The brotherhood of the UDS

[Olly]

Yea I think they'll turn out just fine.

Sent from my phone.

[Feelin' Fowl]

How's it coming FRF?

[FlintRiverFowler]

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Holy hell these are delicious.

[Tomkat]

I told you. The mustard is great on them.


All better now!

[Redbeard]

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Holy hell these are delicious.

Is this the money shot?

[Weston81]

Should turn out just fine, from what I've read the meat stops actually absorbing the smoke when it hit's 160 degrees. You did the right thing by cooking until 170, then foiling, you should then cook to 190-200. Basically, it's a temp game give or take 10 degrees, with a rule of thumb being 1.5-2 hours per lb of pork depending on cooking temps. In the end when you go to check the temp on those pork butts and the probe goes into it like a hot knife through butter it's done, could be 190, could be 200. Then let it rest for at least an hour and pull it, you can let it rest for two if you want, only will make it more tender, which can be called overkcooked by KCBS standards but I promise it's good. Sorry if I came in on this late and you are already done, try to help folks out when I can. I've been there as well and without the help of other guys I would've been lost.

[Weston81]

Sorry, I was late on that. My first message didn't go through yesterday. Maybe it will be helpful for anyone else who wants to give it a try sometime.

[Flightstopper]

When you say rest are you shutting the pit down and letting it sit in the pit for an hour?

[grizz18]

When you say rest are you shutting the pit down and letting it sit in the pit for an hour?

No, generally wrapped in foil, then a towel around it and placed in a cooler.

[Weston81]

Grizz is right, I've seen guys throw them in the oven, microwave, coolers, anything that is insulated and holds heat.Just to clarify, the oven is not turned on, and the meat is still foiled when resting if that is what you want to use. I do the cooler method as well,when I wrap them I use a few layers of foil so sometimes I even just leave them sitting on the countertop and they are still steaming hot when I pull the foil off a hour later. If you put them in a cooler and wrapped in a towel it is amazing how long they will stay hot, I am talking hours.

[assateague]

When you say rest are you shutting the pit down and letting it sit in the pit for an hour?

No, generally wrapped in foil, then a towel around it and placed in a cooler.

You can put it in a Yeti raw,and it will cook it to perfection for you. If you have a tan one, it even adds a smoke flavor.

[Redbeard]

When you say rest are you shutting the pit down and letting it sit in the pit for an hour?

No, generally wrapped in foil, then a towel around it and placed in a cooler.

You can put it in a Yeti raw,and it will cook it to perfection for you. If you have a tan one, it even adds a smoke flavor.

dammit Jim, Westie's trying that right now

[Tomkat]

Should turn out just fine, from what I've read the meat stops actually absorbing the smoke when it hit's 160 degrees. You did the right thing by cooking until 170, then foiling, you should then cook to 190-200. Basically, it's a temp game give or take 10 degrees, with a rule of thumb being 1.5-2 hours per lb of pork depending on cooking temps. In the end when you go to check the temp on those pork butts and the probe goes into it like a hot knife through butter it's done, could be 190, could be 200. Then let it rest for at least an hour and pull it, you can let it rest for two if you want, only will make it more tender, which can be called overkcooked by KCBS standards but I promise it's good. Sorry if I came in on this late and you are already done, try to help folks out when I can. I've been there as well and without the help of other guys I would've been lost.

I dont think the temperture relates to smoke absorbtion.

[Weston81]

You may be right on that, just what I have heard. I know the bark continues to get stronger in smoke flavor but as far as penetrating into the meat is what I took it as.

[Flightstopper]

When you say rest are you shutting the pit down and letting it sit in the pit for an hour?

No, generally wrapped in foil, then a towel around it and placed in a cooler.

That's the way I usually do it but I've seen the other way as well is why I asked. There is a guy here downtown that is posted up with a huge pit that shuts down the smoker to rest the briskets. Always has a line for a couple blocks and sells out as soon as he opens. Has been on the food channels many times.

[Tomkat]

You may be right on that, just what I have heard. I know the bark continues to get stronger in smoke flavor but as far as penetrating into the meat is what I took it as.

I think its about the amount of time you let them get smoked.
On ribs I go 2 hours max; on brisket and pork 4 hours, max.

[Weston81]

I smoke them for about the same as well, I've tried it for longer and notice the bark can get bitter if you just pour smoke onto it non stop.

[Eric Haynes]

Newb question. Should the smoke be "green" when you open it up?

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[Tomkat]

Newb question. Should the smoke be "green" when you open it up?

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If you throw a green smoke bomb on it, or you are the Joker fighting batman in the tv series, yes it should.

I will be smoking a couple of slabs tonight. Should be awsome....

[Eric Haynes]

Newb question. Should the smoke be "green" when you open it up?

Sent from my LG-L38C using Tapatalk 2

If you throw a green smoke bomb on it, or you are the Joker fighting batman in the tv series, yes it should.

I will be smoking a couple of slabs tonight. Should be awsome....

Was a serious question. This is your uds thread after all.

If you've ever taken a slowww bong hit where the smoke turns "green" that's what I'm talking about

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[flight control]

Never seen green smoke in mine. What are you burning?

[Eric Haynes]

Never seen green smoke in mine. What are you burning?

Hickory

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[flight control]

Never seen green smoke in mine. What are you burning?

Hickory

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Hickory is often deficent in amonia, a condition that will cause green smoke with an unpleasent flavor. The most common solution is to soak overnight in urine

[Redbeard]

Was a serious question. This is your uds thread after all.

this thread is for serious inquiries only...and for non stupid comments and/ or questions

[Willie]

Lots of knowledge in this thread...I like it.

[jehler]

Til they reach an internal temp of 170 is what I'm gona go on from lurking around some BBQ forums

I don't pull butts until 195

[jehler]

Should turn out just fine, from what I've read the meat stops actually absorbing the smoke when it hit's 160 degrees. You did the right thing by cooking until 170, then foiling, you should then cook to 190-200. Basically, it's a temp game give or take 10 degrees, with a rule of thumb being 1.5-2 hours per lb of pork depending on cooking temps. In the end when you go to check the temp on those pork butts and the probe goes into it like a hot knife through butter it's done, could be 190, could be 200. Then let it rest for at least an hour and pull it, you can let it rest for two if you want, only will make it more tender, which can be called overkcooked by KCBS standards but I promise it's good. Sorry if I came in on this late and you are already done, try to help folks out when I can. I've been there as well and without the help of other guys I would've been lost.

listen to this guy^

My BBQ skills improved tenfold when I started listening to him

[jehler]

Was a serious question. This is your uds thread after all.

this thread is for serious inquiries only...and for non stupid comments and/ or questions

should you even be allowed to post here?

[Redbeard]

Was a serious question. This is your uds thread after all.

this thread is for serious inquiries only...and for non stupid comments and/ or questions

should you even be allowed to post here?

probably not

[Tomkat]

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I don't know anything about green smoke or bong hits. Jehller thinks I don't know anything about barbecue. Red beard is absolutely certain my barbecue would not impress him.

Don't listen to me I don't know shit about it


All better now!