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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 01-05-2011, 11:48 AM   #1
Wrench_H
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Default Butt Man or Breast Man

Now that I have your attention, why not both??? I've worked 4 straight 19+ hour days, and our deliverable went out at 3:30 last night. So I thought this would be a great opportunity to "Work from Home" and get in my first smoke of 2011. The turkey breast was brined for about 52 hours, and soaked overnight last night. The rub for the butt is something I got for Christmas and am trying out for the first time (Anybody tried it before?). I'm pretty stoked, I haven't cooked a butt in a long time. Both are on the smoker and I'll post some more pron throughout the day. Thanks for looking.

DSC02459.jpg
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Unread 01-05-2011, 11:53 AM   #2
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[Since I don't know what is your equipment or strategy... hence the below statement]

Just a fyi... do not leave the bird in the same pan DURING the cook... use two separate pans to prevent cross-contamination.
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Unread 01-05-2011, 11:55 AM   #3
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I actually took them both out of the pan, and cooked them straight on the rack. Thanks for the heads up.
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Unread 01-05-2011, 12:28 PM   #4
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Just pulled the turkey breast off to rest for a little while. It cooked between 240 and 250 for about 3.5 hours. Internal temp was a little higher than I wanted, but hopefully the brine will save me. I pulled it at 166.

DSC02466.jpg
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Unread 01-05-2011, 12:42 PM   #5
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Nothing wrong with a lil' T & A!

I've tried byron's butt rub (but not on butts ) I didn't care for it too much - waaay to much salt in it IMO, and I LOVE me some salt...

Salt is cheap, I'd rather a company make a product that was lower salt and more quality ingredients. That way I can add salt if I need it.

Great looking breast too! Looking forward to seeing the butt!
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Unread 01-05-2011, 01:34 PM   #6
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Yeah, I usually dive in to the breasts before moving on to the butt here too. Looks great!
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Unread 01-05-2011, 02:57 PM   #7
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Here is the butt after just short of 6 hours, internal temp is at 155. I wrapped it in some brown sugar, apple juice, and red pepper and moved it to the gas smoker so that I can stop watching it so closely and get a little work done. I'm getting hungry, can't wait for dinner.

DSC02468.jpg
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Unread 01-05-2011, 03:03 PM   #8
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looks like you're gonna be eating great tonight.
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Unread 01-05-2011, 03:11 PM   #9
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^^^^what he said!
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Unread 01-05-2011, 03:22 PM   #10
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Yeah, butts are for appetizers and breasts are main course eats. As for the Byron's I have used it on ribs. If I remember right, lots of pepper. Those are some nice looking eats you got there.
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Unread 01-05-2011, 04:08 PM   #11
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That looks good so far!

Jeff
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Unread 01-05-2011, 04:24 PM   #12
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That's some fine cookin'!!
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Unread 01-05-2011, 04:37 PM   #13
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Honesty I'm kinda partial to BOTH!!!

Nice looking cook, thanks for sharing.

I'm with Knucklehead, BBR is pretty salty for my taste.
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Unread 01-05-2011, 04:42 PM   #14
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Nice...I love both!!!

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Unread 01-05-2011, 04:47 PM   #15
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I like them both too on the smoker and off Good looking eats there Wrench
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