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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-01-2013, 04:01 AM   #1
silverfinger
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Default 20 pounds of pork shoulder on an old kamado.

I put two 10 pound pork shoulders on my kamado at 9:30 this morning thinking I could be cutting them up and packaging them for the freezer around 10 or 11 at night.

Fast foreword.
It's 2:00 am and the temp on the pork is only 160.
I put a tray between the meat and the Coles this time to try to keepmoisture in the meat. I put apple juice in it.

Anyway,
I pulled that out a couple hours ago and the meat temp is at 160 after 16 hours.

I think I'm going to be up all night
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Unread 09-01-2013, 04:39 AM   #2
westy
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Uh oh, its a marathon. Maybe crank it up and wrap it. At least get out with a few hours sleep. I feel for ya.
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Unread 09-01-2013, 04:42 AM   #3
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Did you read the post right under yours? Kind of appropriate right at the moment. Restaurants who cook for crazy long times.
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Unread 09-01-2013, 05:12 AM   #4
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What temp are ya cooking at and how are you measuring it?
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Unread 09-01-2013, 08:42 AM   #5
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20 1/2 hours later. It's done.
Dang, I did not expect that.

I cooked it at 220 to 230 intel the meat temp reached 195.
The bone was loose and ready to pull apart.
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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

50 year Old Imperial Kamado with ears.
22" fire pit with Weber lid. 22" Weber Kettle Gold.
Winner of the 1st & 2nd annual BBQ Brethren Beard War!
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Unread 09-01-2013, 08:46 AM   #6
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220-230.. yeah - long cook times. You know the deal, they are done when they are done... now - get a nap.
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Unread 09-01-2013, 02:26 PM   #7
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Thought I would post a photo. This came out real good!
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It's Going To Be A Good Day!

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Unread 09-01-2013, 02:39 PM   #8
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You sir, serve no pork before its time. Worth the wait.
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Unread 09-01-2013, 02:48 PM   #9
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Looks great.
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Unread 09-01-2013, 02:51 PM   #10
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Looks awesome!
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Unread 09-01-2013, 03:34 PM   #11
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Yumfreakinme!!!!
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Unread 09-01-2013, 06:33 PM   #12
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that's Crazy -

I like knocking them out in 6-8 hrs myself! - Use your Kettle next time......

you sure 220-230* was accurate- seems like 190* with those times.
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Unread 09-02-2013, 05:51 AM   #13
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Nice work!
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Unread 09-02-2013, 12:23 PM   #14
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There ya go man - nice!
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Unread 09-02-2013, 12:55 PM   #15
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Patience is a virtue!
That pork looks great!
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