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First and foremost get some food grade rubber gloves. Then slice them open and scrape the seeds out. From there I would probably start with either just one or half of one, dice it up nice and fine. Make a up a batch of pico de gallo and add it in then taste to get an idea of how hot it is. Or...
Saw one of these yesterday and thought it would be pretty cool to cook in my fireplace over the winter months. Would be great for camping too. The price seems a tad steep but the design is simple so I think I'll just make me one. Anyone else have one or have any experience using one...
Large cuts of meat like an 8lb butt are typically done low and slow over indirect heat. Are you grilling your butt over direct heat? If so do you have any idea what your cooking chamber temp at grate level is?
Sit back relax and have a beer, (it's noon somewhere) there is a stall ahead. 225 is the preferred temp for long smokes like butts but plenty of folks speed things up by running a little hotter, I've done it. You'll be fine butts are very forgiving. Don't forget pics!
The basic rule of thumb is 1.5 hours per pound at 225. Your results may vary, so it is always better to go by temp than time and just to use the 1.5 hours per pound as a guesstimate towards your finishing time.
Being at work I wouldn't be able to see it anyways if it is uploaded from PB. I wonder if the internal uploader is working? If so my be a PB site problem. Looks like the internal one is working.
Looks to me like a pretty safe plan. The only thing that isn't clear is, are you planning to cook all 10 butts at the same time? Not sure how many a UDS will hold, is your GOSM going to be used for this also?
What I do with mine is put a temp probe through a raw potato and used that to get the temps at the upper and lower cooking grates. Be careful to not let the probe touch any metal. I found a small spread with the bottom grate being a bit hotter. I think I saw that post and I was surprised at how...
In the world of the other white meat, a shoulder is a butt and a butt is a shoulder. Do like you always have and you'll be fine.
http://en.wikipedia.org/wiki/Boston_butt
Not sure about your therm. As for the rub I'd prolly multiply by 5 just to be on the safe side.
From what I can see online that smoker looks like an even cheaper version of the classic ECB. First and foremost buy yourself a good therm and calibrate it. Secondly do a search on, "minion method" if your are unfamiliar with it and try using that method to start your coals. Most people here...
How bout fire? Lol sorry couldn't resist.
What temp are you gettting to? What are you using to measure it? Have you calibrated your therm? Not familiar with that smoker but I'll google around to check it out.
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