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I have. Many times. I have used different thermostats and in different places. I also cooked the short ribs in the exact amount of time as expected. I’m up to172 and 170. Progress.
I have cooked butts countless times. Never gone over 12 hours.
Do you foil?
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I have cooked butts countless times. Never gone over 12 hours.
Do you foil?
i don’t until 195 plus. I’ve had shoulders go 18 hours or so before. This was the worst. I finally pulled them off the smoker, foiled and put in the oven for the night. I figure this a smoker version of sous vide. So frustrating.
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i don’t until 195 plus. I’ve had shoulders go 18 hours or so before. This was the worst. I finally pulled them off the smoker, foiled and put in the oven for the night. I figure this a smoker version of sous vide. So frustrating.
I foil after 4 hrs. At what temp do you cook?
That is so weird. Seems like you are violating some law of thermodynamics.
"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
Went to Famous Dave's tonight... We taste tested the sauces, but couldn't tell which was which because the names on the plastic bottles had all rubbed off... I did like one more than the others but who knows what it was.
Not me.
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lebowski, on your blog, when you discuss taking the foiled butt off the smoker or out of the oven for the rest, you don't say anything about taking the foil off for 15-30 minutes prior to FTC or oven at 170 rest period. is that not necessary? i've always done it because i thought it was part of the process - perhaps i came up with that on my own or was given useless info at some point.
lebowski, on your blog, when you discuss taking the foiled butt off the smoker or out of the oven for the rest, you don't say anything about taking the foil off for 15-30 minutes prior to FTC or oven at 170 rest period. is that not necessary? i've always done it because i thought it was part of the process - perhaps i came up with that on my own or was given useless info at some point.
Sometimes I do that and sometimes I don’t. I’m not sure it’s necessary with pork butts.
I always do that on brisket because brisket is more sensitive to the final temperature.
"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
This has probably been addressed a hundred times, but I can't find it at the moment. What is your preferred method for reheating/serving pulled pork?
I have 4 butts that I am smoking today for a large group dinner on Tuesday night. I wanted to smoke it on Tuesday so it could be served hot, but the logistics aren't going to work out. So I will cook today and then have to reheat to serve tomorrow.
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This has probably been addressed a hundred times, but I can't find it at the moment. What is your preferred method for reheating/serving pulled pork?
I have 4 butts that I am smoking today for a large group dinner on Tuesday night. I wanted to smoke it on Tuesday so it could be served hot, but the logistics aren't going to work out. So I will cook today and then have to reheat to serve tomorrow.
Cook, pull, vacuum seal. Then boil in the bag and serve.
"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
Cook, pull, vacuum seal. Then boil in the bag and serve.
We've had success with this method. I've also found that when freezing the sealed bags, if I flatten out the contents inside the sealed bag before freezing them, then the pork tends to reheat a lot faster in the boiling water. Also, they stack in the freezer better when they're flat.
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We've had success with this method. I've also found that when freezing the sealed bags, if I flatten out the contents inside the sealed bag before freezing them, then the pork tends to reheat a lot faster in the boiling water. Also, they stack in the freezer better when they're flat.
Pro tip!
We are doing pulled pork for my daughters wedding. I am going to using this method on a ridiculous amount of meat. [emoji51]
"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
We've had success with this method. I've also found that when freezing the sealed bags, if I flatten out the contents inside the sealed bag before freezing them, then the pork tends to reheat a lot faster in the boiling water. Also, they stack in the freezer better when they're flat.
Right. Also a good idea, if possible, to stick the pork in the fridge/freezer for a few minutes before sealing them, so some of those juices solidify and make the sealing process easier on you.
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