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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 01-14-2013, 06:41 PM   #16
msuman
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The last one I did was 9.5 pounds. Cooked at 325 till around 170 then foiled with apple juice and finished at 350. Total cook time was 7 hrs. I think it was the best one I've done yet.
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Unread 01-14-2013, 07:08 PM   #17
PatioDaddio
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Here's mine.

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Unread 01-14-2013, 09:15 PM   #18
Stoke&Smoke
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FWIW I tried patio daddio's method with great results last summer
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Unread 01-14-2013, 09:40 PM   #19
PatioDaddio
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Quote:
Originally Posted by Stoke&Smoke View Post
FWIW I tried patio daddio's method with great results last summer
Thanks bro, I appreciate that.

John
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Unread 01-14-2013, 10:15 PM   #20
Boudreaux
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Boshizzle,

That is absolutely beautiful pork...... "NO DOUBT ABOUT IT"........
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Unread 01-15-2013, 08:39 AM   #21
jonboy
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What are the differences between wrapping the pork tightly in foil vs using a foil pan and lid?
It seems like more fat would render in the pan.
It seems like the fat couldn't get out of the tightly wrapped one.
I'm just trying to get an idea what to try next time.
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Unread 01-15-2013, 09:32 AM   #22
mn_big_dog
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I've followed PatioDaddio's steps the last 3-4 times and will never go back. Here's the first time I tried it - http://www.bbq-brethren.com/forum/sh...d.php?t=143108
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Unread 01-15-2013, 09:47 AM   #23
Bluesman
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This is a excellent thread. I have a 10# that needs to be cooked up on Friday. I've never done a HnF Butt. So this intrigues me. the last time I did Bbacks I foiled in a bit of apple cider vinegar and they were awesome. I think I'll use a portion of Patio Daddio's method but sub the cider vinegar for the ginger ale. Thanks for the posts, very helpful.
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