Recent content by bbq dreams

Hi all and happy new year. Here's a rundown of my cook. I put butts in smoker at 1pm. Smoked for 6 hours the wrapped and finished in the oven another 6 hours, entire time at 250 (I mopped at hour 4 and 5 with stubbs vinegar based sauce). At around 1am I pulled out, put in cooler. At 5am they...

Thank you Douge, water rat. My thought was that pulling the butt and reheating tomorrow would dry faster. After your suggestion and some processing, I agree that I should pull, cool, and reheat tomorrow with some of the drippings I'm collecting.

I just put them in a foil pan and wrapped tightly at 165. I plan to take them up to 205ish, rest and after they come down to 140 I will cool them in an icy water bath till refrigerator safe.

@ 6 hours right after basting

So far smoking at 250. This is at 5 hours right after mopping

Pellet smoker, 250 . I'll take any advice. As of now I have 24 hours till my guest will be eating, so wrapped or unwrapped I can go either way. Lower or higher temp

Hello, I've watched many videos on how long to cook pork butt. Just wanted to ask here since I committed to cooking 3-10 pound butts for a gathering. I will smoke till 160, wrap the rest of the way. Unless wrapping is not necessary. The main thing I'm looking for is having enough time to cook...

I appreciate your input at a moments t notice.

Btw they stayed at 166 fir 4 hours. They were so rich I was only able to eat 1 rib. They had a thick layer of fat in between. I'm thinking that fat will render at higher temps. Maybe smoking at 285??

They were great. I could not believe how rich in flavor they were.

Ok so I think I came across the stall. (I'm still a newbie) it's been @ 170 for 1.5 hours, it even dipped to 166. I did bring my pit temp to about 250. Thanks

Need some advice I'm cooking beef plate ribs right now. Cooking at 270 and reached 170 IT in 3 hours. Is this normal. Seems like they will be done in another couple hours. Almost everywhere I read plate ribs cook in 8-9 hours. Thanks in advance

I removed butt at 190 with manual probe, (my in meat probe was reading 199 so I decided remove before butt gets mushy) let it rest for one hour tightly wrapped with foil in cooler with kitchen towels on top. I pulled apart, it was a little tougher than I would like, probably right on the...

RUB 1 cup brown sugar 1/2 cup kosher salt 4 tablespoon paprika 2 tablespoons black pepper 1/2 tablespoon cumin 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1 teaspoon cayenne pepper SAUCE 2 cups apple cider vinegar 2 tablespoon dark brown sugar 1 tablespoon ketchup 1/2...

VERDICT So I removed butt at 190 (manual probe) let it rest for one hour tightly wrapped with foil in cooler with kitchen towels on top. I pulled apart, it was a little tougher than I would like, probably right on the threshold between like butter and slightly harder, I was trying not to...