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Old 06-29-2008, 06:00 PM   #21
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So, what did ya'll think of the sauce?

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Old 06-29-2008, 06:09 PM   #22
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Butt along the same lines.

Reading this thread motivated me to smoke a butt today............can i do this without letting the rub sit on it in the fridge wrapped tight with saran wrap over night?

can i rub it down and toss it on the smoke after letting it sit for like 30 min?
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Old 06-29-2008, 06:22 PM   #23
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So, what did ya'll think of the sauce?
Nice! The slight sourness of the vinegar balances out the smoky sweetness of the pork. It's very thin, but works great with the pork, which already has such a rich and sticky texture. (Sticky isn't the right word...but I'm sure you know what I mean!) I had to substitute light brown sugar for the turbinado, but I think it's still close to your intent. Got it in a "Bobby Flay" style squeeze bottle, ready for next time.

I'm not a big fan of smoked beers, but I wonder if a smoked porter would be a good match? Or would it be a bit overwhelming? Hmnn...
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Old 06-29-2008, 06:26 PM   #24
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can i do this without letting the rub sit on it in the fridge wrapped tight with saran wrap over night?

can i rub it down and toss it on the smoke after letting it sit for like 30 min?
It's not optimal, but I think you could get away with it. It's going to be sitting in the smoker a LONG time anyhow, so it will have a chance to absorb the flavor.

Get it going now, time is fleeting! Mine was a small butt, and it still took nearly 12 hours to get up to temperature. Unless you've got a rig that is safe to leave going unattended overnight, it makes for a mighty late dinner.
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Old 06-29-2008, 06:57 PM   #25
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Butt along the same lines.

Reading this thread motivated me to smoke a butt today............can i do this without letting the rub sit on it in the fridge wrapped tight with saran wrap over night?

can i rub it down and toss it on the smoke after letting it sit for like 30 min?
Since it smokes so long......you really do not have to wait at all. I just put some mustard or olive oil on my shoulder, rub it down, and pop it in the smoker no waiting.
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Old 06-29-2008, 09:53 PM   #26
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24 hours later...

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Old 06-29-2008, 10:22 PM   #27
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Well, I've examined them both and done a taste test... its really hard to say if the one that was fat side up is any more tender as the one with the fat side down basically fell apart it was so tender.

The one thing for certain is that the fat on the one with the fat side up hasn't charred the same way as the other - which is about my favorite part. It also has a pretty good layer of bark on it...

So it seems my experiment is inconclusive. Any which way, its some damn good eats.

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Old 06-29-2008, 10:40 PM   #28
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Well, I'm gonna take it back. I just pulled both of them... didn't feel like waiting any longer. The one with the fat side up was just about the consistancy of butter - almost too moist if thats possible. The other was very moist but not like that... I pulled em both and just mixed em both up together.

Here is the first I pulled - fat side down. This was before I pulled it. Like I said, it literally fell apart... Thats the bone there in the back.

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Old 06-30-2008, 11:56 AM   #29
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Large cuts of meat should always be cooked fat side up, but in the grill case you are using a direct flame on the fat so it goes away. In an oven though, you'd certainly see more of a difference. You get left with a blob type fat instead of a nice crispy fat.

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Old 06-30-2008, 01:03 PM   #30
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Quote:
Originally Posted by Reverend JC View Post


Butt along the same lines.

Reading this thread motivated me to smoke a butt today............can i do this without letting the rub sit on it in the fridge wrapped tight with saran wrap over night?

can i rub it down and toss it on the smoke after letting it sit for like 30 min?
we do this all the time and the meat always comes out so good it's addictive!

Bigjohn is quite the pitmaster!!!
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