Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Jeff's rub uses a lot of paprika, which I don't care for. This was the last time I'm going to try using it. Just not my taste.
The butt turned out ok, but not as good as the one I did before. Paprika had a lot to do with it and I had an extraordinarily long cook. Will try again soon...
2:45 - Believe it or not, the meat is still on the fire. It's finally up to 199 and rising steadily. Can't believe I'm pushing 24 hours. Won't be long now, and luckily just in time for the beans to go on.
ugh, flame out. Guess the wind blew it out or something. Hasn't been down long, but long enough to lose most of the heat in the grill Fired up and going again. Temp at 190.
It's been a helluva long cook. Bout time to start prep work on the world famous Dutch's Wicked Baked Beans. This is my first attempt but after all the rave reviews here, I'm sure they'll be great. Will also have some ABTs for later.
I'm still at a bit of a loss to understand why a 5.5 lb butt has taken 18 hours and still isn't done. And with a constant 250 degree cook. Doesn't make sense.
Kratz, sorry, I don't have any of the Sconyers recipes. Funny to hear a Yankee that knows about them :) Of course, down here they are a measuring stick for good Q. It's funny, when I did the first butt last week the wife said 'Sconyers doesn't have anything on this!' So that was cool.
I had...
5:00
Ok, at 12 hours in finally hit 167. Here's a shot of the butt just before I foiled it. Back into the fire and headed for 205. And yes, I did sample, and yes, it tastes frickin great. well, the bark stuff anyways. Got a few hours to go yet.
yeah, I don't mind really. Just makes for a long cook. It's nice to be able to really narrow it down to a decent time frame though. up to 158 now so maybe I'm moving out of it
Yeah, that other GA is havin' a tough time at the moment. Weak defense and all...
The work you are having to deal with on the fire is the reason I like gas so far. Maybe I'm just scared or something but it seems like working with lump would be a lot more work for the return. I'm sure I'll...
2:30
Ok, checked again. Actually dropped a tad to 155.5 so I think it's definitely in plateau stage.
I'm going to have to move into the second level of the bud light 30 pack now...
haha. I have an old buddy that is some kind of regional mgr big wig with HT. I paid 2.59/lb for my but at Kroger here. We have a place called the Fresh Market that is kind of an 'elite' type grocery store. The cool thing is that they have a lot of hard to find things like wine and nice...
2:00 - Still at 155.7. Threw in another chunk of hickory. Will probably be the last one. The meat is looking good though, clearly pulling away from the bone. Just waiting on the plateau to pass.
just checked it again still 155.. Definitely in a plateau right now. But it freakin smells awesome and looks great. I'm going to take another picture before I foil it up. It's taking longer than I expected but I know it will be worth it. I'm starting to think that 90 minutes per pound...