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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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06-10-2014, 04:09 PM | #1 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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BBQ Pork Butt au Naturel
No rub on this one. Just the heat, the smoke, and the meat. It went on early one morning and smoked for about 8 hours, pulled it and let it rest in a cooler for two hours. It's tender, juicy, and very tasty. If you've never tried BBQ pork with a bark that isn't created by sugar and rub, you are missing out. It was served with some Shack sauce (not pictured) and Griffin sauce on the side.
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06-10-2014, 04:10 PM | #2 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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That's a pretty piece of meat
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06-10-2014, 04:12 PM | #3 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Your butt is a bit red
And it looks delicious!!!
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06-10-2014, 05:22 PM | #4 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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...and I thought "red a$$" meant something completely different.
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06-10-2014, 05:33 PM | #7 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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This is how I'm doing butts from now on. A few weeks ago off the Lexington pork thread I just k salted a butt and put it on until it was 200. It was some of the best pork I've had. The next will be like yours, no salt. No more foiling, etc, or injecting on a regular basis.
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06-10-2014, 05:37 PM | #8 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Good looking butt
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06-10-2014, 06:09 PM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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My Bo what a nice bare neked Butt you have I hear ya I iant gone neked......yet!!! However I have been tempted I do like a salted Butt. I feel the salt helps to carry the flavor a tad, more than acting as a seasoning.
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06-10-2014, 06:18 PM | #10 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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Wow, that is nice coloring. After 8 hours - my butts are pretty well approaching black. Did you wrap at all?
In any case - nice work! It looks delicious.
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06-10-2014, 06:28 PM | #11 |
is one Smokin' Farker
Join Date: 12-31-12
Location: chesterfield, va
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Great looking butt bo! I've never gone necked but most of the butts I cook are with just kosher salt may have to give it a go naked.
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06-10-2014, 07:01 PM | #12 | |
Babbling Farker
Join Date: 06-21-12
Location: Sacramento CA
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Quote:
Dawg, go natch'l, then use this: Just a thought..................... Nice red butt Mr. Bo !!!! |
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06-10-2014, 07:17 PM | #13 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Your butt would be red if pictures of it all naturel were posted online!
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06-10-2014, 07:21 PM | #14 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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Gonna have to try it.
I dont wrap and use very little rub already.
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Tags |
bark, butt, pork, rub |
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