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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-15-2010, 02:17 PM   #16
NorCalTDS
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Thanks man I'm about 4.5 hours into my cook. My temp has been a little up and down, everywhere from 180-290, but I'm learning how to control the fire better.

I'm also gonna put on two plain JD fatty's. How long should I plan for those? 3 hours?
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Unread 06-15-2010, 02:19 PM   #17
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A couple of hours should do it on the fatty - pull when it reaches internal 165. Foil. Set for a while. Slice. Enjoy.

I don't know how many people will be eating the fatty, but I NEVER cook only one. You'll be surprised how well they go over. Of course, if that's all you have, you just have to be careful you reach for a piece and pull back a nub :)
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Unread 06-15-2010, 02:22 PM   #18
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You know what I tried something a bit different this last go and it worked out really great. I had to be somewhere and my butts were only at 150. I would have been gone past the 165 mark so I foiled them then. They had some decent bark on them and they had gotten some good smoke. I came back. And checked the butts. My therms got funked up so I set them aside. I opened the foil and saw there was a ton of juice in each one. So I left them foiled but I opened the foil just a bit so some of the fat could cook off but the meat would soak in some juice. This also let the bark crisp up a bit too.

I'll tell ya what these were some of the juiciest butts I've ever made. I'm thinking of foiling earlier more often now.

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I've never tried injecting butts. Probably because i couldn't decide on what I wanted to inject it with. I do foil a butt when internal temp hits about 165 and add 4 or 5 oz of apple juice at that time. The meat should be done around 190. You'll know by how well the probe slides in.
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Unread 06-15-2010, 02:27 PM   #19
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remember to give it plenty of time to rest before you try to pull it. I foil mine, wrap in a towel or two and put in a cooler (or even a cold oven) and keep it there for at least an hour.
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Unread 06-15-2010, 02:29 PM   #20
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If its tuned right you should get 16 hour burn....guess it depends on you basket.
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Unread 06-15-2010, 03:47 PM   #21
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Well, just got to the thread and wondering how it is going? Is dinner ready yet? The pit will get more efficient with the mods, but, it is a bit of a charcoal hog, as you now know. Some folks drape a heavy fire blanket over the smoker, if you are facing south, you can leave it in the sun in WC and get some more free heat from the sun.

You should have done two butts, make this a practice, I can then come buy and pick mine up when they are done.
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Unread 06-15-2010, 04:18 PM   #22
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Everything seems to be going okay... Only opened the lid once about two hours ago for a peek (couldn't help it) and it was looking good...

Even with some mods there is just a lot of smoke that leaks out of this grill. I'll hafta really seal up all the seams if I want to really change it. Really I'll probably just do basic mods and deal with it.

I'll work on those two butts for ya from now on landarc! Let's see how this one turns out first though, haha.
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Unread 06-15-2010, 04:23 PM   #23
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Good idea, Guinea Pig mod in effect.
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Unread 06-15-2010, 05:55 PM   #24
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Okay, now I ran the temp too high (>250) a couple times, my butt is boneless, and I have a cheap ass $10 thermometer.... but could it really be done at 7.5 hours?
The thermometer slid in and out like butter. Tried a couple different spots cause I was so surprised and they all read 180-200.

I pulled it. Wrapped it in foil with 5oz of apple juice. Wrapped it in a bath towel and it didn't fit in my cooler so I put it in my cold oven. Will that work!?

Put my two fatty's on when I removed my butt.

Pron to follow...
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Unread 06-15-2010, 05:58 PM   #25
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Yes, it's possible it's done - and probable from what you say. Time is a guideline. The oven is not as good as a cooler, but better than leaving out where there is some air movement around it that helps cool it faster.

Enjoy!
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Unread 06-15-2010, 06:12 PM   #26
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Thanks for the reassurance Dan!

I'm usually kind of a slave to process and worry too much about recipes and time guidelines too much. All day long though I've read ppl writing that time doesn't matter...

The bark is pretty dang dark, but oh well, it smells great!
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Unread 06-15-2010, 06:15 PM   #27
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Quote:
Originally Posted by NorCalTDS View Post
The bark is pretty dang dark, but oh well, it smells great!
Dark bark is normal. You done good.
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Unread 06-15-2010, 06:21 PM   #28
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Here's yer PRON!!!
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Unread 06-15-2010, 06:24 PM   #29
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Your right, it is pretty dark . You'll still be in good shape though. Next time get a bone in at Sam's. Quite a bit more meat for the money.
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Unread 06-15-2010, 06:37 PM   #30
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That looks fine to me, Lunardi's butt, that is some nice pork ya bought there. I think you are right in there for cooking a boneless butt in terms of time. I think you will be happy with your product.
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