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If you aren't smoking a ton of meat very often.. just get a Weber Charcoal grill, they go for about $110 and you can smoke a pork butt on one easy.
besides, you can use it to make regular grilled food when you dont' feel like smoking.
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03-27-2012, 01:37 PM | #52 |
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Buy a 22.5" Weber kettle grill with the ash pan for $150, along with a $15 Weber chimney, a $10 Weber tinky-winky grill brush, and a $8 Taylor meat thermometer. Get a pair of long handle tongs if you don't already any.
Fill the charcoal chimney 1/2 full with coals, put 2 wads of newspaper up the chimney bottom, pour 2 tbsp olive oil onto the paper, and light the paper after the oil has soaked into the paper. (You can use a propane torch to light the coals from under the chimney for a minute to get started, for that matter.) After 20 mins, pour 1/2 of the chimney contents thru the each cooking grate's hinged side, and pour a couple handfuls of charcoal (8-10 briquets per side) on top of the lit coals-- this is the called the Minion method of indirect charcoal cooking/smoking. Let the coals warm up, with the bottom opening fully open, and the top vent ~3/4 open. Trim the thick layer of fat off your 5-7 lb. pork shoulder. (I trim most of the fat layer off, as I'm not a big fan of the fat render part of the program-- there's enough marble in that cut to give it flavor.) Sprinkle the rub on the trimmed side that you'll put down onto the cooking grate, and the sides of the shoulder portion. Clean the cooking grate with your brush. Put the pork butt fat trimmed side up onto the cooking grate, and sprinkle rub on it. Every hour, put a couple handfuls (8-10) of briquets on each coal pile. Flip the pork shoulder, to balance the heat imparted into the meat. After 3 flip and fills, apply sauce onto top and sides of pork butt. After an hour, flip and fill, and apply sauce onto the top and sides. After an hour, check internal temp, and should be at least 190 deg F. If the meat's not done yet, do another flip, sauce, and fill. Take PS out of grill, put on a ceramic plate with a layer of aluminum foil large enough to wrap over the PS. Wrap the PS, let stand an hour at room temp, then pull and slice/chop. You're aware that additional cooking and cell tissue break-down happens during that hour or so. I have found the above method satisfactory, after cooking about 20+ pork shoulders over the last 6-7 years. If you want to do a marinade overnite prior to smoking your butt, here's a simple method: at 6-7 pm, in a qt bowl, stir 1/4 c. cider vinegar, 1/4 c. soy sauce, and 1/4 c. Worchestershire sauce. Place PS in a two gallon zip-top food storage bag or a non-scented kitchen trash bag. Pour in marinade, push out as much air as you can from in the bag, seal the bag, and swish marinade around PS, then put PS on a plate or rect. baking pan, sufficient to hold the marinade if the bag leaks. Put the bag in fridge. Every hour/when you think to do it, swish and flip the bag three times, to distribute the marinade best it can into the meat. Day following, say, Saturday, at 8 am, flip the bag. Remove PS from fridge an hour before you light the coals, say, at 10 am. At 3-5 pm, your stuff should be done, and ready for the foil wrap. Remember, there is no shame in mail-order BBQ.
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03-27-2012, 01:46 PM | #53 |
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Rather than kill people with awful food - why not just go the insanely easy route?
Take 2 or 3 chuck roasts and large crock pot. Put in just a little water (you won't need a ton; the fat will render up and add more liquid) and perhaps a little liquid smoke if you prefer. Put some pre-fab dry rub on there and just simmer the things for several hours, until they start to break apart. Drop them on a cutting board, cut out the huge fat chunks, shred them with forks, drain the crock pot and put the meat back in the pot. Go find some decent barbecue sauce and dump it in there. I favor Sweet Baby Rays as a 'mainstream' sauce, but I prefer the spicier versions. If you like the sweet stuff, KC Masterpiece is tolerable. Alas, the best stuff is almost always below the radar (I love Head Country out of Ponca City) and you'd have to order it online or something. Anything more complicated than this and you're very likely to screw it up quite badly. You're not going to just be able to get a smoker assembled and make a good pork butt in 4 days. You can try to do it on a Weber, but if you've never even used a kettle grill before, you're probably not going to be able to control the fire that well. Your fire is probably going to run way too hot on you and you're going to end up with a tough as nails hunk of pork with no real bark to it and no good way to eat it apart from serving fatty slices of mediocre 'loin'. In either event, it's going to be 12 hours of you monitoring your fire pretty well to keep the heat from fluctuating too badly. Barbecue Beef sandwiches on high quality rolls will do the job and you won't have to make a panic purchase of a grill (though yes, every adult male should have no worse than a Weber One-Touch Gold).
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03-27-2012, 02:25 PM | #54 | |
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This crock pot version is as easy as it gets and is very tasted. I usually mix the bbq sauce types. |
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03-27-2012, 03:07 PM | #55 |
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Or of your really pressed for time break out the pressure cooker. Basically follow the directions for the crock pot except cut the time in half or better.
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03-27-2012, 03:41 PM | #56 |
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Do not smoke somrthing if you have never done it before, especially for people that don't know what it should taste like.
For this buy/order some frozen precooked from the big smokers in KC and serve. Get your grill/smoker and practice. |
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03-27-2012, 03:42 PM | #57 |
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Seems nobody has faith in little Pestilence and his (lack of) ability to smoke n00bs.
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03-27-2012, 03:48 PM | #58 |
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Frozen precooked BBQ from the restaurants are not made by the restaurant. They have to outsource, by law, to a third party that is USDA certified. Those third party sources do their best to accommodate, but it's not even close. I know for a fact the Jack's Stack BBQ (that is not bought at the restaurant) is made by Fritz's. Very sterile, very meh.
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03-27-2012, 04:04 PM | #59 | |
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Otherwise, I'll guarantee you can smoke a butt over the weekend, using the method I described, and it will turn out well. This BS of making shit on the first try is just that. I smoked two briskets using this method, on my FIRST go-round. Buy those Weber charcoal rails, to make sure that the coals are indirectly heating the meat. If you're totally unsure, then use a rectangular foil cake pan with an inch of water in the bottom. Water will regulate the temp in the kettle grill, but this method takes a lot longer, as you're heating the water mass, as well as the meat. Make sure you sweep the ash whenever you flip and recharge the coals. BBQ in a crock pot is sacrilege.
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03-27-2012, 04:13 PM | #60 |
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I picked up one of these about two weeks ago: http://www.brinkmann.net/products/ou...tem=852-7080-E
I've used it just as a grill so far but I want to begin to smoke my own meats and create my own burnt ends.. Thanks for the thread any other suggestions |
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