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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 11-21-2010, 04:13 PM   #16
misterrachel
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Looks great to me!
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Unread 11-22-2010, 08:45 AM   #17
jetfxr27
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Quote:
Originally Posted by bigabyte View Post
The flat was dry because it wasn't done yet. The flat is the last part to finish and probe like butta. When it is not done, it taste tougher and drier than the parts that are done.
Actually it was probing perfectly just unevenly. So the question is at what level of porbeness do you pull.

Say half the flat probe buttery all the flat, 2/3's the flat. On this particular one the smaller end probed early. Then the butterness worked its way up the flat. While the smaller end fell out of the buttery scope.
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Unread 11-22-2010, 08:54 AM   #18
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Quote:
Originally Posted by jetfxr27 View Post
Doing another one tonight. Anyone help with this question? Also how to keep the bark from getting to done so it doesnt create a crust you cant slice through.
I have found that the bark will "loosen up" if you foil for a period of time. I'm sure other will chime in.

Great pron and I, too, would hit that!
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Unread 11-22-2010, 09:51 AM   #19
tburda
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I find that the best way to "learn" is to do, and putting together a lot of different information helped me, as opposed to following one tutorial. I followed one from here as a guideline, like on trimming, and if to do fat cap up/down, and separating the point and flat. I was most nervous about that, and i tell you what, if it's DONE, you literally, could just pull them apart at the fat seam. Hot knife through butter was an understatement on mine and I couldn't have been happier. Just keep practicing. I jumped into my first two packers (yes, two at a time) while cooking for 10 hungry deer hunters this past week. Patience and KISS worked wonderfully.

And I don't see anything wrong with your burnt ends as you said "attempt" as long as they're good, and get eaten, it's a success right? :)
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Unread 11-22-2010, 01:39 PM   #20
jetfxr27
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Doing my second now as a dry run for Thanksgiving. I'll add it to this post instead of making another.

Not sure if I am going to foil flip or pan. Any suggestions?

Whole Packer again



Ready for trimming


All hard fat trimmed


First Lawreys


Then my sweet heat (semi homemade BBQ rub)


Now for Donny's Bark Maker


All mixed Up


Sprinkled and patted in


UDS all ready for the cook


On she goes at 0900 at about 275*


Will continue to update when I pull it off.............
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Unread 11-22-2010, 08:52 PM   #21
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Finally done.

Pulled this time when it felt like butta in most of the flat. My problem before was probing the point expecting the flat to probe the same. It wont. The indicated temp was 190* internal on the flat. I use indicated losely. The stall was 160*-175* ish and lasted a whiiiileeee.

Cooked mostly at 275-305* ish. Fat down, never flipped, no mop, no spritz, no injection, no foil. Did do an hour rest in foil.

Great smoke ring. Great pull test, excellent rebound. Flavor was pretty good. Bark was stellar.


Fresh off the cooker



Point separated after the rest


Point


Flat


Slices


Presentation, flat, flanked by point


Last view!




Thanks for looking!!
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Unread 11-22-2010, 10:27 PM   #22
Low-n-Slow
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Looks like it turned out great! That Donny's Bark Maker looks pretty interesting, I'd like to try it on my next packer.

At those temps how long did it take you? I've only done a couple at 225* and foiled etc with great results. I've thought about trying one at high temps and may give it a try after the holidays.

Thanks for the great pron!
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Unread 11-23-2010, 08:27 AM   #23
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10+1 rest.
I mainly went higher cuz wanted it done for dinner. I woke up late.
Couldn't remember what high heat was. So maybe I went low and high?

Hope Donny doesnt mind me coining the phrase "Donny's Bark Maker".

Skip to 2:47
http://www.youtube.com/watch?v=xQCeXzhWz3U
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