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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 12-21-2011, 06:13 PM   #46
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Make sure they're really greasy
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Old 12-21-2011, 06:56 PM   #47
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I would like to repeat my post from June of 2010

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Holy Resurrected Thread, Batman!

I wonder what happened to Eric (Ciret)... He hasn't visited us in a while (last visit was in March).
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Old 10-28-2012, 05:38 AM   #48
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Well when I am smoking mass quantities of butts i smoke for 3 hours using hickory and cherry wood at what ever temp i can keep Bertha at depending on the weather. Then I wrap them and cook them for another 4 to 6 hours....let the owner of the butt pull and season.

When cooking a few for myself, I have always been told the meat will not take smoke for more than 3 hours...I smoke 4 hours to be safe....I inject Bishops 3 n 1 sauce and apple juice mixture and wrap for 6 hours....meat falls apart, touch up with a little Lot O Bull seasoning and more 3 n 1 sauce and you have the best pulled pork ever.

Once wrapped the oven will work fine and save on your wood supply. Sometimes i cook several and then freeze heat and then pull and season when needed.
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Old 10-28-2012, 09:41 AM   #49
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All depends on how you like the results. I learned to cook PP when I lived in south east North Carolina. From the top, no brining, fat cap down, no mustard, fresh rub home made with no more than five ingredients, low and slow, no foil, no basting, no spritzing, no alcohol unless it's consumed during the cook, no soda except for the children, and cooked over oak if at all possible. That's it. Eastern North Carolina does have a reputation for fine BBQ.
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Old 10-28-2012, 09:51 AM   #50
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Time warp is to blame
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Old 10-28-2012, 09:53 AM   #51
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Quote:
Originally Posted by captndan View Post
All depends on how you like the results. I learned to cook PP when I lived in south east North Carolina. From the top, no brining, fat cap down, no mustard, fresh rub home made with no more than five ingredients, low and slow, no foil, no basting, no spritzing, no alcohol unless it's consumed during the cook, no soda except for the children, and cooked over oak if at all possible. That's it. Eastern North Carolina does have a reputation for fine BBQ.
That pretty much sums up my approach as well only I cook hotter.
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Old 10-28-2012, 09:54 AM   #52
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Dang Worm Holes!
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