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Old 04-01-2013, 08:32 PM   #621
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Shoulder to shoulder for sure cook at different rates. I always wrap but leave in the smoker, turn up the temp a bit and watch for finish temps. I usually do bone in, it will pull out completely meatless. I do score the butt deeply (for more surface/bark area). I've had two similar weight butts finish two hours apart?
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Old 04-02-2013, 07:24 AM   #622
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Quote:
Originally Posted by Catcrazed View Post
Well I took it out @ 175 cause its a loin and I didnt want to dry it out, 1hr rest. It had decent flavor but didn't pull worth a crap. Ohh well try again.
Yeah, I've found that loins are better cooked to 145* and sliced, tender and juicy that way. Cooking them until they pull almost guarantee's dried out pork. You can sauce them up good but it's just not the same as a shoulder meat.


Quote:
Originally Posted by Polymerhead View Post
I did a shoulder on Sunday and cooked it to 195 in a 265 degree oven after smoking it for 6 hours. Cooked 10 hours total and rested 1 hour and still needed a couple more hours. Pulled ok but not as well as usual. I think wrapping and finishing in the oven is key to a juicy shoulder but at least with this cut of meat I should have pushed it to 200 deg and let it sit an extra hour. Crazy how much difference there is from one animal to the next.

Come to think of it, this one was bone in. I usually smoke deboned shoulders and that may be why it needed more time this time.
I've gone to 205* and beyond before some of my butts have given up. I always use a probe test with butts. When a probe slides in like butter it's done. You're right though, generally if the bone pulls out clean it's more than likely done. Obviously, that doesn't help much when you're cooking boneless though.

Nothing wrong with finishing in the oven, heat is heat, oven or smoker it will do the same thing provided the temperatures are the same in each.

Resting them in a a cooler helps too. I always double wrap mine in heavy duty foil and stick them in a prewarmed cooler wrapped in towels for at minimum an hour. I've gone 5 hours in the cooler and the meat is still too hot to pull with my hands when I pull them out. The longer the rest the better IMO.
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Old 04-02-2013, 07:37 AM   #623
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I made some pulled beef sandwiches last weekend. They were off the chain.







I turned it into this diabolical beauty for a throwdown over on the brethren.

Homemade turkey burger with provolone, 2 de-boned smoked chicken thighs, pulled beef, a couple ABT's, a long hot pepper, and a cold one.

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Old 04-02-2013, 08:04 AM   #624
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Originally Posted by BDDFC View Post

W. T. F. That looks awesome!
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Old 04-02-2013, 08:07 AM   #625
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Mother of god
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Old 04-13-2013, 05:11 PM   #626
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how many hours to smoke a pork butt that weighs 7.5 pounds
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Old 04-13-2013, 06:28 PM   #627
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Quote:
Originally Posted by coffeesnob View Post
how many hours to smoke a pork butt that weighs 7.5 pounds
Depends on the temperature. At 200 degrees I usually plan on 1.5-2 hours per pound.
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Old 04-13-2013, 07:41 PM   #628
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Quote:
Originally Posted by coffeesnob View Post
how many hours to smoke a pork butt that weighs 7.5 pounds
Smoke it for 6 hrs at 200-250 and then double wrap it in foil & into an oven until the meat reads 200 deg. Plan on 12 hrs or so total. Maybe less if there's no bone.
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Old 04-13-2013, 09:51 PM   #629
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Quote:
Originally Posted by la0d0g View Post
^^ how long, what temp did you do the tri-tip @? Looks nom!
Smoked at 275* for about an hour and a half. Finished on grill for sear. Some people sear first, but I think it doesn't make sense to "seal" the juices in when I'm trying to smoke the flavor in. Lol.
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Old 04-15-2013, 10:18 AM   #630
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anyone have a big green egg or a ceramic type grill? How do you like it? I live in a condo and don't have a yard but can us it in front of my garage. But anyways I love using lump charcoal and looking to upgrade here soon. I already have a gas grill also so this will be a second grill for me
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Old 04-15-2013, 04:18 PM   #631
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Quote:
Originally Posted by amaes View Post
anyone have a big green egg or a ceramic type grill? How do you like it? I live in a condo and don't have a yard but can us it in front of my garage. But anyways I love using lump charcoal and looking to upgrade here soon. I already have a gas grill also so this will be a second grill for me
Thought about it but I think I'll save up a few hundred more and go full custom.
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Old 04-15-2013, 04:37 PM   #632
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Quote:
Originally Posted by Polymerhead View Post
Thought about it but I think I'll save up a few hundred more and go full custom.
I thought about that. I have access to 24" pipe for free or just about free but I really don't think I want to build a smoker.
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Old 04-16-2013, 07:39 AM   #633
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Quote:
Originally Posted by amaes View Post
anyone have a big green egg or a ceramic type grill? How do you like it? I live in a condo and don't have a yard but can us it in front of my garage. But anyways I love using lump charcoal and looking to upgrade here soon. I already have a gas grill also so this will be a second grill for me
I too am seeking a similar smoker/grill. One tip, if you search for the Chargriller Akorn kamado style grill, it works just the same. You can hardly find any reviews from anyone that is not 100% satisfied. And it is metal (not fragile) and insulated for temp control and only about $300 at Lowes.

Everyone I have heard loves the green eggs too but way pricey for me just for a grill.
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Old 04-16-2013, 08:05 AM   #634
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I agree about the acorn. It's a very nice cooker for the money. It won't hold temps quite like a ceramic though. I also agree the bge is pricy, but it's more than just a grill. You can do anything from cold smoking cheese at under 100* to pizza at over 700*. Go low and slow for 20+ hours or just grill some steaks if you want. It's probably the most versatile cooker out there. That said there alternatives like kamado joe and primo. The egg also has a lifetime warranty. If you want a good cheap smoker just build a UDS.
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Old 04-16-2013, 08:26 AM   #635
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Every review I've read say's the akorn will hold temps perfectly even down below 200. After a couple trial runs to learn the damper settings that is.
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Old 04-16-2013, 04:58 PM   #636
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Originally Posted by oldstick View Post
Every review I've read say's the akorn will hold temps perfectly even down below 200. After a couple trial runs to learn the damper settings that is.
If I were looking to spend $300 on a smoker I wouldn't hesitate to buy an Acorn for sure. There's a ton of value there.
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Old 04-17-2013, 07:05 AM   #637
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I have a Primo round Kamado (equivalent to a lg BGE) , found it on CL for $300 (used twice). They are great! Use very little lump, even in the winter. As previously stated you smoke, grill and bake. If I were buying new, and money was not the object, I would get the Primo XL oval so you can set up easier for direct/indirect cooking at once.
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Old 04-17-2013, 07:58 AM   #638
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Old 04-17-2013, 12:46 PM   #639
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My fiance and I split up three weeks ago, so I went out and bought the Traeger that she always said was too expensive. Got a Lil' Tex Elite, so far I haven't had a ton of time to experiment, but I've made a brisket, some chops, and chicken; and have been very satisfied with the results. Want to make a Boston butt to pull once I finally have the time to dedicate to it. Also working on getting all of the little accessories and different pellets to try out.
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Old 04-17-2013, 01:11 PM   #640
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Quote:
Originally Posted by amaes View Post
anyone have a big green egg or a ceramic type grill? How do you like it? I live in a condo and don't have a yard but can us it in front of my garage. But anyways I love using lump charcoal and looking to upgrade here soon. I already have a gas grill also so this will be a second grill for me
I bought a Kamado Joe Ceramic grill for Christmas. I love it. I cook at least twice a week on it. I try to do a turkey or boston butt then use that for lunch meat all week. Beats paying 10/lb for deli sliced meat. It works well for eating healthy because we eat out less and eat better cuts of meat. Zero regrets, my gas grill just sits unless I am finishing ribs.
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