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    Visit the new Iron Heart showroom - Hackney Wick, London

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

    General Chat
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    • J
      Jett129
      見習いボス
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      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”

      last edited by 1 Reply Last reply Reply Quote 0
      • J
        Jett129
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        • goosehdG
          goosehd
          Mod Squad
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          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.

          "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

          last edited by 1 Reply Last reply Reply Quote 0
          • goosehdG
            goosehd
            Mod Squad
            Joined:

            "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

            last edited by 1 Reply Last reply Reply Quote 0
            • goosehdG
              goosehd
              Mod Squad
              Joined:

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

              "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

              last edited by 1 Reply Last reply Reply Quote 0
              • mclaincauseyM
                mclaincausey
                見習いボス
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                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.

                Think it, be it.

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                • goosehdG
                  goosehd
                  Mod Squad
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                  Chicken legs with a spicy habanero rub:

                  "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                  last edited by 1 Reply Last reply Reply Quote 0
                  • J
                    Jett129
                    見習いボス
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                    Looks delicious! I’m doing a pork butt on Saturday.

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                    • J
                      Jett129
                      見習いボス
                      Joined:

                      This 7.95lb pork butt will be keeping me busy today. 

                      last edited by 1 Reply Last reply Reply Quote 0
                      • DmartD
                        Dmart
                        啓蒙家
                        Joined:

                        But it looks like it will be worth keeping you busy!

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                        • J
                          Jett129
                          見習いボス
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                          Pork is probably the most forgiving of all the BBQ meats,pretty hard to screw up. Charcoal briquettes on top and a layer of Jealous Devil hardwood on the bottom.

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                          • goosehdG
                            goosehd
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                            Mmmm..that looks good!  What temperature do you run your grill?

                            "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                            last edited by 1 Reply Last reply Reply Quote 0
                            • J
                              Jett129
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                              When I start out it’s right about 300,and after about an hour it settles in at about 250-275,which is where it’s at right now,3 hours in.

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                              • J
                                Jett129
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                                Real nice bark starting to form. 

                                last edited by 1 Reply Last reply Reply Quote 0
                                • goosehdG
                                  goosehd
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                                  That looks really good…and all I had for breakfast is a bowl of cereal...

                                  "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • goosehdG
                                    goosehd
                                    Mod Squad
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                                    @Jett129 How's it coming along?

                                    Second question for anyone:  Has anyone tried smoking oysters and have tips or a favourite recipe?  I normally eat them raw, but saw a couple of recipes/articles re: smoking them and might try it.

                                    "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • J
                                      Jett129
                                      見習いボス
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                                      Slowly but surely getting through the dreaded stall. Currently at 190 and will take it off between 195 and 200. I’m 9 hours in.

                                      last edited by 1 Reply Last reply Reply Quote 0
                                      • goosehdG
                                        goosehd
                                        Mod Squad
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                                        Did you use a crutch?

                                        "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                        last edited by 1 Reply Last reply Reply Quote 0
                                        • J
                                          Jett129
                                          見習いボス
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                                          No crutch today,refueled at about 7 hours. It just came off,and is resting comfortably. Felt super tender when I picked it up.   

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                                          • goosehdG
                                            goosehd
                                            Mod Squad
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                                            Bon Appétit  🙂

                                            "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

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