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Old 03-13-2018, 08:30 PM   #51
bryan sandlin
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And what happens if there is less meat on the pork butt?

What happens if there is more meat on the pork butt?

Bones don't vary in size much, meat does.

A 6# pork butt cooks differently than a 10# pork butt.


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over the last say 12 years and 10 or more shots at it, I look for what I want. if its too dry, soup. 9 out of 10 have been what I want. I know my pit.
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Old 03-13-2018, 08:33 PM   #52
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over the last say 12 years and 10 or more shots at it, I look for what I want. if its too dry, soup. 9 out of 10 have been what I want. I know my pit.

So just for ****s and giggles.....what exactly is it that you want out of a pork butt?? I'm curious.

And over 12 years you've done 10 PBs? So 1 every 1-1/4 years.

Last edited by Smart; 03-13-2018 at 08:37 PM.
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Old 03-13-2018, 08:54 PM   #53
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So just for ****s and giggles.....what exactly is it that you want out of a pork butt?? I'm curious.

And over 12 years you've done 10 PBs? So 1 every 1-1/4 years.


Shredded in a food processor maybe?




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Old 03-13-2018, 09:21 PM   #54
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Old 03-13-2018, 09:31 PM   #55
bigbad243
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Boil them in liquid smoke and 500* oven for an hour! mmm mmmmm!!!
Not even sure how to respond. No where near what power cooking is... Check out Myron Mixon power cook method.
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Old 03-13-2018, 09:34 PM   #56
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Not even sure how to respond. No where near what power cooking is... Check out Myron Mixon power cook method.


It was a joke... I know what power cooking is
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Old 03-13-2018, 09:36 PM   #57
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It was a joke... I know what power cooking is

You forgot to mention Dr. Pepper or it would have been a little more believable..
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Old 03-13-2018, 09:51 PM   #58
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And what happens if there is less meat on the pork butt?

What happens if there is more meat on the pork butt?

Bones don't vary in size much, meat does.

A 6# pork butt cooks differently than a 10# pork butt.


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Exactly
Always go by internal temp, throw the clock away. A good meat thermometer is priceless.
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Old 03-13-2018, 10:26 PM   #59
bboswell
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over the last say 12 years and 10 or more shots at it, I look for what I want. if its too dry, soup. 9 out of 10 have been what I want. I know my pit.


This guy
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Old 03-13-2018, 10:47 PM   #60
Williams4298
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over the last say 12 years and 10 or more shots at it, I look for what I want. if its too dry, soup. 9 out of 10 have been what I want. I know my pit.
Iím kinda hoping you meant to add a zero to that 10. Well I worked on my patience today and I pulled it at 205 (it wasnít easy smart but I just had to sit on my hands haha!), it pulled apart a lot easier and was tender/ moist. Still figuring the egg out and have some room for Improvement. Next time with the pork butt or brisket Iím going to inject them. Like I said the pork butt was juicy/tender but it lacked a little bit of flavor to me. My wife liked it and said it was great but when I cook I like it to be perfect.
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Old 03-13-2018, 10:48 PM   #61
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Hahaha!
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Old 03-13-2018, 11:16 PM   #62
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Iím kinda hoping you meant to add a zero to that 10. Well I worked on my patience today and I pulled it at 205 (it wasnít easy smart but I just had to sit on my hands haha!), it pulled apart a lot easier and was tender/ moist. Still figuring the egg out and have some room for Improvement. Next time with the pork butt or brisket Iím going to inject them. Like I said the pork butt was juicy/tender but it lacked a little bit of flavor to me. My wife liked it and said it was great but when I cook I like it to be perfect.


If I stand over a smoker all day.... and then try to eat, I always say needs more smoke or needs more flavor/rub. Wife who hasnít stood over smoker says its perfect . Next day leftovers.. after my nose is clear of smoke and Iíve had a shower, I usually find myself saying **** she was right.. it tastes great. Just a thought I deal with.
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Old 03-14-2018, 05:23 AM   #63
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You forgot to mention Dr. Pepper or it would have been a little more believable..
I tried that crock pot Dr. Pepper thing once. Once.

Thinkin about throwin a brisket on this weekend.
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Old 03-14-2018, 05:59 AM   #64
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Time is merely a scattershooting guideline. It's done when the internal temps says it done. I have found that the BGE, UDS and WSM style verticals smokers cook meat a little quicker than an offset.... I'm assuming due to a more direct type heat.

Sounds like you are moving along fine. If you want to pull it, I would push it to 200. 190 is not enough in my opinion.
Yeah, my vertical electric doesn't take near as long. Nobody has complained yet though.
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Old 03-14-2018, 06:35 AM   #65
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I tried that crock pot Dr. Pepper thing once. Once.

Thinkin about throwin a brisket on this weekend.
Use Fresca. You're welcome.
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Old 03-14-2018, 06:36 AM   #66
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Two pages and no pulled pork pics? This thread sucks.
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Old 03-14-2018, 06:41 AM   #67
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^
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Old 03-14-2018, 06:41 AM   #68
Goldeneagle
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Two pages and no pulled pork pics? This thread sucks.
Not a great pic, but here's the last butt I did.

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Last edited by Goldeneagle; 03-14-2018 at 07:21 AM.
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