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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 03-20-2010, 12:28 PM   #1
Jeff Selle
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Join Date: 03-02-10
Location: Post Falls, Idaho
Default Lovin' the smell of butt on this fine spring mornin'

I was planning to smoke a 12-pound butt this morning, but decided to kiss winter goodbye with over-nighter instead.

I used chunk wood mesquite charcoal tightly packed into the 22.5 WSM, and started at 10:30 p.m. last night. I also decided to fill the water pan with hot water.

I also worked on my chicken thighs last night. I got some ployboys rub and burnt finger sauce in the mail, and decided to try it... I didn't mess with prepping the thighs. I just went for a flavor test, and spent some quality time prepping my butt for an all nighter. (what a line)

Anyway the coals went all night. I check at 3:00 a.m. and I was at 230 degrees, got up at 6:30 a.m. and I had dropped to 200, so I stoked the coals and opened two vents. Got up at 8 and I was just below 200 . Internal temp was 170, so I added some chunk wood charcoal and about a half chimney of burning Kingsford. I am fighting to keep the temps down... i don't want to add anymore water so I will just mess with the vents until she's done. I'll upadte with more pics later...

Hapy Spring everyone!
Attached Images
File Type: jpg Winter's last weekend 002.jpg (44.4 KB, 76 views)
File Type: jpg Winter's last weekend 004.jpg (100.8 KB, 76 views)
File Type: jpg Winter's last weekend 005.jpg (61.9 KB, 75 views)
File Type: jpg Winter's last weekend 006.jpg (110.2 KB, 75 views)
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Old 03-20-2010, 12:30 PM   #2
deguerre
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Join Date: 07-15-09
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Gorgeous so far!
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Old 03-20-2010, 12:31 PM   #3
Chef Country
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Location: Wellington, KS
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looks good, i got a couple buts on this morning and a loin that i had seting in jackdaniels marinade all night
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Old 03-20-2010, 03:48 PM   #4
Jeff Selle
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Join Date: 03-02-10
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Just pulled her off the smoker for a rest. It took about 13.5 hours... That has to be one of my nicer barks

That big butt took awhile to get over 180 in the center, but finally got to 185-190, but the outer muscle groups were 195-200...It should pull pretty nice...
Attached Images
File Type: jpg Butt & eggs 001.jpg (125.6 KB, 47 views)
__________________
*2 Weber Smokey Mountain 18.5 & 22.5 w/Stoker
*Pre-1979 22.5-inch Red Weber Kettle
*Pre-1979 18.5-inch Red Weber Kettle
*1993 & 1998 Weber Performers
*Grill Dome Kamado smoker 18-inch
*El Cheapo offset smoker (CharBroil)
*4X8-foot trailered Santa Maria Grill
*Coveting a Weber Ranch Kettle
*Yellow splash-proof Thermapen
*Member of PNWBA/KCBS/West Slope BBQ Association
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Old 03-20-2010, 05:15 PM   #5
Bluesman
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Location: Fond du Lac, WI
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Dere' is Nothin" Like the smell of a nice Butt in Da Mornin'...Oh Yeah . Looks great and should pull wonderfully
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Old 03-20-2010, 05:25 PM   #6
Derek
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Nice butt Jeff....
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