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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
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Old 10-28-2012, 01:51 PM   #801
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Well was it done? My guess is no. Mine ~8 butt took 15hrs. Turned out awesome, I'm glad I put it on the night before.
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Old 10-28-2012, 02:01 PM   #802
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Brining a chicken for a Thanksgiving dry run. I don't need practice with poultry, but I do want a little practice holding 325 in the WSM in breezy mid-30s temps. I have a good windbreak, the DigiQ, a water pan filled with sand, etc., so I think I should be good.
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Old 10-28-2012, 02:09 PM   #803
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Pulled off at 182. Good enough for me! Was good!
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Old 10-28-2012, 02:28 PM   #804
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Sweet! Glad to hear it worked out.
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Old 10-28-2012, 03:20 PM   #805
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Really contemplating smoking some ribs and try a new rub
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Old 10-28-2012, 03:21 PM   #806
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Quote:
Originally Posted by DrewBrew08 View Post
Pulled off at 182. Good enough for me! Was good!
good to hear!

Next time around throw it on the night before. This way you'll have plenty of time to throw it in a cooler with a towel wrapped around when it's done.

My favorite Pork Butt accessory is my Bear Paws:



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Old 10-28-2012, 04:37 PM   #807
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I usually smoke two butts at a time, they usually total about 15 lbs. I smoke them for roughly 12 hours. They come out amazing. Mopping is a must.

I do want those claws.
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Old 10-28-2012, 04:52 PM   #808
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Oh yeah, Bear Paws are nice. I've found if ya do it right though, two forks pull right through the hog. I find the 1.5-2 hours per lb. to be too short for a butt, I like to let the butt hit ~190 for a bit of time before she's done. For prep; a gentle rub, no trimming (that fat layer is crucial). I smoke with the fat layer up, never ever flip, no mop (a good butt doesn't really need it), I keep a water pan in the smoker and hit it with smoke for the first 4-5 hours. When it hits ~190, I let it sit for maybe another 30 mins and then take 'er off. Easy, tender, juicy and so very tasty.
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Old 10-29-2012, 02:44 AM   #809
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Drew, one thing I should mention is every time you open your cooker to spritz, flip, get a temp reading you are not cooking. A lot of folks believe that for every time you open up the cooker it adds 15 min to the overall cook time. When I cook a butt I open the cooker once during the middle of the cook, and then only at the very end checking for probe tenderness.
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Old 10-29-2012, 02:17 PM   #810
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Thanks Gixxer. Ill keep that in mind for next time!

appreciate all of your help guys! Everything turned out great!
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