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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 04-22-2013, 07:31 AM   #31
ButtBurner
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Cooked it last Sat at my cabin.

Came out really well, I rubbed it with BPS money and smoked it at 225f, I was going to sear it at 120 IT but it cooked faster than I thought and did not pull it until about 140 IT but it still was good, next time I will be more careful

then I put it on the Weber and seared it a bit. I just transferred the burning lump from the Master Forge vertical right into the Weber. I could have just removed the midde section of the vertical and seared it on that, I may do that next time
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Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie

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Last edited by ButtBurner; 05-09-2013 at 02:56 PM..
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