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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 12-10-2012, 09:02 PM   #16
is One Chatty Farker
J-Rod's Avatar
Join Date: 08-15-12
Location: Irish Hills, MI

Originally Posted by goodscotch View Post
I wasn't cooking for anybody but me. I'm a widower so there's just me and my dog. I just didn't start soon enough. I fired up the pit at noon, way too late. A lesson learned.
I'm sure your best friend didn't complain one bit though!
Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.
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Old 12-10-2012, 09:26 PM   #17
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Join Date: 12-18-10
Location: Pleasanton, Ca

Hey, great start! I have helped other people with their first butt on a new gas smoker. The directions always say it will be done in 5 or 6 hours..... Give me a break. My nieces husband was cooking one for dinner on his new smoker even after I told hime it would take longer. I ended up pulling it about midnight when they were all asleep :) but it was good.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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Old 12-11-2012, 06:44 AM   #18
Got Wood.
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Join Date: 12-03-12
Location: Cucamonga, CA

Here's a tip from a guy on another site;

BTW, you can do pork in 6 hrs but you have to jack up the heat. When I do it hot n fast, I inject with a combination of apple juice, worcestershire, spices etc. (look up Bob Lilly's injection), rub and then smoke at 300 or so. Once the internal temp gets to 165 or so, I wrap it in foil and let it go until it's tender (internal 195-200ish). The finished product is every bit as good as doing it low n slow. Pork is very forgiving.
Old Guys Rule!
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