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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 11-03-2013, 09:21 PM   #1
T&S BBQ
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Default Thanks Brethren

Thanks Brethren for the suggestions yesterday on the temp and time for my pork butt. Here's how it went. Lit fire at 6 AM this morning. Temp was 28 degrees outside. I kept smoker temp between 275 & 280.
IMG_0502.jpg

This is what it looked like after 15 minutes.
IMG_0503.jpg

Four hours later temp was 130 degrees. Took off smoker, put in pan and wrapped. Used mostly hickory and a little apple wood.
IMG_0505.jpg

Checked temp at 199, probe went in like butter.

IMG_0508.jpg

Put in cooler for two hours. Then pulled.
IMG_0513.jpg

Turned out great. Everyone raved about it. Thanks again.
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Unread 11-03-2013, 09:23 PM   #2
plakers
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Looks perfect, good job
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Unread 11-03-2013, 09:24 PM   #3
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Nice job, looks great!
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Unread 11-03-2013, 09:25 PM   #4
Ron_L
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Great job!
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Unread 11-03-2013, 10:16 PM   #5
SmittyJonz
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Looks Good- What Sauce did you use?
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Unread 11-03-2013, 10:30 PM   #6
T&S BBQ
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Used my own rub, brown sugar based. Sauce was from a local legend bbq pit in Rock Island ILL. Couldn't have turned out better, can't wait till my next smoke.
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Unread 11-03-2013, 10:40 PM   #7
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Looks Great ! Never too cold for bbq
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Unread 11-04-2013, 12:03 AM   #8
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Looks good!!
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Unread 11-04-2013, 12:05 AM   #9
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That looks great! Good job on that. I hope my first one turns out looking that nice.
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Unread 11-04-2013, 02:05 AM   #10
sliding_billy
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Great looking cook.
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Unread 11-04-2013, 05:18 AM   #11
Diesel Dave
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That does look mighty fine
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Unread 11-04-2013, 05:24 AM   #12
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Gonna be no stopping you now!
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Unread 11-04-2013, 06:10 AM   #13
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Very nice...I'll have some too!
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Unread 11-04-2013, 06:17 AM   #14
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Very nice - stick burners rule!
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Unread 11-04-2013, 06:29 AM   #15
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Beautiful looking pulled prok.
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