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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 11-10-2013, 08:02 AM   #16
bbqmike_ny
On the road to being a farker
 
Join Date: 09-11-13
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On the Pit about an hour ago.

cruising at 280, 142 1.5hr in, flipped it onto the fat cap side.
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Last edited by bbqmike_ny; 11-10-2013 at 09:56 AM..
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Unread 11-10-2013, 06:10 PM   #17
bbqmike_ny
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Here is the result, not a juicy as I wanted, but tender, I believe it could have stayed on a while longer, I wrapped it after 3 hours, temps were pretty even, I had to add some KB at the end to maintain temp.
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Unread 11-10-2013, 06:25 PM   #18
Okie Sawbones
is one Smokin' Farker

 
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Got my mouth watering...
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48" Jambo Pit Clone, Primo XL, Weber 22" with Smokenator, Vermont Castings SS Grill
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Unread 11-10-2013, 06:26 PM   #19
sliding_billy
somebody shut me the fark up.
 
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Looks pretty moist in the pic.
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