The Ultimate BBQ Thread

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Got an 8 1/2 pound beef roast on the smoker right now.

Never done roast but was smokin some ribs today and was gonna fire it up anyway so figured why not try it. Its not mine its my BIL's who wouldn't know how to cook it anyway.
 
I ended up buying the CharGriller with the side fire box and I'm VERY happy with it. I found a couple online communities that like this smoker and found out some mods that improve it quite a bit. So far I've done chicken (marinated chicken breasts BBQ'd at 225°F up to an internal temp of 155°F are heaven), pork, and a beef roast. Mrs. yooper keeps buying expensive cuts of meat rather than the traditional BBQ cuts, so they've been a little too lean I think, especially the beef. I finally convinced her to order a Boston Butt and I'll be doing that this weekend. Haven't tried ribs yet.

The CharGriller is actually a better grill than my Weber kettle for regular grilling because of the adjustable fire grate and the cast iron food grate, so I haven't used my Weber since I got the CharGriller.

236.jpg
 
Boston Butt questions:

1. 1.5 to 2 hours per pound at a smoker temp of 225-250°F, final meat temp of 190-200°F, correct?

2. Inject or brine?

3. Dry rub or not, in combination with #2?

4. Should I wrap the butt with foil during the last few hours?

5. Do I pull while the meat is hot, or let is rest for a while?
 
I like to brine...but I don't have an injector at this time...so that has something to do with it...
I would think brining would get the meat more moist all around, while the injecting would provide specific points of flavor -- know what I mean?
I rub my butt ;)
some wrap with foil...it helps to sort of steam the butt...but I've never done it and have had good results...
I pull once the meat has rested -- no sense in letting all those juices run free...

I tend to pull it off at 180 to 185 (maybe this is too low?), but after resting, it typically gains 4 or 5 degrees...
 
Final meat 190-200

I brine first for about 4 hrs. Use only Kosher salt. Then inject just prior to rub. Rub is dry when it goes on but is wet due to injection. I wrap with foil and throw in the oven in a covered dish or pan once it gets to 180-185. I always pour a couple cups off beer in there. Cook at 250 till it hits 195. Let sit for 15-30 min and pull. It will be really hot. Gloves and a bowl of ice water to dip hands in is a must.
 
Trollhole said:
Let sit for 15-30 min and pull. It will be really hot.
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Yup.

I've left an electronic thermometer in mine while it rested. I don't recall the temp. dropping at all, or at least not significantly, in that 30 minutes. 'Course you can just use a couple forks instead of your hands, unless that's not authentic enough for ol' Trollhole. ;)

Curtis
 
yooper said:
1.5 to 2 hours per pound at a smoker temp of 225-250°F?
Click to expand...

This is the challenging/fun part you'll have to figure out for yourself depending on your cooker. It's amazing what can happen with small variances at temps that low. With an indicated cooker temp. of 250, a 6lb butt might be done in 8 hours or so, but with an indicated temp of 225 it could easily take 16hrs or more.

Are ya gonna give us live updates? :bounce:

Curtis
 
I was offline for the process, since I did it out at my lake house.

I brined it for about 10 hours and then dry rubbed it using a salt-less rub, just sugar and spices.

It took 10 1/2 hours at varying temperatures, but most of the time it was in the 230's. 240 was my target temp. Twice it dropped to about 190 for a little while when I ran out of fuel and once it spiked to 286.


I took it off at at meat temp of 190, wrapped in foil, and let it rest for 30 minutes, then pulled it with two big forks.

OMFG, that's the best BBQ'd pork I've ever had in my life! My brother in law who was visiting and is 13 years older than me said the same thing, and he pretty much orders BBQ in every restaurant every time, and just got back from a long trip in North Carolina. I'm super happy with it.

I've had about 6 sandwiches from it since Saturday night and I'm having reflux today for the first time in my life. :doh:

I'll post some recipes Wednesday; they are on my work computer. I made two different sauces, a NC vinegar sauce and a citrus based sauce called Mojo from a Bobby Flay recipe.
 
:beer::beer::beer:

There really is no substitute to doing it yourself; I think it's one of those things where you just can't completely comprehend how it works/turns out until you do. :)

What was your fuel?? Some sort of lump charcoal, I'm guessing...

Cheers!!

Curtis
 
Lump charcoal and hickory chunks. I almost ran out; the store where I usually buy charcoal only had briquets last week, which is why I bought the hickory chunks.

I welded up a charcoal basket out of perforated steel that fits my side fire box really well and I think this saved a lot of fuel for me. I probably used half as much as I would have without the basket. I'm going to build another basket so when it's time to add fuel I can just swap in a whole basket full of fuel already burning. I used the minion method (layers of charcoal and hickory in the basket) which seemed to work well.
 
Here's a pic of the beast.

I got a remote thermometer with separate smoker and meat probes. I learned that the built in thermometer in the smoker is almost useless. You can see the smoker probe clipped onto the grate behind the meat.

You can see where I had to snag a snack from the end with my BBQ tongs. :o
bostonbutt.jpg
 
Ribs are not for me. They kinda gross me out, and my wife too. Not worth all the effort.

Brisket however will be coming soon, maybe this weekend...
 
yooper said:
Ribs are not for me. They kinda gross me out, and my wife too. Not worth all the effort.

Brisket however will be coming soon, maybe this weekend...
Click to expand...

:D

ribs a bit too primal for you guys?

there's nothing better than tearing into some nice bones

mmmmmmmmm....ribs...mmmmmmmmmmmm

:D
 
NorCalDoug said:
:D

ribs a bit too primal for you guys?

there's nothing better than tearing into some nice bones

mmmmmmmmm....ribs...mmmmmmmmmmmm

:D
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Oh we are definitely carnivores and don't mind tearing into some bones.

With ribs we enjoy them while we're eating them, but then when we're done we both feel like we've been dipped in a grease pit. I can only eat ribs about once a year because it takes me that long to forget how grossed out I was after the last time. Oooph.
 
yooper said:
Oh we are definitely carnivores and don't mind tearing into some bones.

With ribs we enjoy them while we're eating them, but then when we're done we both feel like we've been dipped in a grease pit. I can only eat ribs about once a year because it takes me that long to forget how grossed out I was after the last time. Oooph.
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what about baby-backs?
 
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