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Post by erandolph on Mar 8, 2011 11:44:19 GMT -5
So I have just ordered my Primo XL and already preparing my Easter feast menu. Looking to do a boston butt, ribs, brisket simultaneously. My first question is I have read numerous boston butt recipes and seen cooking times from 16 hours to 4 hours. What do you recommend? Also with the added items to the grill should I experience longer cooking times? Sorry for all the questions, I have been cooking on gas for years and this is my first ceramic expedition. My friends will tell you, everyone can grill but Ed makes a meal. With 26 adults and a bunch of little ones coming, I kind of have a reputation to live up to. Much thanks for your help
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Post by BBQ Butcher on Mar 8, 2011 12:33:19 GMT -5
So I have just ordered my Primo XL and already preparing my Easter feast menu. Looking to do a boston butt, ribs, brisket simultaneously. My first question is I have read numerous boston butt recipes and seen cooking times from 16 hours to 4 hours. What do you recommend? Also with the added items to the grill should I experience longer cooking times? Sorry for all the questions, I have been cooking on gas for years and this is my first ceramic expedition. My friends will tell you, everyone can grill but Ed makes a meal. With 26 adults and a bunch of little ones coming, I kind of have a reputation to live up to. Much thanks for your help Welcome to the world of ceramic cooking ;D Here is a wonderful article at the Primo Forum on Boston Butts... primogrillforum.com/forums/showthread.php?t=5354I cook my butts, briskets and ribs at 250° dome on the Primo. Even 10° higher will not hurt any thing. Butts and briskets take 'roughly' 1-1½ hour a pound, depending on the cooking temp and the size of the meat. I can cut that time down by injecting with a liquid....remember liquid transfers heat pretty good. Another way to cut down on time is to cut the butts in half or in quarters. Plus, you get more delicious bark that way I also normally separate the whole brisket into point and flat for easier and even cooking times. Whole pork ribs and St. Louis style ribs will take approx 4-5 hours at 250° Baby Back ribs approx 3-3½ at 250°. All of the above are without using foil. If you do, some more time can be cut off. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Start with your brisket on the lower cooking racks with the butts over the top of them (if you split the brisket, put the flat on the extended rack and replace it with a larger butt on the bottom). Approximately 3 hours before your butts/brisket are done, start putting on your ribs where ever you can fit them. Once the butts/brisket are done, remove them from the grill, wrap in foil then in a heavy towel and place in a heated cooler to keep them warm until your ribs are done (this can be done safely for up to 5 hours). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ You might want to pose the same question over at the Primo forum to get a few different perspectives from mine. Good luck
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Post by erandolph on Mar 9, 2011 8:20:25 GMT -5
Much Obliged.
thank you.
Must say I was on the fence in regards to which ceramic cooker to get. The first google search brought me to your link that stated to the effect "how much can you fit on your grill." I saw the mountain of BBQ ectasy and said sold.
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Post by BBQ Butcher on Mar 9, 2011 8:42:31 GMT -5
Much Obliged. thank you. Must say I was on the fence in regards to which ceramic cooker to get. The first google search brought me to your link that stated to the effect "how much can you fit on your grill." I saw the mountain of BBQ ectasy and said sold. You'll enjoy it! Later today I'll post a little more in-depth on the Boston Butt, as far as cooking it on the ceramic grill. I need to get the file off my other computer.
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Post by BBQ Butcher on Mar 9, 2011 8:54:55 GMT -5
OK, here is a little blurb on Pulled Pork from our cookbook "Addicted To BBQ"Pulled Pork, version 1 This is the most widely known product from the Pork Shoulder Boston Butt (aka Shoulder Blade Roast), Pork Shoulder Picnic and, to a lesser extent, the Pork Collar (a meaty portion of the neck). This recipe is for a basic, all around low and slow cook. 1 7-9 lb Pork Shoulder Boston Butt BBQ seasonings of your choice Grill set up for indirect cooking at 225-250° 3-4 fist size chunks of hickory/cherry wood or a mix of both (optional) A good six hours before cooking (we prefer over night), trim any excess fat from the meat, a ¼" fat covering is plenty. Now, liberally sprinkle your BBQ seasoning all over the meat and 'rub' it in. Wrap in plastic and set it in the refrigerator until it's time to cook. Place the butt into your preheated cooker. Keeping the meat cold will help in the formation of the coveted 'smoke ring' (see glossary). The average time to cook a Pork Butt is around 1½-2 hours a pound. However, almost every hunk of meat can be different due to variables, such as size, amount of fat, grill temperature, condition of the meat, etc. The best way to monitor the internal temperature of the meat you are cooking is by using a 'probe' type thermometer. This allows you to keep track without opening the lid on the cooker. As a general rule of thumb, meat will 'take on smoke' up to 140°, after that the chemical transformations between the meat and the heat will not allow any more 'smoke ring' to form. However, the outside of the meat will still allow some smoke flavor to adhere. As mentioned earlier, the 'plateau' (the collagen in the meat breaking down) can occur any where from 150° to 170°, the average being around 160°, and the internal temperature may remain 'stuck' for up to 2 hours. Once the plateau is over with, the temperature will rise quite rapidly. The meat will be "pullable" once the internal temp gets past 190° and the ideal is as close to 200° as you can get. When you get into the above 10° (+ or -) range, we at Addicted To BBQ like to FTC the meat. What is FTC? 'Foil', 'Towel' and 'Cooler'. Pull the meat from your cooker, double wrap in heavy duty aluminum foil and then wrap in a regular bath towel. Now, place this bundle into a small, preheated cooler (just place a boiling cup of water in the cooler a few minutes before use) for about 1 hour. This allows the meat to rest, set up and lets the meat juices disperse throughout the meat. You are now ready to "pull" or shred the meat. Enjoy!
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Post by erandolph on Mar 9, 2011 11:20:23 GMT -5
Thank you again.
Can't wait. Already told the wife and kids to get the cookie dough and chicken nuggets out of the freezer, I am headed to the meat packer/butcher this weekend.
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