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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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Old 11-12-2009, 12:23 AM   #1
deguerre
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Join Date: 07-15-09
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Default 8Lb. butt w/ Steph's Simply Marvelous Season All w/ PRON

Finally! Smoked one of the 69 cent/lb butts I got last weekend.
I rubbed generously with Steph'e magic powder (You've GOT to get this stuff for the blend's aroma if no other reason - it's that good). Rubbed and let sit in the fridge overnight, brought to room temp and smoked from 10 AM to 8:30 PM and pulled at 190. (Last hour was at 340 - the max temp I could get in 55 degree ambient temp) Let cool for a bit, pulled with forks and hands and then SAMMICHES.
We wound up picking off the equalivent of a couple sandwiches while pulling, we just couldn's resist. The rub made for a fantastic edge after the pull explaining the previous sentence! Thank you Steph!!! I will be ordering.

Here's your pron:
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Old 11-12-2009, 01:06 AM   #2
NorthwestBBQ
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Oh my, Steph rules! Great looking pork bro!
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Old 11-12-2009, 03:38 AM   #3
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Wow, thats some might fine look'n sammies right there! Sure is make'n me hungry!
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Old 11-12-2009, 04:54 AM   #4
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Very nice!
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Old 11-12-2009, 04:55 AM   #5
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Them some good looking buns right thur,speaking of buns I'm missing a pic if you know what I'm talking about....
Nice job Guerry and Big Bro'!
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Old 11-12-2009, 06:11 AM   #6
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Oh my! That just makes me tear up. Looks excellent.
We are in the middle of a Nor'easter and there's no way I'm cooking like that for a few days. I'm hugely jealous!
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Old 11-12-2009, 06:59 AM   #7
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Those sandwiches look excellent. I could definitely knock a couple of those back. Great job.
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Old 11-12-2009, 07:02 AM   #8
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Excellent looking stuff-MMMMMMM.
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Old 11-12-2009, 07:06 AM   #9
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You made me heat up a sandwich for breakfast.
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Old 11-12-2009, 07:10 AM   #10
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I'll take about 8 of those to go please! looks awsum!!!!!
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Old 11-12-2009, 07:11 AM   #11
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Did you use a mustard slather first, or is the yellow tint from the rub?
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Old 11-12-2009, 07:30 AM   #12
deguerre
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Quote:
Originally Posted by 3 Rivers BBQ View Post
Did you use a mustard slather first, or is the yellow tint from the rub?
No mustard, the color altered after the file transfer - originals don't show that tinge of yellow. Just rubbed, wrapped in foil and fridged. The rub had no problem sticking even without a mustard prep and there was very little residue in the foil prior to smoking! I DID debate about it though based on what I've read and seen on this site (Thanks for your videos Pop Daddy Channeler!)
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Old 11-12-2009, 07:39 AM   #13
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Looks tasty.
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Old 11-12-2009, 07:44 AM   #14
deguerre
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Quote:
Originally Posted by Phubar View Post
speaking of buns I'm missing a pic if you know what I'm talking about....
Nice job Guerry and Big Bro'!
You need to quit! She's mine!
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Old 11-12-2009, 07:51 AM   #15
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Looks great, how Ironic, I have the exact same sauce setup for my sammiches. Funny thing is I don't really care for Corkys , sauce but it keeps winding up in my house??? So I keep eaten it. Guess its the wifes go to sauce, cuz the price. When I shop I grab Willinghams. You ought to give it a shot.
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