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***Official Grilling and Smoking Thread*** (1 Viewer)

Dan Lambskin said:
5 lb pork butt been on since 9 AM est and still only at 190.

I didn't foil until a few minutes ago but people are hungry so pulling it at like 8:30 and hoping for the best

Note to self:  start earlier... you can always foil and let rest of its done early 
Click to expand...
haha yea i learned that lesson as well.  Pork Butts take a while.  it should be probe tender soon.  But worst case you can always slice it. 

 
:lmao:

15 hours in on a 7 pound shoulder - 135 F internal temp.. Wtf? Temps have been 230 to 290 all day. Probably going to scrap most of it methinks. 

 
In The Zone said:
Have an 8 lb pork butt and 3 racks of baby backs on my 22" WSM and what do you know? As soon as I got my temp dialed in to 250 a nasty thunderstorm rolls through. Current temp is sitting @ 216. The bottom vents have been opened to about 2/3 the way open. Hopefully the temp will start to climb. 
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Got my temps back under control in about 1/2 an hour. Here are some pics thus far. 

Pork Shoulder rubbed down

Ribs rubbed down

Rack Em

Almost Fall off the Bone

Almost time to wrap

 
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psychobillies said:
As soon as that probe goes in w no resistance it's done.   Should be like pushing into a cloud.
Click to expand...
I could tell it was super tender around 830PM.  Pulled it off around 10.  Let it rest for 45 min and that thing shred so so easy.  I may have to tell my family it's no good just so there's more for me.   It's pretty tasty and doneness seems about right.  There was a section that was overdone, but the rest came out looking good.  

pics

 
PinkydaPimp said:
lets go
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I see you have the midsection sitting on the driveway.  Do you worry about chipping the enamel?  I usually lay my cover* on the ground and set the midsection (and the lid) on it.

*I use a contractor bag as a cover.  I keep the original weber cover in my shed.

 
I lucked out yesterday when I visited my butcher.  I got 8 Prime center cut beef ribs, and he butchered them right in front of me.  They are the size of bricks!  

I have them in my smoker now.  I'm probably more excited than I should be.

 
Amused to Death said:
I see you have the midsection sitting on the driveway.  Do you worry about chipping the enamel?  I usually lay my cover* on the ground and set the midsection (and the lid) on it.

*I use a contractor bag as a cover.  I keep the original weber cover in my shed.
Click to expand...
I set it down very carefully.  :shrug:     But maybe i will start using the cover or put it on the grass instead. 

 
Going old school 4th of July today. Burgers and dogs on the grill :)

Potato salad, deviled eggs, sweet corn, beans. Also picked up some cold fried chicken from my grocery store which is surprising good and damn near as good as fresh fried when reheated in the oven (425 for 12 mins or so uncovered, skin gets crispy again)

 
I'm a last minute sub on the grill (thx, in-laws, you couldn't even let me sit down first?)  for a 5 lb pork roast that was marinated overnight and just tossed on the grill to sear each side. Gas grill, plan to go indirect after searing. What temp should I try to keep the grill at and how long should it cook, roughly?

 
joker said:
I'm a last minute sub on the grill (thx, in-laws, you couldn't even let me sit down first?)  for a 5 lb pork roast that was marinated overnight and just tossed on the grill to sear each side. Gas grill, plan to go indirect after searing. What temp should I try to keep the grill at and how long should it cook, roughly?
Click to expand...
maybe try to keep it around 250?  and just cook it until the internal is 145-160.  I assume you plan to slice it right? 

That will likely take a couple hours. 

 
Cowboysfan8 said:
Going old school 4th of July today. Burgers and dogs on the grill :)

Potato salad, deviled eggs, sweet corn, beans. Also picked up some cold fried chicken from my grocery store which is surprising good and damn near as good as fresh fried when reheated in the oven (425 for 12 mins or so uncovered, skin gets crispy again)
Click to expand...
Me too, just burgers, dogs, and brats today.  But I did make a fruit salad with lots of interesting fruit - dragonfruit, passion fruit, kiwi, star fruit, mango, blackberry, and various melons. 

Happy grilling day, everyone! 

ETA : Fruit salad was amazing! Lots of different flavors - sweet, sour, tart. Made a very interesting combination where every bite tasted different. 

I used Nathan's hot dogs for the first time, and the wife really liked them. She usually doesn't touch hot dogs but I told her these were what they use for the eating championship. She begrudgingly tried one and declared them the best hot dog she's ever eaten. 

 
Last edited by a moderator:
Cowboysfan8 said:
Going old school 4th of July today. Burgers and dogs on the grill :)

Potato salad, deviled eggs, sweet corn, beans. Also picked up some cold fried chicken from my grocery store which is surprising good and damn near as good as fresh fried when reheated in the oven (425 for 12 mins or so uncovered, skin gets crispy again)
Click to expand...
funny now im craving potato salad!

 
New to smoking, just got a Traeger Elite for Fathers day and right before that a Charbroil Big Easy. Used them both this weekend, did short ribs & burgers on the Traeger and pork chops & potatoes on the Big Easy. Very meaty weekend at the 30 casa, all came out very good. Both are about as close to no-brainer cooking as you can get which is good for me  :thumbup:

 
acarey50 said:
Approximately how long should it take to get the tritip up to the 110-120 internal temperature? Roughly what temp did the grill get to?

Newb questions.....but hey, I'm a newb
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It doesn't take long. At 250 we're talking less than an hour. 45 minutes if I remember correctly

 
Grilled Spinalis steaks on the second and sausages/dogs on the 3rd. On the 4th we went to the water park at Holiday world around 9 and got home after 10 pm that night. No grilling for me on the forth :cry:  

 
hey yall.  talk to me about smoking sausage.  WHen i smoke it, it comes out tasty.  However if doesnt have that snap and isnt as juicy as when i do it on the grill.  Any tips here?

 
In The Zone said:
We had a death in the family so this was a last minute cook so I left the sides to the Mrs. except for the lima beans.
Click to expand...
OK, fine. You get a pass... this time. 

Sorry for your loss. 

 
PinkydaPimp said:
hey yall.  talk to me about smoking sausage.  WHen i smoke it, it comes out tasty.  However if doesnt have that snap and isnt as juicy as when i do it on the grill.  Any tips here?
Click to expand...
I always smoke my brats. Most people cook them hot and fast and they rupture/split. I do low and slow. Warm them up to 160 and serve. Plus I add the smoke flavor you don't get when cooking hot and fast. 

 
msommer said:
For how long?

And sorry for your loss
Click to expand...
20 minutes @ 400°. I flipped them after 10 minutes.  No oil at all.  Just lemon pepper seasoning and a little garlic powder. 

Thanks for the condolences. 

 
Got a 5 lb pork butt going today, meat hit the smoker this morning at 10.  Have officially hit the stall at 160 IT.  This is only my 3rd butt and 2nd that I'm not wrapping.  My other unwrapped butt was over 7 lbs and stalled in the low 170's for 3 hours.  I'm hoping this 5 pounder gets through it quicker.  Bumped up the smoker temp from 230 to 250.

Time for a beer!

 
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