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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 09-01-2015, 01:27 PM   #16
cayenne
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Quote:
Originally Posted by cheeaa View Post
For more smoke flavor, try the wood tower thing I mentioned in the other thread you made. What I do is fill the egg up with lump, burrow a hole in the middle, put like 5 or 6 fist sized wood chunks there in a pile (from the bottom grate to the top of the charcoal) then move the lump back to surround the wood chunks. You basically have a tower of wood in the middle of the charcoal load. Then I fill maybe a 1/4 or 1/3 of a chimney with lump, when it gets nice and hot, dump this right on top of the wood tower. Let this smolder for a maybe 10 minutes or so to get hot, close the egg up, wait for the thing to come up to temp, throw the meat on and let it go.

With this method, I've been getting way more smoke flavor than when I would just randomly place wood throughout the charcoal.
Ok, thanks.

I actually did try something similar..I made somewhat of a tower, but likely not as filled as yours...as well as scattered chunks throughout the rest of the lump.

But hey, this is gonna be trial and error as I learn to cook with this thing.

Thanks for all the great advice and help!!

C
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Old 09-01-2015, 01:58 PM   #17
BIL'S BBQ
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I foiled my first shoulder around 180 when it stalled, took off smoker at 203-205, placed in cooler for about an 1-1.5 hour car ride, then pulled the meat when we got to our destination. excellent!

I foiled my second shoulder around 165, took off smoker at 205, placed in cooler for 15-20 minutes, then pulled the meat. I was rushing this midweek cook, and this one didn't turn out as tender as the first, although both bones pulled clean.

only time will tell but from my very limited experience I think foiling later and/or resting longer is was really made the first one great!

im going to test my theory this weekend, although its going to be on a different cooker...
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Old 09-01-2015, 02:36 PM   #18
ugaalf
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I cooked a butt this past weekend and the bone was pull out loose at 210 degrees, took it out wrapped in a towel and placed in a cooler for about 70 minutes. The meat was still so hot that I had a hard time pulling it even with plastic gloves. Probably need to let it rest for another hour next time.
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