Great time to master the grill

[Yakcr1983]

I put on a Boston Butt at lunch and plan on taking that bad boy off about 5:15. Working on my drunk chicken next.

Im doing all of this on a regular charcoal grill. I plan on getting a smoker soon. Any suggestions on a good one?

 

[GTAdawg]

Butt in 5-6 hours? Are you baking it at 400 degrees or something?

 

[dorndawg]

If you're a novice like 90% of us, I highly recommend the masterbuilt electric smoker

https://www.amazon.com/Masterbuilt-...nements=p_89:Masterbuilt&s=lawn-garden&sr=1-1

 

[jethreauxdawg]

He likes small butts

 

[jethreauxdawg]

Good luck on a grill. I’ve never tried it that way. My father in law swears his dad used to cook them on the grill and they were fantastic. I’ve never had any luck doing anything other than about 2 hours/pound @ 225ish degrees. Let us know how it turns out. Some put odds on it, we need a game

 

[Yakcr1983]

5 is supposed to be an 8

 

[msu86]

For a Boston Butt make sure the internal temp is around 195. Wrap in foil and pack in a cooler with towel for at least an hours. It will shred apart. Smoking it is only important for the 1st couple of hours. You can finish it anyway you want to reach internal temp of 195.

 

[seshomoru]

Get a pellet smoker. They are fool proof. Just use an internal meat thermometer probe (which most come with now).

 

[Pars]

Second the pellet grill. Got a camp chef last year and I’ve loved it. Tops out at about 450 degrees so the sear is not perfect but can still do a great steak as well as smoke whatever the hell you want.
Got the DLX model and have cooked 6 racks of ribs at One time

 

[mstateglfr]

Good luck on a grill. I’ve never tried it that way. My father in law swears his dad used to cook them on the grill and they were fantastic. I’ve never had any luck doing anything other than about 2 hours/pound @ 225ish degrees. Let us know how it turns out. Some put odds on it, we need a game

I did one on Monday on the grill because I didn't feel like cleaning out the smoker the day before, and also didnt want to go to the store for charcoal.
4 hours on the grill at 225 with a foil packet of apple wood chips each hour, then covered it and finished it in the oven for 4 hours at 300.
I would usually keep it lower in the oven, but had a schedule.


It was fantastic and no different than smoking in the Weber bullet for 10 hours.
Good smoke, plenty of bark, and pulled apart nicely.


I'll still do the smoker because it's a proces and ritual I enjoy, but the Weber gas grill sure does fine. I'm sure I lose some smoke since its vented...so I end up using a handful more wood in the end to offset that, I guess.

 

[SirBarksalot]

He likes small butts

My man!

 

[My Bru]

If you're a novice like 90% of us, I highly recommend the masterbuilt electric smoker

https://www.amazon.com/Masterbuilt-...nements=p_89:Masterbuilt&s=lawn-garden&sr=1-1

Gonna need a link to back up that 90% number

 

[HotMop]

I put on a Boston Butt at lunch and plan on taking that bad boy off about 5:15. Working on my drunk chicken next.

Im doing all of this on a regular charcoal grill. I plan on getting a smoker soon. Any suggestions on a good one?

As a long time smoker here's a tip. Never cook to time, cook to temperature. I always let mine rest 2 hours so I pull around 175 wrap in foil, then a towel, and drop it in a cooler. Temp will rise 15-20 degrees. It will be safe to eat at 160 but will be tough as hell. A decent 'guide' is 1.5 to 2 hours per lb but I've seen it take alot longer.

 

[dorndawg]

Glad to help!

https://tinyurl.com/s4nn79x

 

[Seinfeld]

Finally dipping into that pool this spring. I’ve gotta wait for some of this crap to blow over first, but my hope is that I’ll be placing an order for a Rec Tec bull by Memorial Day

 

[hatfieldms]

For those of you who have a sous vide machine, you should try a butt that way. The best I have ever done is by sous vide. Sous vide it for 18-24 hours and then smoke for a couple of hours

 

[fishwater99]

He likes small butts

You want a little fat, just not too much fat..

 

[seshomoru]

I bet that’s awesome and I’ll have to try it. You still get a good crust with shortened dry heat?

 

[jethreauxdawg]

Tell me about this thing

For those of you who have a sous vide machine, you should try a butt that way. The best I have ever done is by sous vide. Sous vide it for 18-24 hours and then smoke for a couple of hours

I’ve heard of sous vide and how it’s supposedly fool proof, but people usually underestimate the fool typing this. What is the machine like? How much work is involved in setup? Do you need to use more or less Dale’s than normal?

 

[Dawgbite]

For versatility you can’t beat a Kamado style grill. The ceramic ones are best but the metal insulated ones cook very well. You can smoke at 200 or sear steaks at 700. There is a little bit of a learning curve but once you learn, you can cook anything on it.

 

[GTAdawg]

You will have to pry my Weber 22in from my cold dead hands. Most tried and true thing out there.

ETA: not kamado hating

 

[hatfieldms]

Yes you get a good bark on it.

 

[hatfieldms]

It is a cylinder that just clamps to any pot. Once you start cooking with one you will find yourself cooking on it quite a bit.

 

[karlchilders.sixpack]

For the time being, keep what you have, especially if it is a Webber.

For that Boston Butt,

cover your bed of charcoal with a sheet of perforated Aluminum foil,

Carry on.

 

[dawgman42]

My 18" WSM has been rocking along for 11 years now, and I have no need for anything else. Lots of other good smoker options out there, but the Weber Smokey Mountain is just hard to beat for it's versatility.

 

[Lurker.sixpack]

Sous Vide!!!

For those of you who have a sous vide machine, you should try a butt that way. The best I have ever done is by sous vide. Sous vide it for 18-24 hours and then smoke for a couple of hours

Tried my first 2 butts using sous vide last week and they turned out perfect! I actually left them in the original package and placed in the water bath, based on a coworkers advise. Next time, I’ll likely take the time to season and vacuum pack prior to. I finished them off On the egg at 225 for 3 hours. Had a good bark and just fell apart...

 

[Daddy Rabbit Dawg]

I put on a Boston Butt at lunch and plan on taking that bad boy off about 5:15. Working on my drunk chicken next.

Im doing all of this on a regular charcoal grill. I plan on getting a smoker soon. Any suggestions on a good one?

It won't be done in 5 hours unless it's a 3 lb butt.

 

[smurphdawg]

As a long time smoker here's a tip. Never cook to time, cook to temperature. I always let mine rest 2 hours so I pull around 175 wrap in foil, then a towel, and drop it in a cooler. Temp will rise 15-20 degrees. It will be safe to eat at 160 but will be tough as hell. A decent 'guide' is 1.5 to 2 hours per lb but I've seen it take alot longer.

Sorry for going slightly OT but I’m hung up on this - can someone explain to me how this is possible?

 

[Rebeldude]

Got a prime grade brisket from Costco on the Pit Boss pellet smoker this morning. Should be some good eating tonight.

 

[greenbean.sixpack]

When cooking steak, pork chops, chicken, etc, how long advance of putting the meat on do you light the charcoal? It seams like by the time the coals are e going good, I've already thought eating.

 

[HotMop]

The meat is still hot, basically it keeps cooking itself since it's wrapped in foil.

 

[smurphdawg]

The meat is still hot, basically it keeps cooking itself since it's wrapped in foil.

Not saying you’re wrong, and I get that it keeps cooking due to the heat that’s already present, I just don’t understand how (beware, 7th grade science flex incoming) the temperature can continue to rise after energy (heat) is removed from the system. No big deal, and I’m no grill master, just curious about that point. Carry on.

 

[hatfieldms]

When you wrap it in foil the foil hold all of the heat in there and it continues to cook

 

[Grove Sh*tter]

When wrapped, the heat radiates not only outside the roast, but inside where the temperature is also lower. The surface and exterior tissues thereby "cook" the inside tissues to a degree since the heat cannot all easily radiate out to the ambient cooler air.

I think