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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 07-22-2007, 10:54 AM   #1
Rick's Tropical Delight
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Talking overnight butt virgin no more = butt PRON!

17 pounds of boston butt in the bge for 14 hours with hickory chunks and jack daniels chips and i am not a big butt overnight virgin any more! whoohooooo!

and now... they rest.













aargh!
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Unread 07-22-2007, 10:55 AM   #2
Bentley
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Very pretty!
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Unread 07-22-2007, 10:56 AM   #3
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Looks good. Hope it tastes the same.
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Unread 07-22-2007, 11:00 AM   #4
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Did you inject those beautiful bottoms before the smoke?
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Unread 07-22-2007, 11:10 AM   #5
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Quote:
Originally Posted by tkuehn5410 View Post
Did you inject those beautiful bottoms before the smoke?
no injection. i'm all about keepin it simple and i feel the ceramic mass of the egg and it's moisture retaining qualities negate the injection option...
at least that's my theory anyway
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Unread 07-22-2007, 11:24 AM   #6
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Nice looking bark! What rub did you use?
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Unread 07-22-2007, 11:26 AM   #7
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I'm curious as to why you chose to cook them with the fat cap on the side.
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Unread 07-22-2007, 11:37 AM   #8
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Quote:
Originally Posted by Rusty_Barton View Post
Nice looking bark! What rub did you use?
i know a lot of brothers have said they don't care for it, but i used dizzy pig coarse and regular dizzy dust. i happen to like it.
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Unread 07-22-2007, 11:40 AM   #9
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Quote:
Originally Posted by BIG 12 BBQ View Post
I'm curious as to why you chose to cook them with the fat cap on the side.
that's a good question... i wasn't sure if both butts would fit in there without hitting the dome on the sides, so i stood them up on edge in the middle where the dome is higher. so here's yet another option to the "fat cap up or down" discussion, fat cap on the side please!
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Unread 07-22-2007, 01:00 PM   #10
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i saw butt virgin and thought that it should be in the woodpile.....whew
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Unread 07-22-2007, 01:19 PM   #11
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Really nice lookin coooker set up.
Very workman like!
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Unread 07-22-2007, 01:24 PM   #12
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Nice butt ya got there
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Unread 07-22-2007, 02:10 PM   #13
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Nice work! Save some leftovers for me
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Unread 07-22-2007, 02:12 PM   #14
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Quote:
Originally Posted by Rick's Tropical Delight View Post
no injection. i'm all about keepin it simple and i feel the ceramic mass of the egg and it's moisture retaining qualities negate the injection option...
at least that's my theory anyway

Heheee. You're saying that now.... Wait till you try pumping your butt up with some sort of butt juice. It's partially for moisture and partially to get some flavor down deep instead of just on the surface.

You are right about the moisture retention of foods cooked on ceramic cookers, but if you start with more, you can retain more.
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Unread 07-22-2007, 02:23 PM   #15
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Quote:
Originally Posted by thirdeye View Post
Heheee. You're saying that now.... Wait till you try pumping your butt up with some sort of butt juice. It's partially for moisture and partially to get some flavor down deep instead of just on the surface.

You are right about the moisture retention of foods cooked on ceramic cookers, but if you start with more, you can retain more.
you are gonna make me do it, aintcha
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