The BBQ and Smoking Thread

[CarlLester]

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Awesome man! In the end, the internal temps are the internal temps and you should get a shit ton of fat rendering accomplished with that kinda time... Post some shots when done!

Curious - what temp do you pull yours at?

[killramos]

How has Costco been lately?

Could use some meat but I’m not much into rona chaos.

Haven’t been physically since last February.

[tirebob]

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How has Costco been lately?

Could use some meat but I’m not much into rona chaos.

Haven’t been physically since last February.

Dude... Because they are controlling the amount of people in there (30% of normal volume) it is really nice walking around. No issues with crowds at all. Once we had to line up for about 20 minutes to get in but most times we have just walked in. I know in Balzac though they have only been letting in card holders and no extra family etc so keep that in mind. If both you and the wife have a card you are good but if only one card, only one person.

[killramos]

Bringing the wife to Costco ruins the experience.

[tirebob]

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Curious - what temp do you pull yours at?

Depends... I start testing the texture with a toothpick once internal hits 195*. At that point I don't care about the specific temperature and go strictly by feel. I find some briskets perfect by that point while others need more. If it needs more I give it another 5* and check again. I don't think I have pulled higher than 205* but usually that 200*"ish" range is where most seem to be right.

[CarlLester]

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Depends... I start testing the texture with a toothpick once internal hits 195*. At that point I don't care about the specific temperature and go strictly by feel. I find some briskets perfect by that point while others need more. If it needs more I give it another 5* and check again. I don't think I have pulled higher than 205* but usually that 200*"ish" range is where most seem to be right.

Thanks! Same process for me.

[Buster]

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2AM cook for a pork shoulder? This for brunch or something?

Definitely not ready for lunch!

Now to wrap it not to wrap....

[ercchry]

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Definitely not ready for lunch!

Now to wrap it not to wrap....

Full butt? I’ve started doing this:



Way faster cook times, also nice as you can have some variety in textures and cuts (chunks, pulled tubs, sliced money muscle, etc)

Edit: better video of full process:

[tirebob]

Boston Butt is something I have stopped wrapping as I really enjoy the bark build up. The last half dozen or so I spritz every hour with a dark rum and apple juice mixture and let that bark develop. Takes forever to cook opening that lid so often, but if I have the time, it has really turned into something I enjoy a lot!

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Definitely not ready for lunch!

Now to wrap it not to wrap....

[ercchry]

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Boston Butt is something I have stopped wrapping as I really enjoy the bark build up. The last half dozen or so I spritz every hour with a dark rum and apple juice mixture and let that bark develop. Takes forever to cook opening that lid so often, but if I have the time, it has really turned into something I enjoy a lot!

If you love bark, do the above without the wrap, will cut down time and give you more exposed surface area for more bark!

[killramos]

Went to Costco. Now standing in a line to get in

0/5. Would not reccomend.

Will probably be another 10 month before I bother going back.

[Buster]

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Boston Butt is something I have stopped wrapping as I really enjoy the bark build up. The last half dozen or so I spritz every hour with a dark rum and apple juice mixture and let that bark develop. Takes forever to cook opening that lid so often, but if I have the time, it has really turned into something I enjoy a lot!

I'm just getting too lazy to wrap.

[tirebob]

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Went to Costco. Now standing in a line to get in

0/5. Would not reccomend.

Will probably be another 10 month before I bother going back.

Okay... Maybe I should have clarified. We shop at Costco only Monday to Friday and never on a weekend. Now you are just torturing yourself!

[ExtraSlow]

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Went to Costco. Now standing in a line to get in

0/5. Would not reccomend.

Will probably be another 10 month before I bother going back.

Go 30 minutes before closing. That's the sweet spot. Saturday mid-day is a crazy choice

[CarlLester]

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I'm just getting too lazy to wrap.

This! Unless I am trying to speed up the proceedings, I don't wrap.

[ExtraSlow]

You guys have been reading my newsletter.

[ThePenIsMightier]

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Went to Costco. Now standing in a line to get in

0/5. Would not reccomend.

Will probably be another 10 month before I bother going back.

Shady lineups doing lineup things on a Saturday at noon at Costco?

Quelle surprise

[tirebob]

Smoked some side ribs today. No I did not trim them for show as it was just for the wife and I and I will suck every bit of meat possible off the rack! Haha!

[ExtraSlow]

Ya know, that looks like some great ribs. Jelly. I won't make any jokes about sucking the bones and your new straight edge lifestyle . . .

[tirebob]

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Ya know, that looks like some great ribs. Jelly. I won't make any jokes about sucking the bones and your new straight edge lifestyle . . .

No jokes necessary... I thought that was an obvious solicitation.