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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 05-05-2013, 12:03 AM   #1
speers90
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Default Gettin' Her Loaded

A neighbor asked me to cook some pulled pork for his sons confirmation lunch party tomorrow, enough to feed 50 people, I said no problem and asked around to see if anyone else needed anything which is how I ended up cooking 8 pork butts and 1 brisket.

Everything was hit with a little seasoning salt, black pepper, granulated garlic and kosher salt.

Here is a shot of the MJH just after the meat went on.


4 butts per rack if carefully placed.


Poor lonely brisket!


Just going to make sure the MJH settles in at the 275 cruising temp before I hit the sack for some shut eye!
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Unread 05-05-2013, 01:43 AM   #2
Mark Warren
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Pork Butt basting the the Brisket - Ooooh Yea - that outta be Damn Good!
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Unread 05-05-2013, 05:29 AM   #3
IamMadMan
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Nice full cooker, keep us posted.....

Thanks for sharing..
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Unread 05-05-2013, 05:37 AM   #4
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Gotta love a full smoker!
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Unread 05-05-2013, 05:42 AM   #5
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Just finished wrapping everything in butcher paper, I will start probing for tenderness at 630. I expect a couple of the butts and possibly the brisket to be done at that time as they were feeling pretty close while wrapping.
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Unread 05-05-2013, 06:31 AM   #6
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Massive. Great prons.

Liking butcher paper with butts? I've become a paper brisket fan. I think you could eat the paper when it gets soaked and crispy
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Unread 05-05-2013, 06:37 AM   #7
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Looking good so far.
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Unread 05-05-2013, 06:43 AM   #8
speers90
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Quote:
Originally Posted by Untraceable View Post
Massive. Great prons.

Liking butcher paper with butts? I've become a paper brisket fan. I think you could eat the paper when it gets soaked and crispy
Yeah, I really do like using butcher paper with butts and briskets.
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Unread 05-05-2013, 06:51 AM   #9
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Nice pr0n. Looking forward to some money shots.
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Unread 05-05-2013, 06:56 AM   #10
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Quote:
Originally Posted by Johnny_Crunch View Post
Nice pr0n. Looking forward to some money shots.
The camera is already sitting on the counter, so I hope I remember to snap a couple shots once the meat starts flying!
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Unread 05-05-2013, 06:58 AM   #11
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Quote:
Originally Posted by speers90 View Post
The camera is already sitting on the counter, so I hope I remember to snap a couple shots once the meat starts flying!
Don't let us down!
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Unread 05-05-2013, 07:16 AM   #12
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All Wrapped Up


Three butts done, taking the edge off before heading into the cambro.
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The Beast: 500 Gallon Homemade Reverse Flow
http://www.bbq-brethren.com/forum/sh...d.php?t=187401
Meadow Creek TS250 With 42" Chicken Cooker
Weber 22"
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Unread 05-05-2013, 07:56 AM   #13
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Really nice! Did you have a BBQ guru or something controlling the temps while you slept?
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Unread 05-05-2013, 08:17 AM   #14
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Nice community service.
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Unread 05-05-2013, 08:48 AM   #15
speers90
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Quote:
Originally Posted by morgaj1 View Post
Really nice! Did you have a BBQ guru or something controlling the temps while you slept?
Yeah, I have a Guru, but I still didn't get much sleep because it was my first overnight cook with this new setup so I worried more than I needed to.
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The Beast: 500 Gallon Homemade Reverse Flow
http://www.bbq-brethren.com/forum/sh...d.php?t=187401
Meadow Creek TS250 With 42" Chicken Cooker
Weber 22"
Cajun Fryer FF2
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