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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 11-10-2013, 08:02 AM   #16
bbqmike_ny
On the road to being a farker
 
Join Date: 09-11-13
Location: new york
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On the Pit about an hour ago.

cruising at 280, 142 1.5hr in, flipped it onto the fat cap side.
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File Type: jpg 2013-11-10 08.44.24.jpg (55.4 KB, 33 views)

Last edited by bbqmike_ny; 11-10-2013 at 09:56 AM..
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Old 11-10-2013, 06:10 PM   #17
bbqmike_ny
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Here is the result, not a juicy as I wanted, but tender, I believe it could have stayed on a while longer, I wrapped it after 3 hours, temps were pretty even, I had to add some KB at the end to maintain temp.
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Old 11-10-2013, 06:25 PM   #18
Okie Sawbones
is Blowin Smoke!

 
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Join Date: 09-03-13
Location: Edgewood, TX
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Got my mouth watering...
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My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22" with Smokenator, Lynx 36" SS Grill, Lynx Wok Burner, Charbroil The Big Easy, Weston 36" Upright, Cambro 400, DigiQ DX2, Maverick ET732
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Old 11-10-2013, 06:26 PM   #19
sliding_billy
somebody shut me the fark up.
 
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Looks pretty moist in the pic.
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