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Post by deadeer on Dec 4, 2020 23:13:24 GMT -5
I'll be brewing tomorrow instead of smoking. 10 gallons of an Irish Red, but 5 gallons will have lager yeast instead of an ale yeast. Both yeast are new yeast strands that I'm testing out for a local brewery. Both strands collected from a farm in Michigan. I know a lot of people drink all different Brewers beers and no doubt a big deal right now but I just can’t drink it I get the worst headache and fill like I ate a whole pork butt myself and that’s just after two of them The taste is good on the ones I’ve had but sure doesn’t agree with me at all Three cheers for Coors Lite!!! Everybody, Coors Lite, Coors Lite, Coors Lite, Lol
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Post by bullseye69 on Dec 4, 2020 23:16:10 GMT -5
I know a lot of people drink all different Brewers beers and no doubt a big deal right now but I just can’t drink it I get the worst headache and fill like I ate a whole pork butt myself and that’s just after two of them The taste is good on the ones I’ve had but sure doesn’t agree with me at all Three cheers for Coors Lite!!! Everybody, Coors Lite, Coors Lite, Coors Lite, Lol 🤢
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Post by deadeer on Dec 5, 2020 0:00:46 GMT -5
Three cheers for Coors Lite!!! Everybody, Coors Lite, Coors Lite, Coors Lite, Lol 🤢 Hey now! Watch it!
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Post by deadeer on Dec 5, 2020 0:05:10 GMT -5
I got my pork butt in the smoker just now. My timing got screwed up earlier today, and I didnt get to start it before work. So I am starting it at 250deg, and hope it will be done by noon Saturday (12hr). Normally it takes 19hrs on 225deg. Will check in morning before the hunt to see if it needs adjusting.
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Post by esshup on Dec 5, 2020 0:08:02 GMT -5
I'm with bullseye69. Give me something with more body, like a dark beer. BUT I'm really not a "beer" drinker, a 6 pack will last a month here. I barely finish the growlers that I get from the local brewery before they go flat.
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Post by treetop on Dec 5, 2020 8:19:32 GMT -5
I got my pork butt in the smoker just now. My timing got screwed up earlier today, and I didnt get to start it before work. So I am starting it at 250deg, and hope it will be done by noon Saturday (12hr). Normally it takes 19hrs on 225deg. Will check in morning before the hunt to see if it needs adjusting. Do you brine yours Not sure I’ve ever cooked one 19 hrs but yours maybe more lb I try and buy smaller ones being I normally am the only one eating it Are you wrapping with foil at the end for moisture Normally I figure 90 minutes per lb that’s just a guess for a start time
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Post by ukwil on Dec 5, 2020 10:02:19 GMT -5
I'll have to find some pics, but I've smoked alot the last few weeks. Brisket, turkey, turkey breast, etc.
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Post by treetop on Dec 5, 2020 11:33:48 GMT -5
I'll have to find some pics, but I've smoked alot the last few weeks. Brisket, turkey, turkey breast, etc. How can we judge your abilities to smoke meat with out photos As the saying goes this post is worthless with out photos 😀
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Post by deadeer on Dec 5, 2020 11:58:57 GMT -5
I'll have to find some pics, but I've smoked alot the last few weeks. Brisket, turkey, turkey breast, etc. How can we judge your abilities to smoke meat with out photos As the saying goes this post is worthless with out photos 😀 Lol
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Post by deadeer on Dec 5, 2020 12:04:18 GMT -5
I got my pork butt in the smoker just now. My timing got screwed up earlier today, and I didnt get to start it before work. So I am starting it at 250deg, and hope it will be done by noon Saturday (12hr). Normally it takes 19hrs on 225deg. Will check in morning before the hunt to see if it needs adjusting. Do you brine yours Not sure I’ve ever cooked one 19 hrs but yours maybe more lb I try and buy smaller ones being I normally am the only one eating it Are you wrapping with foil at the end for moisture Normally I figure 90 minutes per lb that’s just a guess for a start time No brine. No foil either. Mustard bath or naked. Rub and sit an hour, then smoke. I cook on 225deg, but controller may be off a little. I am doing this one at 250deg. It's been on right at 12 hrs and its 178deg.
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Post by whitetaildave24 on Dec 5, 2020 13:44:15 GMT -5
I didn’t start mine until a little before 6 yesterday morning. Usually do 225 degrees as well. At about 10 hours in it was still a good ways from done and we had company coming for the evening. I wrapped it in foil to finish and that’s the first time I’ve done that. It was a 9 lb pork butt. I still prefer to just let it cook without wrapping but that did speed up the process a bit.
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Post by deadeer on Dec 5, 2020 14:47:51 GMT -5
Normally takes mine 19hrs on 225deg. Was in a rush, so did 12hrs at 250deg and it got to 178deg. Cranked her up full blast to 275deg and 2hr later it was at 203deg. So its resting now, then shred and bbq sauce. Pulls like a dream at 200deg let me tell you. Nice and tasty bark on it, just right.
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Post by Ahawkeye on Dec 9, 2020 3:38:50 GMT -5
I've never tried a pork butt later than Labor day. I have a barrel style smoker with an offset fire box. I've always had trouble keeping the temp where I want it. Trying in these temps would be an exercise in frustration for me. If I upgraded to an Oklahoma Joe or something I might have more luck.
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Post by deadeer on Dec 9, 2020 6:18:03 GMT -5
I've never tried a pork butt later than Labor day. I have a barrel style smoker with an offset fire box. I've always had trouble keeping the temp where I want it. Trying in these temps would be an exercise in frustration for me. If I upgraded to an Oklahoma Joe or something I might have more luck. Masterbuilt electric here. Same smooth operation mid summer or peak of the polar vortex. Absolutely couldnt be happier!
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Post by esshup on Dec 9, 2020 12:54:09 GMT -5
I've never tried a pork butt later than Labor day. I have a barrel style smoker with an offset fire box. I've always had trouble keeping the temp where I want it. Trying in these temps would be an exercise in frustration for me. If I upgraded to an Oklahoma Joe or something I might have more luck. Masterbuilt electric here. Same smooth operation mid summer or peak of the polar vortex. Absolutely couldnt be happier! Would that work just fine if it was outside and not in a building that might or might not have heat?
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Post by whitetaildave24 on Dec 9, 2020 13:11:07 GMT -5
Masterbuilt electric here. Same smooth operation mid summer or peak of the polar vortex. Absolutely couldnt be happier! Would that work just fine if it was outside and not in a building that might or might not have heat? If you’re speaking of the masterbuilt electric, that’s the one I have and it just sits on the back deck when I smoke anything. I’ve smoked with snow coming down and still had no issues keeping the temp pretty constant.
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Post by deadeer on Dec 9, 2020 14:58:04 GMT -5
Masterbuilt electric here. Same smooth operation mid summer or peak of the polar vortex. Absolutely couldnt be happier! Would that work just fine if it was outside and not in a building that might or might not have heat? My garage is only heated when I am working. Ambient air temp otherwise. As Dave said, no problems for me, or the 3 other buddies that do keep theirs outside. Just a well thought out and built design.
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Post by Ahawkeye on Dec 9, 2020 22:23:23 GMT -5
This has probably been discussed here several times, I like smoking with apple wood. Are you using pellets or chunks for flavor?
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Post by deadeer on Dec 9, 2020 22:27:17 GMT -5
Mine recommends chips. A 2# bag at Walmart is $2-2.50 depending on flavor. Apple or cherry for me on everything.
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Post by Ahawkeye on Dec 9, 2020 22:59:08 GMT -5
How many bags of chips = one pork butt?
Also, ever try a beef brisket?
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