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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 11-20-2012, 01:22 PM   #31
JazzyBadger
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Why drag the freaking thing to the desktop?! Alt+167! ººº

Easy AS! π
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Unread 11-20-2012, 02:07 PM   #32
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I've done them in my Egg before for 16 hours
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Unread 11-20-2012, 02:37 PM   #33
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°°° see you learn something new every day. Cant wait to use this in the brewing forum.



Oh yea.... This is not a thread jack. I have cooked pork butts for up to 13hr but thats only cause I did not have decent temp control and it got down to 200 for too long.
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Unread 11-20-2012, 03:26 PM   #34
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Quote:
Originally Posted by colonel00 View Post
My last butt I decided to go old school so it went on at 225* overnight with no wrapping until the rest. I think it was on for close to 16 hours or more. I didn't mind because I wasn't in a hurry.
We do em this way now
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Unread 11-20-2012, 04:16 PM   #35
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Quote:
Originally Posted by Bludawg View Post
Way back when Before my brains came in I used to cook L&S at 225 my personal record was 20 hrs. Fast Forward to 2000 I got smartened up. The last Butt I cooked was right at 9 LB done at 300 in the UDS the bone was falling out at 6 hrs. Come to the Dark Side SuperStang83.
I'm with you. I did a 7.5 lb picnic on Saturday between 280-300 and it took about 7 hours.
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Unread 11-21-2012, 09:18 AM   #36
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275* and it took 18 hours? Me thinks you weren't cooking where you thought you were...


Back when I was young and dumb, okay well maybe 2 years ago when I first got into q-ing, I had a day to spare so I put a butt and a brisket on at 5pm friday night and pulled it at 5pm saturday night, 24 hours at 210-220 pit temp. The meat was good, very smokey, but couldn't eat any of the bark, it was like chewing jerky. Moreso on the butt than the brisket, but neither were very good.

I've learned myself good since then, 300*, plan for 45min/lb (normally closer to 30) Blackens the bark, but doesn't dry it out, and tastes good!
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Unread 11-21-2012, 09:36 AM   #37
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One time (early in my smoking career) I smoked 3 butts for 24 hours! It was insane. It was one of my first cooks on a UDS and it was freezing out and I kept spritzing and looking at these these things while running out a fuel a few times. They still turned out great! But now its 275 in the WSM (since got rid of the UDS) until its ready. "If your looking, your not cooking"
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Unread 11-21-2012, 09:50 AM   #38
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About 22 hours back in 2006 on a Brinkman bullet. Smoker rocked at about 200º for the cook of 15 lbs. of butts.

Hijack: Get a Mac and you just have to do alt 0 =º
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