tomorrow's cook

Looselugs

Looselugs

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odd that you ask Jack.. we have been cooking boston butt at our cabin for years and I just got done wrapping 80lbs to set on the charcoal grill tomorrow. We have never marinated or brine our meat, just wrapped in foil 6 times crisscrossing each time. Never added any seasoning at all. After but is done then add bbq sauce and always leave 1/3 of the meat with no sauce.. Be surprise how many people like just plain boston butt.

Thanks Pocketaces and deezy for sharing recipe ..I`ve put together this recipe and have stored in the fridge for tomorrow.. I did`nt have apple cider vinegar so just used white vinegar..and did`nt have ginger ale on hand and just not running to the store for it.. but its spicy and I like it already ..:0074
 
MadJack

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Looselugs said:
odd that you ask Jack.. we have been cooking boston butt at our cabin for years and I just got done wrapping 80lbs to set on the charcoal grill tomorrow. We have never marinated or brine our meat, just wrapped in foil 6 times crisscrossing each time. Never added any seasoning at all. After but is done then add bbq sauce and always leave 1/3 of the meat with no sauce.. Be surprise how many people like just plain boston butt.

Thanks Pocketaces and deezy for sharing recipe ..I`ve put together this recipe and have stored in the fridge for tomorrow.. I did`nt have apple cider vinegar so just used white vinegar..and did`nt have ginger ale on hand and just not running to the store for it.. but its spicy and I like it already ..:0074
Click to expand...

Yeah, I never sauce it because everybody likes it different so I let them sauce it themselves. My only worry every time is that my lump goes out and I have to add more but I never had that happen before.
 
MadJack

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My wife bought an electric smoker when I was in Vegas last week so we're having a competition to see what one the guests like best. I'm cooking on the BGE. That sucker has held 225 since 6:30, hasn't budged one bit. She's cooking hers at 215 and of course that hasn't budged one bit either.

Ours are marinated but no foil. I'll pull them off at 195/200, wrap in foil and towels and stick in a cooler until noon tomorrow. I'm hoping they hit the temp target by around 8am.

:toast:
 
Looselugs

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What we use a one of these homemade oil tank like grills.. just noticed today the bottom is about used up..this thing has a lot of years on it.. we put in three 15lbs bags of kingfords for 8 hrs.. and we bolt the lid shut! Always turn the fat down on the butts when cooking. and turns out awesome...
 
SixFive

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sushi said:
Top picture of the butt kinda looks like the Latinas vagina I was eating last night.... In the back seat of my car :facepalm: boss lady asked me where I was going this morning... casually walked out and said the car wash... kurby
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Hope it tasted better than it looked or better yet that the sacrifice of eating paid off later.
 
MadJack

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These suckers are being stubborn. BGE has one at 182, and the other 3 are stuck between 160-165 since 3am. Been 14 hours since putting them on.
 
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MadJack said:
My wife bought an electric smoker when I was in Vegas last week so we're having a competition to see what one the guests like best. I'm cooking on the BGE. That sucker has held 225 since 6:30, hasn't budged one bit. She's cooking hers at 215 and of course that hasn't budged one bit either.

Ours are marinated but no foil. I'll pull them off at 195/200, wrap in foil and towels and stick in a cooler until noon tomorrow. I'm hoping they hit the temp target by around 8am.

:toast:
Click to expand...

I wish I had taken pictures but with so much going on I forgot.

Electric Smoker vs BGE.

We had 4 pieces, 34 pounds total. I cooked 1 that was ~ 9 pounds on the BGE and she cooked the rest on the electric smoker.

The BGE temp got away during the night when we were asleep and when I woke up it was about 290. I had it steady at 220/225 for a few hours before sleep. Hers stayed at 215 the entire cook. Mine was 190 at 9am so pulled it, wrapped in foil and a towel. We went to the graduation and when we got home at 12:15 hers was 190 so pulled and wrapped. Hers cooked about 17 hours, mine around 14 hours.

All pieces were melt in your mouth tender and full of juice. The big difference is that cooking on the BGE you get the nice bark on the outside that most people like.

For now on or until I try a different approach, I'm reverse searing by cooking on the electric and when nearly done put it on the egg with heavy smoke and cooking direct to add a nice crust/bark to the outside. I'm happy we have the cheating cooker now for sure. :0008

I'd still like to have what Steve has but this is good for now. That electric thing was only 300 bucks. You cannot screw up anything on that electric smoker and it puts out good smoke as well. A goof that has no idea about cooking outdoors can make amazing meals with that electric thing.
 
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Morris said:
Thanks, I've got a charbroil side smoker now and looking for something different.

Did you like the electric?
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It's easy for smoking but if you like the bark, you aren't going to get it. You don't have to tend it. You can set the timer for when to shut off or you can set the probe to shut down when the meat hits your temp. I'm glad I have it now.

I just watched this review and I guess you do get the char, maybe if I had left the butts on there longer. :shrug:

The easiest outdoor cooking I ever tried.

<iframe width="560" height="315" src="https://www.youtube.com/embed/7_09Bldv-_0" frameborder="0" allowfullscreen></iframe>
 
MadJack

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Morris said:
I'm thinking brisket too. I've never done one.
Click to expand...
<iframe width="560" height="315" src="https://www.youtube.com/embed/5IHm5oLV57g" frameborder="0" allowfullscreen></iframe>
 
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