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

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    OFF the Bandwagon salami's Avatar




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    Quote Originally Posted by FBJ View Post
    I don't believe that stuff is food-safe. Isn't that for automotive engines?
    Details, schmetails.

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    Quote Originally Posted by DRGinLBC View Post
    Have a pork shoulder smoking right now. Should be ready in time for the game. Woot.
    how long did that take?
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    Quote Originally Posted by BeerMan View Post
    how long did that take?
    Until it was done.

    Gotta get them to that magic internal temperature where the connective tissues start to break down, then let it sit there for a couple hours. I usually start mine at 11pm and run them until about 4pm the next day. Pull them out, foil-wrap, then place in an empty cooler surrounded by dry bath towels to rest for a couple hours before I serve it. When I pull it out of the foil, it's usually still steaming hot.
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    Quote Originally Posted by FBJ View Post
    Until it was done.

    Gotta get them to that magic internal temperature where the connective tissues start to break down, then let it sit there for a couple hours. I usually start mine at 11pm and run them until about 4pm the next day. Pull them out, foil-wrap, then place in an empty cooler surrounded by dry bath towels to rest for a couple hours before I serve it. When I pull it out of the foil, it's usually still steaming hot.

    ^^^^^^^^^^^^^^
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    I've followed some good advice, is all. I'm not about to go reinventing the wheel.

    On a long cook of pork shoulder, the only things that can really go wrong (aside from not cooking it long enough at that "magic temperature," which will result in disastrously tough meat) are: A) your fire goes out while you're snoozing, or B) the fire gets way too hot while you're snoozing. Both situations are recoverable, if you catch them soon enough. If A), it'll just take longer before you can eat the next day. If B), you might have some tough bark to contend with.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


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    and they say that pork butt shoulders are more forgiving than others.

    sidenote: try not to panic if the I.T. stalls at around 150 for too long. I've heard that it stayed as long as 6 hours. it's normal.

    then when it hits 190, you can break out the bubbly.
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    i love you 190 degrees!
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    Took around 8 hours total for a 4lb butt. That was longer than I had expected. I usually figure its around 1 1/2 hours per pound. Temperature usually stalls around the 170 mark, but then begins cooking again. I pulled it out at around 195. Just had some leftovers for lunch. Delicious.

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    Quote Originally Posted by DRGinLBC View Post
    Took around 8 hours total for a 4lb butt. That was longer than I had expected. I usually figure its around 1 1/2 hours per pound. Temperature usually stalls around the 170 mark, but then begins cooking again. I pulled it out at around 195. Just had some leftovers for lunch. Delicious.
    at what temp? mine took TEN hours on the temp that fluctuated between 220 and 270 but that was at the beginning of my smoking endeavours.
    I BELIEVE I'll have another beer!

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