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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 07-14-2013, 10:09 PM   #1
On the road to being a farker
Join Date: 06-04-13
Location: Broken Arrow
Default Redemption...Pr0n

Well, I gotta say that last time I did this, it was a disaster...mainly because I didn't know what the fark I was doing. But according to my wife, family, and friends; I have now redeemed myself of the great pork butt massacre of 2012.

I used the Chris Lilly pork butt rub I found here (thanks guys), 8.5 lb butt, on the smoker at a consistent 280 (grate level), and no injection. Royal Oak lump and a mix of apple and oak for smoke in the firebox. Took it up to 170 and foiled for the remainder. Pulled it at an IT of 205 and confirmed it was done with the bone coming out completely clean. 8 hours later (9 1/2 with resting) and this thing was done. I was shocked, but have learned to never rely on the IT to confirm it being done. Huge thanks for all the resources all of you guys provide. Although I'm sure this doesn't mean the disasters are over, it means that they're on their way out the door.

Thanks for lookin!
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Old 07-14-2013, 10:30 PM   #2
Full Fledged Farker
Join Date: 07-07-12
Location: Westfield, Wisconsin

Gotta love pulled pork. H
Good eats right there.....
2 Primo XL's, 4 Hot and Fast Drums, 1Ugly Drum, 2 22.5 wsm's, and 2 18.5 wsm's.
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Old 07-15-2013, 12:59 PM   #3
On the road to being a farker
Join Date: 06-04-13
Location: Broken Arrow

Yup. I've had it for lunch the past two days and it's still awesome. Hopefully I can continue to put out some good stuff and not fall back to the days of disaster so often hahaha.
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Old 07-15-2013, 01:02 PM   #4
is one Smokin' Farker

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

Well Done and Congratz!!
Weber Summit S-670, Backyard Bomber MJH, Weber 22.5 WSM, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion
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Old 07-15-2013, 01:17 PM   #5
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE

That looks and sounds good, I haven't cooked a shoulder in a while.
[SIZE="1"][B]Yoder [COLOR="DarkOrange"]Smokers[/COLOR] YS1500, [COLOR="Red"]Kamado Joe BigJoe & Joe Jr.[/COLOR], Weber: [COLOR="Red"]18.5" OT(L)[/COLOR], SJG(AU) & [COLOR="Sienna"](DI)[/COLOR][/B] - [I]Past Cookers[/I]: Yoder Smokers YS640 [COLOR="DarkOrange"]Comp Cart[/COLOR], [COLOR="Red"]Kamado Joe Classic[/COLOR], OKJoe's Longhorn, [COLOR="Red"]UDS[/COLOR], Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), [COLOR="Red"]22.5" OT(L)[/COLOR]
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Old 07-15-2013, 01:43 PM   #6
On the road to being a farker

Join Date: 06-30-12
Location: Birkirkara, MALTA - 35⁰ 53'55.1" N, 14⁰ 28'37.5" E

Well, there's this:

Good barbecue comes from experience, and experience, well, that comes from poor barbecue.
Sounds like you are on the way! Don't look back!
"I Love Animals. They Taste Good. "
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