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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #491
    2nd Scoring Line Mulletsave30's Avatar




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    Quote Originally Posted by FBJ View Post
    Adding squeeze butter to pork or beef barbecue just doesn't make any appealing sense to me whatsoever. In fact, it puts me on the border of nausea.

    I get great results without it. I can't imagine why I'd need it.
    Know whatcha mean. I saw this on BBQ Pitmasters and thought I'd try it out. Was reluctant to do so but the results weren't any better, just the cholesterol higher.
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  2. #492
    FBJ
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    Quote Originally Posted by Mulletsave30 View Post
    If dolphin still can jump through a hoop of fire or once again get Sandy and Bud in dangerous trouble, marinate for an additional 12 hours.
    Props for the Flipper reference.
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  3. #493
    Lucky Luc! DRGinLBC's Avatar




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    Since I basically suck at smoking pork butt...I'll ask you fools!

    I've smoked two in the past and the times have been WAY off. It's so hard to predict when it will be done.

    I have a 3.5lb pork butt I picked up tonight from Stater Bros. We'd like to eat tomorrow at 4pm. How long do you think it will take at 225-230? This page was informational but I figure it can't hurt to ask you guys.

    Perfect Pulled Pork From Pork Butt Recipe

  4. #494
    Go, Kings, Go Rinkrat's Avatar




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    I've had them go from a 6 hours to 24 hours. It hits that stall at 170 degrees and you never know when it will get past it. The good thing is that if you finish early you can wrap it in foil and towels then put it in a cooler and it will stay warm for hours. I think they say 1 1/2 hrs per lb. is normal. I'd start right now to be sure
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  5. #495
    2nd Scoring Line Mulletsave30's Avatar




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    I'm also gonna try bone-in over boneless next time and see if that helps improve time.

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    Tossed that sucker in at 7am. Backyard smells good. Neighbors must be jealous.

  7. #497
    OFF the Bandwagon salami's Avatar




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    I just did a pork butt the night before last in my BGE. It was about 8 pounds and went for 12 hours at 220. The key is to let it rest for an hour before getting into it. I did mine for a work pot-luck. I shredded about 1/2 of it, mixed in 2 tbsp of vinegar, a bottle of Stubbs hot BBQ sauce and a tsp of salt, served it on sweet buns with pickles and coleslaw. It was the hit of the event.

    You'll know yours is done when you drag a fork across it (with some pressure) and it shreds off. Start checking every hour after about 5 hours, but remember, "if you're lookin', you ain't cookin'".
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  8. #498
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    Quote Originally Posted by DRGinLBC View Post
    Backyard smells good. Neighbors must be jealous.
    Slow cooking split pea soup using the bones and chunks of ham from a butt I smoked a few weeks ago. Whenever I smoke a pork roast, my neighbor to the east always calls me on the phone wanting to know when dinner is?
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  9. #499
    Win it again..for Tanner! nosoupforyou's Avatar




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    Quote Originally Posted by jccawdrey View Post
    Slow cooking split pea soup using the bones and chunks of ham from a butt I smoked a few weeks ago. Whenever I smoke a pork roast, my neighbor to the east always calls me on the phone wanting to know when dinner is?
    your neighbor to the way west is asking as well haha. how long can you keep the bone and ham chunks okay in the fridge after smoking?
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