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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 06-30-2012, 11:51 PM   #1
Rodsboots
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Join Date: 01-10-09
Location: Albuquerque NM
Default All Day Butts...

Greetings Fellow Brethren.. Pork be with you, "and with you also"..
What a great day, it started at 5:00 am, rubbed 8 butts with this and that , started the UDS and the little gasser.. I used Pecan chunks and Hickory chips. Meat went on the smokers at 8 am.. I can't say enough about my UDS, it's a beast on long cooks.. I used ordinary Kingsford, (sale at sam's club) It held between 225 and 250 all day long on 3/4 of the bag..
I pulled them at around 168 - 174 foiled them and put them back in the heat at 250 - 275
Pulled them off, wrapped them in towels and put them in the cooler. (It's driving my dog nuts!)
Total cook time was right about 13 hours.. I had to hold them together.. the meat is like buttah...
I had 6 butts on the UDS and 2 on the gasser..
Going to freeze these and take them to the lake next week..

Would you pull and freeze or freeze and pull?
Attached Images
File Type: jpg IMG_0404[1].jpg (81.9 KB, 119 views)
File Type: jpg IMG_0408[1].jpg (109.8 KB, 120 views)
File Type: jpg IMG_0409[1].jpg (67.4 KB, 120 views)
File Type: jpg IMG_0411[1].jpg (94.2 KB, 119 views)
File Type: jpg IMG_0406[1].jpg (90.6 KB, 121 views)
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Old 06-30-2012, 11:55 PM   #2
Randbo
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I like to pull vac bag then freeze.
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Old 07-01-2012, 12:15 AM   #3
Fishawn
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Quote:
Originally Posted by Randbo View Post
I like to pull vac bag then freeze.
X2 here
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Old 07-01-2012, 02:34 AM   #4
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Quote:
Originally Posted by Randbo View Post
I like to pull vac bag then freeze.
x3. Nice looking butts!
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Old 07-01-2012, 04:58 AM   #5
jonfromjersey
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x4. Nice job!
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Old 07-01-2012, 08:14 AM   #6
NU2QN
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pull, vacum seal, and freeze.
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Old 07-01-2012, 09:37 AM   #7
porkingINpublic
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X5. Looks great!
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Old 07-01-2012, 10:07 AM   #8
Wampus
somebody shut me the fark up.

 
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Quote:
Originally Posted by Randbo View Post
I like to pull vac bag then freeze.
X6. Nice butts!



The BEST part about doing it ^^^^THAT^^^^ way is that you only need to plop those bags into a pot of nice HOT water for a few minutes to have nice hot, juicy pulled pork! Take them from the freezer to the pot. Easy peasy!
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Old 07-01-2012, 04:26 PM   #9
Rodsboots
On the road to being a farker

 
Join Date: 01-10-09
Location: Albuquerque NM
Default

Quote:
Originally Posted by Rodsboots View Post
Greetings Fellow Brethren.. Pork be with you, "and with you also"..
What a great day, it started at 5:00 am, rubbed 8 butts with this and that , started the UDS and the little gasser.. I used Pecan chunks and Hickory chips. Meat went on the smokers at 8 am.. I can't say enough about my UDS, it's a beast on long cooks.. I used ordinary Kingsford, (sale at sam's club) It held between 225 and 250 all day long on 3/4 of the bag..
I pulled them at around 168 - 174 foiled them and put them back in the heat at 250 - 275
Pulled them off, wrapped them in towels and put them in the cooler. (It's driving my dog nuts!)
Total cook time was right about 13 hours.. I had to hold them together.. the meat is like buttah...
I had 6 butts on the UDS and 2 on the gasser..
Going to freeze these and take them to the lake next week..

Would you pull and freeze or freeze and pull?
I have More pics to come.
Attached Images
File Type: jpg IMG_0418[1].jpg (70.4 KB, 38 views)
File Type: jpg IMG_0422[1].jpg (99.8 KB, 38 views)
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