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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 11-20-2009, 11:52 AM   #16
BobBrisket
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Quote:
Originally Posted by big brother smoke View Post
Damn, Bob that is a hittable menu! You may want to do boneless butts, since it is high heat! You get more penetration of the rubs and smoke into the butts.
Great idea. Assuming I can't find boneless and just bone them out myself(sounds kinda nasty) should I use butchers twine to tie em back inot shape? Makes alot of sense to have the extra surface area to apply rub too. Never done em this way. Please advise.

Thanks again. I'll ask dad about ordering and delivery options!
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Unread 11-20-2009, 04:46 PM   #17
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Great menu, but NO tamales???? Christmas, maybe??? Please! :)
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Unread 11-20-2009, 05:04 PM   #18
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Quote:
Originally Posted by chambersuac View Post
Great menu, but NO tamales???? Christmas, maybe??? Please! :)
Those are for Christmas or New Years!
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Unread 11-20-2009, 05:14 PM   #19
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Bob, I think you are real close but would agree with Pyle on giving yourself a little wiggle room. As you well know, extra cooling is fine. Closer to 300 or 325 will work really well. At 275 you are cutting it close, IMO. Good luck brother. Menu looks fantastic! Have a great Thanksgiving with the family and friends!!!
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Unread 11-20-2009, 05:55 PM   #20
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It all sounds workable to me Bob, I do most butts at that heat and get done usually around 1 or 2 at the latest. Boneless might be worth considering as BBS says.
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Unread 11-20-2009, 09:39 PM   #21
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Thanks again everyone. I'll play it by ear come Wednesday or Thursday. I appreaciate the feedback.

Bob
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Unread 11-22-2009, 01:28 PM   #22
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<<<< Is posting #550 on this thread for Bob. Glad you got everthin' figgered out!
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