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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 07-21-2013, 05:12 PM   #1
rcw320
On the road to being a farker

 
Join Date: 01-07-13
Location: Gulf Coast, TX
Default Noob, first smoke with WSM (pr0n)

Just wanted to say thanks to all here for the great info.

I used everything I learned here.. and these are a few pics of my work

Royal Oak Lump. 4 hickory chunks. Grate temp stayed around 300 F.

The last pic was taken right before I pulled the meat off @ 196. I wrapped it in foil and put it into a cooler, to be eaten in a few hours.








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Old 07-21-2013, 05:23 PM   #2
HankB
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Join Date: 01-16-12
Location: Winfield, IL
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Looks great!

Did you wiggle the bone? Temperature is not a reliable way to test doneness. Nevertheless, at 196 the worst you might face is one a little harder to pull but every bit as tasty!
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Old 07-21-2013, 05:27 PM   #3
jpoole1986
Found some matches.
 
Join Date: 04-05-13
Location: Spartanburg, SC
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Looks good. Making me hungry. How big and how long did it take with the grate temp at 300? Haven't done one quite that high yet.
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Old 07-21-2013, 05:38 PM   #4
Budman1
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Join Date: 02-13-13
Location: Wyoming County, N.Y.
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looks really good!
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Old 07-21-2013, 05:53 PM   #5
Garyclaw
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Join Date: 08-05-09
Location: NE OH-IO
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Looks like you did very good!
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a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR]

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Old 07-21-2013, 06:39 PM   #6
rcw320
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Join Date: 01-07-13
Location: Gulf Coast, TX
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Quote:
Originally Posted by jpoole1986 View Post
Looks good. Making me hungry. How big and how long did it take with the grate temp at 300? Haven't done one quite that high yet.
The store bought weight was 9.75 lbs. It cooked from approx 0930-1630, 7 hours.

Thanks all for the compliments. I'm gonna need a rodeo clown to get my kids away from the meat cooler... I can't fight them off much longer ;)

Also: When I had a lil sample, the rub was too salt/peppery.. would probably be great for beef, but I'll use a more neutral-tasting rub for pork next time.
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Old 07-21-2013, 07:00 PM   #7
WvQ
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Join Date: 07-04-13
Location: Reedsville, West Virginia
Name/Nickname : WvQ
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Looks awesome to me
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Old 07-21-2013, 07:13 PM   #8
code3rrt
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Location: Spokane Valley, Washington
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Looks like success from here!

KC
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Old 07-21-2013, 07:16 PM   #9
aawa
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Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
Originally Posted by rcw320 View Post
The store bought weight was 9.75 lbs. It cooked from approx 0930-1630, 7 hours.

Thanks all for the compliments. I'm gonna need a rodeo clown to get my kids away from the meat cooler... I can't fight them off much longer ;)

Also: When I had a lil sample, the rub was too salt/peppery.. would probably be great for beef, but I'll use a more neutral-tasting rub for pork next time.
When you pull the pork and have the chunks with bark mixed it, it won't be too salty and peppery. The nice thing about an almost 10lb piece of meat is that it is very hard to overseason.
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Old 07-21-2013, 09:07 PM   #10
TroyA65
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Join Date: 04-20-13
Location: Pleasant Prairie, WI
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Well Done Sir!!
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Old 07-22-2013, 10:06 AM   #11
Tonybel
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Perfect!!!
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Old 07-22-2013, 10:14 AM   #12
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
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nice work
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