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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 10-27-2013, 08:14 AM   #1
noclss2000
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Got the charcoal in the chimney now, should be ready in about 10 minutes. 6.6# boston butt (before trim) has been out for about an hour and rubbed, ready to go.
I made some homemade slaw and bbq sauce last night so I'm not running around trying to get it all made while babysitting the grill.

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Unread 10-27-2013, 01:22 PM   #2
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Just over the 4 hour mark @160*
Time to wrap and go back in until the bone can pull out.

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Unread 10-27-2013, 04:42 PM   #3
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I couldn't help but pull off a few pieces as I was bringing it inside. 8 hours exactly and I can pinch this meat off very easily. The bone should pull right out when it's not as hot as the surface of the sun!
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Unread 10-27-2013, 05:00 PM   #4
jshull
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Nice! I'm going to try a butt next weekend, I hope it turns out as good as yours!
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Unread 10-27-2013, 05:03 PM   #5
swbill
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nice
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Unread 10-27-2013, 05:04 PM   #6
buccaneer
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You pulled some off!
You're FIRED!
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Unread 10-27-2013, 05:22 PM   #7
grillinguy247
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Nice! Pulled pork at it's best
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Unread 10-27-2013, 05:25 PM   #8
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Good job!
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Unread 10-27-2013, 06:08 PM   #9
noclss2000
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now that I'm done stuffing my face
Here is the finished product:


In the background is my Mexican style corn made on the grill as well.
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