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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 05-09-2013, 08:00 PM   #1
Knows what a fatty is.
Join Date: 06-18-12
Location: Columbus, Oh
Default Results from my 20lb pork butt smoke (Pron Inside!)

I cooked 2 butts today on the smoker. I only have pics of the smaller one as I am waiting on the larger one to cool a little before pulling it but I am very happy with my results. Only thing I want to do is whip up some more rub to sprinkle in with the meat as these butts were so thick that the bark/meat ratio isn't as even as I'd like. Anyway here is the promised pron. Sorry for the lighting/quality but my kitchen is poorly lit.

The reason why the side is blown out is the bone was triangular shaped and obviously took out a potion when I pulled it out but it came out with no resistance whatsoever.

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Old 05-09-2013, 08:28 PM   #2
J'ville Grill
is Blowin Smoke!

Join Date: 11-18-10
Location: USA

That looks great! The 18.5 wsm is a butt cookin machine, love mine.
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Old 05-09-2013, 08:30 PM   #3
is one Smokin' Farker

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Join Date: 02-13-13
Location: Wyoming County, N.Y.

Nice lookin' pork!
UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork.
Secret Squirrel Society - Nope, doesn't exist.

Semper Fi
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Old 05-09-2013, 08:43 PM   #4
is one Smokin' Farker
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Join Date: 07-25-10
Location: York, PA

Looks great!

-18.5" WSM
-22.5" WSM
- Large BGE
- Primo Oval XL
- Kenmore Gasser -- RIP 5/31/12
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Old 05-09-2013, 08:45 PM   #5
is one Smokin' Farker
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Join Date: 08-14-11
Location: Cleveland OH.

looks great I'd hit that hard.
22.5 ots, 22.5 wsm, kingsford deluxe
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Old 05-09-2013, 08:48 PM   #6
is one Smokin' Farker

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Join Date: 04-20-13
Location: Pleasant Prairie, WI

Nice, looks tasty!!
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Old 05-09-2013, 11:22 PM   #7
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie

Looks great to me too!! Dibs on any leftovers.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
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Old 05-09-2013, 11:32 PM   #8
somebody shut me the fark up.

IamMadMan's Avatar
Join Date: 07-30-11
Location: Pemberton, New Jersey

Nice job, Great looking bark.
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Old 05-09-2013, 11:46 PM   #9
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington

Looks great from here!

Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
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Old 05-10-2013, 05:32 AM   #10
is one Smokin' Farker

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Join Date: 06-01-11
Location: valley village, ca.

Good lookin meat. Nice job.

Kingsford COS
Masterbuilt CES
WeberQ 220
Santa Maria 30x20
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Old 05-10-2013, 05:51 AM   #11
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina

Heck yeah, pulled pork pr0n never gets old! Looks good.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
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Old 05-10-2013, 06:21 AM   #12
Quintessential Chatty Farker

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Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave

Wow, color & bark looks great! I'd be happy with that product. Anybody wondering about the butt supply - seems like everybody has been cooking a bunch of butts the last few weeks?
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
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Old 05-10-2013, 11:33 AM   #13
Ole Man Dan
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama

Good job.
Yrs. ago I got this piece of advice from my father:
'When it's done, take it off'...
Simplistic, but lots of old time cooks and BBQ men
didn't own a thermometer. They just knew when it was done...
You obviously knew when to pull your Butts off the fire...
Looks great.

Last edited by Ole Man Dan; 05-10-2013 at 11:44 AM.. Reason: additional text
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Thanks from:--->
Old 05-10-2013, 11:44 AM   #14
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

Mmmm Can you say Pork-A-Licious The only thing I see wrong there is I aint eating any
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Old 05-10-2013, 11:51 AM   #15
Knows what a fatty is.
Join Date: 06-18-12
Location: Columbus, Oh

Thanks for taking the time to look! Feedback on here is part of the reason why cooking is so enjoyable for me. After pulling I had 6 gallon sized zip lock baggies all at least half-way full. Froze 3, taking 2 camping with us this weekend and I gave the last bag to a couple co-workers of mine that love bbq, along with some of my homemade sauce of course.
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