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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-10-2012, 08:02 PM   #16
J-Rod
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Quote:
Originally Posted by goodscotch View Post
I wasn't cooking for anybody but me. I'm a widower so there's just me and my dog. I just didn't start soon enough. I fired up the pit at noon, way too late. A lesson learned.
I'm sure your best friend didn't complain one bit though!
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Old 12-10-2012, 08:26 PM   #17
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Hey, great start! I have helped other people with their first butt on a new gas smoker. The directions always say it will be done in 5 or 6 hours..... Give me a break. My nieces husband was cooking one for dinner on his new smoker even after I told hime it would take longer. I ended up pulling it about midnight when they were all asleep :) but it was good.
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Old 12-11-2012, 05:44 AM   #18
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Here's a tip from a guy on another site;

BTW, you can do pork in 6 hrs but you have to jack up the heat. When I do it hot n fast, I inject with a combination of apple juice, worcestershire, spices etc. (look up Bob Lilly's injection), rub and then smoke at 300 or so. Once the internal temp gets to 165 or so, I wrap it in foil and let it go until it's tender (internal 195-200ish). The finished product is every bit as good as doing it low n slow. Pork is very forgiving.
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