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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 03-01-2014, 05:39 AM   #1
skycruiser
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Default Boston butt on the kettle

Starting a 11 pounder for party tonight.
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File Type: jpg 20140301_062356.jpg (75.5 KB, 149 views)
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Unread 03-01-2014, 05:56 AM   #2
sliding_billy
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Watching...
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Unread 03-01-2014, 05:58 AM   #3
bluegrass smoke
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bbq and parties ummmmmm
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Unread 03-01-2014, 06:09 AM   #4
IamMadMan
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You are off to a great start..... Keep us posted.
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Unread 03-01-2014, 07:31 AM   #5
skycruiser
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Its on the grill now.
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Unread 03-01-2014, 07:40 AM   #6
Ron_L
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Looking good!

What are you going to do with the other one from the two-pack?
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Unread 03-01-2014, 08:03 AM   #7
skycruiser
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I'm saving it for another time.
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Unread 03-01-2014, 08:57 AM   #8
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That's gonna be good!
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Unread 03-01-2014, 09:02 AM   #9
Guando
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Lookin good!
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Unread 03-01-2014, 10:47 AM   #10
mchar69
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I see you have the weber diffuser thing - how do you like it,
and does it help keep temps down at all?
Good luck.
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Unread 03-01-2014, 11:51 AM   #11
skycruiser
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After 4 hours at 250 275 max. Internal is 165
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Unread 03-01-2014, 12:13 PM   #12
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It is looking real good.
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Unread 03-01-2014, 01:21 PM   #13
skycruiser
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6 hours into cook kettle 252 degrees 180 internal pork.
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Unread 03-01-2014, 01:31 PM   #14
viper40526
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bring it to my house 5pm having party
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Unread 03-01-2014, 01:36 PM   #15
skycruiser
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It has to hit about 195 - 203 before its ready. I want the bone to wiggle out.
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