Boston butt......cooling down now so I can pull itAttachment 171270
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Boston butt......cooling down now so I can pull itAttachment 171270
Looks good!! Gonna try one of those soon. I'm still eating leftover pork loin.
How long and at what temp?
On 250 for 7 hrs to reach a internal temp of 190. I brushed mustard all over it then put Bad Byrons Butt Rub on it......turned it over ever two hrs and sprayed lightly with PAM grilling spray to help keep from drying out. 2 cans of mountain dew in the water pan.......apple wood chips. It is some kinda good. Attachment 171274Quote:
Originally Posted by feeshrman
Yall gonna make me get one aint ya???? Somebody post a pic of the inside showing the element. I want one that will heat up (400) but still have the drip pan in place, the new gas one I got don't and my old one is bout wore out.
Rees the ones we have I don't think get as hot as 400. The temp on mine says 275 but I've gotten mine a little hotter.
275 is as hot as the masterbuilt will get....but, it is double walled and insulated , and a door with a gasket ....and holds the heat perfect. 225 to 250 is all you need to slow cook and smoke. I can't send you a pic of the element without removeing it because it is enclosed.....It has drip pan and a water pan and four racks....can cook about 30 lbs. of stuff at once if you want too.
Go ahead G, looks gooood! I have warned you, now don't let that butt rubbin get ya in a pickle! :)
He's having to go lite on it due to his age!!!!!!!!!!!:RoflQuote:
Originally Posted by GitDaGrease
:biggrin
Sounds real good G. I like using mustard, it holds all your rubs very well.
You baste whatever with the mustard and then add your rub?Quote:
Originally Posted by feeshrman
Thats itQuote:
Originally Posted by BigRiverMarine
Yes, it works especially well with large pieces of meat like Boston butts or beef brisket. You can rub the mustard on and work in the seasonings until it makes a paste. I'm also A big fan of searing large chunks of meat on my gas grill just before putting them on my smoker. There's no need to do this on smaller cuts like ribs. By the way, how did yours turn out this last weekend BRM?Quote:
Originally Posted by BigRiverMarine
They were excellent. Living proof that a novice can master the smoker with friends like you, G, and GDG's help and advise.Quote:
Originally Posted by feeshrman
Gonna try one of them Boston butts when we get back from vacation. Sure looks good.
And be careful when you bust the seal on that door or you will have a steamed hand for sure!Looks great G.Gonna do about 3 of those at the end of this month to celebrate 3 family birthdays that fell in August!Quote:
Originally Posted by "G"
If you don't like mustard, one can use oil then layer your rub on. Myself I like mustard (when going for a thick crust) or just straight rub when wanting thinner crust.Quote:
Originally Posted by BigRiverMarine
Another thing I like about this grill is no ash to fool with and wood chips go a long way! It will save you money in that respect.Don't know about power usage as far as jacking up your electric bill, but it only uses 800 watts so I would say it would be hardly noticeable!I normally use canola cooking spray on the butts to stick the rub to it, but will have to try mustard to see what difference it will make.I used to use olive oil when cooking over coals for that crunchy outside but went to cooking spray and it worked out the same!A lot cheaper!