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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 03-02-2013, 08:16 AM   #16
jonboy
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Looks like an opportunity for twice the bark...
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Unread 03-02-2013, 08:22 AM   #17
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I'm cooking it at around 250 with the occasional spike as high as 290. It's been on for about 3 hours and it's already pushing 200 IT in places. It is a weird piece of meat indeed.
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Unread 03-02-2013, 09:15 AM   #18
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OK, I'm predicting this guy is gonna be probe tender within the hour. What am I gonna do until dinner. If I triple wrap it in foil and put it in a pre-warmed really insulated cooler, how long can I keep it there? And then what? It should be ready to come off around 11:00 and I don't plan to eat dinner until 6:00 or so.
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Unread 03-02-2013, 06:46 PM   #19
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The "Little Doggie" came out OK.




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Unread 03-02-2013, 06:50 PM   #20
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I see those from time to time, just a really well trimmed bone-less butt. They make some good food anyways.
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Unread 03-02-2013, 06:54 PM   #21
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It actually had a bone but no fat cap at all
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Unread 03-02-2013, 08:18 PM   #22
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You can wrap in one layer of foil, then in a towel and into a cooler warmed or not, i dont warm mine. I put two butts in a cooler a few weeks ago for 6 hours, was still 100* plus inside the meat.
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Unread 03-02-2013, 09:51 PM   #23
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I triple wrapped in foil, wrapped in a towel and threw it in the cooler, 5 hours later it was still almost 140 degrees.
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