By Invitation Only

[upschuck]

Have someone else cook it. You suck at grilling

You've never seen/eaten my grilled/smoked meat, so shut up

 

[cosmo1]

I've done a couple of pork butts. All of them seemed to take longer than I thought they would, but turned out great.

I tend to smoke them at 250º to 275º rather than the prescribed 225º. They don't dry out in the Akorn, and they usually power right through the stall.

Really, it's hard to screw up a pork butt. Just gotta melt all the fat into the meat.

 

[upschuck]

Best to get a little bigger one than you think you will need. When I trim the fat off, I try to leave about 1/2" of fat everywhere I can, even on the cap (the high part) You will trim off several lbs of fat probably. If you have some brisket left over, no biggie, it freezes well. Look at all the brisket in the case, pick each one and try to fold it in two. The ones that bend the most have the best meat/fat ratio.

Thanks, that is good advice, probably, because I have no idea

 

[retiredTxfeeder]

Really, it's hard to screw up a pork butt. Just gotta melt all the fat into the meat.

To quote the great Aaron Franklin."If you're lookin', you ain't cookin'"

 

[MyTripisCut]

Thanks, that is good advice, probably, because I have no idea

Here's some more free advice, do not stare directly at the sun.


Free.

 

[upschuck]

I tend to smoke them at 250º to 275º rather than the prescribed 225º. They don't dry out in the Akorn, and they usually power right through the stall.

Really, it's hard to screw up a pork butt. Just gotta melt all the fat into the meat.

That is what I do too, about 250, and goes through the stall rather quickly.

 

[upschuck]

Here's some more free advice, do not stare directly at the sun.


Free.

I just did, and all I saw was carpet? Why you say that

 

[MyTripisCut]

I just did, and all I saw was carpet? Why you say that

Say Wut?

 

[retiredTxfeeder]

hat is what I do too, about 250, and goes through the stall rather quickly.

low and slow, that's the ticket!

 

[MyTripisCut]

 

[retiredTxfeeder]

I need to run. Take care everyone.

 

[UpstateNYUPSer(Ret)]

The townhouse complex that I am planning on moving in to upon retirement does not allow outdoor grilling of any kind.

 

[bbsam]

The townhouse complex that I am planning on moving in to upon retirement does not allow outdoor grilling of any kind.

That would be a deal killer for me. Grilling is just too awesome.

 

[UpstateNYUPSer(Ret)]

That would be a deal killer for me. Grilling is just too awesome.

They do allow electric grills but that's just not the same.

Grilling is not that big of a deal to me.

 

[silverbullet2893]

@Brownslave688 be down in your neck of the woods (I think) tomorrow

 

[Brownslave688]

Hey, Rob.

This is the happy but still somehow dysfunctional place.

Stick around.

Well we do still have pervs like @Operational needs here.

 

[Brownslave688]

@Brownslave688 be down in your neck of the woods (I think) tomorrow

Going fishing?


Or visiting mom for the weekend?

 

[bbsam]

Well we do still have pervs like @Operational needs here.

Pervs have needs too.

 

[silverbullet2893]

Going fishing?


Or visiting mom for the weekend?

Visiting mom and going to a basketball game tomorrow evening in White co.

 

[cosmo1]

Probably doing my first brisket in the next couple weeks. Any suggestions on picking one out?

Look at the bottom if you can. You want good marbling, but not too much fat on the bottom. Trim the fat cap on top down to about a quarter inch, and don't worry if you go all the way through in spots. Try to cut as much of the hard fat out as you can.

Other than that, easy, peasy.