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UTVol

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Posts posted by UTVol

  1. I agree with Burger Meister and John.  I had issues getting ribs to be good and it was time.  I thought they would cook faster than they did.  When I treated it like a brisket from a time perspective I got amazing results.  I wrap mine with some beef broth and leave it wrapped until I pill them off.  BM mentioned overcooking and I agree so that is one change I would do and also, I'm with John on resting the meat.  I rest mine for about 5 min, like a steak. 

     

    The thing with beef ribs is that the "moisture" has a high fat % which is why they are so rich.  As a result, you don't get the dump of liquid, its embedded in the meat.  That is my very unscientific explanation on why the rest (imo) is less relevant. 

     

    But...it could have been the cow too.  In any case, I'd try those adjustments and make sure everything is probe tender

  2. Agree as well.  My first brisket cook was strange also.  My full box of charcoal went out....has never happened any other time...ever...and its been 5 1/2 yrs and...the brisket was just about done in 7 hrs.  Same as yours, Costco but maybe 18lbs trimmed to something less.

     

    At the end of the day, briskets are tough to nail but it sounds like you got pretty close. :)

  3. 10 minutes ago, ckreef said:

    Was it a true pork shoulder cut or was it a Boston Butt cut. They are slightly different. A shoulder cut is what you would make spiral hams out of. A Boston Butt is what you would make pulled pork from. 

     

    Either way 2 kg is a small chunk of meat. Normally with a Boston butt I would say you pulled it out too early at 195*. It sounds counter intuitive but letting it go to the 200*-203* range will allow more internal fat to render down giving you a more moist final product. Also you didn't say how long you let it rest for. I would have let it rest at least 2 hours. 

     

    If you wrapped it at 165* at 10pm this cook would have finally ended and been ready to pull sometime in the middle of the night. If you were attempting to eat pulled pork that same day you would want to start it around 4-6 am not 2 pm. Also don't be fooled by the small size. Small chunks of low-n-slow can take just as long as a bigger chunk. 

     

    There's a few thoughts to think about. 

     

    +1...leave it in longer

  4. Nice video John!  I know you've mentioned this somewhere else before but where did you get that motor/what brand and model is it?  Also, do you have additional rotisserie forks?  I've been looking for a second set and have been having a hard time finding some that fit.

     

    Thanks in advance!

  5. I agree with everyone that is recommending you leave the wood chunks out based on your wife's feedback.  To touch on the timing of when to put the wood chucks on.  I put mine in first and the charcoal on top, then light a spot.  Once temp stabilizes, I put the meat on and 9/10 times, the white smoke is gone and i have a blue smoke.

     

    Good luck!

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