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BBQ help, please
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<blockquote data-quote="Dbllunger" data-source="post: 4959167" data-attributes="member: 2494"><p>Lot's of videos on youtube with great advice if you search for it. For me here are a few of the basics.</p><p></p><p>I use coarse kosher salt and coarse ground black pepper as seasoning. To me this is all that is needed. My feeling is that a well cooked pork butt is what makes it good. Not the seasoning. Cook low and slow. 225 degrees is the ideal smoking and cooking temp. Internal temp of butt needs to reach about 204. It takes this temp to break down the fat and collagen in the meat to make it fall apart good. Take it off too soon and you will have a tough piece of meat. When internal temp of butt hits 150-170 it will "stall". Condensation from the meat cools it off and internal temps will remain the same for hours. If you know you have hit the stall then you can wrap the butt in foil and finish your cook and save a few hours. I like hickory chips for smoking butts and brisket. A 8-9lb butt will usually take in the 10-12 hour range to cook completely. This is all pretty basic stuff, if you have anything more specific just ask and we have lots of folks here that smoke meats here that can give some great advice.</p></blockquote><p></p>
[QUOTE="Dbllunger, post: 4959167, member: 2494"] Lot's of videos on youtube with great advice if you search for it. For me here are a few of the basics. I use coarse kosher salt and coarse ground black pepper as seasoning. To me this is all that is needed. My feeling is that a well cooked pork butt is what makes it good. Not the seasoning. Cook low and slow. 225 degrees is the ideal smoking and cooking temp. Internal temp of butt needs to reach about 204. It takes this temp to break down the fat and collagen in the meat to make it fall apart good. Take it off too soon and you will have a tough piece of meat. When internal temp of butt hits 150-170 it will "stall". Condensation from the meat cools it off and internal temps will remain the same for hours. If you know you have hit the stall then you can wrap the butt in foil and finish your cook and save a few hours. I like hickory chips for smoking butts and brisket. A 8-9lb butt will usually take in the 10-12 hour range to cook completely. This is all pretty basic stuff, if you have anything more specific just ask and we have lots of folks here that smoke meats here that can give some great advice. [/QUOTE]
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