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

  1. #531
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by Rink Dawg View Post
    Left my tri-tip on too long and it tasted like rubber. Fail.
    When that happens leave it on for another 8 hrs and take the internal temp to 195 - 200. Its similar to brisket that way
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    Quote Originally Posted by Big Red View Post
    so i'm about 10 hours in now. I'm smoking two 9 pound pork butts (from costco). The temp as stalled at 129. is this normal?
    at 10 hours, 129 seems really low. How did it turn out? what temperature did you have the smoker set at?
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  3. #533
    Go, Kings, Go Rink Dawg's Avatar




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    Great idea. I did that with some chuck and it was great. Should have thought of that.
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  4. #534
    Trouble Will Find Me Big Red's Avatar




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    Quote Originally Posted by nosoupforyou View Post
    at 10 hours, 129 seems really low. How did it turn out? what temperature did you have the smoker set at?
    It was around 220. I ended up smoking it for 18 hours. It was AMAZING. I'm probably going to try ribs out for SuperBowl Sunday.
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  5. #535
    FBJ
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    I've had pork shoulder stall at 115 degrees before. Got there in two hours. Took another six hours before it leapt to 155, where it stalled again for another six hours.

    Pork shoulder is fickle. As long as the temp in the 'que is stable, just let it go until it steps up.
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  6. #536
    Go, Kings, Go Rink Dawg's Avatar




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    I had one stall at 170 si I left it wrapped in the oven overnight at 200 degrees so I could get soome sleep, then raised the temp in the morning to finish it it. Took 24 hours but was amazing.
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    Go, Kings, Go Rink Dawg's Avatar




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    Country Style Pork Ribs
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    I hit Beef Palace today and I'm ready to go nuts!
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  9. #539
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by Rink Dawg View Post
    I hit Beef Palace today and I'm ready to go nuts!
    Rocky Mountain Oysters?
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    So there is a football game Sunday and I think I'm gonna start the cooker the night before. I'm going to do a pork shoulder for some pulled pork as well as a couple of tri tips. Throw everything in some chafing dishes, get some nice little rolls for sliders and people can help themselves. I might also do a batch of Wicked Baked Beans as well.

    Anyone have any suggestions for store bought rolls i can use for sliders?

    What are you guys planning?
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