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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 09-06-2013, 02:21 PM   #16
gourmand71
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Originally Posted by Diesel Dave View Post
As said I buy "fresh" cryopac butts, not enhanced. Skin on if they have them.
I like Chris Lily's rub as it is and his injection minus the salt.
I put the rub on and inject late the night before I smoke it. Usually 7hrs or so.
Use cherry here, as I have a ton of it, and smoke for about 4-4.5 hrs then into a tinfoil pan with a little apple juice and cover for the remaining time, about 4.5-5 hrs.
I cook at around 250f.
Rest for about 2 hrs and then pull, not into tiny pieces, or slice.
Enjoy the fruits of my labor.......with cole slaw that is
I can just about taste it, thanks.
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Unread 09-06-2013, 03:43 PM   #17
ac30
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For my butts, I use a rub of Lowrey's, onion powder, paprika, and brown sugar - equal parts. With a horizontal offset, I can put a foil drip pan under them as they cook. While they rest, I take the drippings, pour them into a large glass and skim off the fat. I then add an equal amount of apple juice to the drippings, stir it up good, and pour over my pulled meat and mix it in good. You end up with the juiciest, tastiest pork ever. At least that's what my family and friends tell me...
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Unread 09-06-2013, 03:53 PM   #18
BASSER
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Originally Posted by ac30 View Post
For my butts, I use a rub of Lowrey's, onion powder, paprika, and brown sugar - equal parts. With a horizontal offset, I can put a foil drip pan under them as they cook. While they rest, I take the drippings, pour them into a large glass and skim off the fat. I then add an equal amount of apple juice to the drippings, stir it up good, and pour over my pulled meat and mix it in good. You end up with the juiciest, tastiest pork ever. At least that's what my family and friends tell me...
Now that sounds REAL GOOD
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Unread 09-06-2013, 06:40 PM   #19
TheWolfePit
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Originally Posted by Bludawg View Post
Salt, Smoke, Pull, Salt,AC vinegar, Eat
See.......I love you.......simple, simple and DELICIOUS!
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Unread 09-06-2013, 08:45 PM   #20
gourmand71
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Quote:
Originally Posted by ac30 View Post
For my butts, I use a rub of Lowrey's, onion powder, paprika, and brown sugar - equal parts. With a horizontal offset, I can put a foil drip pan under them as they cook. While they rest, I take the drippings, pour them into a large glass and skim off the fat. I then add an equal amount of apple juice to the drippings, stir it up good, and pour over my pulled meat and mix it in good. You end up with the juiciest, tastiest pork ever. At least that's what my family and friends tell me...
I'm sold. Dying to try this, and I have a butt in the freezer right this second.
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