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  1. meat hound

    New Years Boston Butt

    Based on my experience with smoking butts in a smoker I'd say that a 4.5lb butt cooked at 225 or so that goes through its normal stall should take longer than 6.5 hours. Most of mine take 12 or so. I had an experience very similar to what you are describing when I tried to smoke a butt on a...
  2. meat hound

    New Years Boston Butt

    What was the total cook time on your Boston Butt? I've done an improvised smoke in a gas grill while on vacation with my family and I wasn't able to run at 225 to 250 like I do in my smoker. The butt got up to temp (190+) but a lot faster than it should have (~6 hours). What happens if the heat...
  3. meat hound

    Im dying here… First pulled pork

    cforand, I know how frustrating it can be once a pork butt stalls and you have no idea when it's going to be done. I tend to use the bone in shoulders and they regularly take about 18 hours, sometimes more. I usually do no less than 4 at a time since they're not very expensive and it's the a...
  4. meat hound

    First Bacon in the new smokehouse

    I love that you do it all from 'hoof to table'!  Raising, slaughtering, butchering, prepping, cooking, and (eventually) eating a hog is on my list for the next 2-3 years. Been doing chickens here and there, but nothing bigger yet. Thanks for the ongoing inspiration... Bill
  5. meat hound

    Prime Rib temperature debate and safety?

    I don't sterilize the temp probe myself... I am just not that worried about these kinds of things. I do what you do, wash it with soap and water after I use it. I guess washing it with soap and water before using it for a low temperature roast / smoke would be a good idea as well. Having said...
  6. meat hound

    Brisket on a MES 30"

    I have this issue in my smoker all the time. I arrange the brisket like an upside down hard taco... point side up of course. It doesn't take too much if a 'bend' to get it to shorten enough to fit. I hope that shape suggestion is clear... if not I can see if I have a pic. As the brisket cooks it...
  7. meat hound

    New Year's Eve 2013 / 2014 Smoked Rib Roast with Q-Views & Temp Plot

    Bear,  You clearly have a very experienced eye for this... your comment on the 1/2" around the edge being an indicator of what the ends would have looked like makes sense. I guess I just have to do this another hundred times or so and I'll be right there with you ;-) Bill
  8. meat hound

    Prime Rib temperature debate and safety?

    My mother in law uses this technique and it works well. She picked it up at a cooking class that she took. One thing to keep in mind is that you need to have a a well insulated oven since you are relying on the stored heat to work on that roast for a good 2 hours. Lower quality ovens may not...
  9. meat hound

    2nd Brisket- Temp rising way fast.

    I can only speak from experience in smoking packer cut briskets (flat and point still together with a fair amount of fat left on) since I've never smoked a flat alone. Having said that, if I recall correctly the fattier side of the brisket is on the point. For this reason the packer cut brisket...
  10. meat hound

    New Year's Eve 2013 / 2014 Smoked Rib Roast with Q-Views & Temp Plot

    Bear, You are right. In my post I said the ends were medium-well but now that I think about it they were not that well done. I would've been disappointed if they were. I don't have any pics of end pieces, but my memory suggests that you are right on... most of the roast was medium rare and the...
  11. meat hound

    New Year's Eve 2013 / 2014 Smoked Rib Roast with Q-Views & Temp Plot

    Fred, Point well taken on the salt and pepper... maybe I'll keep it simple next time
  12. meat hound

    LOW & SLOW NEW YEAR PRIME

    Fred, Looks great! I paid $9.50 / lb for a Choice bone-in rib roast from Costco. Not a steal by any means, but I agree with you that Choice is where it's at. Looks like we were doing the same thing yesterday...
  13. meat hound

    2nd Brisket- Temp rising way fast.

    That is a very fast temperature rise... I've attached a plot from a 8-9 lb whole brisket that I did a while back. Smoker temp was ~250. It stops at 180, but I cooked it to 190+. I'd shoot for a higher target temp than 170. 190 to 200 is common for brisket if you like it to be very tender. If...
  14. 2nd Brisket- Temp rising way fast.

    2nd Brisket- Temp rising way fast.

  15. Brisket temp plot.pdf

    Brisket temp plot.pdf

    • meat hound
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    • Album: 2nd Brisket- Temp rising way fast.
  16. BBQ Plots 01.pdf

    BBQ Plots 01.pdf

    • meat hound
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    • Album: New Year's Eve 2013 / 2014 Smoked Rib Roast with Q-Views & Temp Plot
  17. meat hound

    Another Prime Rib (Hickory Smoke)

    BearCarver, Looks great!!! I finally did a rib roast as well… used your prior post as a guide. Thanks and Happy New Year! http://www.smokingmeatforums.com/t/155357/new-years-eve-2013-2014-smoked-rib-roast-with-q-views-temp-plot
  18. meat hound

    My first rib roast.

    Good stuff... Looks like you and I were doing the same thing yesterday! Happy New Year! http://www.smokingmeatforums.com/t/155357/new-years-eve-2013-2014-smoked-rib-roast-with-q-views-temp-plot
  19. New Year's Eve 2013 / 2014 Smoked Rib Roast with Q-Views & Temp Plot

    New Year's Eve 2013 / 2014 Smoked Rib Roast with Q-Views & Temp Plot

  20. meat hound

    New Year's Eve 2013 / 2014 Smoked Rib Roast with Q-Views & Temp Plot

    The Reason (as if I really needed one…) More than 10 years ago I had a piece of smoked rib roast while I was in Alaska on a fishing trip with a buddy. My buddy and I still talk about that piece of meat today.  I finally got around to putting a rib roast in my smoker for NYE! Unfortunately my...
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