Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Cinredman on November 01, 2013, 10:52:54 PM
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Been awhile since my last cook. Going nice and simple with a pork butt, Byron's butt rub.
Resting over night and will smoke tomorrow. (http://img.tapatalk.com/d/13/11/02/bu9esene.jpg)(http://img.tapatalk.com/d/13/11/02/7y3y9aqe.jpg)
Plan to smoke for 6 hours and then transfer to Nesco roaster for slow braise with bottle of wine.
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Good stuff, hard to beat that rub.
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Should be a great butt!
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what's a nesco roaster? never heard of that. i like the wine idea. 8)
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Off to a good start. Can't wait to see the finished product.
Sparky - The Nesco Roaster is a slow cooker/crock pot.
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what's a nesco roaster? never heard of that. i like the wine idea. 8)
Hi..I have several Nesco roasters. a 4 quart. 2 - 6 qts, a 12 quart and an 18 quart. The difference with them is that they have a temperature control on them instead of just low and high. You can actually set your temps. Just remember that boiling is 212º. You can bake in them or anything. I have made cakes in them before. Nesco has been around for almost 100 years. Kinda like KitchenAid..they do not wear out. Pam .☆´¯`•.¸¸. ི♥ྀ
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Dibs on leftovers!
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Watching this one............
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Watching this one............
Me, too!!
Art
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(http://img.tapatalk.com/d/13/11/02/a4edu4ym.jpg)
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...Plan to smoke for 6 hours and then transfer to Nesco roaster for slow braise...
I did three butts yesterday exactly that way (except for the wine) for the marching band party last night.
Will be watching this one...
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Update - butt out of fridge coming up to room temp. I am struggling to decide which method for the cook today.
Option 1 - SRG with tommyring setup for smoking
Option 2 - weber kettle, minion setup with chunks of hickory
Hindsight being 20/20, should have prepared both cuts vs freezing one, but I forgot about my recent foodsaver purchase and was thinking about too much leftovers.
I also have a samsclub brisket. Sell by date is 11/5 and I was really intending to wet age this cut for about 2 weeks. Research indicates the sell by is probably 25-29 days from packing; does anyone know the true formula SAMs uses to determine sell by date?
Decisions, decisions.
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Decided to go weber. Realized all I had was apple wood chunks, so Apple wood it is today
(http://img.tapatalk.com/d/13/11/03/abybu7e9.jpg)
Grill setup for minion burn(http://img.tapatalk.com/d/13/11/03/batu7upe.jpg)
Lit and ready(http://img.tapatalk.com/d/13/11/03/e7aqajuj.jpg)
Let's get cooking
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That is quite a bit of wood for the kettle..............just sayin..........
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That is quite a bit of wood for the kettle..............just sayin..........
I thought the same thing.....but wanted "the talent" to weigh in.
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Clarification. My minion way is to place a single layer of charcoal with individual chunks above and then light one end and let it burn.
The attached is after 3.5 hours.
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[attachment deleted by admin]
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That is looking real good 8)
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Lookin real good
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IGrill temp chart(http://img.tapatalk.com/d/13/11/03/yzega3y6.jpg)
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Sure looks good.
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Well, thank goodness for daylight savings time cause this is going low and slow :-)
It has been a slow steady climb in temp with no sign of a stall.
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Looks good. Odd that you didn't have a stall. Do you normally?
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I could be mistaken (my eyes are old), but it doesn't look like the stall temperature has been reached yet
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Stall temps are between 150F to 165F. Looks like it was just hitting 150F.
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And the stall at 180
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Well, here is the full temp profile. (http://img.tapatalk.com/d/13/11/03/y4etejyb.jpg)
As you can see, top temp was 192 and I'm a bit tired. Pulled and wrapped in foil for rest
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About to pull
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[attachment deleted by admin]
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Nice chunk
(http://img.tapatalk.com/d/13/11/03/8e7uta9e.jpg)
All pulled
(http://img.tapatalk.com/d/13/11/03/6evyryvu.jpg)
Overall, very pleased with results. I decided to forgo the Nesco and just do it all on the grill. Pulled like Buttar...
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Looks like it was a success!
I like that ring you used for your Minion setup.
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Good looking cook!
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All brisket and pork consumed.
Brisket was big hit at tailgate, pork went second.
At work, my BBQ clan liked the pork better, highlighting a great bark flavor and buttery texture
I'm already planning another brisket with a different spice rub and then a tri-tip.
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Sounds like we are going to be eating well at work!