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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 08-18-2018, 04:06 PM   #16
Joe Black
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Tip: when the butt is done, don't try to wiggle the bone out. That's a good way to go crazy.
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Old 08-18-2018, 06:32 PM   #17
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Quote:
Originally Posted by Ag76 View Post
You are probably going to have to truss it with butcher's twine. You might google how to do this. Here is one example: https://youtu.be/WbMsXEz_LtE

Duct tape
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Old 08-18-2018, 07:45 PM   #18
Baychilla
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Duct tape
Is like the Force?

Light side, dark side and holds the universe together?
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Old 08-18-2018, 10:52 PM   #19
Hoss
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Tip,do not buy at Costco. Slice into CSR IF YOU DO. Other responses are valid too.Pork butt burnt ends are a salvage.
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Old 08-18-2018, 11:06 PM   #20
Seed
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I avoid buying those these days unless I’m grinding for sausage, but when I did smoke em I tied em up in a tic tac toe grid and it worked out well. Def want to tie it up


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Old 08-19-2018, 12:55 PM   #21
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Cook in progress......3.5 hours in. I rubbed and injected them last night. Threw them on this morning sort of shaped up like a normal pork butt with the rough and ugly filleted side down to keep it all tight together. We'll see how this goes!
How did it turn out?
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Old 08-19-2018, 04:14 PM   #22
Baychilla
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Your cook is probably done but my Costco has never had bone in. I wound up injecting and dry brining.


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Old 08-19-2018, 04:51 PM   #23
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Update: cook went great. I actually forgot to check here for input Saturday AM before I put them on. I rushed back here about halfway though the cook to see if any advice could be applied mid-cook :) I just treated them like bone in. Turned out great! Only took 5.5 or 6 hours to get to 204 and falling apart. At 160 I returned them to their braising liquid foil pans and covered. This is my preferred method. Here's how I treated them:

FRIDAY NIGHT
-Sweet tea & cherry/apple juice injection
-Rub Combo I'll never be ale to replicate again, with a ton of brown and white sugar added
-Italian dressing poured over top
-Sat in foil pans all night in this condition

SATURDAY AM
-Removed from foil pans and inserted into top shelf of new LSG 20x42
-Placed their pans of injection/marinade liquid below them to catch juices, added 1/3 gallon water to each pan to prevent burning of what would soon become my braising liquid
-Smoked at 250-275 (occasionally hitting 300)
-Was at 160 within 4 hours
-Returned to foil pans and covered with heavy foil
-Was done just shy of 6 hours
-Absolutely tender, juicy and falling apart in my fingers. Amazing.

Pics and video below.
https://www.youtube.com/watch?v=toOIHfPI8u4&t=1s
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Last edited by AKMIMNAK; 05-11-2019 at 02:52 PM..
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Old 08-19-2018, 05:07 PM   #24
Baychilla
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So I can get half or so of that in the 30. Still loving the n00b guide to sticks. Though how to set the coal bed would be nice[emoji57]


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Old 08-19-2018, 05:08 PM   #25
Mikhail
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Looks great.
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Old 08-19-2018, 05:26 PM   #26
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Good job.
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Old 08-20-2018, 10:48 PM   #27
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Quote:
Originally Posted by Baychilla View Post
So I can get half or so of that in the 30. Still loving the n00b guide to sticks. Though how to set the coal bed would be nice[emoji57]


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No problem! Please forgive my ignorance, but can you be more specific? I'm happy to show exactly what you are looking for in my next cook (well, my next-next cook.....the next one is already shot and ready to release Tuesday). Let me know if you are talking about initial coal bed or ongoing maintenance or something else. Or all of the above :) Spell it out for me so I make sure I get what you are looking for next time I break it out. Thanks Baychilla!
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Old 08-21-2018, 06:12 AM   #28
robastewart
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I’ve smoked a dozen or more of these in the past year. Never have thought to truss or skewer the open side. They cook just fine, open side down. They firm up with a nice bark and pull easy.
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Old 08-21-2018, 02:36 PM   #29
gcs
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I just cut them in half, cooks faster and more bark, it doesn't matter what they look like cooking, your gonna shred it anyway.
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Old 08-21-2018, 03:10 PM   #30
Baychilla
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Quote:
Originally Posted by AKMIMNAK View Post
No problem! Please forgive my ignorance, but can you be more specific? I'm happy to show exactly what you are looking for in my next cook (well, my next-next cook.....the next one is already shot and ready to release Tuesday). Let me know if you are talking about initial coal bed or ongoing maintenance or something else. Or all of the above :) Spell it out for me so I make sure I get what you are looking for next time I break it out. Thanks Baychilla!
I guess the ongoing maintenance. The last start I saw you do with the coal and the T-shaped splits was informative. I guess I'm looking for when you should add another split or two.
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