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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 07-21-2013, 05:12 PM   #1
rcw320
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Default Noob, first smoke with WSM (pr0n)

Just wanted to say thanks to all here for the great info.

I used everything I learned here.. and these are a few pics of my work

Royal Oak Lump. 4 hickory chunks. Grate temp stayed around 300 F.

The last pic was taken right before I pulled the meat off @ 196. I wrapped it in foil and put it into a cooler, to be eaten in a few hours.








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Unread 07-21-2013, 05:23 PM   #2
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Looks great!

Did you wiggle the bone? Temperature is not a reliable way to test doneness. Nevertheless, at 196 the worst you might face is one a little harder to pull but every bit as tasty!
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Unread 07-21-2013, 05:27 PM   #3
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Looks good. Making me hungry. How big and how long did it take with the grate temp at 300? Haven't done one quite that high yet.
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Unread 07-21-2013, 05:38 PM   #4
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looks really good!
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Unread 07-21-2013, 05:53 PM   #5
Garyclaw
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Looks like you did very good!
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Unread 07-21-2013, 06:39 PM   #6
rcw320
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Quote:
Originally Posted by jpoole1986 View Post
Looks good. Making me hungry. How big and how long did it take with the grate temp at 300? Haven't done one quite that high yet.
The store bought weight was 9.75 lbs. It cooked from approx 0930-1630, 7 hours.

Thanks all for the compliments. I'm gonna need a rodeo clown to get my kids away from the meat cooler... I can't fight them off much longer ;)

Also: When I had a lil sample, the rub was too salt/peppery.. would probably be great for beef, but I'll use a more neutral-tasting rub for pork next time.
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Unread 07-21-2013, 07:00 PM   #7
WvQ
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Looks awesome to me
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Unread 07-21-2013, 07:13 PM   #8
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Looks like success from here!

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Unread 07-21-2013, 07:16 PM   #9
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Quote:
Originally Posted by rcw320 View Post
The store bought weight was 9.75 lbs. It cooked from approx 0930-1630, 7 hours.

Thanks all for the compliments. I'm gonna need a rodeo clown to get my kids away from the meat cooler... I can't fight them off much longer ;)

Also: When I had a lil sample, the rub was too salt/peppery.. would probably be great for beef, but I'll use a more neutral-tasting rub for pork next time.
When you pull the pork and have the chunks with bark mixed it, it won't be too salty and peppery. The nice thing about an almost 10lb piece of meat is that it is very hard to overseason.
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Unread 07-21-2013, 09:07 PM   #10
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Well Done Sir!!
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Unread 07-22-2013, 10:06 AM   #11
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Perfect!!!
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Unread 07-22-2013, 10:14 AM   #12
deepsouth
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nice work
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