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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 10-06-2017, 03:37 PM   #1
sliding_billy
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Default Pork Butt (just a little bit of PrOn)

Started the butt (7.5 lbs) at 250 on the pooper in the middle of the night to have it ready for lunch. Pulled it at around 180 internal and cut off the money muscles section so that I could get some sliced and chunks when lunch was ready. Put that part in FTC for about two hours and put what was left wrapped in foil back in the cooker until about 200 internal so I could pull it. Turned out great according to the family, so I will take their word for it.
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Old 10-06-2017, 03:45 PM   #2
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That looks fabulous.
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Old 10-06-2017, 03:52 PM   #3
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Old 10-06-2017, 04:17 PM   #4
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Looks fantastic.
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Old 10-06-2017, 04:50 PM   #5
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Looks amazing...
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Old 10-06-2017, 04:52 PM   #6
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Looks great
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Old 10-06-2017, 07:46 PM   #7
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That looks great! I see so many pulled that look like it is mushy and all just brown. Love being able to see the texture and the coloring!
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Old 10-07-2017, 02:04 AM   #8
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Quote:
Originally Posted by pdiller81173 View Post
That looks great! I see so many pulled that look like it is mushy and all just brown. Love being able to see the texture and the coloring!
I like a pretty loose pull as well. It doesn't hurt that my whole family is opposed to saucing pulled pork.
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Old 10-07-2017, 02:47 AM   #9
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Looks good from here, nice colour as mentioned
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