*****Official 2013 BBQ Thread- it's sizzlin'!!!!*****
- Thread starter Youstolemyname
- Start date
Man of Honour
Associate
Put the dry rub on the pork shoulder last night, will be going on low (bout 130-150c) for 3 hours this afternoon in my first shot at pulled pork.
Man of Honour
It will take more than 3 hours to cook. More like double that.
Associate
Oh...really? It's only about 1.2kg and boneless. I have a meat thermometer so can make sure its done, but I took the timing out of a weber guide which was 3 hours for 2-2.5kg so hoped it would be semi-accurate
Soldato
No chance. Mine (2.5kg( has been in for 3hrs and hasn't hit 60 yet, expecting it to take another 4hrs at least - I'd plan for around 6
Associate
Weber, why you lie to me!!!!
Its been on for 2.5hrs and is at 71c, ,another 1-1.5hrs maybe? How long do you guys leave it to rest, I had planned on at least 30 mins or however long it takes me to finish cooking the sides.
Its been on for 2.5hrs and is at 71c, ,another 1-1.5hrs maybe? How long do you guys leave it to rest, I had planned on at least 30 mins or however long it takes me to finish cooking the sides.
Soldato
If it's any consolation, mine is still going after 8hrs and only at 78C!
I'd give it at least 30mins rest if you can
I'd give it at least 30mins rest if you can
Associate
Have you made it yet Oli?
So mine clocked in at about 4 hrs, that was only possible as the temp was about 150-180c, so Weber is probably right if I had it at 180c.
It was very nice and I'm happy for my first attempt but I can see where the lower temp for longer would make a good difference. I made another rookie mistake....I somehow managed to put it fat side down and only realised as I came to shred it.
Homemade BBQ sauce, bit too sweet for my liking but my wife doesn't like it too spicy so a compromise lets her win
Thanks to those that replied about timings, I did start up earlier than intended so you saved me serving dinner too late!
So mine clocked in at about 4 hrs, that was only possible as the temp was about 150-180c, so Weber is probably right if I had it at 180c.
It was very nice and I'm happy for my first attempt but I can see where the lower temp for longer would make a good difference. I made another rookie mistake....I somehow managed to put it fat side down and only realised as I came to shred it.
Homemade BBQ sauce, bit too sweet for my liking but my wife doesn't like it too spicy so a compromise lets her win
Thanks to those that replied about timings, I did start up earlier than intended so you saved me serving dinner too late!
Soldato
That looks bloody good.
Soldato
So results
Rump cap:
Was alright, but could have been a lot better, was cooked way too hot as it was done with the pork butt at 110C for 1 1/2hrs when really it sohuld have been at 60-80C for 5-6
Pork Butt:
Really, really good. First proper go at doing pulled pork - really pleased.
Now my only problem is that i've got about 1/2kg of brisket, over 1kg of rump and 1.5kg pork butt left over
Rump cap:
Was alright, but could have been a lot better, was cooked way too hot as it was done with the pork butt at 110C for 1 1/2hrs when really it sohuld have been at 60-80C for 5-6
Pork Butt:
Really, really good. First proper go at doing pulled pork - really pleased.
Now my only problem is that i've got about 1/2kg of brisket, over 1kg of rump and 1.5kg pork butt left over
Probably had my best BBQ food wise on Sun.just ribs and chicken, but I used the rolling heat method in my Weber and there was no charcoal burnt meat raw in the middle, it was perfect and delicious.
It has given me the confidence to try some sirloin steaks tonight, just need to find a marinade or rub.
Also going to fit a thermometer this weekend as that seems like a great idea
It has given me the confidence to try some sirloin steaks tonight, just need to find a marinade or rub.
Also going to fit a thermometer this weekend as that seems like a great idea
Soldato
Steaks are one thing that really want direct grilling tbh!
Caporegime
Currently marinating some peri peri chicken for tomorrow's grilling! Should be enough for a couple of day's lunches.
Man of Honour
Using the recipe I linked you to I hope
We brewed 44 litres of Tripur today and had some pulled lamb and pork. Delicious and constructive
Soldato
Easier, but more importantly, much quicker!
So results
Rump cap:
Was alright, but could have been a lot better, was cooked way too hot as it was done with the pork butt at 110C for 1 1/2hrs when really it sohuld have been at 60-80C for 5-6
Pork Butt:
Really, really good. First proper go at doing pulled pork - really pleased.
Now my only problem is that i've got about 1/2kg of brisket, over 1kg of rump and 1.5kg pork butt left over
Nice! Where do you get the target cooking temps and time from? The recipe, a book, or experience? I am just about to start smoking in my new ProQ Excel but I'm really worried about the timings and the temperature that I should be doing the meat cuts at. I plan on starting with a pork shoulder, probably this weekend, as they're quite forgiving, but obviously when you change the meat how do you know what temperature and times are best?
I should add that I am very experienced at BBQ grilling and using indirect heat, but smoking is a whole new world to me right now. I have cooked all sorts on indirect heat, from lamb, to beef joints, chicken (beer can and butterfly) and only this Sunday a home-cured pork loin. I have a meat thermometer and I use that to determine when the meat is cooked through. If I'm smoking is it generally the same process, except you obviously want the smoker at a lower temperature? I see most recipes state 110C as the best temperature to smoke at, but some here have talked about going lower. Is it still a case of checking the meat temperature for doneness even at the reduced temperatures, or are there other factors to take into consideration?