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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 06-23-2017, 08:28 AM   #1
SmokinBub
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Default Pork Butt and Chicken

Last time pork butt was a hit. Hoping to replicate it.

Start cook: 9am. Will throw the chicken on at 11am. Chicken is for tomorrow.
Stop cook: ~5pm
Dinner: 530pm

Wood: oak, hickory, live oak
Temp: 275F
Rub: 2 parts pepper, one part salt, a little of the following: paprika, onion powder, garlic powder
Pork Butt: 5.5 lbs
Chicken: 5.97 lbs
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Old 06-23-2017, 08:52 AM   #2
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852am

Just got done rubbing my butt...

Starting with wood on fire now

victim #1 rub applied with olive oil
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Old 06-23-2017, 08:54 AM   #3
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Star of the show. My little guy is turning 4 this weekend. Doing my best to give him and the rest of the family coming over a great meal.
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Old 06-23-2017, 09:13 AM   #4
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915

240F
Not at 275 yet but I gotta get her on.

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Old 06-23-2017, 09:29 AM   #5
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The pork butt will be done at around an IT of 205 or good bone wiggle. You just can't stop the cook at 5:00 and say it is done. It could be over cooked or undercooked just pulling it at a time.
Chicken will be a 1.5 - 2 hour smoke approx. pull white meat 165, thigh meat 175
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Old 06-23-2017, 10:00 AM   #6
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Quote:
Originally Posted by Doog View Post
The pork butt will be done at around an IT of 205 or good bone wiggle. You just can't stop the cook at 5:00 and say it is done. It could be over cooked or undercooked just pulling it at a time.
Chicken will be a 1.5 - 2 hour smoke approx. pull white meat 165, thigh meat 175
Yessir. I appreciate the tip. I plan on pulling it at 5pm. Might not be that time but that's what I shoot for.

I wait until my bark is at the color I like and then I wrap her up. Put in the oven at 275 until tender enough for the bone to come out clean.

I put a start and projected end time to to get a history and good estimate of past cook.
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Old 06-23-2017, 10:20 AM   #7
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1020
Had some trouble getting her up to temp.

Using pioneer wood from Lowe's. Burning good and clean but low heat. Tried the live oak from the father in law and that threw things for a loop. Don't think it's dry enough.

Tuning plates are off too. I cleaned the pit earlier and got the plates out of my normal position. Pit temp from end to end has a big difference.

Just got her stable and at 300 now.
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Old 06-23-2017, 11:32 AM   #8
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1130
Just put the bird on
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Old 06-23-2017, 11:35 AM   #9
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Butt is starting to look good. Just spritzed it
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Old 06-23-2017, 01:24 PM   #10
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Happy birthday to the little guy!

Butt looks good and so does the chicken. Quick question, have you tried to spatch a bird yet?!?

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Old 06-23-2017, 01:41 PM   #11
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Cook looks like its well on its way, and Happy 4th Birthday to your son
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Old 06-23-2017, 01:50 PM   #12
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Quote:
Originally Posted by PorkinButts82 View Post
Happy birthday to the little guy!

Butt looks good and so does the chicken. Quick question, have you tried to spatch a bird yet?!?

Sent from my SM-G920V using Tapatalk
Thanks! I have not tried searching a bird. Ive done a lot of whole birds smoked but never spatched.
Do you recommend it?
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Old 06-23-2017, 01:51 PM   #13
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Quote:
Originally Posted by Bigbears BBQ View Post
Cook looks like its well on its way, and Happy 4th Birthday to your son
Thank you!
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Old 06-23-2017, 01:52 PM   #14
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150. Just pulled the bird!
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Old 06-23-2017, 02:38 PM   #15
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215 butt pulled at put in oven at 275. Bark wasn't perfect but we'll see. Pics to come
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