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  1. cwmcintyre

    I Like Big Butts

    Lenny, Here are links to the sauce recipes that I used: Rub (Pork Perfection): http://www.smokingmeatforums.com/t/155664/various-rub-recipes Finishing Sauce: http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork Carolina Mustard...
  2. cwmcintyre

    I Like Big Butts

    Last couple Q-View pictures. Hit a stall at 172*! that lasted two plus hours. I was prepared for a stall - just not one that long. Ended up foiling since guests were arriving sooner - rather than later. With the foil in place, it came up rather quickly. Removed from Vision S Pro at 199* am Nd...
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  5. cwmcintyre

    I Like Big Butts

    Eight and a half hours in. Pretty sure the neighbors can smell what is in store for the, later tonight.
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  7. I Like Big Butts

    I Like Big Butts

  8. cwmcintyre

    I Like Big Butts

    After exhaustive research in this forum, I am ready to embark on my first pork butt adventure. I spent all night in the kitchen making the sauces and, at 1:15 in the morning, I am ready to throw 20 pounds of pork butt into the Vision S Pro. Special thanks to @SoFlaQuer for the finishing sauce...
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  10. cwmcintyre

    DIRTY LITTLE SECRET!!!!

    Sour cream? Taking SOS to a more gourmet level. I like it. Very strong work!
  11. cwmcintyre

    Smoked Pork Loin Roast with Q-View

    Here are a few follow-up pics. Everything as fantastic. The pork was juicy and had a great flavor. The chicken was delicious - and I am not normally a fan of drumsticks (many thanks go oiut to all those that provided guidance under the chicken threads!).
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  16. Smoked Pork Loin Roast with Q-View

    Smoked Pork Loin Roast with Q-View

  17. cwmcintyre

    Smoked Pork Loin Roast with Q-View

    Good afternoon, After getting roasted for lack of Q-View a couple weeks ago, this noob is stepping up his game this weekend! Having some friends over for dinner tonight and decided to do a pork loin roast. Brined for about 12 hours (sea salt and brown sugar dissolved in boiling water - then...
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