Smoked my first meat today....
- Thread starter Brian in Oregon
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nice backpedal attempt
actually I take that back, that was a pathetic backpedal attempt
look, you are posting up bad information for slow smoking Boston butt. Take it how ever you want. 180 is hot... and/or cooking it at 225 or hotter then sticking it in the oven is even worse advice. That is not BBQ, it's just manipulating temperature and times. Slow and low.
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IH8MUD.com - View Single Post - The Ultimate BBQ Thread
^^^^
I won this smoker in 1976.... anyone that knows old smokers will know what it is. My BBQ is so good it can make a fat girl cry.
Your butt looks like it dried out from being on too long. Pull it off about 30 minutes sooner and it will be moist ALL the way through. (Look in the lower right corner of the butt and you'll know what I'm saying.) You also might want to flip it a time or two to get that smoke ring all the way around the meat, not just on the top.
Anything else I can do for you just let me know.
lunyou
Anything else I can do for you just let me know.
lunyou
Veal topbutt would be much better.....wouldnt be so dried out
you need to get the cataracts taken care of...
tell that to your wife...
I'll post it up when I get on a bozo-puter at home. The ones here at work won't let me draw cute lines on anything.
look, you are posting up bad information for slow smoking Boston butt. Take it how ever you want. 180 is hot... and/or cooking it at 225 or hotter then sticking it in the oven is even worse advice. That is not BBQ, it's just manipulating temperature and times. Slow and low.
Thanks for being straightforward with some real advice for once instead of just being an a******.
Yeah I won't do the oven thing, it's just wrong. You're right to call me on that.
What happened that made me go hot: My first Boston butt was smoked without a thermometer and it was fxxxing amazing, basically I cooked it until it got tender. A couple butts later I got a fancy thermometer and cooked the next one to 175° and it was a little tough. So with the next one I went to 185° and it was awesome, tender but still moist even though it took a full hour longer. I've cooked to 185° since with excellent results. I'm willing to try a lower temp again, maybe I just got a bad piece of meat that one time?
This yankee is just trying to learn. I've made some amazing BBQ in the last few years since I started. I can't fly to Alabama for a sandwich so I've got to do something...
And Bo-fart's a southern boy, so he knows swamp ass.
(As an aside, that's some fine looking BBQ, Beaufie.)
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Is that a thermometer I see in there?
yeah, I keep data on everything I cook.
