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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 03-18-2013, 01:45 PM   #16
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI

Keep it simple until you get comfortable with your smoker. They are all different and you need to get a feel for yours before you get adventurous. Besides, it is better to build you confidence with easier things first. Naked fatty would be a good place to start..
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Old 03-18-2013, 02:42 PM   #17
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Join Date: 03-22-04
Location: Allen, Texas

Pork butt and fatties.

Never cook just one fatty. Trust me on this.
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Old 03-18-2013, 10:30 PM   #18
is One Chatty Farker
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Join Date: 10-29-11
Location: Chicagoland

Pork butt/shoulders are very forgiving, but I generally just cook whatevers on sale.
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Old 03-18-2013, 10:49 PM   #19
is Blowin Smoke!

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Join Date: 02-02-13
Location: Springfield, IL

I recently did a first UDS cook with pork spares and a fatty. This was an excellent 1st cook as the fatty was ready just under 2 hours and the spares were finished in about 5.5 hours. The slightly fatty spares are also forgiving as well.

The shorter smoke time reduces the concerns associated with a first cook. I have since ventured out in the last few weeks to fatties, brisket, babybacks, chicken and corned beef with very good results...other than the corned beef that was salvedged for dinner tonight.

(Insert new smoker here!), Weber WSM-22, Weber 26.75 OTG, Blue Weber Performer with gas assist, Pit Barrel Cooker, UDS with rotisserie, SJG mini-WSM, Weber Go Anywhere
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Old 03-19-2013, 07:20 AM   #20
is one Smokin' Farker
Join Date: 06-03-10
Location: Chattanooga, TN

Originally Posted by onexchef View Post
+1 naked fatty or pork butt
+2 on that.
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Old 03-19-2013, 10:40 AM   #21
On the road to being a farker
Join Date: 04-04-12
Location: Dutchess County, NY

Pork butt is simple. So is a cheese stuffed meatloaf. Meatloaf is faster.
A New Mexican transplant smoking and spicing up a suburban New York neighborhood.

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Old 03-19-2013, 11:10 AM   #22
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington

First off, welcome to the site, you will really enjoy it!

I would lean toward the pork butt, pretty easy and a relatively "forgiving" piece of meat.

That being said, there is a lot of great advice, let us know what you go with and how it all works out, good luck and enjoy!

Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
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Old 03-19-2013, 11:27 AM   #23
somebody shut me the fark up.
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Join Date: 05-10-06
Location: Overland Fark, KS

Fatties are sort of a tradition, but ribs are always nice too. If you are still new to making Q, it is hard to mess up a butt, and almost impossible to mess up a fatty.

Have fun!
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