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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 05-05-2013, 11:59 PM   #1
On the road to being a farker
Join Date: 09-09-12
Location: Renton, Washington
Default Testament to the forgiving nature of butts.

I scored two butts at Safeway this morning totaling 13lbs for only $14, so I couldn't pass that up. I rubbed them down with Yardbird and tossed them in the UDS at 250 and let it ride.

I set up a new covered area to put over my Weber performer and UDS since I use them the most out where they are sitting.

I was noticing the temperature drop a bit on my UDS, and I have been having that happen a bit lately with some really fine chunk lump that is clogging up my basket right now. I think air flow is getting a little restricted. Anyhow, I pulled all the vents wide open and after about 35 minutes, it was cruising at 275. I decided to leave it alone and headed down the hill to Lowes with my family. I came back two hours later to find the UDS cranked to 425. I opened it up and it looked like this...

I probed them and they probed like butter and the bones were pulling out. I tasted a tiny piece of bark and it was awesome, so I pulled them out and wrapped them for an hour in the cooler.
We got dinner stuff ready and I got out the bear claws and pulled the butts....

They were outstanding, and all in all the cook tool 5 hours and 12 minutes on my cook timer, with a 60 minute rest. Was pretty funny. If that doesn't serve to show how hard butts are to screw up, I don't know what will.
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Old 05-06-2013, 01:52 AM   #2
Mark Warren
is one Smokin' Farker

Join Date: 04-16-13
Location: here

Looks good to me. Nice backyard also, love how you make the kids rock climb the wall if they wanna use the slide.
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Old 05-06-2013, 05:23 AM   #3
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina

Looks like that high temp just added to the bark. Looks good.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
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Old 05-06-2013, 05:39 AM   #4
Babbling Farker
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Join Date: 04-28-12
Location: Wis-con-sin

Looks dang tasty!
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Old 05-06-2013, 06:12 AM   #5
Quintessential Chatty Farker
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Join Date: 04-12-10
Location: Jazzy Gerbil Land.

HnF FtW.
The Life of the Knife is Ended By! The Wife.
Geld responsibly.
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Old 05-06-2013, 06:14 AM   #6
somebody shut me the fark up.

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Join Date: 07-30-11
Location: Pemberton, New Jersey

Glad all turned out well. Looks great...
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Old 05-06-2013, 07:53 AM   #7
is Blowin Smoke!
Join Date: 06-29-12
Location: Thomaston, CT

But what was the IT???!!!

Excellent bark on those babies.
hopelessly, helplessly, happily addicted (to a shipload of Webers)
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Old 05-06-2013, 08:26 AM   #8
is One Chatty Farker
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Join Date: 06-20-11
Location: Mooresville, NC

Nice. Hot and Fast really is a beautiful thing. Especially when you are entertaining and need to get a good nights sleep the day before. I typically cook at 275 but for parties I will go up to 325 or so to speed it along so I can get some rest the night before.
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Old 05-06-2013, 08:39 AM   #9
Babbling Farker

Join Date: 02-16-12
Location: Long Island, NY

It looks great!
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Old 05-06-2013, 11:28 AM   #10
Ole Man Dan
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama

I've gotten lazy... I had rather smoke at 275 to 300.
I get great BBQ and it's done a little faster.

I use a water pan in my off-set, and the higher temps
give great 'Bark'.

It's no big thing if the temps spike for just a little while.
Just keep an eye on it...
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Old 05-06-2013, 12:45 PM   #11
On the road to being a farker
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Join Date: 10-02-12
Location: Boston , Ma.

The great thing is , people think you're a wizard if you make pulled pork at all , and it really is almost a no brainer. ( no offense).
We call it BAH- buh-cue !
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Old 05-06-2013, 12:47 PM   #12
Babbling Farker

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Join Date: 07-03-12
Location: Virginia Beach, VA

Lookin good! Pork Butts definitely are very forgiving indeed.
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Old 05-06-2013, 07:08 PM   #13
Big M1ke
is one Smokin' Farker
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Join Date: 02-05-13
Location: North Wales Pa

That looks freaking great!
Weber Performer Deluxe
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Old 05-06-2013, 07:37 PM   #14
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

Nicely done, love a good fast butt cook
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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Old 05-06-2013, 07:44 PM   #15
Butt Rubb'n BBQ
Take a breath!
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Join Date: 05-07-12
Location: Woodstock ga

I love little black butts
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