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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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05-29-2011, 01:05 AM
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#16 | |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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05-29-2011, 01:08 AM
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#17 |
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Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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I bought one once, leave the string on it, you might have 2, 3, 4 ect pieces of pork, but it's not one solid piece
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Stumps XL Baby/UDS |
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05-29-2011, 09:14 AM
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#18 |
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Knows what a fatty is.
Join Date: 04-17-11
Location: Minnesota
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I left the string on and just rubbed the outside. Maybe next time I'll take the string off, rub everything, and then re-tie it. It's been in around 9 hours and the temperature is currently "stuck" at 180 (which from reading is not unusual). Grill temperature is holding good though, and as long as it doesn't rain I should be fine.
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05-29-2011, 10:16 AM
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#19 |
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is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id
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I prefer the bone-in butts. I avoid the Hormel Always Tender products as they have been "enhanced" with brine/marinade.
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22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA |
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