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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 08-23-2016, 05:24 PM   #16
Mikhail
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Butt...it is still stalled at 12 hours, so in the foil and the oven it goes.

Fun day. Time for a beer. I thank you all for sharing the journey.
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Old 08-23-2016, 05:40 PM   #17
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And the ribs as they are about to hit the grill for warming up. Pretty respectable smoke ring. Taste great. I like a fairly heavy smoke.



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Old 08-23-2016, 08:09 PM   #18
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At 14 hours total I took it out of the oven at 205F. Nicely done, but the bark was not as crisp as I would have liked. Oh well. next time I will cook it a little higher to shorten the time, maybe 275-300.






And after a little resting it almost pulled itself apart. The bone slid right out and I was able to decimate it with a fork in about 5 minutes. All in all not bad for a first effort. The smoke flavor is very good.



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Last edited by Mikhail; 08-23-2016 at 08:10 PM.. Reason: Adding a comment.
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Old 08-23-2016, 08:17 PM   #19
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Great job on both, looks delicious!!
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