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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 02-21-2012, 05:23 PM   #31
PatioDaddio
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Quote:
Originally Posted by deguerre View Post
Excellent John! What effect did the foil have on the bark? I loves me a little crunch on my edge meat.
Thanks. The bark does get soft, but a few minutes unwrapped will tighten it up.

John
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Unread 02-21-2012, 05:24 PM   #32
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Here's a better plated shot.



John
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Unread 02-21-2012, 05:34 PM   #33
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Quote:
Originally Posted by Dave Russell View Post
Mind sharing what you're using for a water pan and how much in ventilation you found necessary to achieve 300*+ temps? I'd really appreciate it!
Dave - I simply added another 22" rack about 18" up from the bottom.
Then I cut the rim off of a 18 1/2" enameled dish pan. It works like a
charm.



As for ventilation, I have three 3/4" holes and one 1 1/8" hole (left when
removing the upright tube shown below) equally spaced around the bottom
and a Weber dome lid.



John
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Unread 02-21-2012, 05:51 PM   #34
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OK, what makes it Memphis style?
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Unread 02-21-2012, 05:52 PM   #35
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OK, what makes it Memphis style?
As I said earlier, just the rub.

John
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Unread 02-21-2012, 06:11 PM   #36
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Gonna have to try that one, it be lookin good!
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Unread 03-25-2012, 09:23 AM   #37
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Just wanted to say thank you Patio. Used this method in my comp yesterday and took 3rd place for my pulled pork. I used my UDS as well and followed the cook method exactly but did not use the gingerale. Had no problems holding 325* and 350*. The UDS is amazing. I quad wrapped the PP in foil and it came out extremely juicy. I do not have a diffuser/water pan and it still turned out awesome. I think I may do this method from now on but maybe have it sit in the smoke for 4 hours then wrap and if I add an extra hour to my cook time then thats ok. But after 3 hours I was at 165* internal, then bumped the UDS to 350 and I hit 200* 2.5 hours later. Let it rest for about 45 mins and it was so good. I had a 2nd one I brought home and I pulled it 5 hours later and it was still hot and tasted amazing. So thanks again!!

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Unread 03-25-2012, 10:46 AM   #38
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Looks awesome! Great plated shot!

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Unread 03-25-2012, 01:05 PM   #39
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I'm glad that this thread resurfaced. I missed it in Feb. Nice work John. I'm gonna have to try that. The cole slaw recipe sounds like a winner. Thanks.
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Unread 03-25-2012, 01:41 PM   #40
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Hot and fast, so easy a caveman could do it!

Nice looking pig parts you have there.
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Unread 03-26-2012, 11:24 AM   #41
PatioDaddio
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Quote:
Originally Posted by wmarkw View Post
Just wanted to say thank you Patio. Used this method in my comp yesterday and took 3rd place for my pulled pork. I used my UDS as well and followed the cook method exactly but did not use the gingerale. Had no problems holding 325* and 350*. The UDS is amazing. I quad wrapped the PP in foil and it came out extremely juicy. I do not have a diffuser/water pan and it still turned out awesome. I think I may do this method from now on but maybe have it sit in the smoke for 4 hours then wrap and if I add an extra hour to my cook time then thats ok. But after 3 hours I was at 165* internal, then bumped the UDS to 350 and I hit 200* 2.5 hours later. Let it rest for about 45 mins and it was so good. I had a 2nd one I brought home and I pulled it 5 hours later and it was still hot and tasted amazing. So thanks again!!

mark
Wow! Congrats, Mark! I'm very happy for you and I'm glad that the process
worked well. Way to go!

John
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