Brick and mortars don't work well anymore.

[jon-nyc]

Will do an overnight pork butt

Dude, TMI.

[Horace]

@89th said in Brick and mortars don't work well anymore.:

@Horace said in Brick and mortars don't work well anymore.:

Assembled, seasoned, and ready to go. Will do an overnight pork butt tonight.

What a view! Seriously, in communities like that, having a mostly water view is incredibly helpful to the soul. IMO.

Thanks 89th! One of my prerequisites was a place with a nice backyard view. Either trees or a pond/lake. I agree it adds up as a gestalt of living in a place. Better than a cold wooden fence, and only a marginal extra price for the home.

[Mik]

You're a pro already! Say..have you been out on the BBQ forums? I frequent the BBQ Brethren.

[Rainman]

Wow Horace, you do live in such a beautiful location. Oh yeah, the meat stuff. Good job, makes me hungry! I have a nice unit, but not that nice, it sits in the shed because I'm so lazy.

[Jolly]

@Horace said in Brick and mortars don't work well anymore.:

@Jolly said in Brick and mortars don't work well anymore.:

Hope you're hungry or have some folks coming over for the Texans game. (Sorry, the Saints are going to win. ) That's a good bit of pork!

It's at 170 internal after 12 hours at 225. I wrapped them in butcher paper and put them back in at 250. Hopefully they'll be probe tender by lunch. Not so tender at 170, but it smells good. This'll feed me for a week.

At the very worst, put them in a covered roaster in an oven with some apple juice or similar. You can go 300 or even a bit more to tender them up .

[Jolly]

BTW, how are we serving? Sliced meat? Pulled pork? Memphis sammiches?

[Mik]

Yep. Once you're not putting smoke on them, heat is heat.

[Mik]

My fave is NC vinegar based sauce.

[Jolly]

That's good stuff.

[Jolly]

But I do like the South Carolina mustard-based.

Ever tried the Alabama white?

[Horace]

@Jolly said in Brick and mortars don't work well anymore.:

BTW, how are we serving? Sliced meat? Pulled pork? Memphis sammiches?

Not sure yet! I'll probably will pull all of it apart and mix in some new seasoning. Probably make some sammiches.

[Horace]

@Rainman said in Brick and mortars don't work well anymore.:

Wow Horace, you do live in such a beautiful location. Oh yeah, the meat stuff. Good job, makes me hungry! I have a nice unit, but not that nice, it sits in the shed because I'm so lazy.

Thanks Rainman! Come on over any time and play my piano for us. We'll feed you.

[Mik]

@Jolly said in Brick and mortars don't work well anymore.:

But I do like the South Carolina mustard-based.

Ever tried the Alabama white?

Yep. Love it all.

[Horace]

I was getting frustrated at the pork not seeming tender at all, so I tried a different probe and it is telling me 20 degrees lower than the grill's probe. When I first started the grill, I verified that the probe and the grill's main temperature sensor agreed, by putting the bare probe in there and comparing its read with the grill's temperature. They were the same. I guess they are both too high by 20 degrees. Time to contact Traeger support.

[Jolly]

As Mik said, if it's smoked enough, heat is heat.

[Horace]

Yeah I should just transfer to the oven at this point.

[Mik]

Or just crank it up to 275 or 300.

[Horace]

@Mik I've done both, one with each butt. Also put a cup of water in the grill to see how hot it gets.

[Mik]

Good experiment!

[George K]

@Horace said in Brick and mortars don't work well anymore.:

I've done both, one with each butt. Also put a cup of water in the grill to see how hot it gets.

It shouldn't' get any hotter than 100 212 degrees, right?