Grillin' and Chillin'

[BeerIAm]

never seen one of those before.   Is there a limit to the number of times you can use?  Or as long as you don't melt them, you're good?


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I am not sure, but they aren't very expensive.

cool.  Gonna have to get some.  Been meaning to try some bacon on the egg.


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I cook bacon on the Egg all the time. Do it indirect, for about 45 minutes. Smoked bacon is awesome.

And no grease splatter to clean up

awesome.  Need to try it.  Just never that motivated in the morning.


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[gint2]

Well I've been offline for a bit but I did 2 butts for Christmas. 16.5 hrs at 225. 

I started at 12:30 am.


2:00. I was getting concerned, dinner wasn't far off and temp was 170


2:20 I buckled and wrapped them


4:30, Done!


I let them sit for about an hour and they pulled so easily with my new Bear Claws.


 I also got some pit gloves and an iGrill 2. 

Oh I'm loving this new "hobby", lol. 





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[clark123456]

I've read many posts where people stopped gambling on the meat being done in time by doing the smoking the day before, wrapping it in aluminum foil, and putting the meat in a faux Cambro.  Then when it is time for the meal, the meat is still warm and the cook has zero worries about it being done.  This will soften the bark, so that is one trade-off.

- Torg

[DOUG]

Looks awesome!

Clarke, it's never as good the next day as it is fresh but is still good.

Did you lose any to the char? I cook butts 4 hours in the smoke and 4 hours wrapped, rest an hour or more in a cooler, can't pick then up, they almost shred themselves.  No char.

[clark123456]

Looks awesome!

Clarke, it's never as good the next day as it is fresh but is still good.

Did you lose any to the char? I cook butts 4 hours in the smoke and 4 hours wrapped, rest an hour or more in a cooler, can't pick then up, they almost shred themselves.  No char.

understood, but eating lunch at 5 pm isn't as good as eating it at noon, either.

I like the char...awesome goodness.

- Torg

[gint2]

Looks awesome!

Clarke, it's never as good the next day as it is fresh but is still good.

Did you lose any to the char? I cook butts 4 hours in the smoke and 4 hours wrapped, rest an hour or more in a cooler, can't pick then up, they almost shred themselves.  No char.

No, the bark stayed and didn't soften too much.  Once I hit temp, I uncover and snuff the fire and let them rest open. It dries the bark out again. 

The TX Crunch (foil wrapping) is very commonly used in competition cooking because it speeds up the cooking, retains moisture and holds flavor.  Your meat will only collect smoke for the first 2-3 hours.  After that, it's just cooking. 


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[DOUG]

Looks awesome!

Clarke, it's never as good the next day as it is fresh but is still good.

Did you lose any to the char? I cook butts 4 hours in the smoke and 4 hours wrapped, rest an hour or more in a cooler, can't pick then up, they almost shred themselves.  No char.

understood, but eating lunch at 5 pm isn't as good as eating it at noon, either.

I like the char...awesome goodness.

- Torg

Clark I mean the thick hard as a rock dried over cooked char. We through nothing away, it's all good. I love the edible seasoned smoked edges.  Place in Dawsonville calls it a Brownie.

[tcdawg]

Trying something new.

Guinness Braised Boston Butt. On the Egg at 230 degrees for an overnight smoke.

 

[clark123456]

Hmm...let us know

- Torg

[gint2]

That sounds tasty. 


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[tcdawg]

Trying something new.

Guinness Braised Boston Butt. On the Egg at 230 degrees for an overnight smoke.

 

The Guinness Braised Boston Butt was a solid cook. Came out real good. Took forever though, 20 hours. After 18 hours the internal temp was still at 188, so I took it out of the pan, wrapped it and put it back on the smoker for an hour to get the temp up to 203. I wrapped it and let it sit in the smoker for another hour, got to 205. Not sure if the "braising" which means siting a liquid, was slowing it down or not.

There was a distinct Guinness smell but not much of a Guinness flavor just very light and a good smokey tender pork flavor. It was very tender when pulled but no more or less from the way I regularly do it...maybe a touch more juicy.

This was an experiment that I give a B+. I was hoping for something knock down amazing with the braising and it wasn't there.

[cru9]

Looks good