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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 08-09-2011, 12:38 PM   #1
Igotgas
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Default 18 Pounds of Pork Butt in 6 Hours. But........

I did my first hot and fast this last weekend. I did 18 pounds uncooked weight in 6 hours not counting cooler time. All in all I like the time frame but I did not like the consistency of the PP. I think that it was a a bit "mushy" compared to my low and slow. Should I have put it back on the smoker after pulling it out of the foil? Would that have "Firmed" the meat up a bit? Here they are at 160*+/-



Sorry no pics of after.
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Unread 08-09-2011, 12:42 PM   #2
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Not sure, but it looks tasty!
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Unread 08-09-2011, 01:21 PM   #3
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Originally Posted by big brother smoke View Post
Not sure, but it looks tasty!
It was good. I really didn't notice a flavor difference. Just when i was pulling it i noticed the difference.
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Unread 08-09-2011, 01:45 PM   #4
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I'm confused, did you foil during the cook or just for resting?
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Unread 08-09-2011, 01:59 PM   #5
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Quote:
Originally Posted by El Ropo View Post
I'm confused, did you foil during the cook or just for resting?
Sorry about that.... I foiled at 160*+/- and cooked in foil till 200*
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Unread 08-09-2011, 02:04 PM   #6
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By mushy, do you mean real tender/soft?
How long did they rest?
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Unread 08-09-2011, 02:10 PM   #7
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Quote:
Originally Posted by Wampus View Post
By mushy, do you mean real tender/soft?
How long did they rest?
To me they seemed like they were soggy like they had been sitting in juices too long. I rested them for about 2 hours while we ate dinner. But before they rested I unfoiled them and drained the juice out of the foil and refoiled and coolered.
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Unread 08-09-2011, 03:15 PM   #8
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That's because you foiled it....I never foil and I always have a great texture, I have tried foil and it tasted felt/looked really greasy and mushy.
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Unread 08-09-2011, 05:28 PM   #9
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Quote:
Originally Posted by inv3ctiv3 View Post
That's because you foiled it....I never foil and I always have a great texture, I have tried foil and it tasted felt/looked really greasy and mushy.
I agree, I do not foil when I go low and slow because i have never felt the need, but this was a hot and fast cook. I think if I did not foil it, it would have been hard as a rock on the outside. Do you normally do hot and fast without foil?
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