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Recent content by bostonbbq
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Haha nice, I think we are at about the exact same spot in terms of doing some pork butt today......mine just hit 190 (finishing it in the oven after I got low on coals, boo). The last 10 degrees is always the toughest for me when I'm checking it every five minutes to see if and when it finally...
Typical story for most of us who have been around this site for awhile who went from rookies to "dang, what's the recipe for that"?
Just like most things in life, smoking takes a ton of practice. What's the next logical step for all of us, opening a restaurant? :)
I just made a very small batch of this (also added some grape jelly to it during the cooking process). Thanks for the inspiration. I'm having a massive BBQ this weekend with all sorts of sauces and really wanted to try something new! :)
Anybody actually try this out for themselves and can give us a review? I'm so afraid to ruin $20 worth of meat if this is just gonna end up tasting "off".
Aaaahhhh the meat is in my belly 22 hours later, well worth it soldiers! Took about 3 hours longer than I had anticipated due to the heat loss overnight, ended up finishing it in the oven to get the temp up to 190 so it could be sliced for sammies. Gotta give myself at least a B+ on this...