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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 07-23-2013, 11:33 AM   #1
Rusty Kettle
Babbling Farker

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Join Date: 07-15-13
Location: Butler PA
Default What was your longest cook?

How long was your longest cook? What were you cooking? What equipment were you using? Did it come out tasting great or like garbage?

Longest cook: 16 Hours
Equipment: 18.5" Weber One Touch Silver Kettle set up as a smoker
Tasted great especially the fat cap. lol I know I shouldn't eat fat but that
stuff was really flaky and full of flavor. It was better than the meat. The meat was amazing but nothing like a bit of flaky fat. I didn't eat alot of it as
I know I shouldn't eat it but man it was delicious.
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Old 07-23-2013, 11:43 AM   #2
Lake Dogs
Quintessential Chatty Farker
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Join Date: 07-14-09
Location: Lake Sinclair, GA

18 hours; shoulder and hams; came close to ruining the meat, learned that 220 is NOT a magic temperature to cook at...

Since then I cook even 25# briskets for only about 10.5 hours and they're DONE DONE DONE, and awesome.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 07-23-2013, 12:14 PM   #3
On the road to being a farker
Join Date: 08-04-11
Location: Ankeny,Iowa

18 hours pork butt turned out great
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Old 07-23-2013, 12:15 PM   #4
Knows what a fatty is.
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Join Date: 05-17-13
Location: Saint Cloud, Florida

14 hour brisket-first time i have ever smoked anything
Did it on a square brinkman vertical water smoker.
It was the best que I have ever had, never been able to replicate it yet.
Didnt realize the importance of taking notes at the time
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Old 07-23-2013, 12:17 PM   #5
On the road to being a farker
Join Date: 06-04-13
Location: Broken Arrow

17 hours with a pork butt. It turned out to be leather since I didn't have a grate level thermometer...I learned a valuable lesson that day and now my wife is scared of my pork butt cooks hahaha.
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Old 07-23-2013, 12:22 PM   #6
is Blowin Smoke!
Join Date: 12-08-09
Location: Turlock, California

12 hours exactly for two 10# butts. They came out great, or so I was told(cooked 'em for a church party for my parents).

"Grandpa, you make the best meat, EVER!!"
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Old 07-23-2013, 12:31 PM   #7
Terry The Toad
is one Smokin' Farker

Join Date: 08-16-11
Location: Saint Cloud, FL

I cooked a 15 pound (MOL) packer brisket for 18 hours at 225 (one of my early endeavors.)

It did not turn out as bad as you might expect. It was a little dry, but very tasty. However, it was not too pretty to look at. It shriveled up quite a bit.
Lang 48 Original
Superfast [COLOR=red]RED[/COLOR] ThermaPen

"I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan
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Old 07-23-2013, 12:50 PM   #8
is One Chatty Farker

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Join Date: 12-20-07
Location: Jax, Fl.

About 23 hours when I was still a newb with my WSM and some huge shoulders.
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Old 07-23-2013, 01:13 PM   #9
Knows what a fatty is.
Join Date: 06-13-13
Location: Fort Gibson OK

14 hours on a brisket that I babied along because my previous attempts at brisket were not so great.
22.5 WSM, UDS, Char Griller Akorn
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Old 07-23-2013, 02:39 PM   #10
Big M1ke
is one Smokin' Farker
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Join Date: 02-05-13
Location: North Wales Pa

7 hrs on a Boston butt in my Kettle. Was my first one and turned out really good.
I'm doing an 8lb picnic as we speak. Been running the kettle around 300 since 11 am. It's been 5 hrs and the internal is 192. Looks super moist.
Weber Performer Deluxe
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Old 07-23-2013, 02:49 PM   #11
Babbling Farker

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Join Date: 07-03-12
Location: Yorktown

First 9lb pork butt took almost 18 hours on my mini. I was doing it at 225-235. I still do long overnight cooks if the timing works out (i like my sleep) vs waking up at the butt crack of dawn to start a hot and fast cook to be done by lunch time.
"D-Canoe" Club Founding Member 2017
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Weber Performer
Sublime Smoke UDS
RedBox Smoker
Lay Man Pitmaster IQ 110 w/ rainbox

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Old 07-23-2013, 03:04 PM   #12
Found some matches.
Join Date: 06-23-13
Location: madison, al

16 hours turkey and 2 Boston butts
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Old 07-23-2013, 03:06 PM   #13
luke duke
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX

I've lit the pit on Thursday morning and let the fire go out on Sunday afternoon a few times.
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Old 07-23-2013, 03:09 PM   #14
On the road to being a farker
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Join Date: 04-20-10
Location: Niagara Falls, ON

20+ hours on a 26lbs leg of pork on one load of lump in the Keg.

TAURUS BBQ - Championship Cooking
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Old 07-23-2013, 03:46 PM   #15
somebody shut me the fark up.
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Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI

23.5 hours
2 pork butts
Brinkman Cimmaron offset
Finished product was excellent, but I was too damn tired to eat any of it.
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU);
Brinkman Cimmaron.
"For when democracy becomes tyranny, those of us with rifles still get to vote"
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