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Thread: 3 hours into my pulled pork

  1. #1
    Mark Thorson Guest

    Default 3 hours into my pulled pork

    It went onto the BBQ at 10 AM, along with the
    hickory chips. I ignore convention and do not
    soak chips in water. My theory is that the
    flavor compounds should be transferred from
    the wood to the meat as quickly as possible,
    followed by a much longer time for diffusion
    of those compounds into the meat.

    I put the chips onto the coals immediately
    after the meat. This is BBQ, so the coals
    are at one end of the chamber and the meat
    is at the other. I use a rectangular small
    Weber.

    There is copious smoke, but I restrict airflow
    through the intake and exhaust vents. I start
    out hot, then reduce the airflow for a long
    plateau. It only smokes for about 30 minutes,
    after which I reduce the airflow. Here at three
    hours, I can put my hand on the BBQ cover and
    hold it here.

    I'll probably let it go another hour. I'm
    getting anxious to see what I'll get. All
    I have so far is a little peek through the
    exhaust vent holes, and it looks good.
    If the coals hold out, I may go longer.

  2. #2
    Joe Guest

    Default Re: 3 hours into my pulled pork


    "Mark Thorson" <[email protected]> wrote in message
    news:[email protected]..
    > It went onto the BBQ at 10 AM, along with the


    ??? What? "It" went on ths smoked meat?????

    > hickory chips. I ignore convention and do not
    > soak chips in water. My theory is that the


    If you don't soak the chips, then you ignore ignorance

    > flavor compounds should be transferred from
    > the wood to the meat as quickly as possible,
    > followed by a much longer time for diffusion
    > of those compounds into the meat.
    >
    > I put the chips onto the coals immediately
    > after the meat. This is BBQ, so the coals
    > are at one end of the chamber and the meat
    > is at the other. I use a rectangular small
    > Weber.
    >
    > There is copious smoke, but I restrict airflow


    Hope you like the taste of creosote

    > through the intake and exhaust vents. I start
    > out hot, then reduce the airflow for a long
    > plateau. It only smokes for about 30 minutes,
    > after which I reduce the airflow. Here at three
    > hours, I can put my hand on the BBQ cover and
    > hold it here.
    >
    > I'll probably let it go another hour. I'm
    > getting anxious to see what I'll get. All
    > I have so far is a little peek through the
    > exhaust vent holes, and it looks good.
    > If the coals hold out, I may go longer.




  3. #3
    Christopher Helms Guest

    Default Re: 3 hours into my pulled pork

    On May 31, 3:04*pm, Mark Thorson <nos...@sonic.net> wrote:
    > It went onto the BBQ at 10 AM, along with the
    > hickory chips. *I ignore convention and do not
    > soak chips in water. *My theory is that the
    > flavor compounds should be transferred from
    > the wood to the meat as quickly as possible,
    > followed by a much longer time for diffusion
    > of those compounds into the meat.
    >
    > I put the chips onto the coals immediately
    > after the meat. *This is BBQ, so the coals
    > are at one end of the chamber and the meat
    > is at the other. *I use a rectangular small
    > Weber.



    I used to soak chips until I realized that doing so didn't make any
    difference. As long as you keep the fire low (not TOO low though) and
    steady for at least an hour per pound, you should be fine.

  4. #4
    ViLco Guest

    Default Re: 3 hours into my pulled pork

    Mark Thorson wrote:

    Is that a trick to marinate oneself?
    --
    Vilco
    No, non mi sono mai allenato, respiravo di mio




  5. #5
    Mark Thorson Guest

    Default Re: 3 hours into my pulled pork

    Christopher Helms wrote:
    >
    > I used to soak chips until I realized that doing so didn't make any
    > difference. As long as you keep the fire low (not TOO low though) and
    > steady for at least an hour per pound, you should be fine.


    Yes, I know just how much to close the vents to
    keep the chips from igniting. Unfortunately,
    I used too many of them this time. The meat is
    oversmoked, in addition to being too dry because
    the cut was too lean. This didn't turn out well.
    I should stick to ribs, they always turn out well.

    I frequently make the error of using too many
    chips. I just love seeing all that smoke.

  6. #6
    Lou Decruss Guest

    Default Re: 3 hours into my pulled pork

    On Tue, 01 Jun 2010 06:47:06 -0700, Mark Thorson <[email protected]>
    wrote:

    >Christopher Helms wrote:
    >>
    >> I used to soak chips until I realized that doing so didn't make any
    >> difference. As long as you keep the fire low (not TOO low though) and
    >> steady for at least an hour per pound, you should be fine.

    >
    >Yes, I know just how much to close the vents to
    >keep the chips from igniting. Unfortunately,
    >I used too many of them this time. The meat is
    >oversmoked, in addition to being too dry because
    >the cut was too lean. This didn't turn out well.
    >I should stick to ribs, they always turn out well.
    >
    >I frequently make the error of using too many
    >chips. I just love seeing all that smoke.


    Bummer. Sorry to hear this. I know you're returning to smoking so
    maybe you just need to brush up on your fire-tending skills.

    A small hot fire with very thin blue smoke. Cuchulain Libby spoke
    years ago about feeling your smoke. If you rub your fingers together
    over the exhaust if should feel dry.

    Lou

  7. #7
    jay Guest

    Default Re: 3 hours into my pulled pork

    In article <[email protected]>,
    Mark Thorson <[email protected]> wrote:

    > Christopher Helms wrote:
    > >
    > > I used to soak chips until I realized that doing so didn't make any
    > > difference. As long as you keep the fire low (not TOO low though) and
    > > steady for at least an hour per pound, you should be fine.

    >
    > Yes, I know just how much to close the vents to
    > keep the chips from igniting. Unfortunately,
    > I used too many of them this time. The meat is
    > oversmoked, in addition to being too dry because
    > the cut was too lean. This didn't turn out well.
    > I should stick to ribs, they always turn out well.
    >
    > I frequently make the error of using too many
    > chips. I just love seeing all that smoke.


    Lean meat doesn't work well for low/slow pit cooked BBQ. Lean meat makes
    good jerky. You need some fat. Too many chips have nothing to do with
    it. I use whole logs many times. Fat capped brisket works really well.
    Your ribs turn out because.. they have adequate fat.

  8. #8
    Christopher Helms Guest

    Default Re: 3 hours into my pulled pork

    On Jun 1, 8:47*am, Mark Thorson <nos...@sonic.net> wrote:
    > Christopher Helms wrote:
    >
    > > I used to soak chips until I realized that doing so didn't make any
    > > difference. As long as you keep the fire low (not TOO low though) and
    > > steady for at least an hour per pound, you should be fine.

    >
    > Yes, I know just how much to close the vents to
    > keep the chips from igniting. *Unfortunately,
    > I used too many of them this time. *The meat is
    > oversmoked, in addition to being too dry because
    > the cut was too lean. *This didn't turn out well.
    > I should stick to ribs, they always turn out well.
    >
    > I frequently make the error of using too many
    > chips. *I just love seeing all that smoke.



    Don't give up just because one thing went bad. Step back, ask yourself
    what was wrong with this one and make adjustments on the next one.

  9. #9
    jay Guest

    Default Re: 3 hours into my pulled pork

    In article <[email protected]>,
    Lou Decruss <[email protected]> wrote:


    > A small hot fire with very thin blue smoke. Cuchulain Libby spoke
    > years ago about feeling your smoke. If you rub your fingers together
    > over the exhaust if should feel dry.
    >
    > Lou


    Interesting... Cuchulain was trolling. I don't believe feeling the smoke
    makes much sense or that he would even be able to detect variations with
    his fangers. Good BBQ is actually somewhat fool proof. Don't burn it,
    make some smoke and use some fat meat, indirect low heat, give it plenty
    of time. The BBQ "fanciers" like to make a big rub-a-dub production out
    of it but it is mostly pure BULL****.

  10. #10
    Mark Thorson Guest

    Default Re: 3 hours into my pulled pork

    Christopher Helms wrote:
    >
    > On Jun 1, 8:47 am, Mark Thorson <nos...@sonic.net> wrote:
    > >
    > > I frequently make the error of using too many
    > > chips. I just love seeing all that smoke.

    >
    > Don't give up just because one thing went bad. Step back, ask yourself
    > what was wrong with this one and make adjustments on the next one.


    I think the main error was using the wrong cut of meat.
    If it hadn't been so heavily trimmed it might have
    worked.

  11. #11
    Food SnobŪ Guest

    Default Re: 3 hours into my pulled pork

    On Jun 1, 9:33*am, jay <u...@example.net> wrote:
    > In article <fc4a06liafl6netlfqoo7ma3l4tmg2a...@4ax.com>,
    > *Lou Decruss <LouDecr...@biteme.com> wrote:
    >
    > > A small hot fire with very thin blue smoke. *Cuchulain Libby spoke
    > > years ago about feeling your smoke. *If you rub your fingers together
    > > over the exhaust if should feel dry. *

    >
    > > Lou *

    >
    > Interesting... Cuchulain was trolling. I don't believe feeling the smoke
    > makes much sense or that he would even be able to detect variations with
    > his fangers. Good BBQ is actually somewhat fool proof. *Don't burn it,
    > make some smoke and use some fat meat, indirect low heat, give it plenty
    > of time. *The BBQ "fanciers" like to make a big rub-a-dub production out
    > of it but it is mostly pure BULL****.


    For the most part, that's true. Every time I see one of the BBQ fags*
    use the word, creosote...

    --Bryan

    * Not meant as an insult to folks who are same sex attracted

  12. #12
    Lou Decruss Guest

    Default Re: 3 hours into my pulled pork

    On Tue, 01 Jun 2010 09:33:10 -0500, jay <[email protected]> wrote:

    >In article <[email protected]>,
    > Lou Decruss <[email protected]> wrote:
    >
    >
    >> A small hot fire with very thin blue smoke. Cuchulain Libby spoke
    >> years ago about feeling your smoke. If you rub your fingers together
    >> over the exhaust if should feel dry.
    >>
    >> Lou

    >
    >Interesting...


    I thought so.

    >Cuchulain was trolling.


    Wasn't his style.

    >I don't believe feeling the smoke makes much sense or that he would even
    >be able to detect variations with his fangers.


    It was his teaching method I think. Maybe bordering on hyperbole. Go
    make a fire with thick white smoke and feel the exhaust. Then go back
    after it's burnt down and has a thin blue smoke and feel it.

    >Good BBQ is actually somewhat fool proof.


    I don't think so. But it ain't rocket science.

    >Don't burn it, make some smoke and use some fat meat, indirect low heat, give it plenty
    >of time.


    You make a small hot fire and the smoke is a given. If all that was
    required was smoke you could cook with cherry bombs added to a gas
    grill.

    >The BBQ "fanciers" like to make a big rub-a-dub production out
    >of it but it is mostly pure BULL****.


    Much it chest pounding which it why I don't read the Q group anymore.

    Lou






  13. #13
    Bob Muncie Guest

    Default Re: 3 hours into my pulled pork

    On 6/1/2010 9:15 PM, Lou Decruss wrote:
    > On Tue, 01 Jun 2010 09:33:10 -0500, jay<[email protected]> wrote:
    >
    >> In article<[email protected] >,
    >> Lou Decruss<[email protected]> wrote:
    >>
    >>
    >>> A small hot fire with very thin blue smoke. Cuchulain Libby spoke
    >>> years ago about feeling your smoke. If you rub your fingers together
    >>> over the exhaust if should feel dry.
    >>>
    >>> Lou

    >>
    >> Interesting...

    >
    > I thought so.
    >
    >> Cuchulain was trolling.

    >
    > Wasn't his style.
    >
    >> I don't believe feeling the smoke makes much sense or that he would even
    >> be able to detect variations with his fangers.

    >
    > It was his teaching method I think. Maybe bordering on hyperbole. Go
    > make a fire with thick white smoke and feel the exhaust. Then go back
    > after it's burnt down and has a thin blue smoke and feel it.
    >
    >> Good BBQ is actually somewhat fool proof.

    >
    > I don't think so. But it ain't rocket science.
    >
    >> Don't burn it, make some smoke and use some fat meat, indirect low heat, give it plenty
    >> of time.

    >
    > You make a small hot fire and the smoke is a given. If all that was
    > required was smoke you could cook with cherry bombs added to a gas
    > grill.
    >
    >> The BBQ "fanciers" like to make a big rub-a-dub production out
    >> of it but it is mostly pure BULL****.

    >
    > Much it chest pounding which it why I don't read the Q group anymore.
    >
    > Lou
    >
    >
    >
    >
    >


    You are not the only one Lou. I feel/felt the same way.

    If you can't have joy from talking about what you like, with people that
    feel the same, than that usenet group is no longer good for you.

    I like several of the folks on the a.f.b group, but too many more are
    just spending their posts with hate. That makes me too sad to even post
    there.

    Bob

  14. #14
    Mark Thorson Guest

    Default Re: 3 hours into my pulled pork

    Mark Thorson wrote:
    >
    > Christopher Helms wrote:
    > >
    > > On Jun 1, 8:47 am, Mark Thorson <nos...@sonic.net> wrote:
    > > >
    > > > I frequently make the error of using too many
    > > > chips. I just love seeing all that smoke.

    > >
    > > Don't give up just because one thing went bad. Step back, ask yourself
    > > what was wrong with this one and make adjustments on the next one.

    >
    > I think the main error was using the wrong cut of meat.
    > If it hadn't been so heavily trimmed it might have
    > worked.


    I just tried lightly pan-frying my assumed mistake,
    and it's really good. I'll have to watch myself
    very carefully to avoid gout. It's much better chilled
    than hot, and it doesn't seem dry at all today.
    It seems juicy. I'll have to re-think my earlier conclusions.

  15. #15
    sf Guest

    Default Re: 3 hours into my pulled pork

    On Tue, 01 Jun 2010 20:08:14 -0700, Mark Thorson <[email protected]>
    wrote:

    > Mark Thorson wrote:
    > >
    > > Christopher Helms wrote:
    > > >
    > > > On Jun 1, 8:47 am, Mark Thorson <nos...@sonic.net> wrote:
    > > > >
    > > > > I frequently make the error of using too many
    > > > > chips. I just love seeing all that smoke.
    > > >
    > > > Don't give up just because one thing went bad. Step back, ask yourself
    > > > what was wrong with this one and make adjustments on the next one.

    > >
    > > I think the main error was using the wrong cut of meat.
    > > If it hadn't been so heavily trimmed it might have
    > > worked.

    >
    > I just tried lightly pan-frying my assumed mistake,
    > and it's really good. I'll have to watch myself
    > very carefully to avoid gout. It's much better chilled
    > than hot, and it doesn't seem dry at all today.
    > It seems juicy. I'll have to re-think my earlier conclusions.


    Maybe it just needed to rest overnight!

    --
    Forget the health food. I need all the preservatives I can get.

  16. #16
    Mark Thorson Guest

    Default Re: 3 hours into my pulled pork

    sf wrote:
    >
    > Maybe it just needed to rest overnight!


    More likely I needed to rest overnight.

    The day I made it, it seemed oversmoked and dry,
    but that was eating it hot, inside a sourdough
    bagette. Yesterday and today, shredding it and
    pan frying really helped a lot. Today, I grilled
    some onions and pan-fried them before throwing
    the shreads in. That worked very well too.
    Because it's so smoky, it can be used almost like
    a spice to transfer flavor to other foods.

  17. #17
    Larry Guest

    Default Re: 3 hours into my pulled pork

    Bob Muncie wrote:
    > On 6/1/2010 9:15 PM, Lou Decruss wrote:
    >> On Tue, 01 Jun 2010 09:33:10 -0500, jay<[email protected]> wrote:
    >>
    >>> In article<[email protected] >,
    >>> Lou Decruss<[email protected]> wrote:
    >>>
    >>>
    >>>> A small hot fire with very thin blue smoke. Cuchulain Libby spoke
    >>>> years ago about feeling your smoke. If you rub your fingers together
    >>>> over the exhaust if should feel dry.
    >>>>
    >>>> Lou
    >>>
    >>> Interesting...

    >>
    >> I thought so.
    >>
    >>> Cuchulain was trolling.

    >>
    >> Wasn't his style.
    >>
    >>> I don't believe feeling the smoke makes much sense or that he would
    >>> even
    >>> be able to detect variations with his fangers.

    >>
    >> It was his teaching method I think. Maybe bordering on hyperbole. Go
    >> make a fire with thick white smoke and feel the exhaust. Then go back
    >> after it's burnt down and has a thin blue smoke and feel it.
    >>
    >>> Good BBQ is actually somewhat fool proof.

    >>
    >> I don't think so. But it ain't rocket science.
    >>
    >>> Don't burn it, make some smoke and use some fat meat, indirect low
    >>> heat, give it plenty
    >>> of time.

    >>
    >> You make a small hot fire and the smoke is a given. If all that was
    >> required was smoke you could cook with cherry bombs added to a gas
    >> grill.
    >>
    >>> The BBQ "fanciers" like to make a big rub-a-dub production out
    >>> of it but it is mostly pure BULL****.

    >>
    >> Much it chest pounding which it why I don't read the Q group anymore.
    >>
    >> Lou
    >>
    >>
    >>
    >>
    >>

    >
    > You are not the only one Lou. I feel/felt the same way.
    >
    > If you can't have joy from talking about what you like, with people
    > that feel the same, than that usenet group is no longer good for you.
    >
    > I like several of the folks on the a.f.b group, but too many more are
    > just spending their posts with hate. That makes me too sad to even
    > post there.
    >
    > Bob

    Sad? There is more to life than Usenet. Turn off your computer and go
    check it out.

  18. #18
    Lou Decruss Guest

    Default Re: 3 hours into my pulled pork

    On Wed, 02 Jun 2010 19:08:35 -0400, Larry <[email protected]>
    wrote:

    >Bob Muncie wrote:


    >> I like several of the folks on the a.f.b group, but too many more are
    >> just spending their posts with hate. That makes me too sad to even
    >> post there.
    >>
    >> Bob

    >Sad? There is more to life than Usenet. Turn off your computer and go
    >check it out.


    He's a weirdo. How can you "like" someone here. I like posts and
    posting styles but I don't know anyone to actually like them.

    Lou

  19. #19
    Larry Guest

    Default Re: 3 hours into my pulled pork

    Lou Decruss wrote:
    > On Wed, 02 Jun 2010 19:08:35 -0400, Larry<[email protected]>
    > wrote:
    >
    >
    >> Bob Muncie wrote:
    >>

    >
    >>> I like several of the folks on the a.f.b group, but too many more are
    >>> just spending their posts with hate. That makes me too sad to even
    >>> post there.
    >>>
    >>> Bob
    >>>

    >> Sad? There is more to life than Usenet. Turn off your computer and go
    >> check it out.
    >>

    > He's a weirdo. How can you "like" someone here. I like posts and
    > posting styles but I don't know anyone to actually like them.
    >
    > Lou
    >

    At least he's gone - for now.

  20. #20
    Lou Decruss Guest

    Default Re: 3 hours into my pulled pork

    On Thu, 03 Jun 2010 19:07:50 -0400, Larry <LarryG2@A[email protected]> wrote:

    >Lou Decruss wrote:
    >> On Wed, 02 Jun 2010 19:08:35 -0400, Larry<[email protected]>
    >> wrote:
    >>
    >>
    >>> Bob Muncie wrote:
    >>>

    >>
    >>>> I like several of the folks on the a.f.b group, but too many more are
    >>>> just spending their posts with hate. That makes me too sad to even
    >>>> post there.
    >>>>
    >>>> Bob
    >>>>
    >>> Sad? There is more to life than Usenet. Turn off your computer and go
    >>> check it out.
    >>>

    >> He's a weirdo. How can you "like" someone here. I like posts and
    >> posting styles but I don't know anyone to actually like them.
    >>
    >> Lou
    >>

    >At least he's gone - for now.


    He's been gone here for a long time.

    Lou

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