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Thread: Best cook yet!!

  1. #1
    Join Date
    Sep 2009
    Location
    Central Illnois
    Posts
    239

    Default Best cook yet!!

    Well yesterday was my 2nd consistent cook!! I think it was the lump, it just burns too inconsistently to keep my temps where I want them. The last 2 times I used 1/4 royal oak lump and 3/4 kingsford briquettes and temps kept a consistent between 230 and 250 during the whole cook. Put a little yellow mustard then some rub cooked her to 160, took it off and wrapped it in foil, wrap in towel and put in cooler for 1 hour. Delicious and super juicy!!! You can see in the pic the juice that was in the foil. Now i've tackled pork butt, pork loin.....brisket is next.... any tips and/or tricks????

    ---TROY--

  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Got any left overs? I would sure like a taste. Most cook brisket fat cap down then flip it part way through the cook, reason is that the fat cap insulates the rest of the brisky from the direct heat and keeps it from drying out.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
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    MY Blog:Http://acountryboyeats.blogspot.com
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  3. #3
    Join Date
    Sep 2009
    Location
    Central Illnois
    Posts
    239

    Default

    Really?? I thought it would make more sense to have the fat cap on top because as the fat cooks it works its way down through the meat, flavoring and keeping it moist...
    ---TROY--

  4. #4
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    Nice looking pork loin there lucky. You seem to have the drum dialed in with the 1/4 vs 3/4. I use 1/2 vs 1/2 in volume but that is about 1/4 vs 3/4 in total weight. I have not had a chance for a cook since my last fiasco but have the basket loaded 1/4-3/4 and a turkey thawing in the refrig. Plan to brine and cook on Sunday.
    Will try and remember to post pictures. AGAIN looking good lucky.
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

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  5. #5
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Quote Originally Posted by lucky8926 View Post
    Really?? I thought it would make more sense to have the fat cap on top because as the fat cooks it works its way down through the meat, flavoring and keeping it moist...
    Negative! Old wives tale.

    Fat cap down till 165ish and wrap till probe slides in like butter.
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    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  6. #6
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Sounds like it's time for some ribs now...
    ~Brian~
    BBQ Jones comp team
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    KCBS CBJ

  7. #7
    Join Date
    Sep 2009
    Location
    Central Illnois
    Posts
    239

    Default

    Thanks everyone! So....is the fat cap down recommended on a butt also?? I've been placing fat side up cause I know I read that somewhere on here....

    Ya know Joneser, I was thinking about doing ribs this weekend and I think you just helped me make my decision!!!
    ---TROY--

  8. #8
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    TROY: Some do and some don't. If you were to poll this group it would be very divided. Since i started reading these post on Q, I do a half and half. I start off with the fat cap down and after 4 or 5 hours I place fat cap side up and do not foil until it reaches 200 when I take off. I like the crispy bark that you get by not foiling until ready for the cooler.
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

    TEC/CharBroil Infrared 5 burner w/ sideburner
    UDS Modifications. A Beauty
    Aussie 2 burner propane w/ side burner (Lake)
    Modified Smoke Cube (Lake)
    Modified ECB Propane Water Smoker (Lake)

  9. #9
    Join Date
    Sep 2009
    Location
    Central Illnois
    Posts
    239

    Default

    I finally dialed down my technique. Fat down the whole time, cook to 160, foil, cook to 200, take it off, wrap in towel, put in cooler for about an hour.

    I tried leaving my first 3 butts on until it reached 200 because I like the crispy bark, but it took waaaaaay too long to get to 200. I mean crazy long. I had one that only weighed 3.28lbs and it took almost 8 1/2 hours to reach 200... Def don't go by the ol 1 1/2 hours per pound rule anymore.... LOL
    ---TROY--

  10. #10
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by lucky8926 View Post
    Really?? I thought it would make more sense to have the fat cap on top because as the fat cooks it works its way down through the meat, flavoring and keeping it moist...
    The method for a drum is different that for other types of smokers because it is direct heat.

    Being as the heat source is directly under the meat in a drum, it is best to do most of the cook fat side down so that the fat "insulates" the meat form the direct heat.

    In other types of smokers, my preference is fat side up. While the fat doesn't go down "through" the meat, it does constantly baste it and prevent the meat from drying out.

    Then of course, for the juiciest, beefiest brisket there is, the SmokyOkie Brisket Method is the best. Though I have never done a drummed brisket ( no real reason to), I would modify the method to have more fat down cooking time after foiling

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