Not a good idea, the collagen that hasn't rendered will set up and bind with the meat fibers when chilled. Once it's chilled it won't render when you heat it again. In other words your butt will be really tough and rubbery. You'll also want to chill the butt down quickly to avoid it sitting in the food safety danger zone and this will also contribute to the "superball" effect.

Beef back ribs take a long time, 6-8 hours.

Yea I was under the impression that the collagen needed to be held at temp for awhile to gelatin up. I almost tried it when I was in a similar predicament but ended up smoking chickens instead.

I do trust Alton though in most things food related.

Ok so I watched the episode again. He goes smoker until the roast registers 150 and then into the oven until it hits 200. He also brines first, I also should have mentioned that he wraps it foil in the oven for anyone not familiar with the process. He said that the moisture trapped inside helps break down the collagen.

He also mentions that smoke is a anti microbial and anti fungal. Between that and going back up to 200, I think you would be good on the baddies invading. I am high so my information should be taken with a grain of salt, and Slam brings up some valid concerns.

Link?

I sent you a link via pm. I don't think we are suppose to post shows, youtube or not.

Got it thanks. You're allowed to post that btw.

I'm doing a couple of bone-in pork butts in a few hours (18#'s total). 3 hours in the smoker up to 300 degrees and then foiled in the oven for 3 hours at 300 degrees. I do them this way all the time. Come out great. You really don't need to do 'em for 15 hours if you don't want to.

Is bone in preferred to boneless for any reason?

Headed to Austin in a few weeks for a couple of days and plan on hitting up Franklin's for sure. Anyone have any other recs on BBQ places that are a must try?

15:52 of the link I sent you.

Some folks are of the opinion the bone adds flavor.

Rudy's for sure. I know most people are focused on pork and beef but the smoked turkey is amazing.

http://www.yelp.com/biz/rudys-countr...r-b-q-austin-2

Haven't read the whole thread so this may have already been mentioned, but Aaron Franklin has a video series on youtube, "BBQ with Franklin," that is the best how to info on cooking a brisket I've ever come across. A buddy of mine gave his recipe a go last weekend and it was easily the best brisket I've had.

Franklin's, LA BBQ (formerly named JMueller's) http://www.yelp.com/biz/la-barbecue-austin , Stiles Switch, Live Oak BBQ, newly opened Micklethwait Craft Meats.

Anyone know what kinda stick burner franklin is using his vids?

Getting ready for summer cookin...thinkin one of these http://www.bbqs.com/smokers-horizon-c-26_139.html as opposed to the combined grill/smoker of an egg, any thoughts?

I 'll have to keep my weber kettle for hot and fast grilling so that means 2 grills in my tiny city yard as opposed to the all in one egg...but these offset fireboxes seem pretty superior to the egg for smoking not to mention can fit more meat on the grill.

LOL LA BBQ as being formerly JMueller's. Sure, it's in the same lot and uses the same trailer.

LOL Rudy's. Rudy's is decent for "I don't have time to wait for ****" or "it's too late to hit anything that's really good", but I wouldn't make a point to go there unless desperate.

Just go to Lockhart or Taylor if you have the time. Stiles and Live Oak are probably worth stopping for if you don't want to go too far.

Franklin's is seriously the #1 place to go in the Central Texas area, no doubt. If you want to get up early and try something really good, check out Snow's in Lexington (about an hour and a half from Austin proper.)

Next best from there is City Market in Luling. Just awesome.

Also Louie Mueller's in Taylor is awesome, as is Kreuz in Lockhart.

I've only ever been to Rudy's, Live Oak and The Salt Lick. Really want to hit Franklin's next time I go. But of the three I've been to I'd rank them Rudy's, Live Oak and then Salt Lick. Rudy's and Live Oak I thought were pretty close with Salt Lick being a clear third, although it definitely gets points for having a fun atmosphere.

You really think Live Oak is that much better than Rudy's? I thought they were both really solid. The brisket and ribs and Live Oak were amazing but the pork steak was kind of meh.

edit: Also I'm not sure what you mean by "I don't have time to wait" or "It's too late to hit anything that's really good." There was no wait at either Rudy's or Live Oak when I went and Live Oak is only open two hours later than Rudy's - 8pm and 10pm respectively.

I can't speak for Live Oak, just heard good things about it. Rudy's isn't anything to write home about, but it's consistent, decent, and well priced. They have hours longer and are just more convenient. I eat there at least twice a month.

For me, Live Oak is too far to be a convenience trip (Louie Mueller is equally close to my home as the nearest Rudy's, and Salt Lick is the closest, but Louie Mueller has more limited hours and selection and a longer wait). Salt Lick's one advantage is Family Style, which if you are eating a ton, can give it great value. I wouldn't say it's fantastic, but it's a solid choice. But there are better choices for people who want to make a special experience.

Just finished the brisket series, now I want to cook up another one. Interesting he gets such good results with such a basic plan.

I'm thinking about going to an offset smoker. Mine does a good job, but I'd like to take it to the next level.

Anybody watch "BBQ Pitmasters" on Destination America?

It's interesting to see people's setups and pick up a few tips.

If I can get an offset that is also easy to grill on I am sold.

I am reading a common problem with offsets is its too hot close to the firebox. The horizon smokers look nice but I'm seeing good things said about smokers where the stack is on the same side of the firebox. Reading reviews...will report more findings.

I have to stop reading this thread while hungry.

The one thing about Live Oak is that it's in this tiny, dingy building with no windows. And while on the one hand it kind of lends to the authenticity, on the other hand, you feel like you're eating in a serial killer's basement.

Look into a reverse flow offset where the smoke and heat from the firebox flow away from the firebox to the opposite end of the cooking chamber and then back across the food to the smokestack which is on the same side of the firebox.