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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 06-29-2010, 04:31 PM   #1
Derek
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Default 15 pound pork shoulders in progress w/Pron!

Well I took everyone's advice but Timbo's in the pork shoulder thread, And I've started my pork shoulders on the smoker at 12pm today, It's windy 2 72 degrees's
,

Used the minion method the correct way with my guru.

And here's the pron.


The pan.


How I purchased it.


The pork in question :) "untrimmed, no fat removed yet.


The pork trimmed, fat removed!


I did have enough rub after all.


One on the grill!


Two on the grill!



And it's now 3:52pm. and the internal temp is 156.f

and the grill grate temp is 225.f w/ the help of the guru.
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Unread 06-30-2010, 03:39 PM   #2
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Looking good so far! I've never seen anyone score the butt like that. Anyone else here do that? May have to try it this weekend. :)
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Unread 06-30-2010, 03:46 PM   #3
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Originally Posted by bmolloy View Post
Looking good so far! I've never seen anyone score the butt like that. Anyone else here do that? May have to try it this weekend. :)
I was wondering the same thing and what was the reasoning for removing the fat cap? Also, are those 15 lbs. of butts total or each? I've never seen one bigger than 10 lbs. other than maybe Hogzilla!
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Unread 06-30-2010, 03:58 PM   #4
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Quote:
Originally Posted by Neil View Post
I was wondering the same thing and what was the reasoning for removing the fat cap? Also, are those 15 lbs. of butts total or each? I've never seen one bigger than 10 lbs. other than maybe Hogzilla!
He got some bad info as far as defatting.

Wheres the rest of the cook D?
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Unread 06-30-2010, 04:03 PM   #5
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Quote:
Originally Posted by Bbq Bubba View Post
He got some bad info as far as defatting.
guess he should have listened to Timbo afterall... whomever that is

scoring makes for a cool looking checkerboard pattern if you score the fat cap.. that's about all it does.
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Unread 06-30-2010, 04:21 PM   #6
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Quote:
Originally Posted by Bbq Bubba View Post
He got some bad info as far as defatting.

Wheres the rest of the cook D?

I agree on the bad info.
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Unread 06-30-2010, 04:24 PM   #7
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hey you guys are always saying, I scored this, or I scored that. Easy mistake. :)
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Unread 06-30-2010, 06:06 PM   #8
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Keep us posted Derek...looking forward to some finsihed pics.

No mustard slather on these?
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Unread 06-30-2010, 07:27 PM   #9
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Here's the rest of the photo's


Before the foil, at 10pm.


During the foiling process, I had to take a picture )


After the foil about 11pm.

It finally got out of the 2 hour stall at 169.f

After the cooler of 2 hours.


Pulled about 4 hours ago's and these are 8 & 5 pounders I think that make up 15 pounds.
The test sandwich with toppings I like, like onions, sweet ancient peppers, and green bell peppers.


And now the homemade bread for the real sandwiches, ith col slaw.
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