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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 10-06-2017, 05:12 PM   #1
NY Pork Junkie
On the road to being a farker
 
Join Date: 09-26-17
Location: Albany, NY
Default First Blind Cook. 12lbs of Pork Butt. Live!

Pork butt was $0.79 a pound when I went grocery shopping today. I exercised restraint, and purchased two modest 6 pounders. That's normal right???

The only problem is that I gave my only remote thermometer/probe setup to my Father who visited from Maine last weekend. All I have to go by is my thermopop so I have no idea where temps are running in the PBC. No matter, it hasn't let me down yet!

I cut them into 4 separate roasts so that I could up the surface area of rub, and to get the ratio of hook to meat a bit higher (don't want to lose one in the coals!). I'm not sure if that was a good idea or not, but it's all in the name of science.

Meat went on at 4:30pm EST. Here goes nothing...






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Old 10-06-2017, 06:47 PM   #2
pdiller81173
Is lookin for wood to cook with.
 
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Join Date: 05-30-17
Location: Cascade, Iowa
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Looking good so far! Nice marbling on all the cut pieces. What wood are you using?
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Old 10-06-2017, 06:52 PM   #3
BillN
somebody shut me the fark up.

 
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Wow those are going to good.
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Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven,
32" fire pit with swinging cooking grate,
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Old 10-06-2017, 07:17 PM   #4
4ever3
somebody shut me the fark up.

 
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Join Date: 04-29-12
Location: Tulsa
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Lots of bark in your future you have...
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Old Oklahoma Joe (Opal)
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Old 10-06-2017, 07:26 PM   #5
IXL
is one Smokin' Farker
 
Join Date: 01-29-10
Location: Oklahoma
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If ever there was a meat intended to be cooked "blind" and still be almost guaranteed to wow everyone at mealtime, it is pork butt.

We to have started cutting them into pieces, so as to have more bark. I really want to try a barrel cooker.
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Old 10-06-2017, 07:35 PM   #6
NY Pork Junkie
On the road to being a farker
 
Join Date: 09-26-17
Location: Albany, NY
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I'm using a bit of applewood that I picked up when we took the kids apple picking last weekend.

Progress Update: I took them off to foil at 8:00pm. My thermopop had a range of temps of 160-175 for the three that remained on the PBC. These things have bark like a mastiff! I won't know if that's good or bad for an hour or two I guess...

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Old 10-06-2017, 07:37 PM   #7
NY Pork Junkie
On the road to being a farker
 
Join Date: 09-26-17
Location: Albany, NY
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I should point out that it's a 12" in diameter plate!!!
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