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  1. teleburst

    Back after an absence - smoking an 8.7lb butt for tomorrow (Q View)

    When I wrote "All in all, I can report that you can indeed smoke an 8 and a half pound butt for 6 hours at a moderately high initial temp, pull it and hold it overnight at 180" I meant pull it from the smoker, not pull it pull it, if you catch my drift. Just didn't want to confuse anyone. And...
  2. teleburst

    This was my second attempt at smoking and first at Q-veiw

    Nice work! Keep smoking!
  3. teleburst

    Back after an absence - smoking an 8.7lb butt for tomorrow (Q View)

    Man o man, that butt turned out perfect! As you can see from the first photo, the natural pop-up thermometer told me that it was ready. I took a few shots before foiling for later this morning. In one, I turned it upside down to show the intact fat cap. I peeled a little back to show the...
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  11. teleburst

    Back after an absence - smoking an 8.7lb butt for tomorrow (Q View)

    I'm stunned. My first half rack is finished after only 2 hours. Basically, I had the Kroger guy cut down a rack of spares into a KC cut. He cut it into two portions, with a "main rack" and a secondary rack with the extra meat on it but smaller ribs (plus the point separately - I guess that's...
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  15. teleburst

    Back after an absence - smoking an 8.7lb butt for tomorrow (Q View)

    So, it's 5am. The butt seemed to hold up fine at 180 in the oven. I just cranked it up to 200. I'm going to tug the bone about every 30 minutes. I started my rib rack around 4:30.  As soon as it's light, I'll snap a pic or two. I need to leave for my buddy's house between 10 - 10:30am so I'm...
  16. teleburst

    Back after an absence - smoking an 8.7lb butt for tomorrow (Q View)

    So, now that I have 6 hours of smoke under the belt, I've put the butt into a foil pan and added some Sweet Baby Ray's cut with some cider vinegar and water. I laid a loose piece of foil over top. I set the temp of my oven at 180 and I even added a little sauce over the top for good measure.
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