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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 10-12-2013, 11:41 AM   #1
Stxhunter
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Default Live Smoke

Pork butts are on sale at Tom Thumb for $0.99 per lb so thats what I will be smoking today!

I'm firing up the weber using a different method than previously to see how that goes. I'm also going to try and sit in the 300 degree range instead of 225 to speed things up a little.

Got the coals all lit and temps are quickly rising currently at 260.



I rubbed down my pork butt with the following rub:

1/2 cup brown sugar (8 T)
4 T paprika
1 T blk pepper
1 T sea salt or kosher
1 T chili powder
1 T garlic powder
1 T onion powder
1 tea. cayenne powder




Went ahead and put the butt on the smoker while temps are ramping up

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Unread 10-12-2013, 11:46 AM   #2
SmittyJonz
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I smoke everything 275-300* now .
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Unread 10-12-2013, 12:04 PM   #3
Stxhunter
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How long do your butts usually take at that temp?
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Unread 10-12-2013, 12:09 PM   #4
SmittyJonz
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Butts 7-9 hrs, Briskets - 6-8 hrs ....generally 6 hrs on Brisket and 8 hrs on Butts Lately wrapping Brisket in Butcher Paper at 4 hrs and not wrapping Butts ( i do more Picnics really)
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Unread 10-12-2013, 01:37 PM   #5
Stxhunter
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Chugging along!!
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Unread 10-12-2013, 01:48 PM   #6
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Love the heat shield. I still have one of those laying around from a failed sale years ago, when the crash first started.
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Unread 10-12-2013, 03:31 PM   #7
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Unread 10-12-2013, 05:18 PM   #8
Stxhunter
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Had a little rain shower, but everything's calmed down now. Temps dropped a good bit, down to 237. Went to go check and the coals are almost gone! Added 12 more, hopefully they will last till the butt hits 195 currently sitting at 178.


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Unread 10-12-2013, 06:29 PM   #9
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well ?
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Unread 10-12-2013, 06:55 PM   #10
sliding_billy
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Looks good.
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Unread 10-12-2013, 07:34 PM   #11
Stxhunter
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Now it's time to sit in some apple juice for a bit

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Unread 10-12-2013, 07:37 PM   #12
c farmer
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Nice bark.
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Unread 10-12-2013, 07:58 PM   #13
Garrett
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Looks good. Really like the bark.
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Unread 10-12-2013, 08:00 PM   #14
Stxhunter
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Had a hard time transferring it from the grill so it almost fell apart on me!!


Got the sauce and coleslaw all made up while she rests in the cooler

This was my recipe for the sauce:
1 1/2 cups cider vinegar
3/4 cup ketchup
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cayenne



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Unread 10-12-2013, 08:03 PM   #15
Bob in St. Louis
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Mmmm I can taste it from here. Nice job.

So, does that method of placing the briquettes really make it hotter?
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