SMOKIN BUTT
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Category: R-pod Discussion Forums
Forum Name: Miscellaneous / Off-topic
Forum Discription: Pull a chair up to the campfire and chat. No religious, political or weapons talk, please.
URL: http://www.rpod-owners.com/forum_posts.asp?TID=7017
Printed Date: 04 May 2024 at 11:12am
Software Version: Web Wiz Forums 9.64 - http://www.webwizforums.com
Topic: SMOKIN BUTT
Posted By: hogone
Subject: SMOKIN BUTT
Date Posted: 27 Sep 2015 at 10:07am
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smokin a 10 pound but on a brinkmann charcoal smoker; any advice about how long, im gettin different views!!!! hogone ------------- Jon & Pam 2013 RP177 2010 F150 2017 HD Streetglide 2009 HD Lowrider CHEESEHEAD |
Replies:
Posted By: 68LC
Date Posted: 27 Sep 2015 at 10:29am
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Try this. https://www.youtube.com/watch?v=LbzEa_juegs 8hrs at 275 degrees. The guy knows what he's talking about. Good luck! ------------- You give peace a chance. I'll stay back here and cover you, in case things don't work out. V/r; 68LC 2014 181g, now a 2017 180 |
Posted By: hogone
Date Posted: 27 Sep 2015 at 10:47am
perfect 68LC!!!!!!!!!!!!! hogone
------------- Jon & Pam 2013 RP177 2010 F150 2017 HD Streetglide 2009 HD Lowrider CHEESEHEAD |
Posted By: Camper Bob
Date Posted: 27 Sep 2015 at 11:18am
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I just smoked an 8.5 lb butt yesterday. Can try either 250 or 275 degrees. When internal hits 190, pull and wrap in foil and return to heat for two hours. Take off and pull. I smoked at 250 degrees starting at 7 AM. Hit internal of 190 at 4 P.M. Removed from Cookshack and wrapped in foil and put back for two hours. Pulled at 6. Tried a South Carolina sweet vinegar sauce this time. Very good. Safe Travels.
------------- Camper Bob and Camper Sue Gracie the Wonder Dog (12 LB. Mini Dachshund) 2013 Rpod 171HRE(ORPod) 2016 Lance 1685 2015 Nissan Pathfinder |
Posted By: hogone
Date Posted: 27 Sep 2015 at 11:33am
shes a smokin!!!!!!!!!!!!!! hogone
------------- Jon & Pam 2013 RP177 2010 F150 2017 HD Streetglide 2009 HD Lowrider CHEESEHEAD |
Posted By: Camper Bob
Date Posted: 28 Sep 2015 at 11:17am
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Well how did it turn out? What temp and how long? I have been smoking and now making sausages. Send me a PM and I will send you some links that will be very helpful. Safe Travels. ------------- Camper Bob and Camper Sue Gracie the Wonder Dog (12 LB. Mini Dachshund) 2013 Rpod 171HRE(ORPod) 2016 Lance 1685 2015 Nissan Pathfinder |
Posted By: Keith-N-Dar
Date Posted: 28 Sep 2015 at 7:40pm
Sending sausage links I assume? ------------- Keith-N-Dar Boris & Betty (Boston Terriers) 2011 R-Pod 177 2010 Ford F-150 |
Posted By: techntrek
Date Posted: 28 Sep 2015 at 7:43pm
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SMOKIN BUTT - what happens when Johnny eats too much bean soup and Jane passes by with a lit cigarette. ------------- Doug ~ '10 171 (2009-2015) ~ 2008 Salem ~ http://www.rpod-owners.com/forum_posts.asp?TID=1723 - Pod instruction manual 
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Posted By: Camper Bob
Date Posted: 28 Sep 2015 at 8:29pm
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Sausage making, smoking, BBQing, recipes, etc. ------------- Camper Bob and Camper Sue Gracie the Wonder Dog (12 LB. Mini Dachshund) 2013 Rpod 171HRE(ORPod) 2016 Lance 1685 2015 Nissan Pathfinder |
Posted By: hogone
Date Posted: 29 Sep 2015 at 7:02am
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camper bob: did not turn out well. i thought i would splurge a bit and bought cowboy charcoal as i heard it was good stuff. cooked the butt for 9.5 hours. the smoker never got above warm (thermometer on smoker, thought maybe it just wasn't accurate). after 9.5 hours (never took the top off by the way but did restock charcoal and chips via side door) only the outside was edible, rest was not nearly done. i guess the thermometer was correct!!!!! was a big bummer after waiting and smelling it all day long. oh well, will go back to regular coals next time. hogone ------------- Jon & Pam 2013 RP177 2010 F150 2017 HD Streetglide 2009 HD Lowrider CHEESEHEAD |
Posted By: fwunder
Date Posted: 30 Sep 2015 at 7:54am
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Late to the party here. Was camping and frying homemade smoked bacon! Wow, you guys cook your butts hot and fast! 8 pounders usually take me 12-15 hours @ 225. I take them to 205. In the past I finished them on the smoker. Now I foil @ 160 or so, double foil and finish in oven. Tastes the same and it's a little easier. Bark may not be as crisp, but doesn't change the finished product. I follow Alton Brown's recipe for brine and rub ==> http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe.html - http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe.html I have smoked quite a few butts with that recipe, my slow cook technique above, apple and cherry wood chunks and cowboy charcoal with my http://www.smokenator.com - Smokenator 1000 . I take a lot of advice and use some recipes (bacon, pastrami, fish) from Meathead over at http://amazingribs.com - http://amazingribs.com Here's a couple of pics of my last two butts (last month) and my first batch of http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html - maple bacon (last week). We fried up some bacon "under the dome" while camping just a few days ago. Great reviews!! fred     ------------- 2014 RPod 178 => https://goo.gl/CV446f - MyMods and Buying Habits 2008 4Runner Limited 4.0-liter V6 Yes, those are wild ponies dining on grass while dumping tanks! |
Posted By: Leo B
Date Posted: 30 Sep 2015 at 7:07pm
Oops!!! Title was a little deceptive  ------------- Leo & Melissa Bachand 2017 Ford F150 2021 Vista Cruiser 19 csk Previously owned 2015 Rpod 179 2010 Rpod 171 |
Posted By: fwunder
Date Posted: 30 Sep 2015 at 7:11pm
------------- 2014 RPod 178 => https://goo.gl/CV446f - MyMods and Buying Habits 2008 4Runner Limited 4.0-liter V6 Yes, those are wild ponies dining on grass while dumping tanks! |