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Weekend butt

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myownidaho

Master of the Pit
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Nov 27, 2016
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The wife said she was jonesing for a pulled pork sandwich, Carolina style. I don't know what happened to that woman but I approve.

SSPOG, into the smoker. I was late getting this in, so I'm going to have to cook it at a higher temp so we can eat before midnight. Probably 275.

I'm out of hickory, so I'm using pecan and cherry today.



 
Last edited:

crankybuzzard

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Jan 4, 2014
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Pecan and cherry? On a butt? YES! Both are great to smoke pork with!

Looking forward to the finish.
 

ab canuck

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Nov 20, 2016
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Yummmm I'll be watching...... 
drool.gif
 

SmokinAl

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Great start!

Al
 

myownidaho

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Thanks, guys! Five hours in and I hit the stall at 180. I think I'll be okay. Three more hours should be plenty of time and that gives me an hour rest as well.
 

b-one

Legendary Pitmaster
OTBS Member
Aug 31, 2014
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I love cherry/pecan it's what I use most. If I had a plane I would have to parachute in for dinner,lucky for you I don't.:biggrin:
 

hardcookin

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Aug 13, 2015
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Thanks, guys! Five hours in and I hit the stall at 180. I think I'll be okay. Three more hours should be plenty of time and that gives me an hour rest as well.

3 more hours should be plenty of time... Watch it be one of them stubborn butts. :biggrin:
I like smoking pork & chicken with cherry.
 

myownidaho

Master of the Pit
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Thread starter
Nov 27, 2016
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3 more hours should be plenty of time... Watch it be one of them stubborn butts. :biggrin:
I like smoking pork & chicken with cherry.

Middle of the butt registers 198, the solid muscle in the front is 185. I'll give it to 190 and then into the foil for a rest.
 

pc farmer

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I bet she is.   Looks grreat.
 

griz400

Master of the Pit
Mar 27, 2016
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Very nicely done... the bark is real nice... i am barkin like a dog here ... points for sure ... can tell you have done this cause the slaw on the sammich .... 
 

ab canuck

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Nov 20, 2016
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Looks great, Nice job on that and everyone is happy. Point.... 
 
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