Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[goosehd]

@Jett129 Thank you and great reference!  So I took the chicken off at 163 and let it set for 15-20 minutes, but the temp definitely went higher as it set.

What temp do you pull it off it you don't want to overcook it?

[Jett129]

I smoke my chicken.  I sear it first and then smoke for 75 minutes. I don’t even temp check anymore,as it’s so consistently delicious. I do 2 zone cooking,and I have a drip pan underneath with bourbon and water. I cook on a PK360

[Sage954]

Rotisserie bone in prime rib on the Breeo.

[seawolf]

oh man. That looks amazing!!

[goosehd]

[goosehd]

Roast #2 has stalled:  #1 is still rising.  When I added the picture above, they were sprayed with apple juice.  Thank you @Jett129

[Jett129]

Don’t thank me,it wasn’t my idea. I usually do it 50/50 water and apple juice.

[goosehd]

Forgot to cut the apple juice.  Now both of them are in the stall…

[mclaincausey]

Did two smaller butts to maximize bark ratio.

Pulled pork and fixins leftover hash the next morning.

[goosehd]

@mclaincausey I’m finishing a 4 hour stall and drooling…Good job and nice butts 

[Jett129]

A 4 hour stall! At any point did you consider wrapping?

[goosehd]

Yes and my stomach has too!

[goosehd]

I am using a drip pan with water and I wonder if I have too much in it (cooling effect?)?  They look really nice and the bark looks awesome and I think they will be done within the hour.  Temps coming up quickly now and  will pull them off at 200 degrees.

[goosehd]

What the hell did I do wrong?  Grill temp and the surface is 220-250.  Indirect set up with a drip tray filled with water.  Two butts on the grill almost touching but some space (~1-2 inches).

Sprayed 3 times throughout with apple spray.

This is taking forever…currently 13 hours.  Butts are 4.5-6 pounds.

[Jett129]

I don’t think you did anything wrong. Might be the fact that you had 2 Butts in there. I don’t know if it’s the angle of the pictures but the look like they would weigh more than about 5lbs,in other words they look pretty big. I find pork to be the most forgiving of all meats on that it’s pretty hard to mess up,and believe me I’ve tried. I tend to cook between 250-275 and will refuel during the stall,and it will still take 2 hours. An 8lb bone in butt once took me 12 hours and I ended up wrapping it and putting it in the oven. I use a drip pan with cold water and bourbon,but I feel that it heats up pretty quick which would negate any cooling effect. Like Aaron Franklin says …”It takes as long as it’s gonna take”

[Jett129]

[goosehd]

Great video and thank you for the tips/advice/guidance!

It’s been a long day:  Roast 1 is done and 2 should be coming off in about 20 minutes.

[goosehd]

[goosehd]

@mclaincausey what do you think about your meat pullers?  Recommend them?

[mclaincausey]

Yes, I recommend the meat pullers (Bear Claws) @goosehd and that looks really good!

This was 3.0 lbs and a 3.5 lbs bone-in shoulder smoked over cherry and apple on Jealous Devil lump charcoal after having been dry brined in kosher salt for 24 hours. The cooking took 12 hours.

I didn't crutch this time because this was an experiment in pushing for maximum bark and I only like to change minimal factors between cooks. Last cook I also didn't wrap and did a single, gigantic butt. This time, I didn't realize so many people would wind up coming over so I started smaller, which was something I had wanted to try anyway.

After 3 hours unattended, I did spray just about hourly with a mixture of AC vinegar and apple cider, which of course contributed to a lengthy cook relative to the amount of meat on the cooker (but also a very deep, delicious bark).

I loved the results and will do the exact same thing next time, but will wrap in pink butcher paper, as I felt that the bark could withstand that and I'd like to shave 4 hours or so.