martin_b Posted April 29, 2019 Share Posted April 29, 2019 Guys Im going to try a low and slow joint. However i'm pretty sure i'll screw it up somehow either through incompetence on my part, or being called away from home, therefore lets assume the temperature of the smoke fluctuates during the cooking process. I have a meat thermometer so I can check the final temp but is there one particular meat/joint that could suffer mistreatment? What Id anticipate the most likely scenario is we start at 120.. I get called out, temp goes up to say 150.. coals run out, so temp drops to 80 i get back and finish off the meat back at 120 till it hits its done temp. cheers Martin Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted April 29, 2019 Share Posted April 29, 2019 Pork Shoulder 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted April 29, 2019 Share Posted April 29, 2019 As above and lamb shoulder can be quite forgiving and doesn't take as long as pork 1 Quote Link to comment Share on other sites More sharing options...
rubertoe Posted June 26, 2019 Share Posted June 26, 2019 Surely beef. Can eat that meat Raw. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 26, 2019 Share Posted June 26, 2019 1 minute ago, rubertoe said: Surely beef. Can eat that meat Raw. What happens if the Beef is over Cooked? 1 Quote Link to comment Share on other sites More sharing options...
rubertoe Posted June 26, 2019 Share Posted June 26, 2019 Just now, Smokin Monkey said: What happens if the Beef is over Cooked? The dog eats well..... 😀 4 Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 26, 2019 Share Posted June 26, 2019 For me Pork...........😎 Ice. Quote Link to comment Share on other sites More sharing options...
Gavin Tunnell Posted June 26, 2019 Share Posted June 26, 2019 Has to be pork as you can really over cook down pork joints and they are better. So pork for me. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted June 26, 2019 Share Posted June 26, 2019 Hopefully I will find Goat shoulder to be a very tolerant piece of on Saturday/Sunday, cooking it for the first time and if it is cooked to internal temp of 195F and can take 9-12 hours to cook, so I am hoping it will be 😁 1 Quote Link to comment Share on other sites More sharing options...
martin_b Posted June 26, 2019 Author Share Posted June 26, 2019 doing pork this weekend so we shall see as they say. 4 Quote Link to comment Share on other sites More sharing options...
Phlashster Posted June 26, 2019 Share Posted June 26, 2019 I would vote pork shoulder too. 👍 2 Quote Link to comment Share on other sites More sharing options...
Wade Posted June 27, 2019 Share Posted June 27, 2019 Another vote for pork shoulder 🐷 2 Quote Link to comment Share on other sites More sharing options...
martin_b Posted June 29, 2019 Author Share Posted June 29, 2019 So all done and dusted.. I'll give my first attempt a 7/10. maybe a 7.5/10. as its not too dry but perhaps could have been a bit jucier.. Things I've learnt for next time.. Buy a injector (see above) A 4kg joint takes at least 10 hours, Use more charcoal when you start, In a callow used about 3/4 of a bag of heat beads but had to topup after about 7 hours..(because of below?) Temp control on a windy day is really hard i was aiming for 120c but had spikes up to 140c the stall is real! suck at 70c for over 2 hours. 3 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 29, 2019 Share Posted June 29, 2019 Great that you have taken your first steps. Did you wrap the joint at any point during the Cooking process? 10 Hours seems a good time. Do not get too hung up about temperature spikes, we all say 120’C constant, but have you ever logged the temperature on your domestic oven? You will be surprised. Suck up the stall, there is nothing you can do about it. Quote Link to comment Share on other sites More sharing options...
sotv Posted June 29, 2019 Share Posted June 29, 2019 19 minutes ago, martin_b said: So all done and dusted.. I'll give my first attempt a 7/10. maybe a 7.5/10. as its not too dry but perhaps could have been a bit jucier.. Things I've learnt for next time.. Buy a injector (see above) A 4kg joint takes at least 10 hours, Use more charcoal when you start, In a callow used about 3/4 of a bag of heat beads but had to topup after about 7 hours..(because of below?) Temp control on a windy day is really hard i was aiming for 120c but had spikes up to 140c the stall is real! suck at 70c for over 2 hours. Doing the same as you through the night tonight, for tomorrow 4.5kg shoulder joint with some homemade chipotle coleslaw I have an injector that I have never used, so going to try injecting for the first time tonight following this recipe (using my own rub) like you in the lap of the gods with temp but hoping to maintain 225F (smartfire controlled) so estimating around 12 hours. But will wrap and put in a cooler box if done to early Hoping it will be big enough to feed 15 people (if not I will buy smaller buns tomorrow) 😀 Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 29, 2019 Share Posted June 29, 2019 25 minutes ago, sotv said: (if not I will buy smaller buns tomorrow) I thought I was the tight one on here... May the BBQ gods look down on you with cheer...it'll turn out great dude....all the best. Ice. Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 29, 2019 Share Posted June 29, 2019 53 minutes ago, martin_b said: So all done and dusted.. I'll give my first attempt a 7/10. maybe a 7.5/10. Well done Martin...don't you think you maybe a little tight with the score??? you could say 9/10. 😉 Ice. Quote Link to comment Share on other sites More sharing options...
martin_b Posted June 29, 2019 Author Share Posted June 29, 2019 7 hours ago, Icefever said: Well done Martin...don't you think you maybe a little tight with the score??? you could say 9/10. 😉 Ice. you should always leave room for improvement! Quote Link to comment Share on other sites More sharing options...
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