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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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Old 04-04-2014, 02:59 PM   #16
Demosthenes9
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Quote:
Originally Posted by byrd9575 View Post
Thanks everyone for the input. I'm in the same boat as Donnielehmkuhl. I've smoked fish on my Bradley digital smoker, but that's it (bought the smoker late last year). With this in mind, I'll be smoking two pork butts this weekend (one for slicing and one for pulled pork), so I'm anxious to use your input. =)

Just remember that butts for slicing are normally cooked to a lower temp than butts that will be pulled.
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Old 04-04-2014, 03:44 PM   #17
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Thanks Demosthenes9! I missed the temp differences, so one pork butt this go around. Thanks for saving me $ and a pork butt. =)
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Old 04-04-2014, 03:59 PM   #18
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Thanks Demosthenes9! I missed the temp differences, so one pork butt this go around. Thanks for saving me $ and a pork butt. =)

you can smoke them both at the same time. Finished temp is what I was talking about. When 1 butt reaches about 175, take it out of the smoker, wrap it and let it rest. This is the one that you will slice.

Leave the other one in until it cooks enough to be pulled.
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Old 04-04-2014, 04:25 PM   #19
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oh yes I did get that. Thanks for clarifying.
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Old 04-04-2014, 05:47 PM   #20
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By the way, you can do one butt and get both. Just cut off the part you want to slice when it hits the right temp then keep the rest going. I've done this before and it's pretty awesome.
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Old 04-04-2014, 05:55 PM   #21
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Get this first butt knocked out - then you can tackle pork burnt ends they are Fantastalisous
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Old 04-04-2014, 06:09 PM   #22
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Get this first butt knocked out - then you can tackle pork burnt ends they are Fantastalisous

Hehe, highlights one of the differences between those just starting out and those who are old had. I've reached the point where I won't even think about smoking a single butt, cause if I'm going to fire my smoker up, I might as well fill the thing.

To that end, since I want some hickory smoked Roast Beef, I just went out and picked up 60+ lbs of Sirloin Tip
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Old 04-04-2014, 06:19 PM   #23
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I have smoked several butts on my weber grill - the biggest one being 12 lbs. I always plan on 1 ˝ hr per pound but usually takes less than that. I wrap in foil at around 160 to help move it throughout the stall since most time its more important to get it done at a certain time than it is to have perfect bark.

Sometimes I will load the kettle up hot enough so the meat goes on at around 300 - 315 degrees and I just let is run it's course all the way down to below 225 before I add more coals (and of course wood chunks). My butts may not will a competition cooked that way but as long as SWMBO and others like it that's all I'm after. Point being..... you really have to try to screw up a butt to really screw it up. Go for it - should turn out fine!

btw - even when I start butts at 4 am the beer flows shortly after. Just sayin'
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Old 04-04-2014, 06:21 PM   #24
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Is it done yet?

Looking forward to hearing some results. Good advice here.

Just cook it, don't sweat any of the small stuff. Pull it when it's tender (the bone test is the best).

Post pics if you like. We like pics.
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Old 04-04-2014, 06:21 PM   #25
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Quote:
Originally Posted by Brew&Cue View Post
I have smoked several butts on my weber grill - the biggest one being 12 lbs. I always plan on 1 ˝ hr per pound but usually takes less than that. I wrap in foil at around 160 to help move it throughout the stall since most time its more important to get it done at a certain time than it is to have perfect bark.

Sometimes I will load the kettle up hot enough so the meat goes on at around 300 - 315 degrees and I just let is run it's course all the way down to below 225 before I add more coals (and of course wood chunks). My butts may not will a competition cooked that way but as long as SWMBO and others like it that's all I'm after. Point being..... you really have to try to screw up a butt to really screw it up. Go for it - should turn out fine!

btw - even when I start butts at 4 am the beer flows shortly after. Just sayin'

Hey, wait.........


The beer doesn't start flowing until AFTER you start the butts ???



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Old 04-04-2014, 08:26 PM   #26
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http://www.bbq-brethren.com/forum/sh...d.php?t=182490
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Old 04-04-2014, 09:01 PM   #27
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I'm interested in seeing some photos when it's done :)
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Old 04-05-2014, 08:11 AM   #28
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Only thing I'd worry about is how long has the rub been applied prior to cooking? Doesn't it get a little hammy if rubbed to soon?
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Old 04-05-2014, 09:36 AM   #29
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It can depending on the amount of salt in the rub
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Old 04-05-2014, 11:00 AM   #30
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Are there any pics yet?
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