"Lon.. like i said I'm not giving you a hard time.... just seen people get sick over the lo-slo method with larger birds.. Ryan's 4-5 hour at 275 is good. as is 15 odd minutes a pound at 300, and 12-13 minutes a pound at 350.. I have a…"
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B BQ commented on Chuck Nute's group It's All About The Smoke"Lon 6 hours is way to long under 140* I'm not giving you a hard time, but it needs to get up to 140 in a quicker time than that"
B BQ commented on Chuck Nute's group It's All About The Smoke"Nice looking bird Dave
Lon... 9 hrs to cook a turkey? how long did it take to get the bird up and over 140*, internal temperature"
B BQ commented on Chuck Nute's group It's All About The Smoke"Hi Travis
Forget the 210*.... That is way too low a temp to cook poultry at , especially if you have a larger bird.... the skin will turn out rubbery and tough.. I use 275*-300*.. cook bird upside down for the first half of the cook, and right side…"
B BQ commented on Chuck Nute's group It's All About The Smoke"and one more note,, the most important thing when cooking a brisket, is the internal temp for finishing, not what you cook it at,, putting a time on a brisket is just an ad hoc way of cooking that beautiful piece of meat"
B BQ commented on Chuck Nute's group It's All About The Smoke"i smoke my brisket at 250-275 and they turn out perfectly, every time, and you will not reach a "dry out point" at 250-275..that is a fallicy, urban rumor, what ever you care to label it as.. there is too much fat in a brisket for it to…"
B BQ commented on Chuck Nute's group It's All About The Smoke"I still dont get this misnommer about low in the low and slow routine.. if you are cooking 150 racks of ribs, maybe 225 would work for a 6-7 hour cook, but if you doing 1-2-3 racks of rib, you'd be better served to smoke at between 250-275 for…"
B BQ commented on Chuck Nute's group It's All About The Smoke"Kieth... i agree most "new" competitiors on the competition ciruit, who use lighter fluid, are soon found out ,due to the smell of lighter fluid, but you cant agrue with Jacks Old South 's record, and he starts a literal inferno with…"
B BQ commented on Chuck Nute's group It's All About The Smoke"not quite sure what you are saying, Eric, but you can cold smoke at between 80-120 degrees... all you are realy doing is imparting a smoke flavor to a product...that is a completely different animal than smoking a rib, brisket, pork butt, chicken ,…"
B BQ commented on Chuck Nute's group It's All About The Smoke"Ryan.. I am familiar with the name of the Association...I've been to a few places in SC for BBQ, and it has been pretty good.. Wileys is the last place I visited"
Chuck Nute left a comment for B BQ"I'm telling you to smoke the meat, "Low and Slow" as the saying goes, but smoking is not cooking. After smoking you need to raise the temperature of your meat to a cooking point to kill off any nasties, especially on bird as they are…"
B BQ commented on Chuck Nute's group It's All About The Smoke"Ryan, what is the name of your competition team?"
B BQ commented on Chuck Nute's group It's All About The Smoke"I think the point needs to be made that you can use wood for the entire smoking sessions, just so long as it is a clean burn.. any smoldering, wet, or decayed wood will add to a bitter acrid taste, which a tell tale sign of is black smoke coming…"
B BQ commented on Chuck Nute's group It's All About The Smoke"Here is what I have read in the past.... the smoke ring will form, and stop expanding ay 140*..all that myoglobin, nitrate, nitrite scientific gobblygook.. Meat will still, however, take on smoke, and smoke flavoring, until you stop putting wood in…"
B BQ replied to Thomas Nisbet's discussion Flipping the Pig in the group Whole Hog"i believe the flip time, and the done time, will be determined by size of the hog.....no?"
B BQ commented on Chuck Nute's group It's All About The Smoke"Chuck
first you say:Yes, on the temp. but that is for smoking purposes only,
then you say : you will not cook the meat at those temperatures and I always raise the temp. for a period determined by the size of the meat being smoked, the bigger,…"
Profile Information
- Rate your grilling experience?
- Expert
- How long have you been grilling?
- 40 years
- What is your favorite thing to grill?
- lobster
Comment Wall (1 comment)
- At 3:08pm on August 5, 2009, Chuck Nute said…
- I'm telling you to smoke the meat, "Low and Slow" as the saying goes, but smoking is not cooking. After smoking you need to raise the temperature of your meat to a cooking point to kill off any nasties, especially on bird as they are the most prone to have the nasties. The point I was trying to make is smoke, then cook, that's all.
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