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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 10-11-2013, 04:35 AM   #16
Diesel Dave
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I'm guessing that by the time you said you have to do this, you have a big enough cooker for all the butts at once.
Not sure why you don't want to do any rub, it's the time to add flavor to the meat.
At least go simple like bludawg said.
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Old 10-11-2013, 07:14 AM   #17
Kloogee
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I love a simple butt with kosher salt and course black pepper. Nothing better in my opinion.
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Old 10-11-2013, 08:42 AM   #18
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I prefer simple treated bbq. I rub with 1 part kosher salt, 1 part course ground pepper, 1/4 part garlic powder, 1/4 part cumin by weight. I have cooked them between 325-350 and let it go nekkid the entire time. I did an 8lb pork butt in 5 hours.


Here is the finished butt, going into some foil for the long 2 hour rest.


When I pulled the pork, I put the fat that gathered in the foil with the meat. I also finished with a light touch of an Eastern Carolina Dip. It is made with Apple Cider Vinegar, turbinado sugar, kosher salt, and crushed red pepper. I add it in a little at a time until you get a hint of the vinegar tang when you bite into the meat. (It should be a subtle note of vinegar and not a strong flavor)
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Old 10-11-2013, 10:07 AM   #19
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12hrs is pretty good...can always pad it a couple of hrs just in case and foil/cooler them if needed.
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Old 10-11-2013, 11:54 AM   #20
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I personally wouldn't ever serve meat that wasn't seasoned...I know pork is tasty and pretty hard to wreck but a large bottle of Lawry's at the very least is pretty cheap. You wouldn't have to lay it on all that thick to get some really good flavor.

At the very LEAST finishing rub and/or sauce after pulling.
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Old 10-11-2013, 12:44 PM   #21
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i have never tried it naked either, i would at least do salt pepper and garlic. post pics please, im curious to see what it looks like when its done.
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Old 10-13-2013, 10:30 AM   #22
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The cook went great. We feed about 3,000 people, granted we had to cook hamburgers, hotdogs and BBQ, but the Q was awesome. We owe alot of credit to this forum for having a great group of people that are willing to help and share their experiences with us. So here goes with pics.....

Here's our cooker....


Here is where we started from


Simple Salt and Pepper, We did inject Chris Lilly Injection...


On the Cooker at 12:30 AM Cooker Temp 275


Wrapped @ 170 IT around 6:50 Bumped Cooker Temp to 325 Cooked until 8:50 Pulled from Cooker and Wrapped in Blanket...


Unwrapped and started pulling...You can see we already have one pan ready...


Here it is getting pulled and chopped...


We received positive comments about the Q and most said it was outstanding. We did add Lexington Style Vinegar based sauce to the Q in order to help keep moisture in the chopped Q, considering it stayed in the warmer for various amounts of time throughout the day.

Thanks for all the help, hope this helps other in the future.
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Old 10-13-2013, 10:32 AM   #23
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Great looking cook!

Thanks for sharing with us.
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Old 10-13-2013, 02:57 PM   #24
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Very nice!
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Old 10-13-2013, 03:02 PM   #25
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I only see one thing that is wrong I didn't get a Samich Great job that is allot of mouths to feed.
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Old 10-13-2013, 03:49 PM   #26
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I have done several with just a little kosher salt rubbed on and then smoked. As most say you can season for taste later if needed. I prefer to inject, rub, wrap, fridge, smoke, foil, rest and then pull. But when doing the masses stick with the KISS method.
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Old 10-13-2013, 03:54 PM   #27
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Duh... page 2 always gets me. I see it went well. Fantastic! That's quite the cooker by the way!
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