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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 06-27-2013, 05:57 PM   #16
Sweet Daddy-D
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Quote:
Originally Posted by brbogart View Post
+3 on pork butt, did one as my first attempt last weekend. Took longer than I expected - make sure you have a good thermometer.
The Maverick 732 just arrived also. I'm not ready to do any mods the the WSM yet (it's still in the living room!), so I guess I'll have to carefully let the lid sit on it. Any suggestions, I'd hate to screw up the probe on day 1.
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Unread 06-27-2013, 06:00 PM   #17
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Thanks, guys. I think I will resist the temptation for this first one and stick with the ribs because of the time factor. I assume BBs will cook a little faster that the St Louis. I very well may give in to the temptation and try a fatty. How long to they take? I should also have some trimmings to snack on at some point.
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Unread 06-27-2013, 06:29 PM   #18
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All of my smokers maiden voyage was pork butts. I wanted their first layer of seasoning to be heavenly goodness. Enjoy your WSM and your first test drive with it.
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Unread 06-27-2013, 07:05 PM   #19
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+4 on the pork butt/shoulder. I bought my wsm 18.5 2 months ago and couldn't have been more pleased . I have cooked on it 4 times 3 pork butts and 1 brisket. The pork butts are hard to screw up. I cooked a 9 lb butt that I injected with Weber's recipe of apple juice, apple cider vinegar, brown sugar, kosher salt and Worcestershire sauce. Marinated over nite. Coated it with Plowboys bovine rub. Used 16 lbs Kingsford charcoal started minion style. used water pan, used cherry chunks, cooked for 4 hrs when it reached 160 degrees internal temp then wrapped with foil, cooked another 2 hrs or so till it hit 190 IT. I let it rest for an hour and it pulled apart so easy. Added my sauce and made pork sammies. I'm telling you it tasted better than anything I had ever bought from a commercial BBQuer. I learned all of this from the brethren here and from a member named Toast. But the critical part is being able to measure the smoker temp and the internal temp of the meat. That's where the Maverick ET-732 comes in and well worth the price. It was so good I couldn't believe I cooked it. My 2 cents and good luck.
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Unread 06-27-2013, 07:08 PM   #20
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I forgot to mention that my smoker ran at 250 degrees.
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