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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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09-30-2013, 08:47 AM | #1 |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
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first butcher paper butts
P9300831.jpg
P9300832.jpg butts injected with apple juice and rubbed with s,p,gp,cayenne P9300833.jpg on at 9:15 going to wrap with bp at 160*
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09-30-2013, 08:49 AM | #2 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Interested to see the final result.
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09-30-2013, 10:07 AM | #3 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Nice start.
Why don't you wrap one and leave the other one alone? Then you could tell the difference ( taste and texture wise) between the two... Time differences are hard to compare, 2 butts side by side can finish hours apart...go figure... jon |
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09-30-2013, 10:07 AM | #4 |
On the road to being a farker
Join Date: 04-25-13
Location: Metro Detroit, MI
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Ditto.
Always looking to try something new for butts and briskey
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09-30-2013, 10:28 AM | #5 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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I will be watching this cook.
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09-30-2013, 10:32 AM | #6 | |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
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Quote:
I'll do it!!
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09-30-2013, 10:33 AM | #7 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Me too, I brought the snacks.
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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09-30-2013, 10:43 AM | #8 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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I'mm getting hungry. Gonna need some of Thermal's snacks./
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09-30-2013, 12:15 PM | #9 |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
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09-30-2013, 02:09 PM | #10 |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
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P9300838.jpg
this is the butcher paper I am using P9300836.jpg Wrapped over a pan to catch any drippings for after pulling, the other one is unwrapped. Thanks Jonboy for the one of each idea, and Diesel Dave for the drip pan.
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Thanks from: ---> |
09-30-2013, 03:12 PM | #11 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Glad to help, you'll love mixing that in after pulling. Adds a mess of flavor.
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09-30-2013, 03:55 PM | #12 |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Much Anticipation.
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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09-30-2013, 03:57 PM | #13 |
Got Wood.
Join Date: 03-15-12
Location: Indianapolis,IN
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I know the suspence is killing me!
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"There is a fine line between hobby and mental illness" |
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09-30-2013, 06:21 PM | #14 |
Knows what a fatty is.
Join Date: 11-06-11
Location: Pratt, KS
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Done yet?
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09-30-2013, 06:23 PM | #15 |
is one Smokin' Farker
Join Date: 07-08-12
Location: Murrieta ca
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Waiting ! Show me the goods
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Smoke This BBQ Team,Jambo Jr,2 BP UDS'S,2 Pellet Smokers |
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