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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 07-06-2013, 12:26 AM   #1
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio
Default Smoking for 30

So I am in process right now of smoking 17# of pork butts... Boneless from GFS. I put them on at 9pm and the are due to be off by 945 am. I kicked it just right and I am smoking along at 237-239. For the past 4 hours. Since they are boneless I coated the out side with my pork butt rub and the inside with some Lowery's season salt. Since tossing the butts on they are now at 165 I am thinking I should hit 200 by about 7 am. Smoked on cherry with a touch of oak over some RO lump injected with coke, cider viniger a little course sea salt and a few splashes of worst sauce as an injection. I am just hoping for a nice smoke ring. Since recycling the brinkman my rings have been weak. No lack of flavor but just not crazy deep penetration.

Happy Birthday to my little squeak tomorrow, she's gonna be 1.
Current Smoker: Char-Griller Kamado
Teltum is offline   Reply With Quote

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