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porkbutt
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Joined: 24 Oct 2007
Posts: 93
Location: Carrollton, Georgia
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 Posted: Nov 06 2007 Post subject: p*rn from today's smoke... |
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Just sharin' the p*rn from today's smoke. Done my first smoked ribs and finally SMOKED instead of roasting a butt, thanks to accurate temp readings from the grate level as opposed to the factory in-lid thermo which read WAY low. Anyway, on with the bbq p*rn...
The 9+ lb butt and the bb's all rubbed up and ready to go on the smoker. I slathered in EVOO and used Grill Mates Pork Rub on both.
Heated up my handful of left over ABT's in foil on the fire box. I think they were even better reheated!
A peek at the meat as I was putting the bb's back on uncovered after their 1.5 hour foil wrap. I used a 2-1.5-.5 version of the 2-1-1 method I had read about for a bit more tenderness. I put 1/4 cup of Dr Pepper in the foil and dusted the top of the ribs with brown sugar for the wrap time... Sure was good to see that the butt was in fact cookin' low and slow rather than fast and hard!
The butt after about 7 hours of smoking. It was getting close to dark and the wind was picking up making it extremely hard to keep the temp up in the pit so I decided to foil it and finish in the oven. The internal temp was just over 150 so I would have wrapped it about the same time anyway had I left it on the smoker so no smoke lost, just the fun of using the smoker...
And the bb's just before my wife, my Pop and I tore 'em up. Both Pop and I agreed that we'd never had any better baby backs. These things were awesome! My first smoked, or even fire cooked ribs. Never done ribs before today except in the oven a couple times. Thanks to the info on this site and one other forum they turned out perfect!!!
I also tried a baffle in the Char Griller made out of heavy duty foil to deflect the heat that comes in between the end of the upside down fire grate in the cooking chamber and the end of the pit. It has never heated and cooked this even. I checked several places with my probe thermo and all were within a few degrees of each other. Very consistent during the cook, too. Now if it were only about three times bigger and made of thicker steel!!!
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Chris
Char Griller Smokin' Pro w/SFB |
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porkbutt
Newbie
Joined: 24 Oct 2007
Posts: 93
Location: Carrollton, Georgia
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| Posted: Nov 06 2007 Post subject: |
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Will post pics of the butt as soon as it is done resting. It's wrapped up and tucked away with about 20 minutes of resting left. 
**EDIT**
Ok, here's the finished butt. FINALLY, pork that will actually PULL!!!  It is GOOD, too. I will smoke the next one a little longer before foiling it, if weather permits of course, but it's the best butt I've done so far. Pulled and shredded it with two forks... with ease!
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Chris
Char Griller Smokin' Pro w/SFB
Last edited by porkbutt on Nov 06 2007; edited 1 time in total |
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Alien BBQ
BBQ All Star
Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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porkbutt
Newbie
Joined: 24 Oct 2007
Posts: 93
Location: Carrollton, Georgia
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| Posted: Nov 06 2007 Post subject: |
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| Alien BBQ wrote: | Looks great  |
Thanks, and yes it is quite good. I know I can still do better though. Learning something new every cook!
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Chris
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CtheSmoke
BBQ Super Fan
Joined: 17 Dec 2006
Posts: 435
Location: SW Michigan
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| Posted: Nov 07 2007 Post subject: Re: p*rn from today's smoke... |
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| porkbutt wrote: |
I also tried a baffle in the Char Griller made out of heavy duty foil to deflect the heat that comes in between the end of the upside down fire grate in the cooking chamber and the end of the pit. It has never heated and cooked this even. I checked several places with my probe thermo and all were within a few degrees of each other. Very consistent during the cook, too. Now if it were only about three times bigger and made of thicker steel!!! |
Hey, looks freak'n great... 
You also gave me a better idea for a baffle than what I was doing with foil...
Thanks....
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Hair today, gone tomorrow... |
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porkbutt
Newbie
Joined: 24 Oct 2007
Posts: 93
Location: Carrollton, Georgia
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| Posted: Nov 07 2007 Post subject: Re: p*rn from today's smoke... |
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| CtheSmoke wrote: | | porkbutt wrote: |
I also tried a baffle in the Char Griller made out of heavy duty foil to deflect the heat that comes in between the end of the upside down fire grate in the cooking chamber and the end of the pit. It has never heated and cooked this even. I checked several places with my probe thermo and all were within a few degrees of each other. Very consistent during the cook, too. Now if it were only about three times bigger and made of thicker steel!!! |
Hey, looks freak'n great...
You also gave me a better idea for a baffle than what I was doing with foil...
Thanks.... |
Here's a pic that somewhat shows how I made mine. I ran the foil all the way to the top of the fire grate handle and sort of wrapped it there to hold it in place and seal the gap. I let the bottom part of the foil go down onto the dome of the upside down fire grate bottom and probably 8-10 inches toward the middle. It really all but eliminated the hot end next to the fire box.
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Chris
Char Griller Smokin' Pro w/SFB |
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necron 99
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 2594
Location: San Antonio, TX
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| Posted: Nov 07 2007 Post subject: |
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Thanks for the pics and info! Some day I'll try a pork butt also, but working my way along with ribs first. I had never cooked decent ribs before looking at the info available here.
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Let's hope SoEzzy can ditch his heavy hand on photos in 2016!
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hogtiedbbq
Joined: 12 Nov 2007
Posts: 16
Location: Connecticut
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| Posted: Nov 12 2007 Post subject: Re: p*rn from today's smoke... |
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| porkbutt wrote: | Just sharin' the p*rn from today's smoke. Done my first smoked ribs and finally SMOKED instead of roasting a butt, thanks to accurate temp readings from the grate level as opposed to the factory in-lid thermo which read WAY low. Anyway, on with the bbq p*rn...
The 9+ lb butt and the bb's all rubbed up and ready to go on the smoker. I slathered in EVOO and used Grill Mates Pork Rub on both.
looks great nice pictures
Heated up my handful of left over ABT's in foil on the fire box. I think they were even better reheated!
A peek at the meat as I was putting the bb's back on uncovered after their 1.5 hour foil wrap. I used a 2-1.5-.5 version of the 2-1-1 method I had read about for a bit more tenderness. I put 1/4 cup of Dr Pepper in the foil and dusted the top of the ribs with brown sugar for the wrap time... Sure was good to see that the butt was in fact cookin' low and slow rather than fast and hard!
The butt after about 7 hours of smoking. It was getting close to dark and the wind was picking up making it extremely hard to keep the temp up in the pit so I decided to foil it and finish in the oven. The internal temp was just over 150 so I would have wrapped it about the same time anyway had I left it on the smoker so no smoke lost, just the fun of using the smoker...
And the bb's just before my wife, my Pop and I tore 'em up. Both Pop and I agreed that we'd never had any better baby backs. These things were awesome! My first smoked, or even fire cooked ribs. Never done ribs before today except in the oven a couple times. Thanks to the info on this site and one other forum they turned out perfect!!!
I also tried a baffle in the Char Griller made out of heavy duty foil to deflect the heat that comes in between the end of the upside down fire grate in the cooking chamber and the end of the pit. It has never heated and cooked this even. I checked several places with my probe thermo and all were within a few degrees of each other. Very consistent during the cook, too. Now if it were only about three times bigger and made of thicker steel!!! |
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glenn www.hogtiedbackyardbbq.com |
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stillsmokin
BBQ Fan
Joined: 06 Nov 2007
Posts: 171
Location: Oroville, Ca
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| Posted: Dec 12 2007 Post subject: |
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| That is some great lookin food there porkbutt!!! Well done! |
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jess
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 1854
Location: Fl.
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| Posted: Dec 12 2007 Post subject: |
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| porkbutt wrote: | | Alien BBQ wrote: | | Looks great |
Thanks, and yes it is quite good. I know I can still do better though. Learning something new every cook! |
The person that said it doesn't get any better than this wasn't into Q.. It gets nothing but better!! |
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saltwatercowboy
BBQ Fan
Joined: 29 Nov 2007
Posts: 214
Location: Canton, GA
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| Posted: Dec 25 2007 Post subject: |
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That is some fine looking Q.
Merry Christmas!
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Stumps 223
Weber 22" Kettle
Weber Genesis
If your not living on the edge your taking up too much room... |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Dec 26 2007 Post subject: |
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Everything looks like it was a huge success,good job.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
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Rub N Smoke
BBQ Pro
Joined: 02 Sep 2006
Posts: 713
Location: Houston, (BY GOD!!) Texas
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| Posted: Dec 31 2007 Post subject: |
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Good Lookin' Q!!! 1 question though (and maybe its been explained somewhere and I missed it) why did you put your temp probe through a potato???? 
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Cookin' Wit' A Little Spit Aint Yo' MaMas Barbecue!!
My Toys Are:
Trailered Competition Pit
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KC Boss
Guest
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| Posted: Jan 10 2008 Post subject: |
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| Love the idea of cooking on the firebox. |
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