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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 10-19-2012, 12:17 AM   #1
waynekaren
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Default Klose BYC Pork

New Forum member here. My 90 year old neighbor had a BD party so I provided the pork for a large group and wanted to do something special for the party with a whole pig and 10 pork butts. I think this is the most pork I will ever get on my Klose BYC.
It may look dry, but it was all juicy and fall off the bone good when finished.
Hope to try some contests one day, but I will need to get a new rig I can pull to the events. This Klose BYC only has the small wheels without a trailer.
See attached photo......hope it works for me here.
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Unread 10-19-2012, 01:36 AM   #2
gtr
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Welcome to the forum - and way to come in strong! Looks like you have a lucky neighbor.

I have a BYC as well - love that thing! What's the weight on that pig? I've been wondering what size I can fit in mine.

BTW we're having a SoCal Brethren bash on Saturday Nov. 10, so come on over to Moose's if you aren't doing anything. Here's the thread for it.
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Unread 10-19-2012, 03:16 AM   #3
waynekaren
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Default Weight on pig.

gtr: Yes, we have great neighbors....like family here.
The weight of the pig on the hoof was 80 LBS. Got the pig from Cal Poly Pomona, CA. where they will sell you a pig custom finished. Not sure of the final weight. I asked them to remove the hoofs, etc.
I injected the pig like I do all BBQ, but the pork butts have more flavor IMHO. It is difficult to get enough rub on the whole pig. The pig got the most attention at the party, but I like the bone in pork shoulders better.
I had to remove the pop out wall going into the vertical part of the BYC to get the pig in so I could close the door on the horizontal chamber of the BYC. I think some of the BYC's do not have the removable vented wall going in to the vertical chamber. If not try a smaller pig.
This is my 2nd pig and I like to rotate them after about 6 hours. To do that it helps to wrap the pig in chicken wire so it will stay together when you rotate it.
Good luck.
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Unread 10-19-2012, 06:21 AM   #4
smokesalad
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Beautiful color on everything. It doesnt look dry at all it looks very good. What fuel and temps did you use, the color is really nice. It all looks sealed up.
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Unread 10-19-2012, 06:24 AM   #5
Teamfour
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Wow that is amazing.
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Unread 10-19-2012, 06:44 AM   #6
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Color on the pork looks AMAZIng!!!
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Unread 10-19-2012, 07:05 AM   #7
Johnny_Crunch
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Nice pr0n! Welcome!
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Unread 10-24-2012, 04:34 AM   #8
waynekaren
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Default Klose BYC Pork

To Smokesalad.......Used pre burned logs of half hickory with some oak and almond wood. Kept the temp about 225 F with temp getting up to about 300 F for a short time a few times during the night. Thanks for the kind words.
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Unread 10-24-2012, 04:45 AM   #9
Bluebird
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Outstanding cook, welcome to the Brethren.
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Unread 10-24-2012, 09:03 AM   #10
code3rrt
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Yeppers! Welcome to the forum, great site and very nice folks here. And that is some fine lookin' pork you got right there!
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