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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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Old 03-08-2013, 11:53 AM   #1
Noob
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Default Going to be a hectic smoke this weekend

up on the menu is going to be a 9.5lb Boston Butt (loved the 1st one i made), 6 Turkey legs, two 3.5lb Chuck Roasts and about 18 pork riblets. pre-measured and all fits in the cooker.

Gonna start early in the AM and start with the butt. I have a game plan where I put the butt in and after 3 hours i put the chuckies, legs and riblets. at hour IT-165deg i will foil the butt and throw it in the oven and foil the chuckies and finish them in the smoker. at that time i will also just check the legs and riblets as they should be almost done.


Will have alot of pron. No visitors this time, just wife and I. Just cooking alot so i can have alot of left overs for the up, coming week :D
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Old 03-08-2013, 12:01 PM   #2
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Good luck! What type of smoker will you be using for the cook?
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Old 03-08-2013, 12:03 PM   #3
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I have a New Braunfels Hondo (very similar to Black Diamond) offset cooker. This will be my 5th cook on it.
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Old 03-08-2013, 12:32 PM   #4
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Default Re: Going to be a hectic smoke this weekend

Sounds like a fun weekend to me.

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Old 03-08-2013, 12:47 PM   #5
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Jealous, it is supposed to Farking rain here all weekend...
Good weekend for soup I guess.
Hope your cook goes well, keep us posted.
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Old 03-08-2013, 01:43 PM   #6
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Sounds like a ton of food for you two, as long as you can make it to the eating part this time lol!
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Old 03-08-2013, 01:45 PM   #7
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Quote:
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Sounds like a ton of food for you two, as long as you can make it to the eating part this time lol!

hahaha, yep. No drinking for me this time!
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Old 03-08-2013, 01:51 PM   #8
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depending on temperature, reconsider waiting three hours for the chuckies, they take longer than you think.
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Old 03-08-2013, 03:18 PM   #9
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depending on temperature, reconsider waiting three hours for the chuckies, they take longer than you think.

Maybe put them in the same time as the butt? if the chuckies are done sooner, they can just wait for us wrapped in foil in my designated meat cooler. Yes?
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Old 03-08-2013, 04:00 PM   #10
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Get more beer! Don't know how much you got, but get more. Good Luck!
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Old 03-08-2013, 04:11 PM   #11
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I love it down there that is where my wife and in-laws are from and live. We were married at Cas los Ebinos on highway 100. Have a good cook this weekend.
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Old 03-08-2013, 05:59 PM   #12
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wouldn't it be easier to just finish the butt in the smoker and not bother with putting it in the oven
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Old 03-08-2013, 06:39 PM   #13
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Quote:
Originally Posted by pal251 View Post
wouldn't it be easier to just finish the butt in the smoker and not bother with putting it in the oven
I was thinkin the same thing, screen name says it all
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Old 03-08-2013, 07:32 PM   #14
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Quote:
Originally Posted by Noob View Post
Maybe put them in the same time as the butt? if the chuckies are done sooner, they can just wait for us wrapped in foil in my designated meat cooler. Yes?
I would put them in at the same time, or maybe an hour later to give you working time. They will hold just fine in a preheated cooler, and unlike butts, you can go ahead and wrap and put them in the cooler right off the bat, they get better that way.

Plus, a 9.5 pound butt, that is right in the size range you often see a long stall in the moderate to low temperature ranges, so if you are cooking under 300F, those chuckies being done a little early might just be a good thing.
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Old 03-08-2013, 09:27 PM   #15
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Sounds great! I love it when someone fills the smoker with meat (especially when that someone is me!)
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