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strangest thing happen yesterday. i was smoking a case of butts, n my home-made smoker. its gas, and wood. anyway, i never use temp probes, i use eyes and hands. i knew they were in their plateau, and fully barked, but i let them hang there too long. when i finally got around to pulling them out of the smoker, they looked pumped up, like hot dogs, when you boil them. i stuck the first butt with my hook, and immediately, it sprayed, like bursting a water ballon! they entrapped the juices, because they were barked, but the bottoms, had seared to the grate(even though i treated the grate), making a water tight seal. so they were all plump. they completely fell apart, and had to be removed from the smoker with a flattop grill spatula, and tongs, in little pieces. i never seen butts do that before. no pulling required, they just fell. yea, i immediately, grabbed some bread, and feasted!! mmmmmmmmmmmmmmmm!!!!!

but the cleanup was hard. the grate is a permanent part of my smoker, but in about two hours, it will be gone. mr. welder is coming and we are modifying......yeehaw!!
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ahhhh the things you find in the ultimate quest for perfection!!!!!
a 10 buck burn-zo-matic tourch will burn off the offending pieces Wink
if it is of any help upon returning from vacation i found that "my manager" had made the cooks turn the southern pride to 325 for everything!!! the owner was upset since his sales fell off. well the exact words from the customers were AFTER 2 DAYS IF WE DIDN'T SEE THE FAT OLD MAN WE TURNED AROUND AND WALKED OUT!!! THANK GOD MY GOOD COOK EASTON DIDNT FOLLOW HIS ADVICE BUT HE HAD A HARD ROAD due to college boy BUT FOLLOWED IT DUE TO A 3 WAY CONFERENCE BETWEEN THE OWNER AND US this was 5 days into a 2 week vacation). he held temps for everything except chicken to 215f on the big pride and always loaded 50 pounds of wood. when that was done he loaded chicken and let run 2 hours at 140 and 25 mins at 325. kinda sucked getting a phone call while on vacation(was coming across kentucky 90 where the fastest turns was around 35mph) but i gave him my number and he was the only one that had it. but the kid has the feel and i wasn't going to let him down. upshot is the manager is no longer able to tell anyone to change the temps,easton got a darned good raise due to his efforts and i got to watch a snot nosed college boy cry since the owner wanted me(part time employee) to watch this one. but the sweetest part was listening to easton explain to the owner and college boy why temps are set where they are. i told easton when he is famous remember me i could set real gud in front of a pit to supplement my social security.
jack
jack
Last edited by Former Member
the best comp was easton being able to explain why you cook at the temps you do. he is a 20 year old high school drop out (though he did get his ged) and suffers from severe panic attacks. it is great to see his self confidence come up and he is more able to stand his ground now. big rushes he is taking more in stride. he has the feel. keep your fingers crossed that i can talk him into going to culinary school. he has the makings of being a great chef and not just in bbq. good part is he is curious and watches the history channel and discovery. math skills are a little down but we are working on those. just got to save up a few bucks to get a 25 pound box of chocolate chips. those worked great at the boys prison for teaching fractions. get the question right and you get to eat the answer. they loved it when we got to common denominators for 32nds Wink
jack
ps. for sheer fun take kentucky 90 to us127. man talk about hills!! oh and there is a great spot bout 3 hours off of i-65 and ky 90. bills smoke house. honest advertisement there. that's just what it is!!!

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