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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 03-01-2013, 09:11 PM   #1
wct
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Default Low & Slow Butt's w/pr0n

Greetings to all. I needed some pulled pork for sandwiches for an upcoming fishing trip, so decided on two 8 pounders. Started last night before going to bed, and finished up in time for a late lunch. I'm still full!

Seasoned and wrapped resting for a bit.
porkbutt1 002.jpg

Grill is up to 235 and ready to go. Butt's ready as well.
porkbutt1 003.jpg

12 hours later ready to come off and wrapped in foil for a rest.
porkbutt1 006.jpg

Ready to chow down with plenty of leftovers!
porkbutt1 009.jpg
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Unread 03-01-2013, 11:39 PM   #2
tarheelsmoker
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I like your foil pan and rack set up. I will be stealing that idea!

Nice looking cook!

You ever use the rack and foil pan with a brisket?

Thanks!
Mike
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Unread 03-02-2013, 12:02 AM   #3
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Quote:
Originally Posted by tarheelsmoker View Post
I like your foil pan and rack set up. I will be stealing that idea!

Nice looking cook!

You ever use the rack and foil pan with a brisket?

Thanks!
Mike
Nice butts man! hey TarHeel...I use pretty much the same setup and have done the same with brisket and loved the results. You'll love it too!
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Unread 03-02-2013, 12:53 AM   #4
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Quote:
Originally Posted by tarheelsmoker View Post
I like your foil pan and rack set up. I will be stealing that idea!

Nice looking cook!

You ever use the rack and foil pan with a brisket?

Thanks!
Mike
I use it for all my briskets Mike. I started using that set up last year and really like it a lot. It makes for easy handling of your meat and very easy clean-up.

Thanks for the compliments everyone.
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Last edited by wct; 03-02-2013 at 12:57 AM.. Reason: left a name out.
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Unread 03-02-2013, 06:22 AM   #5
Biggen
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Looks great!!

What are you doing with the juices from that pan? Tossing them out after the cook or pouring them over the pulled pork?
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Unread 03-02-2013, 07:54 AM   #6
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those butts look great.
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Unread 03-02-2013, 10:07 AM   #7
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Quote:
Originally Posted by Biggen View Post
Looks great!!

What are you doing with the juices from that pan? Tossing them out after the cook or pouring them over the pulled pork?
Hi Biggen, I save the juices from the pan and separate the grease out in a gravy container. Then I add some back in the pulled pork container after I add some more stuff to it. Then I freeze the rest of it for next time in case I need a little extra.
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Unread 03-03-2013, 12:42 AM   #8
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Wow! Very nice butts. What rub and type of wood did you use?
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Unread 03-03-2013, 07:34 AM   #9
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Sure looks good!
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Unread 03-03-2013, 12:07 PM   #10
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That looks great!
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Unread 03-03-2013, 12:17 PM   #11
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Looks great!!
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Unread 03-03-2013, 12:27 PM   #12
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Looking good
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