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Old 10-06-2017, 03:37 PM   #1
somebody shut me the fark up.

sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX
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Default Pork Butt (just a little bit of PrOn)

Started the butt (7.5 lbs) at 250 on the pooper in the middle of the night to have it ready for lunch. Pulled it at around 180 internal and cut off the money muscles section so that I could get some sliced and chunks when lunch was ready. Put that part in FTC for about two hours and put what was left wrapped in foil back in the cooker until about 200 internal so I could pull it. Turned out great according to the family, so I will take their word for it.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS

Last edited by sliding_billy; 10-07-2017 at 05:49 AM..
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