Great post, Wendell, thanks.
I actually had some coal/wood in a side fire box on one side of the meat and on the other side of the meat in the grill. So I figured I didn't have to turn it. I like your ""When your Looking, Your not Cooking"" quote. Great for impatient folks such as myself.
I'm thinking my grill thermometer is off (I've read that the one on this particular grill tends to zap out). I was able to do an 8lbs butt in about 7 hours at around 200-225 with the last hour being at about 250 wrapped in foil. The several cook times that I've read indicate anywhere from 1 hour or more per pound.
I would definitely be interested in your rub recipe. Please share it if you don't mind. I've made 2 rubs (found on internet recipes). The first was for ribs which is my favorite of the two.
So has anyone ever smoked a turkey?
Thanks for the info, Wendell. BTW, I'm not sure if it's the case here but I've seen messages posting late to other yahoogroups. Just happened the other day in another group I'm on. Yahoogroups tend to hiccup from time to time.
Now we talking my talk :)
First off, Either wood is good & you can even mix it up if you like. Main thing to remember about cooking with wood is, Never use Pine wood of any kind. I use Pecan wood cause it comes the closest to Hickory.
One thing alot of folks do is close off the air vents completely. That is so wrong unless you like licking the inside on a chimmey. Have the vent's opened half way. Just use a hand full of wood to start out with & adjust as you go along.
I cook my Boston Butt on a grill & use the indirect method as your going to be using too. My temp is from 200 to 250 degrees. With Rub on, I start the butt with fat side up. Cover & let cook for about a hour & give it a fast look to see how it's doing (on my grill the fire is on the left & meat on right) if your meat isn't in a circle of coals & your doing it like me, Then give the butt a half turn (Not turn over, but turned like a Top) Let it go on an cook for another hour & check & turn the same or even make 1/4 turns. Cook like this for the first 3 or 4 hours, Which then you can turn the meat over so the fat is on bottom & cook as above for a few more hours or until the outside of the butt looks done.
I myself then wrap the butt in Foil (2 layers thick) but before closing up the foil throw in some more Rub or a few shot's of BBQ that you plan to use if any at all. Close it up & throw back on the grill like it was before. Turn like a Top & Over every half hour or so for a couple more hours. When you feel like it's done, then it will be done. Pull off the grill & cut open the top of the foil & let it set for about 15 to 30 minutes. If your cooking a butt with bone in, reach in there & pull it out, shouldn't be no meat on the bone (This ticks the dog's off if you have any,,lol) Take a fork & pull the meat off & into a pan if you plan to cook in some more BBQ sauce in the meat & place on the grill or in the oven. If not, place on serving plate with the sauce on the side.
I have cooked 5 to 6lbs butt's this way & under 7 hours of cook time & it turns out so tender & moist, with never using a drip pan yet. Main thing when Smoking or Cooking this way is remember this "When your Looking, Your not Cooking" ;)
I don't see this being off topic either, DIY is Do It Yourself, no matter if you fixing, building or even cooking something :D
Hope this & the other comments (which are all good too) helps out.
PS, I got a Great Rub that is Good on no matter what kind of meat or poultry to put it on if you like to try others. :)
--- In DoIt_Yourself@yahoogroups.com, subprong <subprong@...> wrote:
>
> A bit off topic here. I'm going to be grilling a hunk of Boston Butt to do
> some pulled pork. It will be offset from the heat source, sitting over a
> water bath. I've placed a dry rub on the pork. This pork has a solid layer
> of fatback on it.
>
> Should this fat be faced down against the grates to help slow cook the cut
> of meat or should the fat be on top of the cut of pork so that it slowly
> drips down over the meat as it cooks?
>
> Should I be turning this meat throughout the grilling/smoking process or
> simply leave it alone and not move it over the 6 or so hours of grilling
> time?
>
> I have two choices for wood chips (to be placed on top of charcoal).
> Mesquite or Cherry?
>
> Thanks.
>
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