Help Me Smoke Some BBQ
June 11, 2010 3:44 PM Subscribe
I am preparing to smoke two Boston butts tonight on my Weber Genesis E310 and need some recommendations. I know to the smoking purist that using a gas grill is a mortal sin, but I am planning to do it anyway. I have hickory chips and plan to wrap them in foil and cut holes in the top, then lay them directly on the flavor bars beneath the racks. Obviously the butts will go on the "cold" side for indirect heat and I was thinking of a foil pan of water underneath them. Am I off the mark? Any other recommendations?
I actually think this is the best way to do it. I love q and I've found that, unless I have a pro-smoker, the control of temperature with a gas grill is much better. Plus you don't need to smoke the pig throughout the process. You want smoke flavor, not to be eating smoke.
The best way to do it, if you have this much control, is to put the butt in the middle and turn on both sides to the temperature you want it (250?)
If you have a good syringe, I would inject the meat as well as a dry rub.
No, this is right on!
Do you have any other, more specific questions?
posted by TheBones at 3:51 PM on June 11, 2010 [1 favorite]
The best way to do it, if you have this much control, is to put the butt in the middle and turn on both sides to the temperature you want it (250?)
If you have a good syringe, I would inject the meat as well as a dry rub.
No, this is right on!
Do you have any other, more specific questions?
posted by TheBones at 3:51 PM on June 11, 2010 [1 favorite]
There's nothing wrong with gas as the source of heat. You are approaching it correctly but, as leafwoman is suggesting, you really should consider a good dry rub applied one or two hours (more if you have the time) before putting it in to smoke. Two things that will help insure success is looooooong low heat and not opening the grill to see how things are going. In the future, invest in a remote meat thermometer and leave the meat alone until it reaches the target internal temperature. Go to www.smoker-cooking.com for some great smoking tips.
posted by Old Geezer at 3:56 PM on June 11, 2010
posted by Old Geezer at 3:56 PM on June 11, 2010
A drip pan under the butts to catch rendered fat and juices isn't a bad idea, but I don't believe that a water pan adds anything.
After the meat gets to about 140 degrees internal, it doesn't really take any more smoke.
Wrapping the hickory ships ought to work just fine. I never soak my wood, but some people swear by it. Do whatever you're comfortable with.
\
There's no right way to cook barbecue. I know what works for me, but that might not work for someone else.
Be aware that it might take a long time. I usually block off 8 to ten hours for a butt, and I smoke them at 250 degrees or so. I can't tell you with any degree of reliability that it should take X hours per pound or anything though. It's done when it's done.
posted by Shohn at 4:01 PM on June 11, 2010
After the meat gets to about 140 degrees internal, it doesn't really take any more smoke.
Wrapping the hickory ships ought to work just fine. I never soak my wood, but some people swear by it. Do whatever you're comfortable with.
\
There's no right way to cook barbecue. I know what works for me, but that might not work for someone else.
Be aware that it might take a long time. I usually block off 8 to ten hours for a butt, and I smoke them at 250 degrees or so. I can't tell you with any degree of reliability that it should take X hours per pound or anything though. It's done when it's done.
posted by Shohn at 4:01 PM on June 11, 2010
Make sure you soak the hickory chips in water or another liquid.
posted by nestor_makhno at 4:13 PM on June 11, 2010
posted by nestor_makhno at 4:13 PM on June 11, 2010
A normal 8-12lb butt takes me about 12-18 hours at 225F on my Big Green Egg. Give it plenty of time. It's almost impossible to overcook it. I'd plan on wrapping it in foil after the initial smoke (say, after an hour or two), leave it in foil until it's at about 180, then finish it (190-200) uncovered to get a bit of a crust on it.
IMO, the gas grill is as good as an electric smoker. Gas makes water when it burns. Water is wet and keeps the meat happy. It won't develop the character that wood/coal gives you, but neither will an electric smoker and plenty of great BBQ places use those.
I've done probably 40 or 50 butts in the last 3 years, have experimented a lot, and they've *all* been great. There's no mystery to it. Cook it slow, keep it moist and let it rest after cooking. Serve on a soft bun with some coleslaw and no one will complain.
There's no real difference if it's cooked fat side up or down. Wrapping in foil for most of the cook makes it moister. Injecting with stuff is unnecessary. Meat quality isn't that important. The rub doesn't make nearly as much difference as people would have you believe. Salt and sugar are a must. Everything else is optional. Other than that, you can use powdered mustard, paprika, black pepper, cayenne, coffee, cinnamon, chocolate, pureed limes/garlic/onions/lemons/shallots/chives/whatever, bourbon or tequila, etc. As long as you sauce the final meat with something vinegar-based you'll be golden. There's a special place in hell for people who use tomato based sauce on pork.
Smoke-wise, hickory is traditional, but cherry or apple chunks are FABULOUS with pork. In general, chips <>
This is the best primer you'll find. Big Green Egg specific, but it's full of good info.
Once you get into this stuff, just give in and get a ceramic cooker. You'll thank me.
posted by pjaust at 5:00 PM on June 11, 2010 [3 favorites]
IMO, the gas grill is as good as an electric smoker. Gas makes water when it burns. Water is wet and keeps the meat happy. It won't develop the character that wood/coal gives you, but neither will an electric smoker and plenty of great BBQ places use those.
I've done probably 40 or 50 butts in the last 3 years, have experimented a lot, and they've *all* been great. There's no mystery to it. Cook it slow, keep it moist and let it rest after cooking. Serve on a soft bun with some coleslaw and no one will complain.
There's no real difference if it's cooked fat side up or down. Wrapping in foil for most of the cook makes it moister. Injecting with stuff is unnecessary. Meat quality isn't that important. The rub doesn't make nearly as much difference as people would have you believe. Salt and sugar are a must. Everything else is optional. Other than that, you can use powdered mustard, paprika, black pepper, cayenne, coffee, cinnamon, chocolate, pureed limes/garlic/onions/lemons/shallots/chives/whatever, bourbon or tequila, etc. As long as you sauce the final meat with something vinegar-based you'll be golden. There's a special place in hell for people who use tomato based sauce on pork.
Smoke-wise, hickory is traditional, but cherry or apple chunks are FABULOUS with pork. In general, chips <>
This is the best primer you'll find. Big Green Egg specific, but it's full of good info.
Once you get into this stuff, just give in and get a ceramic cooker. You'll thank me.
posted by pjaust at 5:00 PM on June 11, 2010 [3 favorites]
Ergh, HTML sucks. I'm mid-brisket (and, ok, mid-bourbon) and not paying attention. Here is that link.
posted by pjaust at 5:02 PM on June 11, 2010
posted by pjaust at 5:02 PM on June 11, 2010
Response by poster: Thanks to all of you. I have had the butts in a rub for hours..my rub is: dark brown sugar, fresh rosemary, cumin, cayenne, onion powder, garlic powder, sea salt and pepper. I have the two prong digital thermometer, so I should be set on temp. Most seem to like to bring it to a little over 200 degrees and then pop the meat in foil for an hour or two in an empty igloo (or other) cooler. I have done this over coals before, but not gas. You have all been a huge help to my confidence. I will try to post some pics of the feast.
posted by tdalton at 5:22 PM on June 11, 2010
posted by tdalton at 5:22 PM on June 11, 2010
adding my voice to the chorus - i have a "real" smoker and still smoke butts/shoulders like this on occasion. mostly worry-free, temperature wise.
i would NOT soak the chips in advance - all that does is delay the time until they start smoking. to get a nice, smokey flavor you want them smoking early, and to last a long time. if you aren't using hardwood chunks (you mentioned chips) you may have to add some more - foil packets make this quick and easy.
enjoy! anytime you cook pork low and slow it is amazing (in my experience, anyway) so don't be afraid to experiment!
posted by casconed at 5:37 PM on June 11, 2010
i would NOT soak the chips in advance - all that does is delay the time until they start smoking. to get a nice, smokey flavor you want them smoking early, and to last a long time. if you aren't using hardwood chunks (you mentioned chips) you may have to add some more - foil packets make this quick and easy.
enjoy! anytime you cook pork low and slow it is amazing (in my experience, anyway) so don't be afraid to experiment!
posted by casconed at 5:37 PM on June 11, 2010
I haven't wrapped mine in foil before, but I see how that'd help. I tend to use a heavy rub and get a really thick crust of meat, and a little dark. It's tasty, but a little overwhelming.
I spritz mine as it cooks with a mixture of apple cider vinegar and apple cider (though last time it was something different, cherry juice iirc), and I like how that affects the meat.
posted by artifarce at 6:01 PM on June 11, 2010
I spritz mine as it cooks with a mixture of apple cider vinegar and apple cider (though last time it was something different, cherry juice iirc), and I like how that affects the meat.
posted by artifarce at 6:01 PM on June 11, 2010
Oh, you may have to replace your packets of wood chips as they are used up. I read about this somewhere and started throwing in a huge handful of mustard seed and cumin seed every time I needed more chips, and letting that smoke too. Obviously they are consumed quickly, and I may just smell the mustard smoke as I open the grill and like it, but these spices are super cheap anyway if you buy in bulk.
posted by artifarce at 6:04 PM on June 11, 2010
posted by artifarce at 6:04 PM on June 11, 2010
Put the water right in the foil with the chips. You don't want them to burn-burn; you want them to flavor the smoke and steam. The water will flavorfully (?) steam the meat and then as it dries the wood will smoke and char.
posted by carlh at 7:03 PM on June 11, 2010
posted by carlh at 7:03 PM on June 11, 2010
Hey tdalton, I have the exact same grill as you and want to do this same thing, so I'm very interested in how this went. Any lessons learned? Anything you'd do differently or anything you definitely did right which I should repeat?
posted by doteatop at 10:52 AM on June 21, 2010
posted by doteatop at 10:52 AM on June 21, 2010
Response by poster: Doteatop, everything went well. I ended up rolling unsoaked hickory chips in foil "logs" with several holes cut along the top and laid 2 of them at a time right between the very front and second flavorizer bars. I kept the front burner nearly on low and the rear two were off. I used to foil pans to catch the juices in the back. My dual probe digital thermometer worked like a charm-- one probe in the meat, and one right on the grate to check ambient temp (I don't always trust the lid-mounted analog gauge). I was easily able to maintain a temp of 250 degree, give or take and the total cook time for two 7lb butts was about 16 hours. When I pulled them off the grill they were right at 205 degrees. I wrapped them in foil and put them in a cooler for a little over an hour and they were extraordinary. Oh yeah, I only changed the foil logs once. I was told that the meat stops "taking" smoke once it reaches 140 degrees, so no need to keep the smoke up after that. The flavor of this meat was unbelievable and I owe it to 3 key factors: slow cooking, awesome rub and good smoke flavor. Forgot to take pics, but I am doing it again over 4th of july so I will check back in then.
posted by tdalton at 4:31 PM on June 23, 2010
posted by tdalton at 4:31 PM on June 23, 2010
Ah, LOGS BETWEEN THE BARS. I think that will solve the problem I hit today where I couldn't keep the wood chips hot - I had them on flat trays of foil sitting on top of the bars. Smart. Thanks!
posted by doteatop at 4:58 PM on June 23, 2010
posted by doteatop at 4:58 PM on June 23, 2010
This thread is closed to new comments.
posted by leafwoman at 3:49 PM on June 11, 2010