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08-04-2012, 01:45 PM | #1 |
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08-04-2012, 01:47 PM | #2 |
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08-04-2012, 01:53 PM | #3 |
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08-04-2012, 02:10 PM | #4 |
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08-04-2012, 02:05 PM | #5 |
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Don't cook by time, cook by temp.
You want an internal temp of 190-200. The temp will stall around 170 for 1-2 hours but once it gets past that stall, you get the difference between pork that can be pulled, and pork that needs to be sliced.
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08-04-2012, 02:22 PM | #6 |
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190-200 internal temp on a 7 lb. pork butt is overcooked.
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08-04-2012, 02:34 PM | #7 |
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08-04-2012, 02:39 PM | #8 |
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08-05-2012, 09:54 PM | #9 |
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http://playingwithfireandsmoke.blogs...icnic.html?m=1
You will want to bookmark that site; the peeps who eat your food will thank me.
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08-04-2012, 02:11 PM | #10 |
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Sounds good, thanks for the help. If it takes that long I may have to wait until another day to do it, have some stuff to do in the morning.
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08-04-2012, 02:19 PM | #11 |
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Just start it on the smoker for 5 or 6 hours then finish it at 225 in the oven. You're not in a competition. Cheating is fine, especially if it means the difference between having Q or not having Q.
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08-04-2012, 02:24 PM | #12 | |
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Quote:
But that could work if I don't want to have to tend to the smoker all damn day. Thanks. |
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08-04-2012, 03:02 PM | #13 |
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If you're short on time, just foil it around 160 and leave it on the smoker, it will push it through the stall.
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08-04-2012, 02:24 PM | #14 |
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The weight has nothing to do with it. And no, it isn't.
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08-04-2012, 02:43 PM | #15 |
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