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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 02-02-2013, 11:04 AM   #1
CarlWayne
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Default My wife comes home with this from grocery store

ImageUploadedByTapatalk1359824601.825080.jpg

Damn I love that woman but....

Never cooked one of these....

ImageUploadedByTapatalk1359824651.122348.jpg

What do you guys recommend?
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Unread 02-02-2013, 11:07 AM   #2
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Joke, right?
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Unread 02-02-2013, 11:12 AM   #3
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Quote:
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Joke, right?
Completely serious. Always wanted to smoke a pork butt but never have. Want to smoke it at 250 for however long. What is the internal target temp to look for?
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Unread 02-02-2013, 11:15 AM   #4
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Carl..anywhere from 190 to 205, but don't worry much about internal temp. When you can grab the bone and it slides right out, it's done, it'll occur somewhere in that temp range.
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Unread 02-02-2013, 11:16 AM   #5
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Quote:
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Carl..anywhere from 190 to 205, but don't worry much about internal temp. When you can grab the bone and it slides right out, it's done, it'll occur somewhere in that temp range.
Thank you. I really appreciate that. Isn't there a ratio of lbs to hours that will give an idea on length?
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Unread 02-02-2013, 11:17 AM   #6
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Pulled pork? then temp will be somewhere around 200, use the probe test for final test. should slide in with no resistance
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Unread 02-02-2013, 11:18 AM   #7
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That's a great wife! Take the butt to around 195-205. A good way to tell when it's done is you can pull the bone out easily.

What was the price per lb on the ribs? The price looks insanely cheap!
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Unread 02-02-2013, 11:19 AM   #8
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1.97 she's going back this afternoon and possibly tomorrow. She said limit 2 per person. Thanks for your help guys.
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Unread 02-02-2013, 11:20 AM   #9
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Most likely you are looking between8-9 hours. But like others said, go with the temp, not the time.
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Unread 02-02-2013, 11:22 AM   #10
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Conventional thinking is 1.5 to 2 hours per pound, looks like you got one a little over 7lb, my guess it will take about 10 hours at 250. If you want to speed that up, when it gets to 165-170 internal temp, you can wrap it in foil with a little apple juice.

If you don't want to wrap it, it will hit what is called the "stall" around 155-170 and it will sit there for a couple hours or so, don't worry about that it's completely normal, that's when all the magic is happening inside the meat, the fat is rendering. It will eventually come out of it and the temps will begin to climb again.
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Unread 02-02-2013, 11:44 AM   #11
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Pulled pork is awesome and easy.


Keep a close watch on that grill temp. I like to cook butts at 225...never above 250.

I've had great luck with Bad Byron's Butt Rub, too. I coat it on as heavy as possible. The stuff seals in the juice nicely.

Once you've taken your butt off the grill, try wrapping it in aluminum foil and letting it rest for an hour. It's amazing how doing this redistributes the juice before pulling it.

Shiner Bock is amoung my favorites, too.

Well done by your wife.
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Unread 02-02-2013, 12:12 PM   #12
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Keeper!!!! 300 deg about 50 min LB YMMV at that temp you avoid a Stall. When the bone wiggles loose it's done. I say let the Butt be all it can be Salt & if you must pepper.
You will get plenty of bark.
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Unread 02-02-2013, 12:13 PM   #13
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Nice! HEB has spares for $.177 this week
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Unread 02-02-2013, 12:27 PM   #14
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Nice! I need to teach my wife to do that!
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Unread 02-02-2013, 12:39 PM   #15
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Can i give you my wifeys email address to pass onto your wife?
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