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Post by ratpack on Dec 1, 2009 10:19:53 GMT -5
Ok, the pressure is now on me!!! I've had my Oval for about 3 years but yet to cook my first butt. Shame on me! And the wife has invited a group over Sat night and now I have to cook one. I plan to cook overnight on Friday and have ready Sat morning so if I make a mess of it, I can still cook a pork tenderloin that afternoon. Here are my questions and thanks in advance for the help:
1. Should I cook indirect or direct? Do I need a drip pan or just let drip on coals? Is stable temp of 225 for entire time best? 2. Is it best to soak chips in advance and mix in with charcoal? Which type chips do you recommend and about how many? How high should I build coals for either indirect or direct to have enough? 3. Does it matter if I place fat side up or down for cooking? 4. Butt I have is about 8 pounds. Any suggestions for rub or prep? Once it gets to 195, I'll remove, double wrap in tin foil and place in cooler (without ice) to keep warm for a few hours. 5. Any other suggestions???
Ratpack
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Post by BBQ Butcher on Dec 1, 2009 10:33:01 GMT -5
Ok, the pressure is now on me!!! I've had my Oval for about 3 years but yet to cook my first butt. Shame on me! And the wife has invited a group over Sat night and now I have to cook one. I plan to cook overnight on Friday and have ready Sat morning so if I make a mess of it, I can still cook a pork tenderloin that afternoon. Here are my questions and thanks in advance for the help: 1. Should I cook indirect or direct? Do I need a drip pan or just let drip on coals? Is stable temp of 225 for entire time best? 2. Is it best to soak chips in advance and mix in with charcoal? Which type chips do you recommend and about how many? How high should I build coals for either indirect or direct to have enough? 3. Does it matter if I place fat side up or down for cooking? 4. Butt I have is about 8 pounds. Any suggestions for rub or prep? Once it gets to 195, I'll remove, double wrap in tin foil and place in cooler (without ice) to keep warm for a few hours. 5. Any other suggestions??? Ratpack 1. Cook INDIRECT. Use a drip pan. You could do without, butt it will make a mess of your firebox, etc. 225° is 'ok', but I prefer 240-250°. Either/Or is fine. Lower temp will take longer. 2. No need to soak chips. Mix a couple handfuls in with the charcoal...more or less layer it. Hickory is pretty good with butts. I would fill the charcoal to the top of the firebox. Make sure old ash, etc is cleaned out from the bottom of the Primo and that the holes in the fire grate are not plugged. 3. I prefer fat side DOWN. That way in case any thing sticks to the grill it's only fat and not the meat. 4. Just salt, pepper, garlic and paprika is fine for a start. Preheat the cooler before you put the meat in. Also, after foiling, wrap in a beach towel. Keeps it good and hot! 5. If you are a member of the Primo forum..... primogrillforum.com/This is a good read....... Pulled Pork For DummiesGOOD LUCK!!!
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Post by ratpack on Dec 18, 2009 13:24:22 GMT -5
Happy to report very successful first attempt. Eager to try again. Cooked in about 10.5 hours for 10 lb butt. Heat got up to 275 at end before I realized. Took off at 195 and it was very moist; will try to cook to 200 next time.
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