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Unread 05-11-2013, 08:19 AM   #1
ChetPunisher
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Default First Butts of the 2013 Season

Got a birthday party today. Decided to do some pork butts. Wife bought two 5 lbs pork butts. I got them injected and rubbed up last night. Here are the pics form last night:






Char-Griller is up to temp. Meat is on. Updates to come.
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Unread 05-11-2013, 08:20 AM   #2
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Yum Yum. Should be a great party.
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Unread 05-11-2013, 08:27 AM   #3
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My humble Char-Griller:

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Unread 05-11-2013, 09:19 AM   #4
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I like my humble Char-Griller too
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Unread 05-11-2013, 09:27 AM   #5
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Post more Pr0n later. I bet the Char-Griller does a great job!
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Unread 05-11-2013, 10:11 AM   #6
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Cook is going great. Just to let you all know. I use Kingsford regular charcoal to start up with oak intermixed. I switch over to Hickory and Oak chunks mini logs for the rest of the cook. I will cook til 190°, pull it, foil it and wrap it in a towel and throw it in a cooler to rest.
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Unread 05-11-2013, 01:16 PM   #7
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I would suggest cooking them until they probe tender rather than assuming that they will be done at 190. Most of the time the butts that I cook aren't done until closer to 200, but I go by feel.
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Unread 05-11-2013, 01:38 PM   #8
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Well, I pulled them at 190° and they are in the foil. It was starting to rain and blow pretty good. I will take pics when I pull. Sorry no grill pics.
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Unread 05-11-2013, 06:52 PM   #9
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So the results were excellent. We had a hard time pulling them. It was the first time injecting them, so I don't know if that effected them or not... The meat was very moist. I'm really enjoying the hickory/oak combination. Here are some pics. Sorry I didn't take more. It got real busy real quick.





Hope you all enjoyed the pics. Thanks for looking.
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Unread 05-11-2013, 07:14 PM   #10
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Looks good from here!
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Unread 05-11-2013, 07:30 PM   #11
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Mine some times hit 205ish before I pull them. 2 firsts in pork this year. If that gives me any credence.
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Unread 05-11-2013, 07:51 PM   #12
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I get nervous with the Char Griller and I really didn't want to push it. The meat was very moist and tender, it just didn't pull like normal. It was very rich and tasted like rib meat. Overall I was very happy with this smoke.
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Unread 05-11-2013, 08:10 PM   #13
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Looks good but it sounds like they were undercooked. Cook them until they probe tender or you can practically pull the bone out with zero effort.
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Unread 05-11-2013, 08:44 PM   #14
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So, question. How do you continue to test the tenderness of the pork, while trying to maintain your steady heat at the end of the cook. I don't want a flare up to char my meat. I guess I played it safe, but really wondering how to end the cook successfully?
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