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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 04-26-2011, 04:23 PM   #1
PORQY
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Default Easter butts smoke (pics/pron)

Step 1: Inject w/ goodness and let it marinade overnight.


Step 2: 6 a.m. Light the smoker w/ my weed burner. I'm using lump charcoal, apple-, pecan-, and a bit of hickory-wood.


Step 3: Watch that smoke roll until it's thinner and whiter. (This is a Kamado #7.)


Step 4: Prepare the rub and mustard slather while the smoker does its thing:
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Unread 04-26-2011, 04:28 PM   #2
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Step 5: Admire the beauty of well-prepared butts!


Step 6: Place the shoulders on the smoker.


Step 7: Cover them w/ foil around 165 degrees.


Step 8: Pull, add 1/4 cup apple cider vinegar and seasoning, and eat!
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Unread 04-26-2011, 04:37 PM   #3
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Nice, very nice!
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Unread 04-26-2011, 04:46 PM   #4
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Looks great, How long did they take in that Kamado?
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Unread 04-26-2011, 04:51 PM   #5
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Good lookin' pair of butts right there. Cheers!!!
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Unread 04-26-2011, 05:38 PM   #6
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nice butt(s)
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Unread 04-26-2011, 05:51 PM   #7
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Very appetizing, nice job!
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Unread 04-26-2011, 06:09 PM   #8
PORQY
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Quote:
Originally Posted by aquablue22 View Post
Looks great, How long did they take in that Kamado?
The first one came off at about 10 hours. The last, and largest, came off at about 15 hours.
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