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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 04-09-2010, 12:13 AM   #1
BadHorsieBBQ
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Talking Two 10 Pound Butts w/ Pron

I found Two 10 pound pork butts in a cryo pac at my local store. They were about .90 cents a pound, So I bought them. I usually buy them at Sams but decided to take a chance on these. They have quite a bit more fat on them than the ones from Sams, but looked ok. I have them rubbed down and will slap them on the UDS tomorrow morning. Sorry for poor quality Picture.


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Old 04-09-2010, 12:28 AM   #2
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Awww yehhh! Love me some butt! Gotta say, used to run 'em in the 5-7 lb. range, but 10 lbs. is way better!

Good luck!
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Old 04-09-2010, 07:08 AM   #3
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Off to a great start, that fat will surely enhance the meat..
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Old 04-09-2010, 07:11 AM   #4
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Sounds like an early start to your Saturday, but will end with good eats!
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Old 04-09-2010, 07:13 AM   #5
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That's some big butts. Enjoy your day of smoking.
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Old 04-09-2010, 09:35 AM   #6
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Looking forward to the results!
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Old 04-09-2010, 11:05 AM   #7
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How long do you like to cook 'em? About an hour a pound or so? Or do you just go by internal temperature?

I'm gonna throw a butt on tomorrow too, as well as a couple racks of ribs. Hopefully I'll remember to take some pics too!
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Old 04-09-2010, 11:27 AM   #8
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Quote:
Originally Posted by toastw View Post
How long do you like to cook 'em? About an hour a pound or so? Or do you just go by internal temperature?

I'm gonna throw a butt on tomorrow too, as well as a couple racks of ribs. Hopefully I'll remember to take some pics too!
I am going by internal temperature.
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Old 04-09-2010, 11:28 AM   #9
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Finally got the coals lit. I am way behind. Got into a little fight last night with some Samuel Adams Cream Stout. I am licking my wounds and finally getting things going.
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Old 04-09-2010, 12:00 PM   #10
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Good luck- keep us updated.
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Old 04-09-2010, 12:36 PM   #11
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I just learned a little something about my UDS (this being my second real cook on it). There is about a 6 degree difference between my temp gauge on the side and temps at grate level. Besides that everything going well.
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Old 04-09-2010, 02:10 PM   #12
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Quote:
Originally Posted by toastw View Post
How long do you like to cook 'em? About an hour a pound or so? Or do you just go by internal temperature?

I'm gonna throw a butt on tomorrow too, as well as a couple racks of ribs. Hopefully I'll remember to take some pics too!
Plan on 90 minutes per pound at 225 - 240 degrees pit temp. If they are done early you can hold them in a dry cooler, wrapped in foil, and then wrapped in towels or clean newspaper for insulation. they will stay hot for hours this way.

Also, time and internal temp are just guidelines. Each piece of meat is unique with different marbling and different amounts of connective tissue to break down. It is done when it is done One of the best way to tell if it is done is by feel. When you probe goes into the butt like it is going into warm butter then the butt is done. The internal temp may be 185 or it may be 205, or it may be anywhere in between.
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Old 04-09-2010, 03:35 PM   #13
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Looks good! Good choice in beer, too! I'm doin my first butts next weekend. I'll be paying close attention.
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Old 04-09-2010, 06:29 PM   #14
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Rolling right along. Pulled and wrapped in foil almost an hour and a half ago. patiently waiting.
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Old 04-09-2010, 06:46 PM   #15
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you can't do this in competition but you sure can at home, cut them in half and increase your amount of bark and decrease your cooking time....
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