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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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05-14-2008, 04:30 PM | #1 |
Got rid of the matchlight.
Join Date: 03-31-07
Location: Rockport In
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Pork-butts
I have a 7.5 # pork butt, is it alright to cut it in half so I can smoke it faster?
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05-14-2008, 04:35 PM | #2 |
Full Fledged Farker
Join Date: 08-25-07
Location: Charleston, SC
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You can, but I like to cook mine whole. You would get more surface area for bark formation and it would cook faster.
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Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill |
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05-14-2008, 04:38 PM | #3 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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The simple answer is yes.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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05-14-2008, 05:54 PM | #4 |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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Sure, why not? It will cook a little faster and you would get more bark!!
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Jim |
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05-14-2008, 06:04 PM | #5 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Yep. have done it on more then a few occassions.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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05-14-2008, 06:07 PM | #6 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Yup!!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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