***Official Grilling and Smoking Thread*** (2 Viewers)

[That one guy]

Pulled pork:

Do you guys wrap in foil during cook (toward the end)?  After the cook and in a cooler covered in towels for a certain amount of time prior to shredding?  Not at all?

I ask because sometimes I get bone-falls-out-on-it's-own results and others a more sinewy shred that's not tough, but not tender either.  And, generally speaking, the softer kind is produced via the oven and the tougher result via smoker.  To be clear, the smoker pork is still delicious, just not as juicy and tender...and I don't wrap it outside of putting in whatever Pan I'll be doing the shredding in and covering with foil loosely for about 15-20 minutes

 

[Dedfin]

Pulled pork:

Do you guys wrap in foil during cook (toward the end)?

From what I've read, this is called "the stall".  I haven't been.  Seems like it's popular to do this, but I've had luck just not tinkering with the cooking process and let the stall work itself out.  I think the temp stalls due to a phase change of various proteins and lipids.  After the phase change occurs, the temperature increases as expected.

 After the cook and in a cooler covered in towels for a certain amount of time prior to shredding?  Not at all?

I have a cooler I use as a faux cambro, yes.  I put the butt in and let it rest there for about 20 minutes.  I think it's the same concept as letting a steak rest.  I think this action preserves the juiciness of the pork.

I ask because sometimes I get bone-falls-out-on-it's-own results and others a more sinewy shred that's not tough, but not tender either.

Make sure your probe is in the part of the butt that would take the longest to heat up, and make sure it's at 205.  I am paranoid (and scientifically curious) so I usually put multiple probes in each butt since I like to know exactly which part heats at which rate.  It really just sounds like not all of your meat hit the right temp.

Don't trust my answers because I'm a noob, but I have read a little and smoked some too.  About 2 months experience right now.

Question for you pros:  Do you have a most reliable temp probe?  I'm seriously thinking of just calling VWR for a bunch of NIST temp probes, but that might be too expensive for a dumb hobby like this.  I'd like something I can actually calibrate, and hook up to a data logger.  Ideally, I'd love to track the temp of my meat from inside the house on my laptop, and even best the ability to export those data so I can overlay multiple runs.

 

[Dedfin]

Did some ribs yesterday in my Masterbuilt Electric smoker. St Louis cut, simple rib of salt, pepper, and Gator Sprinkles. 240 degrees for 6 hours, no wrap. Hickory, apple, and Cherry wood. Gave em smoke for 2.5 hours, then 86'd water in water pan and let them finish dry.

Before

After

Cut, grilled, plated

Gorgeous

 

[bryhamm]

Exactly. I can't think of a time when I went this long without cooking out. We are supposed to get into the high 30's on Sunday. I may just fire up the Traeger to celebrate such a momentous occasion. I think some ribs are calling my name!

Grilled sat night.  Didn’t want to mess with the rain on sun, so I battled the cold.  Cooked some of those prepackaged beef tenderloins from sams club.

 

[Buzzbait]

For all those that have a WSM here's a mod I just did that I think is a no brainer. I installed a new level 5" down from the top grate that allows me to grill. The reason for 5" is that's the distance from the charcoal grate to the grill grate on the Weber Kettle. I now call it my WSM Kettle! Total cost was for the mod was about $5 (for the shelving tabs, bolts and nuts).

Here's a video:

Mod to turn WSM into a grill

I also bought a few new grill toys as a result of the mod. The accessories were another $54 ($45 for the vortex and found the hinged grate on sale at HD for $9).

Vortex

Gourmet BBQ System Hinged Cooking Grate

 

[CletiusMaximus]

SHUT YOUR MOUF!

Just kidding (sort of). I would suggest you do a side by side of a slow cooker vs smoker prepared pork butt. 

There’s no question the meat is much better if smoked low/slow, but for mass consumption at a party - sauce, slaw, on buns, mostly kids - I think the math gets a lot closer to the convenience over taste side of things. I’m too old to do a 12 hour cook in single digit temps anymore. My younger self would cry. 

 

[Buzzbait]

Exactly. I can't think of a time when I went this long without cooking out. We are supposed to get into the high 30's on Sunday. I may just fire up the Traeger to celebrate such a momentous occasion. I think some ribs are calling my name!

Ditto. It was so cold last week that I cooked steaks inside with a cast iron skillet and oven. Turned out well but I wouldn't have done so if it weren't so brutally cold!

 

[[icon]]

I also pulled the pork in a sheet pan then mixed with the liquids from the cook. Also would recommend that.

Yes.  

 

[TheFanatic]

There’s no question the meat is much better if smoked low/slow, but for mass consumption at a party - sauce, slaw, on buns, mostly kids - I think the math gets a lot closer to the convenience over taste side of things. I’m too old to do a 12 hour cook in single digit temps anymore. My younger self would cry. 

12 hours? Kick up the temp to 300 and cook that shoulder in 6. BBR's in 2, spares in 2.5. Trust me. 

 

[TheFanatic]

I couldn't take it any longer. Bought a three pack of BBR's on Saturday. Threw them on yesterday. Smoked for 2.5 hours at 300. A little longer than I normally go so they were fall off the bone, but I'm OK with that. Nothing but a dry rub and smoke. 

 

[msommer]

 I also pulled the pork

Title of your sex tape?

 

[That one guy]

Freezing foods, both cooked and uncooked:

Is a vacuum sealer the way to go or is wrapping nicely in seran wrap then foil good enough?  If sealer, any product suggestions?  Bought a stand-up freezer for the garage so we can start bulk buying, there's also talk of going in with a few friends to purchase a whole cow, butchered and separated 

 

[Hawks64]

Freezing foods, both cooked and uncooked:

Is a vacuum sealer the way to go or is wrapping nicely in seran wrap then foil good enough?  If sealer, any product suggestions?  Bought a stand-up freezer for the garage so we can start bulk buying, there's also talk of going in with a few friends to purchase a whole cow, butchered and separated 

Vacuum seal is the only way to go IMO. Unless you are planning on using within a week or two.

 

[ChiefD]

12 hours? Kick up the temp to 300 and cook that shoulder in 6. BBR's in 2, spares in 2.5. Trust me. 

BUT - the wife thinks it takes us anywhere from 6-12 hours to cook this delicious food. Which means 6-12 hours of being left alone to drink beer on the patio and watch sports on the TV you surely have hooked up out there.

So shut yo mouf with that short cooking nonsense. 

 

[TheFanatic]

BUT - the wife thinks it takes us anywhere from 6-12 hours to cook this delicious food. Which means 6-12 hours of being left alone to drink beer on the patio and watch sports on the TV you surely have hooked up out there.

So shut yo mouf with that short cooking nonsense. 

So if you are serving at 5 pm, are you getting up at 4 AM, to get the smoker going and crack open a cold one? What game is playing at 4:00 am other than soccer or cricket? Why not start the cooker about 10 am, prep the meat and get everything on the grill by 11 and then serve everyone at 5 after a full nights sleep and a solid day of drinking. 

 

[TheFanatic]

Vacuum seal is the only way to go for long term storage in the freezer. Just do yourself a favor and skip the cheap edge sealers. They don't work very well, are prone to breaking, and the bags you use with them are really expensive. A couple of us here own this and love it. It's expensive at first, but bags are dirt cheap if you buy by the thousand, and over its lifetime it'll have a lower total cost if you're using it regularly. It'll also work a ton better. Downside is that it's huge and you need a dedicated place for it. Mine is in the garage. 

 

[Hawks64]

I get my bags at Amazon and they are pretty dirt cheap as well.

 

[TheFanatic]

I mean, it's not like a grill or anything. I cook sous vide a lot too. Adore the vacuum sealer. 

I could buy a decent kamado for that, though. 

 

[TheFanatic]

I get my bags at Amazon and they are pretty dirt cheap as well.

Yeah, can't say that I ever thought, "The price of these bags is killing me." 

 

[Hawks64]

True. But a kamado is a crappy sealer. *shrug*

With this particular tool, I don't think going cheap makes any sense. The cheap ones don't work very well, and they're more expensive long term. I got lucky and bought the two edge sealers I broke at Costco so I could return them. 

I'm generally in favor of buying the right tool, not the cheap tool. 

Not sure I agree, I have one that I bought at Costco and it works great. Never have had any issues with it

 

[bryhamm]

Not sure I agree, I have one that I bought at Costco and it works great. Never have had any issues with it

Same.

 

[Hawks64]

That's cool. A very different experience than I had, but I suppose that's why there are matkets for both types. 

Maybe you use it a lot more than I do, I don't use it daily. I'd say use is 2-3 times a week at most.

 

[TheFanatic]

I've got a cheap one. Use it a couple times a month. Other than trying to vac seal tomahawks, I've had no problem. 

 

[Hawks64]

I've got a cheap one. Use it a couple times a month. Other than trying to vac seal tomahawks, I've had no problem. 

I was able to do that, had to put one per bag though. It was a long bag too lol.

 

[TheFanatic]

I was able to do that, had to put one per bag though. It was a long bag too lol.

I was able to pull it off too. Same way you did. It just took a little work to get it perfect and the first two times, it didn't get all the air out. 

 

[bryhamm]

*ahem*

"Other than trying to vac seal tomahawks"

*ahem* 

 

[Softballguy]

I've actually had the same experience as @proninja. My first vacuum sealer was a $35 pos that worked for a month and then stunk. Then I bought a this one and it works so much better. When it breaks I'll by another one or look into getting an even nicer one. 

 

[That one guy]

I've actually had the same experience as @proninja. My first vacuum sealer was a $35 pos that worked for a month and then stunk. Then I bought a this one and it works so much better. When it breaks I'll by another one or look into getting an even nicer one. 

This one is much closer to my budgetary constraints...plus I'm saving up for a WSM 22" to pair with my Weber Kettle, all of which will be housed in my soon to be built outdoor grill/smoke shed named Rack Rack City, B*tch

 

[bryhamm]

I've actually had the same experience as @proninja. My first vacuum sealer was a $35 pos that worked for a month and then stunk. Then I bought a this one and it works so much better. When it breaks I'll by another one or look into getting an even nicer one. 

I have a FoodSaver brand one as well.  No issues.

 

[That one guy]

...I'm gonna have to get an Imgur account so I can share some of my triumphs...

Tried my hand at St Louis cut spare ribs for the first time tonight, Texas style (just salt and pepper for rub and a spritz of ACV/water mixture every 45 mins or so).  Bringing this back to my pork butt question a couple days ago, I did wrap these after 2.5 hours and let cook another 2 hours.  It feels wrong to complain about fall-off-the-bone results, but I would have preferred a little tighter finished product; probably only needed an hour and a half in the foil.

That said, these sauce-less, minimally rubbed ribs were the best ribs I've accomplished so far!  Dare I say better than any baby back rib I've ever eaten?  Clearly the next pulled pork adventure will be done with foiling the meat, as this was more in line with the kind of tenderness I'm looking for in that world.

Next weekend's adventure: smoked French dip

 

[Raging weasel]

I won a smoker at an xmas raffle but haven't tried it yet as it's been 15 or less outside until yesterday and also need to buy a thermometer. What are some of the better thermometers you guys have found and is there any other must have equipment I need to begin?

 

[TheFanatic]

...I'm gonna have to get an Imgur account so I can share some of my triumphs...

Tried my hand at St Louis cut spare ribs for the first time tonight, Texas style (just salt and pepper for rub and a spritz of ACV/water mixture every 45 mins or so).  Bringing this back to my pork butt question a couple days ago, I did wrap these after 2.5 hours and let cook another 2 hours.  It feels wrong to complain about fall-off-the-bone results, but I would have preferred a little tighter finished product; probably only needed an hour and a half in the foil.

That said, these sauce-less, minimally rubbed ribs were the best ribs I've accomplished so far!  Dare I say better than any baby back rib I've ever eaten?  Clearly the next pulled pork adventure will be done with foiling the meat, as this was more in line with the kind of tenderness I'm looking for in that world.

Next weekend's adventure: smoked French dip

Never foil for more than an hour. The 3-2-1 method was all the rage, but it's rubbish. If you're going to foil go with something like 2-1-.5 method. It doesn't sound nearly as good as 3-2-1 but it makes waaaaay better ribs. 

 

[ChiefD]

Never foil for more than an hour. The 3-2-1 method was all the rage, but it's rubbish. If you're going to foil go with something like 2-1-.5 method. It doesn't sound nearly as good as 3-2-1 but it makes waaaaay better ribs. 

Yeah, foil up for sure.

 

[Hawks64]

I won a smoker at an xmas raffle but haven't tried it yet as it's been 15 or less outside until yesterday and also need to buy a thermometer. What are some of the better thermometers you guys have found and is there any other must have equipment I need to begin?

For starting you can snag a Maverick and a Thermopop, unless you know you're going to be all in then I'd look at something like the meater and the Thermopop.

ETA what kind of smoker is it?

 

[Raging weasel]

It's a Master built 30 inch electric 1500 watts. No idea if this is any good but only cost me $10 in raffle tickets and supposedly costs about $140.

 

[Hawks64]

It's a Master built 30 inch electric 1500 watts. No idea if this is any good but only cost me $10 in raffle tickets and supposedly costs about $140.

Then I would just get the thermometers, if it was a WSM then there are a couple of other things I'd look at from a modification stand point.

 

[SWC]

what if you grilled a cigarette mind blow booom brohans take that to the bank bromigos 

 

[Buzzbait]

Never foil for more than an hour. The 3-2-1 method was all the rage, but it's rubbish. If you're going to foil go with something like 2-1-.5 method. It doesn't sound nearly as good as 3-2-1 but it makes waaaaay better ribs. 

So you total cook time is only 3.5 hours? What temp are you cooking the ribs? 

 

[TheFanatic]

So you total cook time is only 3.5 hours? What temp are you cooking the ribs? 

My total cook time when I grill ribs is 2 hours at 300 for baby backs, a little longer for spares. Fall off the bone, add another 30-45 minutes. 

3.5 hours? 250-275. I don't foil my ribs generally unless I'm making them for the in laws who want them fall off the bone. 

 

[odin33]

I think Buzzbait was referencing your 2-1-.5 comment. 2+1+.5 = 3.5

 

[TheFanatic]

My total cook time when I grill ribs is 2 hours at 300 for baby backs, a little longer for spares. Fall off the bone, add another 30-45 minutes. 

I think Buzzbait was referencing your 2-1-.5 comment. 2+1+.5 = 3.5

That's why I said this at the bottom:

3.5 hours? 250-275. I don't foil my ribs generally unless I'm making them for the in laws who want them fall off the bone. 

 

[Wingnut]

Anyone here use pink butcher paper to wrap instead of foil? Ive been reading about it lately and am gonna do a brisket in the next week or so and try it.

One of the articles I read while researching:

http://virtualweberbullet.com/brisket5.html

 

[TheFanatic]

Anyone here use pink butcher paper to wrap instead of foil? Ive been reading about it lately and am gonna do a brisket in the next week or so and try it.

One of the articles I read while researching:

http://virtualweberbullet.com/brisket5.html

Funny you should ask. Here's my latest blog post. Butcher Paper Brisket

 

[Ron Swanson]

Anyone here use pink butcher paper to wrap instead of foil? Ive been reading about it lately and am gonna do a brisket in the next week or so and try it.

One of the articles I read while researching:

http://virtualweberbullet.com/brisket5.html

Yep.  My preferred method for sure.

 

[Spike]

Funny you should ask. Here's my latest blog post. Butcher Paper Brisket

Here's a question:

The brisket was cooked initially to an internal temp of 171, then wrapped in the paper and put back onto the grill until reaching a temp of 203.  So do you just jab the thermopen (or whatever) in through the paper into the brisket to check the temp or do you take it off the grill, unwrap and check the temp?  Seems like you either get the paper with a number of holes in it or you pull the beast off the grill a number of times to check it.

 

[msommer]

Here's a question:

The brisket was cooked initially to an internal temp of 171, then wrapped in the paper and put back onto the grill until reaching a temp of 203.  So do you just jab the thermopen (or whatever) in through the paper into the brisket to check the temp or do you take it off the grill, unwrap and check the temp?  Seems like you either get the paper with a number of holes in it or you pull the beast off the grill a number of times to check it.

A number of holes in the paper

 

[TheFanatic]

A number of holes in the paper

 

[Wingnut]

Here's a question:

The brisket was cooked initially to an internal temp of 171, then wrapped in the paper and put back onto the grill until reaching a temp of 203.  So do you just jab the thermopen (or whatever) in through the paper into the brisket to check the temp or do you take it off the grill, unwrap and check the temp?  Seems like you either get the paper with a number of holes in it or you pull the beast off the grill a number of times to check it.

I have a probe that stays in the meat to monitor the temp during the entire cooking process and shows the temp on a digital readout outside the smoker. When I wrap, I take the probe out, wrap, then insert the probe back in and return to the box. I don' have to open the smoker to see the internal temp of the meat. 

So, one hole in the paper/foil for me.

 

[TheFanatic]

I have a probe that stays in the meat to monitor the temp during the entire cooking process and shows the temp on a digital readout outside the smoker. When I wrap, I take the probe out, wrap, then insert the probe back in and return to the box. I don' have to open the smoker to see the internal temp of the meat. 

So, one hole in the paper/foil for me.

This too. That brisket in the link was cooked at dad's place. He doesn't have a remote probe thermometer. Just a thermapen. Had we cooked it at my house, I could've used the Meater or the Smoke or the probe that the Traeger Timberline comes with.  

 

[Wingnut]

I just put two slabs of rib tips in the box. Pics later.