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Pork Butt Question

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danv23
danv23 Posts: 953
edited October 2013 in Pork
Do ya'll throw your pork butts on the egg right out of the fridge or do you put them out on the counter for an hour, etc.?

The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA

Eggs - XL, L, Small

Gasser - Weber Summit 6 Burner

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Comments

  • Mattman3969
    Mattman3969 Posts: 10,457
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    It really doesn't make much difference. I have read about guys putting them on frozen.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • jtippers
    jtippers Posts: 512
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    Usually take it out and put the rub on the night before. Let it sit in the fridge overnight, then straight on the Egg cold the next day.
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

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  • danv23
    danv23 Posts: 953
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    Well, I got to thinking that I will let a brisket/steaks warm up on the counter.  So, why wouldn't pork be the same?  I've always thrown butts on cold as well.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Keep it cold. Meat will only absorb smoke up to 140 degrees so you want that gap as wide as possible if you want the smokiness increased. That goes for brisket too.
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  • robnybbq
    robnybbq Posts: 1,911
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    Eggcelsior said:
    Keep it cold. Meat will only absorb smoke up to 140 degrees so you want that gap as wide as possible if you want the smokiness increased. That goes for brisket too.
    Yeah

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited October 2013
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    Eggcelsior said:
    Keep it cold. Meat will only absorb smoke up to 140 degrees so you want that gap as wide as possible if you want the smokiness increased. That goes for brisket too.
    http://youtu.be/mfZN47tmddo?t=1m9s

    1:09 :). 



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • bicktrav
    bicktrav Posts: 640
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    Is there literally no difference in smoke-flavor absorption after the smoke ring stops forming (meaning after the temp is past 140)?  That just seems unlikely.  You'd think the fact that the smoke is able to penetrate further into the ring--if only to cosmetic ends--when the temp is below 140, that would equate to a more potent smoke flavor.  If the smoke can't penetrate in to create the ring post 140, I would assume that while, yes, the smoke flavor continues to be imparted, it is not as intense.  Could be wrong, but this just seems intuitive to me.  Also, when we say the smoke ring stops forming past 140, we are talking about internal temp, correct?
    Southern California
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