Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: Albert Rivera on December 27, 2013, 10:32:22 PM
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Undisputed SRG champion butt cooker TMB talked me through my very first smoked butt in my 4-burner charbroil.
I never was completely happy with the smokiness of my cooks (not enough smoke taste).
I then purchased a Masterbilt smoker and Dee talked me through my first butt in the Masterbilt smoker and have always been completly happy with the smokiness of every single butt.
NOW>>> will do my very first butt in the SRG.
There is not a doubt in my mind that if I follow the instructions Tommy has given me; tomorrow morning I will be very satisfied with the results.
I will report findings tomorrow.
Out of gratitude I am naming the butt after Tommy!
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Someone taking the time to help a friend, priceless ;D
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Gee, never had a butt named after me :D :D :D
Albert, call anytime the TMB Hotline is open!
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Gee, never had a butt named after me :D :D :D
Albert, call anytime the TMB Hotline is open!
AR hope Tommy's butt is good!
Tommy, I have never had a butt named after me either; but I have been called a Butthead ::) Don
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Tommy's Butt Help Line 1-800-GRT-BUTT 8)
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I am happy for both of your butts.
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Gee, never had a butt named after me :D :D :D
Albert, call anytime the TMB Hotline is open!
I was a little bit afraid to open a post called "Tommy's but", I was afraid there would pictures.
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Tommy's Butt Help Line 1-800-GRT-BUTT 8)
Now that is a classic :D :D :D :D
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Here are the facts (for me). BBQ done with an SRG
1) I cooked some very decent BBQ in four hours and fifteen minutes (4: 1/4 hrs.)!
2) The smokiness which is important to me was not there.
3) Tried to get smoke with the side basket on the SRG
a) the chips die off when the temp is turned to low
b) in addition, used the Amazing Tube Smoker two ways
1) parallel across the top of the basket
2) vertically next to the meat in the basket
4) Tommy has promised to allow me to be a BETA tester on his initial model of the Tommy Ring Smoker he and Todd are putting together at Amazing Smoker.
I highly recommend this method to anyone that:
1)Does not require a prominent smokiness.
2) Is in a tight for a quick cook (4 1/4 hrs.).
Tommy's Secret 10 12 Step Recipe:
1) wash off the butt
2) dry the butt off
3) coat with mustard
4) sprinkle with favorite rub
5) set SRG temp on High
6) open SRG lid
7) place butt in SRG basket midway down
8) close lid
9) cook 4 - 4 1/2 hrs. (temp on High first 45 15 minutes, then reduce temp to Lo remainder of time)
10) 4-4 1/2 hours or until 195* -200* 200* - 205*IT
11) turn SRG to off
12) open lid
13) double wrap in foil, place in cooler and cover with towels until guest arrive.
Make sure you become one of many of Tommy's friends, he is hard to beat!
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Tommy's Butt Help Line 1-800-GRT-BUTT 8)
Yep, open 24-7 :D :D :D :D just don't tell Kimmie ??? ??? ???
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Step 9 should read... Cook on high for 15 mins then turn to low til IT of 200 to 205 is reached.
If you cooked on high for 45 mins then you would have a large amount of bark.
As for the new Tommy Ring, the folks that showed up to the Georgia cook out got a preview of it and I hope Todd will have them in very soon!
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2 Questions, what size Butt? And is this with the lid down thru out the cook?
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2 Questions, what size Butt? And is this with the lid down thru out the cook?
Albert will come along and give details, but I think it was a 8.5 lb butt and lid down entire cook.
If you want to do a butt let me know, I have 117 of them under my belt with infrared :D :D
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Sorry I had not seen your question!
8.5 lb., yes lid down entire cook.