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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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 Posted: Mar 04 2007 Post subject: |
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I kinda like it... 
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Chargriller Akorn
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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edskull69
BBQ Pro
Joined: 17 Sep 2005
Posts: 510
Location: New Jersey
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| Posted: Mar 04 2007 Post subject: |
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Anyway, here are some pics of todays smoke butts and first time fatty.
Hers is the fattie rolled and rubbed last night.
Here are the butts and the "fatty" coming off ( butts still cooking)
And some pics of the fatty all done
The butts are taking their good old time today, I think I have too much on my little smoker, Cant seem to get my temp over 210 today 
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Mar 04 2007 Post subject: |
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Hooch...
 Hey,God Bless 'Ya Dude!
Yo,It Ain't You that's at "Fault" here Man!
Take up on Roxy's suggestion and read through the Whole thread...THEN
put the pieces together!
Ya'll got a BIG heart, Dude! 
Best Regards, Tony |
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edskull69
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Joined: 17 Sep 2005
Posts: 510
Location: New Jersey
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| Posted: Mar 04 2007 Post subject: |
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this is for you roxy
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edskull69
BBQ Pro
Joined: 17 Sep 2005
Posts: 510
Location: New Jersey
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| Posted: Mar 04 2007 Post subject: |
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I think with the meat on its sides that I am restricting the flow of my smoke and heat  just my thoughts any input from you guys?
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 04 2007 Post subject: |
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Looks to me like there is tons of room around them ole hunks of meat. To be honest with ya I dont know squat about they whys and hows of cookers or temps.. Why is it that in the summer I work to get the cooker up to 300 for chicken but in the freakin winter when its like minus 20 out the thing wants to take off and races past 300 likes its nothing...
Nice looking ride there my friend, but I dont know how you got a handle like skull with such a sweet city boy saddle like that one.
No flames, forks... 
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Chargriller Akorn
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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skybob
BBQ Super Pro
Joined: 10 Apr 2006
Posts: 1533
Location: Wichita, KS
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| Posted: Mar 04 2007 Post subject: |
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| Hey Roxy, looks like he's set for a comfortable 2-up ride there. Great look'n bike there Skull!! |
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edskull69
BBQ Pro
Joined: 17 Sep 2005
Posts: 510
Location: New Jersey
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| Posted: Mar 04 2007 Post subject: |
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I had to put the ole lady with me. She is the back warmer. Butts are @ 175 past the platue? spelling and it is 10:00 looks like I will be pulling pork after idnight
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Last edited by edskull69 on Mar 04 2007; edited 1 time in total |
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edskull69
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Joined: 17 Sep 2005
Posts: 510
Location: New Jersey
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| Posted: Mar 04 2007 Post subject: |
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well I they finally reached 190-195 @ 11:15. Pulled them let rest 40 min. Pulled them and everything is good so the verdict is no matter if the butts are up, down, or sideways...they all cook the same. Oh and I never flip the butts or the brisket. since I have a side firebox the temp is not coming from the bottom. Here are the pics and I am going to bed.
Thirsty work!!
bones
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TheArtfuldodger
BBQ Fan
Joined: 21 Jan 2007
Posts: 146
Location: Waxhaw, NC
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| Posted: Mar 04 2007 Post subject: |
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looks like a fine midnight snack!
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Home Roaster gone wild in Waxhaw, NC
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CG w/ SFB
Vertical smoker (old no-name)
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Mar 04 2007 Post subject: |
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Looks good Ed! I hope you are using that Busch as a spritzer?
Hoochie- thanks for the description you provided. It's nice to have someone with a medical background provide an educated point of view on the biology side of things. That's what makes this site great, different folks with different backgrounds providing a multitude of different views!
Have'nt seen a topic 'mushroom" like this one so fast in quite a while!
Certainly know what you mean Roxy! Been accused of that one lately myself!
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"I Turned A Hobby Into A Business".
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Mar 04 2007 Post subject: |
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That is some fine lookin' butt right there(hadn't used that line since college ).
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Mike
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 05 2007 Post subject: |
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I bet Mike, I'm sure to tell the wife that every day..
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Chargriller Akorn
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Mar 05 2007 Post subject: |
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wow, this thread took so many different directions I am car sick from all the twist & turns it took.
Fat up? or Fat down?
Whatever you feel turns out the best product!!
I do need to comment on one thing though. I feel that a liquid on the outside of the meat will limit reaction with the smoke. the water acts as a barrier because the smoke condenses on the water, when the meat is flipped that smoke that condensed there will run off the meat instead of making contact.
Does that make sense?? |
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jminion
BBQ Fan
Joined: 06 Dec 2005
Posts: 244
Location: Federal Way, WA
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| Posted: Mar 05 2007 Post subject: |
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| A_Harry_Nutczak wrote: | wow, this thread took so many different directions I am car sick from all the twist & turns it took.
Fat up? or Fat down?
Whatever you feel turns out the best product!!
I do need to comment on one thing though. I feel that a liquid on the outside of the meat will limit reaction with the smoke. the water acts as a barrier because the smoke condenses on the water, when the meat is flipped that smoke that condensed there will run off the meat instead of making contact.
Does that make sense?? |
Here is something for you to think about a Cookshack electric style cooker can have smoke being produced during the whole cook and not produce smokering without water in the cooker. Add a piece of charcoal along with the wood and you will get a smokering.
Next I have been cooking on WSMs with water in the waterpan and have produced great smokerings.
I have cooked on Offsets with pans of water in the cooker and produced smokering.
Smokering will be produced easier on an offset because of the amount of nitrates produced and the large amount of hot, smokey air being moved compaired to many other styles of cookers.
I have not found water in a cooker to truely effect smokering, your milage may very.
Jim
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Jim
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 05 2007 Post subject: |
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I see we are still dispelling myths in this thread.
Thanks Jim.
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Chargriller Akorn
WSM
LIAR #100
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Mar 05 2007 Post subject: |
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| jminion wrote: | | A_Harry_Nutczak wrote: | wow, this thread took so many different directions I am car sick from all the twist & turns it took.
Fat up? or Fat down?
Whatever you feel turns out the best product!!
I do need to comment on one thing though. I feel that a liquid on the outside of the meat will limit reaction with the smoke. the water acts as a barrier because the smoke condenses on the water, when the meat is flipped that smoke that condensed there will run off the meat instead of making contact.
Does that make sense?? |
Here is something for you to think about a Cookshack electric style cooker can have smoke being produced during the whole cook and not produce smokering without water in the cooker. Add a piece of charcoal along with the wood and you will get a smokering.
Next I have been cooking on WSMs with water in the waterpan and have produced great smokerings.
I have cooked on Offsets with pans of water in the cooker and produced smokering.
Smokering will be produced easier on an offset because of the amount of nitrates produced and the large amount of hot, smokey air being moved compaired to many other styles of cookers.
I have not found water in a cooker to truely effect smokering, your milage may very.
Jim |
Jim, I was not referring to the use of a water-pan in my post, I was referring to a standing liquid on the meat. (back to the start of this thread) someone mentioned liquid on top of the meat being drawn into the meat deepening the flavor and moisture content of the finished product.
I have heard many references by the old-world sausage makers saying the the casing must be thoroughly dry before they will accept smoke. isn't that what "Bloom" is in the sausage industry?
I am asking, not telling. |
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Hogwild
BBQ Super Fan
Joined: 20 Jul 2005
Posts: 488
Location: Hastings, NE
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| Posted: Mar 05 2007 Post subject: |
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| allsmokenofire wrote: | | Alien BBQ wrote: | | jminion wrote: | The science is out there and I can see three going on here;
1 fat cap as it melts does not pass through meat keeping it moist. Meat's internal moisture comes from the moisture released by internal fat and connective tissue as it breaks down, that is the science.
2 smoke is not asborbed it is layed on meat, smokering does not prove that smoke is absorbed.
3. If smoke collects in the liquid on top of the peice of meat when it is flipped that lquid is then absorbed along with smoke is the theory I'm assuming. Unless that smoke is salty how is it absorbed? Simply placing meat in water osmosis doesn't occur, salt is needed. Based on Alien's observation with smoke and water somehow osmosis happens. This is bad science.
There are number of books on the subject, they will help you understand what is taking place. BBQ has it's lore but the science is bad in many cases.
Jim |
Jim,
I am not sure if you are making a comment or paraphrasing what I wrote so I will address your comments.
#”1 fat cap as it melts does not pass through meat keeping it moist. Meat's internal moisture comes from the moisture released by internal fat and connective tissue as it breaks down, that is the science.”
I agree, all the external fat does is baste the meat on the outside.
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LOL....how soon we forget.
| Alien BBQ wrote: | | It is known that the smoke ring process stops at approximately 145 degrees and fat renders back into the meat starting at approximately 165 degrees. Many seasoned chefs do not flip their briskets during the cooking process in order to allow the fat to render back into the meat. |
Here's the whole thread to refresh your memory.
http://www.thesmokering.com/forum/viewtopic.php?t=4016&highlight=brisket+research |
I've been gone from around here for a while (New kid; moved to NE, etc. etc.) and this is the first thread I run into.
That was a low-blow, Mike. Makes me wonder why I came back.
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Hogwild
BBQ Super Fan
Joined: 20 Jul 2005
Posts: 488
Location: Hastings, NE
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| Posted: Mar 05 2007 Post subject: |
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| SStory wrote: | ..... I almost hestitate to make any sort of bold statement and if I misinterpreted something, please correct me.
..... |
I'm betting a lot of new folks (not that you're new SStory) feel like this after reading threads like this.
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Hogwild BBQ Blog |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Mar 05 2007 Post subject: |
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Hey welcome back Hogwild! Things do get tense now and again, but we are all basically good guys at heart! Stick around -it's not all bad!
Actually, this is one of the most mild mannered groups I have known. I lurked at a site called roadfood? and didnt think much of it, so I stick around being a PITA here!
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"I Turned A Hobby Into A Business".
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