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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 04-20-2013, 08:24 PM   #1
landarc
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Default Pork Butt hottish and fastish

Well, decided at the last minute to do a pork butt, fired up the UDS with a load of Royal Oak lump and tiny chunks of hickory and apple. The butt got mostly a rub of dregs from Dizzy Pig, Smokin' Guns Hot, Simply Marvelous Spicy Apple and a little of my Maple rib rub. Then onto the cooker at 200F, vents wide open.

10:30 - Pork on
12:30-Pit was at 295F, closed off one vent, settled it at 300F, with valve half closed.
1:30-Wrapped in paper and in pan, raised temps to 315F
4:30-Removed from paper
5:30-Removed from pit

Looked like this...
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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Unread 04-20-2013, 08:26 PM   #2
landarc
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whoa that image is big!
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 04-20-2013, 08:29 PM   #3
Mark Warren
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I would love to see a pic after you tear it up.
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Unread 04-20-2013, 08:33 PM   #4
landarc
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I'll try to remember to post one. It will be broken down tonight to 6 to 7 pieces, to be reheated tomorrow on a grill. Then pulled. I can say, it tastes really good.
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Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 04-20-2013, 08:40 PM   #5
Smoothsmoke
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Looking tender
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Unread 04-20-2013, 09:07 PM   #6
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Looks pretty good!
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Unread 04-20-2013, 10:35 PM   #7
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So if i get on an airplane now.......


looks good so far!
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Unread 04-20-2013, 11:00 PM   #8
landarc
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So, using my standard method of breaking up a butt, I took my palm and smacked down on the top, this is what I ended up with after a little moosh...


This will reheat tomorrow just fine. I'll probably put a coarse chop on it and a little finishing sauce.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 04-20-2013, 11:29 PM   #9
Pyle's BBQ
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Why not leave it whole until you are ready to pull? I find that the quality is better when you leave it whole and reheat it. That is how I do it everyday. Just askin'.
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Unread 04-20-2013, 11:37 PM   #10
landarc
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I feel it cools better this way. Plus, I will be reheating on a grill being used by others, and will not have time to heat the whole butt. I do agree with your statement though Bryan
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 04-21-2013, 01:15 AM   #11
BRBBQ
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Nice looking Q
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Unread 04-21-2013, 01:38 AM   #12
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Looks great Bob. I have never cooked a butt that hotish or fastish before. You even applied quite the variety of rubbish as well. Nice cook.
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Unread 04-21-2013, 01:56 AM   #13
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Looks great
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Unread 04-21-2013, 03:31 AM   #14
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I've done my last few around 300 and been happy. You don't get the same bark, but it's still good bark.
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Unread 04-21-2013, 07:01 AM   #15
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looks fantastic!
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