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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 02-12-2013, 09:49 AM   #16
Patrickkva
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Join Date: 09-05-11
Location: Woodbridge, VA
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Originally Posted by tnjimbob View Post
You could cheat a little by using your Performer and the oven too. Smoke the butt for 4-6 hrs., then move to a half pan covered with foil in the oven @225° until it is done. I have done many single butts this way and it keeps you from worrying about maintaining your cooker temp overnight or what the weather is doing. Start it @ 10pm., pull it off the Performer around 2AM and put into a half pan, roasting pan with a rack, etc. and cover with foil. Put into the oven and let it go until probe tender.

This lets you get some sleep as a bonus. If it gets done early (for me, 8 lb. butts take 8~10 hrs. total cooking time), then wrap in foil and either place in a cooler covered with an old towel or two, or just turn the oven off & let it rest there. I try to raise the butt off the bottom of the pan a little with some sort of rack so it isn't swimming in it's own juices.

Good luck with your cook.
Was going to post the same thing. It really takes the guess work out once you've got it foiled. It will make the house smell of yummy pulled pork for a while, but my family kinda likes it.
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Old 02-12-2013, 10:41 AM   #17
code3rrt
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Join Date: 08-09-12
Location: Spokane Valley, Washington
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Originally Posted by Bludawg View Post
Blu Don't do no Stinking Briquettes for cookin..I do keep a poke of natural lump briquettes to start the lump in the UDS

I thought that was the case, like I said, I should have known that, just makin' sure, thanks.
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