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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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Unread 05-17-2011, 09:27 PM   #46
Militant83
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some great looking que
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Unread 05-17-2011, 09:42 PM   #47
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Pork fat rulez
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Unread 05-18-2011, 12:40 AM   #48
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DROOLING MOD!!! I haven't had dinner yet!! Thanks buddy!!
Nice P.P Phrasty!!
Your assistants piece looks edible also!!
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Unread 05-18-2011, 01:24 AM   #49
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Quote:
Originally Posted by ZBucket View Post
Pork fat rulez
Amen Brother! I strained & saved the fat I poured off for Kitchen use...

Quote:
Originally Posted by keale View Post
DROOLING MOD!!! I haven't had dinner yet!! Thanks buddy!!
Nice P.P Phrasty!!
Your assistants piece looks edible also!!
Hey Roy, Thanks man! The assistance piece was more than edible... It was damn good! I soooo took a bite! hehe.

Cheers Brother!
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Unread 05-18-2011, 09:06 AM   #50
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Default Still drooling...

Thanks for sharing!!! It looks fabulous... It's 6:05 am here and I now have a huge hankering for PP for breakfast.
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Unread 05-18-2011, 10:11 AM   #51
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Da**it, now I need to go find me a PB to cook. Looks farkin great! I bet it tasted great too.
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Unread 12-02-2011, 11:31 AM   #52
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Got linked here from Cack's "Pork Butt Noobie (need tips and pointers)" thread so I thought I would bring this thread back from the dead for my question.

1st of all that sammy looked outstanding and has me wondering if I should smoke this weekend in the snow.

What does panning do? I read a comment from Myron Mixon a few days ago about his brisket technique, "You need to pan and wrap it for one third cooking time until internal temp reaches 205 at the point then let it rest." that got me wondering about panning.
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Unread 12-02-2011, 11:39 AM   #53
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Just had dinner but I'd go for a sanwich now!
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Unread 12-02-2011, 01:34 PM   #54
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a sammie does sound right tasty about now
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Unread 12-02-2011, 04:42 PM   #55
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Thats it gonna have to go to the butcher and get pork butt and a foil pan,I am hungry.
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Unread 12-02-2011, 04:59 PM   #56
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Quote:
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That's just insane Phrasty! Next time you do that, can you save the bone for me??? That dog is one lucky dog!
That looks crazy good, Phrasty! But I was thinking the same thing. If that is not the happiest dog on the face of the planet right now, I don't know who is!
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Unread 12-02-2011, 11:20 PM   #57
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Quote:
Originally Posted by Brizz View Post
Got linked here from Cack's "Pork Butt Noobie (need tips and pointers)" thread so I thought I would bring this thread back from the dead for my question.

1st of all that sammy looked outstanding and has me wondering if I should smoke this weekend in the snow.

What does panning do? I read a comment from Myron Mixon a few days ago about his brisket technique, "You need to pan and wrap it for one third cooking time until internal temp reaches 205 at the point then let it rest." that got me wondering about panning.
Sounds like he is just using a foil pan with foil on top to seal the damn brisket, instead of what most of us do... just wrap the damn brisket in foil completely. Very similar if not the same result.
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Unread 12-03-2011, 12:20 AM   #58
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That's one nice looking butt for sure ........
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Unread 12-03-2011, 01:10 AM   #59
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does the pan just act to collect the juices and baste the outside? if so could you put a foil pan on a lower rack (if you had one) and collect the juices for pulling. That way you would get better back and not have to flip it.

Looks really great by the way!
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Unread 12-03-2011, 06:07 AM   #60
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Looks great. I pan but put the meat on a small rack to keep it from sitting in the fat.
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