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Old 04-12-2014, 07:53 PM   #80596
Valentino Magoo
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You are so mean, O'Jay...keep up trash talking scooterists and I'll sick Charlie and Whizzy on you if you keep it up.
You too Billy-boy.

Scribe, how's your butt doing?

Most people that follow Matt's directions turn their butts into grainy mush, because most people's "low" temp is way too high. If you have a good grill/smoker, you can get a perfect butt in 6-8 hours and it will pull perfectly. You don't have to cook 10 at a time like I did here.



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Old 04-12-2014, 08:15 PM   #80597
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Good Pooint Magoo..

but, fdunny enough, I refrained from giving temp numbers because I knew you would disagree..



212-240 would be my target for 12-16 hours
in the winter time it might take 22 hours.

in the dog days of august it might be done in 11 hours.

its not a science, I dont work for walmart or tyson, no money was spent to idiot proof my methods.

I have no doubt that one can be cooked faster, But It requires pretty good heat control though, as it is pretty easy to turn into a jerky coated ham ball at 350 degrees if you are not attentive.

90% of the ones I do, Im off doing something else, not babysitting the cooker.
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Old 04-12-2014, 08:36 PM   #80598
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I cheat and am lazy. I'm slightly hotter. 1/2 to 2/3 of my cook time the meat is double wrapped in foil, which is how you shorten cook time. The first part of the cook (unwrapped) is only part when it gets smoke (oak). I like pork flavor, not heart burning smoke, so no hickory or mesquite for me. Personal choice.
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Old 04-12-2014, 08:45 PM   #80599
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I add some pecan the to the initial fire, but let it gas off before adding pork.

pecan is very smooth, but like any "wood smoke" can be over done.

and I agree I do not like the creosote smell, its nasty.

apparently, Im even lazier since Id rather cook another 6 hours instead of wrapping it..



I was under the gun at last years ham off and couldnt get it done in time ( I did sleep in late, and sort of didnt really even care...)

but had I double wrapped it about 4 hours into the cook it would have been done.

although, the air sealing mods I made to my cheap little brinkman cooker have made it nearly impossible to get temps over 250 in the cook box.
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mouthfulloflake screwed with this post 04-13-2014 at 12:44 AM
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Old 04-13-2014, 05:44 AM   #80600
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Hey now ....

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Old 04-13-2014, 05:52 AM   #80601
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Now that you have both confused the shit out of me, how about some easy guidelines? I've got a 4 pound butt, oak for smoking and kris' old smoker. What temp am I trying to achieve? I read somewhere I want an internal temp of 205 and a smoker temp of 200 to 225. How long should this take? Should I start in the smoker and finish in the oven? What is this double wrapping technique you speak of?
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Old 04-13-2014, 06:00 AM   #80602
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mornin feller buttsters
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Old 04-13-2014, 07:49 AM   #80603
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MOrning Dockhead.


Scribbles.


http://amazingribs.com/recipes/porkn...lled_pork.html

this guy guy has a lot of good info, his method is in between what Magoo and I were telling you.

and check his notes about the doublewrap ( texas crutch in foil)
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Old 04-13-2014, 08:02 AM   #80604
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MOrning Dockhead.


Scribbles.


http://amazingribs.com/recipes/porkn...lled_pork.html

this guy guy has a lot of good info, his method is in between what Magoo and I were telling you.

and check his notes about the doublewrap ( texas crutch in foil)

Yup, great site to follow. The "fast method" is what I use, wrapping tight after 2 hours. Also, like the site says, don't dump BBQ sauce on it when pulling, the neat should be great without it.

He also mentions that the grill be set up for "indirect"!! Matt has jumped on the indirect bandwagon!

If you haven't cooked on that smoker before, Kris would be the best to give you tips on any oddities it may have to keep an even temp.

Hard to screw up that meat...obviously, since Matt and I can pull it off.
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Old 04-13-2014, 08:09 AM   #80605
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Yup, great site to follow. The "fast method" is what I use, wrapping tight after 2 hours. Also, like the site says, don't dump BBQ sauce on it when pulling, the neat should be great without it.

He also mentions that the grill be set up for "indirect"!! Matt has jumped on the indirect bandwagon!

If you haven't cooked on that smoker before, Kris would be the best to give you tips on any oddities it may have to keep an even temp.

Hard to screw up that meat...obviously, since Matt and I can pull it off.
One of my co-workers ordered a big batch of the rubs, ive got like a 3lb bag of it, Ive not used it yet, but plan to in a week or so, I figure its nothing special, but the guy does sell alot of it, so maybe its magical!

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Old 04-13-2014, 08:38 AM   #80606
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my neighbor did up some ribs yesterday..we feasted last nite
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Old 04-13-2014, 08:55 AM   #80607
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I know it's not pork butt.....

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Old 04-13-2014, 08:57 AM   #80608
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my neighbor did up some ribs yesterday..we feasted last nite
Your neighbors speak to you?

Sorry, I forgot about the meth heads.



















JK, Doc.
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Old 04-13-2014, 09:07 AM   #80609
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Does anyone need anything brought back from NOLA?

I should finish here the 2nd or 3rd week of May and I have some space for spices, coffee, andoulie, boudin, etc in the CRV.

I have a little cooler space too.
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Old 04-13-2014, 09:57 AM   #80610
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about a gallon of turnip greens from Mothers please.


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