HEB had pork butts for $1 a pound so I bought a 7.5 pound one.

According to the directions on the AFB FAQ, I'd need 11.25 hours for a
7.5 butt, which is way, way too much food for 2 people, so I'm halving
it and freezing half. Half should take about 5 hours.

I am going to rub it with my own rub (very similar to some of the ones
on the AFB FAQ site) and stick it in the fridge overnight. I might
decrease the sugar content of my rub so it doesn't get the meat too
dark. I'll put it on the Brinkmann Gourmet tomorrow.

This time I will be using the remote thermometer, probably with a chunk
of wood or cork on the end to tell me how hot it is at the grate, then,
around the last 90 minutes, stick it into the meat.

Royal oak lump charcoal, hickory chunks wrapped in foil.

Wish me luck!
--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Janet Wilder wrote:
> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.

Here in Austin the pork spares are $1/lb this week.
>
> According to the directions on the AFB FAQ, I'd need 11.25 hours for a
> 7.5 butt, which is way, way too much food for 2 people, so I'm halving
> it and freezing half. Half should take about 5 hours.

More like 7 hours.

-sw

On Mar 20, 1:21*pm, Sqwertz > wrote:
> Janet Wilder wrote:
> > HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>
> Here in Austin the pork spares are $1/lb this week.
>
>
>
> > According to the directions on the AFB FAQ, I'd need 11.25 hours for a
> > 7.5 butt, which is way, way too much food for 2 people, so I'm halving
> > it and freezing half. Half should take about 5 hours.
>
> More like 7 hours.
>
> -s

I've never had a butt go more than 10 hours, and that was a fire/heat
problem.
Don't be afraid to cook it @ 300F. My Costco butts run around 10lbs
and they cook up in 8-10 hours or so.

If you're gonna freeze some of it, why not freeze it cooked? Cooked
butt thaws up real well.

Duwop wrote:

> If you're gonna freeze some of it, why not freeze it cooked? Cooked
> butt thaws up real well.

Truth time: It's heavy. If I have to lift the top of the cooker to like
add charcoal, I'm not sure I can manage it with the 7.5 pounds of meat
and the bowl of water.

Good fortune! I found the extra long, flexible funnel thing that we used
to put oil in our Freightliner RV hauler (which we no longer have). I'm
cleaning it up and it will be perfect for adding water to the bowl
through the little door. I know: add *hot* water.


--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Janet Wilder wrote:
> Duwop wrote:
>
>> If you're gonna freeze some of it, why not freeze it cooked? Cooked
>> butt thaws up real well.
>
> Truth time: It's heavy. If I have to lift the top of the cooker to like
> add charcoal, I'm not sure I can manage it with the 7.5 pounds of meat
> and the bowl of water.
>
> Good fortune! I found the extra long, flexible funnel thing that we used
> to put oil in our Freightliner RV hauler (which we no longer have). I'm
> cleaning it up and it will be perfect for adding water to the bowl
> through the little door. I know: add *hot* water.
>
>

Janet - I have not read past this time frame in this thread you
developed :-) And I am certainly the last person to be called expert in
the art of BBQ (smoking that is for those that want to argue, post it
here and I'll watch your feathers fly), but why are you using water in
the pan?

I have it on good "reading" authority, that it's better to fill the pan
with "play ground" quality sand (see note) which means it's sanitized
and without the impurities from the beach, to around 3/4 full.

Place heavy duty foil (or multiple payers of the regular stuff) over the
top to keep it clean and catch the cooking liquids and then using water
is not needed.

The three main benefits I see a

1) Easy clean-up (throw away the foil after each use).
2) More consistent temperatures so the BBQ is more predictable.
3) Since the sand would act like a heat sink, you can have higher temps
then you would without.

SW, TFM, Nunya, ect. (all you old school guys), please feel free to
correct me as I admit to being a noob in BBQ.

I've just read a lot. And what I've read makes logical sense. I will try
to apply it myself this year :-). I'm stuck grilling until then.

SW - I do not have the ecb "deluxe", so I will probably do the
modifications first. Just need the time. I have the tools and skill,
just need to apply it. Lots of "honey do" list items to attend to first :-)


Bob

Note: If you go to a store with a decent selection of outdoor items,
they will also carry sand that has been cleaned enough to not cause
issues fumin' up into your BBQ. I looked.

Bob Muncie wrote:
> Janet Wilder wrote:
>> Duwop wrote:
>>
>>> If you're gonna freeze some of it, why not freeze it cooked? Cooked
>>> butt thaws up real well.
>>
>> Truth time: It's heavy. If I have to lift the top of the cooker to
>> like add charcoal, I'm not sure I can manage it with the 7.5 pounds of
>> meat and the bowl of water.
>>
>> Good fortune! I found the extra long, flexible funnel thing that we
>> used to put oil in our Freightliner RV hauler (which we no longer
>> have). I'm cleaning it up and it will be perfect for adding water to
>> the bowl through the little door. I know: add *hot* water.
>>
>>
>
> Janet - I have not read past this time frame in this thread you
> developed :-) And I am certainly the last person to be called expert in
> the art of BBQ (smoking that is for those that want to argue, post it
> here and I'll watch your feathers fly), but why are you using water in
> the pan?
>
> I have it on good "reading" authority, that it's better to fill the pan
> with "play ground" quality sand (see note) which means it's sanitized
> and without the impurities from the beach, to around 3/4 full.

I know about the sand but I am very new to this cooker thing and I want
to see how it operates the way it came. I might try the sand when I do
the other half of the butt to see how it's different.

Appreciate the advice, however. Thank you.
--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

In alt.food.barbecue, Bob Muncie > wrote:

> Janet - I have not read past this time frame in this thread you
> developed :-) And I am certainly the last person to be called expert in
> the art of BBQ (smoking that is for those that want to argue, post it
> here and I'll watch your feathers fly), but why are you using water in
> the pan?

> I have it on good "reading" authority, that it's better to fill the pan
> with "play ground" quality sand (see note) which means it's sanitized
> and without the impurities from the beach, to around 3/4 full.

The difference between water and sand is that water cannot get hotter than
212, while sand can get up to the same temp as the coals. Water releases
steam into the cooking chamber, wich you may or may not think is a good
thing.

Both work as heat sinks. They absorb heat when the fire is hot, and
release heat when the fire cools.

In my cheap New Braunfels offset smoker, I put about 200 pounds of granite
paving blocks to do the same thing. I put as many in the firebox as wil
fit, and a bunch of them in the smoke chamber too. They make fire tending
much easier, given that the metal is so thin.

I've seen high quality offset smokers with thick steel fireboxes, which do
the same thing.

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russell

Sqwertz wrote:
> Janet Wilder wrote:
>> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>
> Here in Austin the pork spares are $1/lb this week.
>>
>> According to the directions on the AFB FAQ, I'd need 11.25 hours for a
>> 7.5 butt, which is way, way too much food for 2 people, so I'm halving
>> it and freezing half. Half should take about 5 hours.
>
> More like 7 hours.
>
> -sw

The directions on the FAQ said 1.5 hours per pound. I did the math on a
calculator. Oh, well, I'll start early and I'll have the thermometer in
the meat.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Janet Wilder wrote:
> Sqwertz wrote:
>> Janet Wilder wrote:
>>> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>>
>> Here in Austin the pork spares are $1/lb this week.
>>>
>>> According to the directions on the AFB FAQ, I'd need 11.25 hours for
>>> a 7.5 butt, which is way, way too much food for 2 people, so I'm
>>> halving it and freezing half. Half should take about 5 hours.
>>
>> More like 7 hours.
>>
>> -sw
>
> The directions on the FAQ said 1.5 hours per pound. I did the math on a
> calculator. Oh, well, I'll start early and I'll have the thermometer in
> the meat.
>

The BBQ is done when product reaches the temp you want it at, and has a
texture that pleases you. For example, I dislike pork ribs of any type
at the falling off the bone stage. I like a little pull. Each to their own.

Experiment and have fun. Also, you can encourage a few other noobs like
myself to get working on it themselves.

Bob

Bob Muncie wrote:
> Janet Wilder wrote:
>> Sqwertz wrote:
>>> Janet Wilder wrote:
>>>> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>>>
>>> Here in Austin the pork spares are $1/lb this week.
>>>>
>>>> According to the directions on the AFB FAQ, I'd need 11.25 hours for
>>>> a 7.5 butt, which is way, way too much food for 2 people, so I'm
>>>> halving it and freezing half. Half should take about 5 hours.
>>>
>>> More like 7 hours.
>>>
>>> -sw
>>
>> The directions on the FAQ said 1.5 hours per pound. I did the math on
>> a calculator. Oh, well, I'll start early and I'll have the thermometer
>> in the meat.
>>
>
> The BBQ is done when product reaches the temp you want it at, and has a
> texture that pleases you. For example, I dislike pork ribs of any type
> at the falling off the bone stage. I like a little pull. Each to their own.

I agree with you about ribs. You have to bite mine and then it falls off
in your mouth. I hate picking up a rib and having the meat fall into the
plate.

> Experiment and have fun. Also, you can encourage a few other noobs like
> myself to get working on it themselves.

I shall.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On 20-Mar-2009, Janet Wilder > wrote:

> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>
> According to the directions on the AFB FAQ, I'd need 11.25 hours for a
> 7.5 butt, which is way, way too much food for 2 people, so I'm halving
> it and freezing half. Half should take about 5 hours.
>
> I am going to rub it with my own rub (very similar to some of the ones
> on the AFB FAQ site) and stick it in the fridge overnight. I might
> decrease the sugar content of my rub so it doesn't get the meat too
> dark. I'll put it on the Brinkmann Gourmet tomorrow.
>
> This time I will be using the remote thermometer, probably with a chunk
> of wood or cork on the end to tell me how hot it is at the grate, then,
> around the last 90 minutes, stick it into the meat.
>
> Royal oak lump charcoal, hickory chunks wrapped in foil.
>
> Wish me luck!
> --
> Janet Wilder

Just my 2¢ Janet, but I usually cook two butts at a time plus some
ribs to fill up my cooker (~400 sq/in cooking area). There's just
the two of us, but I slice it about 1/2" thick and vac pak it for the
freezer. I usually cook at about 270°F and butts take about 7 hours,
ribs about 4. I cook butts to 185° to 195°F. If you have the energy,
pulling all of the pork and mixing the bark in with the meat is a good
way to go. I don't have the energy for that anymore, so I slice it
and treat it batch for batch as I use it.

I separate the finished ribs into servings for two and vac-pak them
as well. Most of my 'Q' is reheated by boiling in the vac-bag before
openint. I separate the ribtips and use them in beans and for token
meat on the table when I don't want a full blown meat entree.
I won't try to con anyone into believing my reheated 'Q' is as good as
fresh out of the pit, but it's pretty damn good nontheless. And it
allows us to serve up decent 'Q' pretty much on the spur of the
moment.

--
Brick(Too soon old and too late smart)

Brick wrote:

> Just my 2¢ Janet, but I usually cook two butts at a time plus some
> ribs to fill up my cooker (~400 sq/in cooking area). There's just
> the two of us, but I slice it about 1/2" thick and vac pak it for the
> freezer. I usually cook at about 270°F and butts take about 7 hours,
> ribs about 4. I cook butts to 185° to 195°F. If you have the energy,
> pulling all of the pork and mixing the bark in with the meat is a good
> way to go. I don't have the energy for that anymore, so I slice it
> and treat it batch for batch as I use it.

Thanks for the great advice, Brick. I just responded to another post
about doing the whole piece. It's too heavy for me.
>
> I separate the finished ribs into servings for two and vac-pak them
> as well. Most of my 'Q' is reheated by boiling in the vac-bag before
> openint. I separate the ribtips and use them in beans and for token
> meat on the table when I don't want a full blown meat entree.
> I won't try to con anyone into believing my reheated 'Q' is as good as
> fresh out of the pit, but it's pretty damn good nontheless. And it
> allows us to serve up decent 'Q' pretty much on the spur of the
> moment.
>

Neither of us cares much for cooked meat that's been frozen. I've tried
it before and we weren't happy with it.

I rarely do "spur of the moment" I'm too obsessive-compulsive for that <vbg>

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On Mar 20, 3:04*pm, Janet Wilder > wrote:
> Brick wrote:

> Neither of us cares much for cooked meat that's been frozen. I've tried
> it before and we weren't happy with it.

I hear ya, stews and butts seem to be the exception to that.

Duwop wrote:
> On Mar 20, 3:04 pm, Janet Wilder > wrote:
>
>>Brick wrote:
>
>
>>Neither of us cares much for cooked meat that's been frozen. I've tried
>>it before and we weren't happy with it.
>
>
> I hear ya, stews and butts seem to be the exception to that.
>
>

And vac pack a must.

Craig

On 20-Mar-2009, Craig Watts > wrote:

> Duwop wrote:
> > On Mar 20, 3:04 pm, Janet Wilder > wrote:
> >
> >>Brick wrote:
> >
> >
> >>Neither of us cares much for cooked meat that's been frozen. I've tried
> >>it before and we weren't happy with it.
> >
> >
> > I hear ya, stews and butts seem to be the exception to that.
> >
> >
>
> And vac pack a must.
>
> Craig

What Craig said. I wouldn't give you two cents for frozen and reheated
ribs that weren't vac packed and reheated in the bag.

Brick(Youth is wasted on young people)

On 20-Mar-2009, Duwop > wrote:

> Xref: news.usenetmonster.com alt.food.barbecue:5141451
>
> On Mar 20, 3:04*pm, Janet Wilder > wrote:
> > Brick wrote:
>
> > Neither of us cares much for cooked meat that's been frozen. I've tried
> > it before and we weren't happy with it.
>
> I hear ya, stews and butts seem to be the exception to that.

I sure wouldn't want to argue about it, but I'm not going to turn
down a plate of well prepped ribs just because they couldn't
win at the American Royal. We had ribs just today in fact.
It was a montague (sp) from frig leftovers. There was some
scalloped potatoes with ham from a Betty Crocker box, some
scratch made beef storanoff and four or five smoked ribs. Might
have been a helping of greenbeans too.

For dinner I did roasted chicken thighs with a roasted
vegetable medley. The veggies were scallion, yellow squash,
fennel, cubanella pepper, brussels sprouts, mushrooms,
lots of olive oil and some cajun spice. I covered the veggies
with foil in a throwaway aluminum pan and gave them 30 mins
at 450 deg. Not bad, but the brussels sprouts were a bit over
done.

And oh yeh, chile and ranch beans are among those stew
type exceptions that just seem to keep getting better.

Brick(Youth is wasted on young people)

On 21-Mar-2009, "Nunya Bidnits" > wrote:

> In . com,
> > typed:
> > On 20-Mar-2009, Duwop > wrote:
> >
> >> Xref: news.usenetmonster.com alt.food.barbecue:5141451
> >>
> >> On Mar 20, 3:04 pm, Janet Wilder > wrote:
> >>> Brick wrote:
> >>
> >>> Neither of us cares much for cooked meat that's been frozen. I've
> >>> tried it before and we weren't happy with it.
> >>
> >> I hear ya, stews and butts seem to be the exception to that.
> >
> > I sure wouldn't want to argue about it, but I'm not going to turn
> > down a plate of well prepped ribs just because they couldn't
> > win at the American Royal. We had ribs just today in fact.
> > It was a montague (sp) from frig leftovers.
>
> (sp) lol... I sometimes keep a Frenchman in the freezer too! They get
> kinda mealy though....
>
> > There was some
> > scalloped potatoes with ham from a Betty Crocker box, some
> > scratch made beef storanoff and four or five smoked ribs. Might
> > have been a helping of greenbeans too.
>
> Scratch made stroganoff... your own recipe? Care to share? The only
> recipe I've ever really liked calls for beef tenderloin tips pounded and
> cut in
> strips. Those aren't usually in my fridge. The ones made with hamburger
> especially don't do anything for me.
>

Well, you asked; My stoganoff was made from leftover delmonico steak,
sliced thin and combined with freshly cooked egg noodles, sour cream and
some seasoned salt. I might have sauteed a little onion and garlic with the
meat, but I can't remember for sure.

> >
> > For dinner I did roasted chicken thighs with a roasted
> > vegetable medley. The veggies were scallion, yellow squash,
> > fennel, cubanella pepper, brussels sprouts, mushrooms,
> > lots of olive oil and some cajun spice. I covered the veggies
> > with foil in a throwaway aluminum pan and gave them 30 mins
> > at 450 deg. Not bad, but the brussels sprouts were a bit over
> > done.
> >
> > And oh yeh, chile and ranch beans are among those stew
> > type exceptions that just seem to keep getting better.
>
> Okra gumbo too, probably better the day after than when it's fresh!
>
> Are you saying chile and ranch beans as a dish or separate items? Ranch
> beans sounds interesting... as does anything with the word ranch except
> dressing.
>

Chile is chile and ranch beans are something else. My chile varies from
batch to batch, but is generally made with diced beef, onions, fresh
peppers, garlic, diced tomatoes (sometimes fresh if available), ground
New Mexican Red/Ancho/Chipotle/Serrano chili depending on how
I feel that day. I never, ever use commercial generic chile powder.

Ranch beans are beans (usually pinto), onion, garlic, probably some chopped
fresh
pepper of some kind and a little token meat. Ground New Mexican red
is my currently favorite chili powder. These days I usually find
some leftover meat and chop it finely. I can't remember the last time I
actually used ground beef for anything. I have used it though, just not
often enough to be remarkable.

> I've been having some health problems and my doc is being a real killjoy
> about my diet. Besides having to eat less beef and pork and trimming away
> as much of the delicious fat as possible, and even worse, cut down my
> portions.
> (I suppose I could fire the doc instead of changing my diet... it's not
> out of the question!) I seem to be having some luck with beans. I've
> always
> liked them, but who knew black beans were so good for you!
>
> Maybe I should start another thread to hear from Q people who are in the
> same predicament. It's something the doc says I can resolve if I follow
> instructions and lose 20-30 lbs, so I have a tendency not to fire him...
> not
> yet, anyway.
>
> MartyB in KC

I'm not much for cooking to a recipe Marty. I do research a lot of recipes
for ideas when I get a hankering for something I'm not real familiar with.
I keep several kinds of beans on hand at all times along with egg noodles,
ramen noodles, rice noodles and a few shapes of pasta. I try to keep
yellow onions, potatoes, celery, cabbage and carrots on hand as well.

Tonight we had some smoked brisket I found at the bottom of the freezer
along with another vegetable medley made up of fennel, celery, onion,
diakon and yellow squash. I flavored that with some delmonico steak*
sauteed with some musgovian button mushrooms. Judicious use of EVOO
and butter helps some also.

* Delmonico = Well marbelled NY Strip in this case.)
--
Brick(Enjoying Marty's posts as usual)

"Nunya Bidnits" > wrote in


> I've been having some health problems and my doc is being a real killjoy
> about my diet. Besides having to eat less beef and pork and trimming away
> as
> much of the delicious fat as possible, and even worse, cut down my
> portions.
> (I suppose I could fire the doc instead of changing my diet... it's not
> out
> of the question!) I seem to be having some luck with beans. I've always
> liked them, but who knew black beans were so good for you!


It's like this, I once read that drinking was bad for you. I promptly gave
up reading.

TFM®

Brick wrote:
>
> Just my 2¢ Janet, but I usually cook two butts at a time plus some
> ribs to fill up my cooker (~400 sq/in cooking area). There's just
> the two of us, but I slice it about 1/2" thick and vac pak it for the
> freezer. I usually cook at about 270°F and butts take about 7 hours,
> ribs about 4. I cook butts to 185° to 195°F. If you have the energy,
> pulling all of the pork and mixing the bark in with the meat is a good
> way to go. I don't have the energy for that anymore, so I slice it
> and treat it batch for batch as I use it.
>
> I separate the finished ribs into servings for two and vac-pak them
> as well. Most of my 'Q' is reheated by boiling in the vac-bag before
> openint. I separate the ribtips and use them in beans and for token
> meat on the table when I don't want a full blown meat entree.
> I won't try to con anyone into believing my reheated 'Q' is as good as
> fresh out of the pit, but it's pretty damn good nontheless. And it
> allows us to serve up decent 'Q' pretty much on the spur of the
> moment.
>

I'm with you Brick. vac sealing is the only way to go. And warming in
the water works very well. I agree that it's not exactly like just off
the rack, but it ain't too dang far from it.

Only thing about getting my Tilia is that it p*ssed me off that I didn't
get it sooner.

Janet: good luck! Sounds like you've got a plan

--
Steve

Steve Calvin wrote:

> I'm with you Brick. vac sealing is the only way to go. And warming in
> the water works very well. I agree that it's not exactly like just off
> the rack, but it ain't too dang far from it.
>
> Only thing about getting my Tilia is that it p*ssed me off that I didn't
> get it sooner.
>
> Janet: good luck! Sounds like you've got a plan

Thanks, Steve.

BTW, I don't like my Tilia at all.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On 20-Mar-2009, Janet Wilder > wrote:

> Steve Calvin wrote:
>
> > I'm with you Brick. vac sealing is the only way to go. And warming in
> > the water works very well. I agree that it's not exactly like just off
> > the rack, but it ain't too dang far from it.
> >
> > Only thing about getting my Tilia is that it p*ssed me off that I didn't
> > get it sooner.
> >
> > Janet: good luck! Sounds like you've got a plan
>
> Thanks, Steve.
>
> BTW, I don't like my Tilia at all.
>
> --
> Janet Wilder

I have a Tilia, but don't use it. I use a Sinbo VS-280 and I buy my bags
by the case (500 cnt) direct from the manufacturer.

Brick(Youth is wasted on young people)

wrote:
> On 20-Mar-2009, Janet Wilder > wrote:
>
>> Steve Calvin wrote:
>>
>>> I'm with you Brick. vac sealing is the only way to go. And warming in
>>> the water works very well. I agree that it's not exactly like just off
>>> the rack, but it ain't too dang far from it.
>>>
>>> Only thing about getting my Tilia is that it p*ssed me off that I didn't
>>> get it sooner.
>>>
>>> Janet: good luck! Sounds like you've got a plan
>> Thanks, Steve.
>>
>> BTW, I don't like my Tilia at all.
>>
>> --
>> Janet Wilder
>
> I have a Tilia, but don't use it. I use a Sinbo VS-280 and I buy my bags
> by the case (500 cnt) direct from the manufacturer.
>
> Brick(Youth is wasted on young people)

Same here. Takes a little learning curve, but I wouldn't go back to the
Tillia

Nunya Bidnits wrote:

> What he said about vacpacking. If you want to save half the pork by
> freezing, you should still vacpack it unless you're going to use it very
> soon. So as long as you're going to the trouble, you may as well just cook
> it all and only vacpack it once. If you don't have a vacpack, that should be
> your next investment.

Have two vac pack things. One that I use is the Reynolds system. The
one I hate is the Tilia Food Saver.
> Boiling the vacpacked meat works well, although sometimes I gently reheat in
> loose foil in a very slow oven. Never nuke it.
>
> MartyB in KC
>


--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On 20-Mar-2009, "Nunya Bidnits" > wrote:

> n ster.com,
> Brick > typed:
> > On 20-Mar-2009, Janet Wilder > wrote:
> >
> >> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
> >>
> >> According to the directions on the AFB FAQ, I'd need 11.25 hours for
> >> a
> >> 7.5 butt, which is way, way too much food for 2 people, so I'm
> >> halving it and freezing half. Half should take about 5 hours.
> >>
> >> I am going to rub it with my own rub (very similar to some of the
> >> ones on the AFB FAQ site) and stick it in the fridge overnight. I
> >> might decrease the sugar content of my rub so it doesn't get the
> >> meat too dark. I'll put it on the Brinkmann Gourmet tomorrow.
> >>
> >> This time I will be using the remote thermometer, probably with a
> >> chunk of wood or cork on the end to tell me how hot it is at the
> >> grate, then, around the last 90 minutes, stick it into the meat.
> >>
> >> Royal oak lump charcoal, hickory chunks wrapped in foil.
> >>
> >> Wish me luck!
> >> --
> >> Janet Wilder
> >
> > Just my 2" Janet, but I usually cook two butts at a time plus some
> > ribs to fill up my cooker (~400 sq/in cooking area). There's just
> > the two of us, but I slice it about 1/2" thick and vac pak it for the
> > freezer. I usually cook at about 2700F and butts take about 7 hours,
> > ribs about 4. I cook butts to 1850 to 1950F.
>
> You running a smelter when you're not cooking?

LMAO. I guess I just like a little more bark on my 'Q' then most
do. (I swear that when I wrote that, the last zeros were all 'deg'
signs. That's my story and I'm sticking to it.)

>
> >If you have the energy,
> > pulling all of the pork and mixing the bark in with the meat is a good
> > way to go. I don't have the energy for that anymore, so I slice it
> > and treat it batch for batch as I use it.
> >
> > I separate the finished ribs into servings for two and vac-pak them
> > as well. Most of my 'Q' is reheated by boiling in the vac-bag before
> > openint. I separate the ribtips and use them in beans and for token
> > meat on the table when I don't want a full blown meat entree.
> > I won't try to con anyone into believing my reheated 'Q' is as good as
> > fresh out of the pit, but it's pretty damn good nontheless. And it
> > allows us to serve up decent 'Q' pretty much on the spur of the
> > moment.
>
> What he said about vacpacking. If you want to save half the pork by
> freezing, you should still vacpack it unless you're going to use it very
> soon. So as long as you're going to the trouble, you may as well just cook
> it all and only vacpack it once. If you don't have a vacpack, that should
> be
> your next investment.
>
> Boiling the vacpacked meat works well, although sometimes I gently reheat
> in
> loose foil in a very slow oven. Never nuke it.
>
> MartyB in KC

I finally broke myself of trying to thaw meat in the microwave, but I still
backslide sometimes and reheat in the nuker. Definitely not a good way
to go for meat. My ranch beans and chile don't much care.

Brick(Youth is wasted on young people)

"Janet Wilder" > wrote in message
...
> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>
> According to the directions on the AFB FAQ, I'd need 11.25 hours for a 7.5
> butt, which is way, way too much food for 2 people, so I'm halving it and
> freezing half. Half should take about 5 hours.


Janet dear, that formula doesn't really work. Assuming it did, how long
would it take to cook a 70 pound pig?
To save you from breaking out the calculator, it would be 105 hours.

You should be able to cook that 7.5 pound butt in 6 hours.

BBQ mythbuster,
TFM®

On Mar 20, 4:55*pm, TFM® > wrote:

> Janet dear, that formula doesn't really work. *Assuming it did, how long
> would it take to cook a 70 pound pig?
> To save you from breaking out the calculator, it would be 105 hours.
>
> You should be able to cook that 7.5 pound butt in 6 hours.

You go Janet! Nail that pig!

I agree with TFM. I have noticed that both of us are in the "don't
sweat it club" of cooking. I have cooked my share of butts, and I
can't imagine a more forgiving piece of meat to cook on a smoker.

I cook my butts anywhere from 275 - 350, depending on the size. As
long as I can get a big boy off the smoker in 12 - 14 hours, I am
fine.
Butts have so much fat in them you can easily push the temps just
about where you want.

I cook my briskets at around 325 - 350, and it gives me the bark I
like. I slow it down if we are having early (her friends, mine come
early to drink and eat snacks only) company and it goes out on the
Weber the night before.

The point being that (ONLY in my opinion) is that you practice a bit
on your new equipment and see how it reacts over a long smoke with
your choices of fuel. It seems all the smokers seem to have a happy
spot, and that's where it likes to hold temps with your fire mix.

Personally, I would make that fire, throw the pig chunk on it when it
was around 300 and start the timer from there. No peeking for the
first three hours... not a glance. Leave it alone and let it doe its
work. When you refuel you can admire your work and take a temp to see
how it's doing.

To me, that piece of piggy should be off the pit in about 6 hours or
so. No more, unless your thermo tells you different.

Just my 0.02.

Robert

wrote:
> On Mar 20, 4:55 pm, TFM® > wrote:
>
>> Janet dear, that formula doesn't really work. Assuming it did, how long
>> would it take to cook a 70 pound pig?
>> To save you from breaking out the calculator, it would be 105 hours.
>>
>> You should be able to cook that 7.5 pound butt in 6 hours.
>
> You go Janet! Nail that pig!
>
> I agree with TFM. I have noticed that both of us are in the "don't
> sweat it club" of cooking. I have cooked my share of butts, and I
> can't imagine a more forgiving piece of meat to cook on a smoker.
>
> I cook my butts anywhere from 275 - 350, depending on the size. As
> long as I can get a big boy off the smoker in 12 - 14 hours, I am
> fine.
> Butts have so much fat in them you can easily push the temps just
> about where you want.
>
> I cook my briskets at around 325 - 350, and it gives me the bark I
> like. I slow it down if we are having early (her friends, mine come
> early to drink and eat snacks only) company and it goes out on the
> Weber the night before.
>
> The point being that (ONLY in my opinion) is that you practice a bit
> on your new equipment and see how it reacts over a long smoke with
> your choices of fuel. It seems all the smokers seem to have a happy
> spot, and that's where it likes to hold temps with your fire mix.
>
> Personally, I would make that fire, throw the pig chunk on it when it
> was around 300 and start the timer from there. No peeking for the
> first three hours... not a glance. Leave it alone and let it doe its
> work. When you refuel you can admire your work and take a temp to see
> how it's doing.
>
> To me, that piece of piggy should be off the pit in about 6 hours or
> so. No more, unless your thermo tells you different.
>
> Just my 0.02.
>

Thanks, Robert. I very much appreciate your help.


--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

TFM® wrote:
>
>
> "Janet Wilder" > wrote in message
> ...
>> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>>
>> According to the directions on the AFB FAQ, I'd need 11.25 hours for a
>> 7.5 butt, which is way, way too much food for 2 people, so I'm halving
>> it and freezing half. Half should take about 5 hours.
>
>
> Janet dear, that formula doesn't really work. Assuming it did, how long
> would it take to cook a 70 pound pig?
> To save you from breaking out the calculator, it would be 105 hours.
>
> You should be able to cook that 7.5 pound butt in 6 hours.
>
> BBQ mythbuster,
> TFM®

Sigh, it's already in the freezer and the half I'm making has rub on it
and is in a baggie in the fridge.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

"Denny Wheeler" > wrote in message
...
> On Fri, 20 Mar 2009 19:47:04 -0500, Janet Wilder
> > wrote:
>
>>TFM® wrote:
>>>
>>>
>>> "Janet Wilder" > wrote in message
>>> ...
>>>> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>>>>
>>>> According to the directions on the AFB FAQ, I'd need 11.25 hours for a
>>>> 7.5 butt, which is way, way too much food for 2 people, so I'm halving
>>>> it and freezing half. Half should take about 5 hours.
>>>
>>>
>>> Janet dear, that formula doesn't really work. Assuming it did, how long
>>> would it take to cook a 70 pound pig?
>>> To save you from breaking out the calculator, it would be 105 hours.
>>>
>>> You should be able to cook that 7.5 pound butt in 6 hours.
>>>
>>> BBQ mythbuster,
>>> TFM®
>>
>>Sigh, it's already in the freezer and the half I'm making has rub on it
>>and is in a baggie in the fridge.
>
> And regardless of formulae and time, and etc, if 7.5 # added to the
> rest of the apparatus you have to lift is too heavy, it's too heavy.
>
> My experience--limited compared to most here--is 5-7 hours for a butt
> at around 235-250. (based on my highly-likely-to-be-incorrect
> built-in thermometer. Maybe this is the year I put one in the side of
> the cover.


You don't need a thermometer for pork. You need a thermometer for fish.

TFM®

On Sat, 21 Mar 2009 14:35:47 -0700, Denny Wheeler
> wrote:

>On Sat, 21 Mar 2009 01:51:07 -0400, TFM®
> wrote:
>
>>> My experience--limited compared to most here--is 5-7 hours for a butt
>>> at around 235-250. (based on my highly-likely-to-be-incorrect
>>> built-in thermometer. Maybe this is the year I put one in the side of
>>> the cover.
>>
>>
>>You don't need a thermometer for pork. You need a thermometer for fish.
>
>But I would really like to know the actual temperature at the grate
>level.

Then I think you should put on a thermometer so you know it (and I'll
remind you).

Desideria

Janet Wilder wrote:
>
> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>
> According to the directions on the AFB FAQ, I'd need 11.25 hours for a
> 7.5 butt, which is way, way too much food for 2 people, so I'm halving
> it and freezing half. Half should take about 5 hours.
>
> I am going to rub it with my own rub (very similar to some of the ones
> on the AFB FAQ site) and stick it in the fridge overnight. I might
> decrease the sugar content of my rub so it doesn't get the meat too
> dark. I'll put it on the Brinkmann Gourmet tomorrow.
>
> This time I will be using the remote thermometer, probably with a chunk
> of wood or cork on the end to tell me how hot it is at the grate, then,
> around the last 90 minutes, stick it into the meat.
>
> Royal oak lump charcoal, hickory chunks wrapped in foil.
>
> Wish me luck!
> --
> Janet Wilder
> way-the-heck-south Texas
> spelling doesn't count
> but cooking does

Don't halve stuff and freeze it raw. If you're going to fire up the
smoker you do as much as it will hold, butt, brisket, bibs, whatever,
then when everything is done you portion, vac bag and freeze. Reheated
frozen vac bagged 'Q comes out nearly as good as it was originally, and
being able to pull out a pack of pulled pork or slices of brisket mid
winter and have them ready to eat in minutes is great.

"Pete C." > wrote:
> Janet Wilder wrote:
> >
> > HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
> >
> > According to the directions on the AFB FAQ, I'd need 11.25 hours for a
> > 7.5 butt, which is way, way too much food for 2 people, so I'm halving
> > it and freezing half. Half should take about 5 hours.
> >
> > I am going to rub it with my own rub (very similar to some of the
> > ones on the AFB FAQ site) and stick it in the fridge overnight. I might
> > decrease the sugar content of my rub so it doesn't get the meat too
> > dark. I'll put it on the Brinkmann Gourmet tomorrow.
> >
> > This time I will be using the remote thermometer, probably with a chunk
> > of wood or cork on the end to tell me how hot it is at the grate, then,
> > around the last 90 minutes, stick it into the meat.
> >
> > Royal oak lump charcoal, hickory chunks wrapped in foil.
> >
> > Wish me luck!

> Don't halve stuff and freeze it raw. If you're going to fire up the
> smoker you do as much as it will hold, butt, brisket, bibs, whatever,
> then when everything is done you portion, vac bag and freeze. Reheated
> frozen vac bagged 'Q comes out nearly as good as it was originally, and
> being able to pull out a pack of pulled pork or slices of brisket mid
> winter and have them ready to eat in minutes is great.

Remote thermometers are $15 at Target, less online. Get another one, Janet.
You'll be amazed how long some meats hang at the temp where the collagen
starts to break down. You can also stick your grate thermometer in a
potato, apple or lemon. BTW Switch to sand, instead of (even *hot*) water!
;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Pete C. wrote:
> Janet Wilder wrote:
>> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>>
>> According to the directions on the AFB FAQ, I'd need 11.25 hours for a
>> 7.5 butt, which is way, way too much food for 2 people, so I'm halving
>> it and freezing half. Half should take about 5 hours.
>>
>> I am going to rub it with my own rub (very similar to some of the ones
>> on the AFB FAQ site) and stick it in the fridge overnight. I might
>> decrease the sugar content of my rub so it doesn't get the meat too
>> dark. I'll put it on the Brinkmann Gourmet tomorrow.
>>
>> This time I will be using the remote thermometer, probably with a chunk
>> of wood or cork on the end to tell me how hot it is at the grate, then,
>> around the last 90 minutes, stick it into the meat.
>>
>> Royal oak lump charcoal, hickory chunks wrapped in foil.
>>
>> Wish me luck!
>> --
>> Janet Wilder
>> way-the-heck-south Texas
>> spelling doesn't count
>> but cooking does
>
> Don't halve stuff and freeze it raw. If you're going to fire up the
> smoker you do as much as it will hold, butt, brisket, bibs, whatever,
> then when everything is done you portion, vac bag and freeze. Reheated
> frozen vac bagged 'Q comes out nearly as good as it was originally, and
> being able to pull out a pack of pulled pork or slices of brisket mid
> winter and have them ready to eat in minutes is great.

Take care with reheating in boiling water. The results are acceptable 'Q
but I had a bag come open on me in the water. Don't use a rolling boil,
only a gentle boil.

--
Dave T.

"Saddam Hussein has been engaged in the development of weapons of
mass destruction technology which is a threat to countries in the region
and he has made a mockery of the weapons inspection process."
- Rep. Nancy Pelosi (D, CA), Dec. 16, 1998

"Pete C." > wrote in message
ster.com...
>
> Janet Wilder wrote:
>>
>> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>>
>> According to the directions on the AFB FAQ, I'd need 11.25 hours for a
>> 7.5 butt, which is way, way too much food for 2 people, so I'm halving
>> it and freezing half. Half should take about 5 hours.
>>
>> I am going to rub it with my own rub (very similar to some of the ones
>> on the AFB FAQ site) and stick it in the fridge overnight. I might
>> decrease the sugar content of my rub so it doesn't get the meat too
>> dark. I'll put it on the Brinkmann Gourmet tomorrow.
>>
>> This time I will be using the remote thermometer, probably with a chunk
>> of wood or cork on the end to tell me how hot it is at the grate, then,
>> around the last 90 minutes, stick it into the meat.
>>
>> Royal oak lump charcoal, hickory chunks wrapped in foil.
>>
>> Wish me luck!
>> --
>> Janet Wilder
>> way-the-heck-south Texas
>> spelling doesn't count
>> but cooking does
>
> Don't halve stuff and freeze it raw. If you're going to fire up the
> smoker you do as much as it will hold, butt, brisket, bibs, whatever,
> then when everything is done you portion, vac bag and freeze. Reheated
> frozen vac bagged 'Q comes out nearly as good as it was originally, and
> being able to pull out a pack of pulled pork or slices of brisket mid
> winter and have them ready to eat in minutes is great.

I agree. evem as drunk as I am.

I'm drunker than a football.

I don't even know what I'm replying to, but **** it, It's all good.

TFM®

On Sat, 21 Mar 2009 00:52:53 -0400, TFM®
> wrote:

>
>
>"Pete C." > wrote in message
nster.com...
>>
>> Janet Wilder wrote:
>>>
>>> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
>>>
>>> According to the directions on the AFB FAQ, I'd need 11.25 hours for a
>>> 7.5 butt, which is way, way too much food for 2 people, so I'm halving
>>> it and freezing half. Half should take about 5 hours.
>>>
>>> I am going to rub it with my own rub (very similar to some of the ones
>>> on the AFB FAQ site) and stick it in the fridge overnight. I might
>>> decrease the sugar content of my rub so it doesn't get the meat too
>>> dark. I'll put it on the Brinkmann Gourmet tomorrow.
>>>
>>> This time I will be using the remote thermometer, probably with a chunk
>>> of wood or cork on the end to tell me how hot it is at the grate, then,
>>> around the last 90 minutes, stick it into the meat.
>>>
>>> Royal oak lump charcoal, hickory chunks wrapped in foil.
>>>
>>> Wish me luck!
>>> --
>>> Janet Wilder
>>> way-the-heck-south Texas
>>> spelling doesn't count
>>> but cooking does
>>
>> Don't halve stuff and freeze it raw. If you're going to fire up the
>> smoker you do as much as it will hold, butt, brisket, bibs, whatever,
>> then when everything is done you portion, vac bag and freeze. Reheated
>> frozen vac bagged 'Q comes out nearly as good as it was originally, and
>> being able to pull out a pack of pulled pork or slices of brisket mid
>> winter and have them ready to eat in minutes is great.
>
>I agree. evem as drunk as I am.
>
>I'm drunker than a football.
>
>I don't even know what I'm replying to, but **** it, It's all good.
>
>TFM®

<g> Let me see what else I can get you to agree to, then!
Desideria

>
> I agree. evem as drunk as I am.
>
> I'm drunker than a football.
>
> I don't even know what I'm replying to, but **** it, It's all good.
>
> TFM®

I whished I said thad, but I couln'd even tipe at 12:52 last
nighdt.

cook on.

craigster

Where's the report Janet?

--
Steve

Steve Calvin wrote:
> Where's the report Janet?

I was up at sunrise.

http://i40.tinypic.com/9k068p.jpg

I took the meat that had been sitting in its rub for about 12 hours out
of the fridge and set it on the counter.

http://i43.tinypic.com/nwkodh.jpg

I set up the smoker and lit the lump charcoal in the chimney

http://i40.tinypic.com/ivzslv.jpg

Got the charcoal going in the smoker and put on my foil wrapped hickory
chunks.

Took a piece of hickory and drilled a hole in it and stuck the
thermometer in it.

http://i44.tinypic.com/2wfsdjb.jpg

Filled the bowl (please don't give me the lecture about sand again,
folks) I filled my kettle with very hot water and used this thingie to
fill the bowl through the little door.

http://i42.tinypic.com/1zprxwl.jpg

We used to use it to put oil into our truck. It works perfectly. No
spill and no chill in the metal thingie.

I sprayed the upper grate with Pam for grills (HEB's brand) and set the
remote on it. When it registered 210, I put the meat on. It was just a
little after 8 AM CDT.

If it gets too hot, do I just take the cover off for a little while?

Right now it's running at about 285° F.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On 20-Mar-2009, =?iso-8859-1?B?VEZNrg==?= >
wrote:

> "Janet Wilder" > wrote in message
> ...
> > HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
> >
> > According to the directions on the AFB FAQ, I'd need 11.25 hours for a
> > 7.5
> > butt, which is way, way too much food for 2 people, so I'm halving it
> > and
> > freezing half. Half should take about 5 hours.
>
>
> Janet dear, that formula doesn't really work. Assuming it did, how long
> would it take to cook a 70 pound pig?
> To save you from breaking out the calculator, it would be 105 hours.
>
> You should be able to cook that 7.5 pound butt in 6 hours.
>
> BBQ mythbuster,
> TFM®

Party pooper!

Brick(Youth is wasted on young people)