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Is my butt cooking too fast?
- Thread starter ChristopherCG
- Start date
I've found that wicked good works much better than RO for long cooks. RO's not very dense and that whole bag's only 10 pounds of charcoal. It also tends to have more awkwardly shaped (long and thin) pieces and it's harder to get everything packed in so you're using all the space and there's no air pockets.
With Wicked Good heft a piece - it's heavier, and although some of the pieces are large they tend to fill the ring better.
With Wicked Good heft a piece - it's heavier, and although some of the pieces are large they tend to fill the ring better.
Russ Sylvester
TVWBB Pro
Butts will invariably jump up to 155-165 range really fast and then stall out for quite a while. After the stall they will run up pretty quickly after that.
You can bust it out of the stall if you really need to by simply raising the temperature. BUTT, you probably don't want to do that as it won't allow the 'magic' to happen and you'll end up with less tender meat. Figure roughly 1.5 hours per pound to cook and go by temperature when getting near the end. It's done when it's done.
Also, I'm getting good results by pulling the butt at about the 183-185 range and let the continue-on cooking take care of the final little bit. Continue-on will go another 3-5 degrees if you let it fully rest.
Russ
You can bust it out of the stall if you really need to by simply raising the temperature. BUTT, you probably don't want to do that as it won't allow the 'magic' to happen and you'll end up with less tender meat. Figure roughly 1.5 hours per pound to cook and go by temperature when getting near the end. It's done when it's done.
Also, I'm getting good results by pulling the butt at about the 183-185 range and let the continue-on cooking take care of the final little bit. Continue-on will go another 3-5 degrees if you let it fully rest.
Russ
ChristopherCG
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug Wade:
I've found that wicked good works much better than RO for long cooks. RO's not very dense and that whole bag's only 10 pounds of charcoal. It also tends to have more awkwardly shaped (long and thin) pieces and it's harder to get everything packed in so you're using all the space and there's no air pockets.
With Wicked Good heft a piece - it's heavier, and although some of the pieces are large they tend to fill the ring better. </div></BLOCKQUOTE>
I was going to pick up a few bags of WGC. I used nothing but blue K last year and was very happy with the performance but I started noticing a bit of an acrid flavor to some of my cooks. I switched over to Royal Oak (since that's all I could really find locally) and loved the way the food tasted. But my burn times have beena lot more inconsistent.
I was contemplating trying the comp K briquettes but then I found a hardware store in Danbury CT that sells WGC. I want the convenience and stability of briquettes without the odd flavor K sometimes imparts.
I've found that wicked good works much better than RO for long cooks. RO's not very dense and that whole bag's only 10 pounds of charcoal. It also tends to have more awkwardly shaped (long and thin) pieces and it's harder to get everything packed in so you're using all the space and there's no air pockets.
With Wicked Good heft a piece - it's heavier, and although some of the pieces are large they tend to fill the ring better. </div></BLOCKQUOTE>
I was going to pick up a few bags of WGC. I used nothing but blue K last year and was very happy with the performance but I started noticing a bit of an acrid flavor to some of my cooks. I switched over to Royal Oak (since that's all I could really find locally) and loved the way the food tasted. But my burn times have beena lot more inconsistent.
I was contemplating trying the comp K briquettes but then I found a hardware store in Danbury CT that sells WGC. I want the convenience and stability of briquettes without the odd flavor K sometimes imparts.
ChristopherCG
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
Chris, I never do butts high heat. Have found that they always taste better from being done low and slow. I cook mine around 250-270.I think butts, because they contain a lot of fat, benefit from cooking slow over a long period.Sometimes all the meat doesn't temp out the same. This means one part of the meat could be 190 another part only 180 ish. I just let it hang in the smoker for maybe an hour or so longer. then I temp it again. If it's real close to being where I want I'll take it off and foil it real tight,wrap in a towel and throw in a cooler for a couple of hours. If the meats' not done it will be harder to shred or pull. </div></BLOCKQUOTE>
I think I agree. My low and slow butt was far superior to the one I did high heat in every way. It's just a shame it takes so long to cook. I would not attempt an overnight cook until I find a reliable source of fuel (other than blue K). I was contemplating an overnighter with the Royal Oak. I'm really glad I didn't. I wouldn't have gotten a wink of sleep. I had to adjust the air vents on the WSM frequently during the 10 hours to maintain my target temp.
Chris, I never do butts high heat. Have found that they always taste better from being done low and slow. I cook mine around 250-270.I think butts, because they contain a lot of fat, benefit from cooking slow over a long period.Sometimes all the meat doesn't temp out the same. This means one part of the meat could be 190 another part only 180 ish. I just let it hang in the smoker for maybe an hour or so longer. then I temp it again. If it's real close to being where I want I'll take it off and foil it real tight,wrap in a towel and throw in a cooler for a couple of hours. If the meats' not done it will be harder to shred or pull. </div></BLOCKQUOTE>
I think I agree. My low and slow butt was far superior to the one I did high heat in every way. It's just a shame it takes so long to cook. I would not attempt an overnight cook until I find a reliable source of fuel (other than blue K). I was contemplating an overnighter with the Royal Oak. I'm really glad I didn't. I wouldn't have gotten a wink of sleep. I had to adjust the air vents on the WSM frequently during the 10 hours to maintain my target temp.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Christopher_C_ G:
I was contemplating trying the comp K briquettes but then I found a hardware store in Danbury CT that sells WGC. I want the convenience and stability of briquettes without the odd flavor K sometimes imparts. </div></BLOCKQUOTE>
I think there's a good chance that you'll be really happy with the WG. Certainly worth trying a bag and seeing what you think.
I was contemplating trying the comp K briquettes but then I found a hardware store in Danbury CT that sells WGC. I want the convenience and stability of briquettes without the odd flavor K sometimes imparts. </div></BLOCKQUOTE>
I think there's a good chance that you'll be really happy with the WG. Certainly worth trying a bag and seeing what you think.