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Thread: Alrite Yall, What Do I Do With This??

  1. #31
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    Quote Originally Posted by GitDaGrease View Post
    John , the so many minutes per pound can be tricky on a pork butt, the temp tends to stall at around 160 sometimes, make a 14 dollar investment and get a meat thermometer, I do like to wrap mine in foil for the last 2 hours or so, makes it much more tender, as far as everything else it's your preference on rubs, but bad Byron's is the bomb on butts and ribs
    You got that right
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    Its been on for 4 1/2 hours and the temp is up to 150, looking for 190 degrees rite??
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    That's what they say on here.
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  4. #34
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    Quote Originally Posted by Rees Guide View Post
    Its been on for 4 1/2 hours and the temp is up to 150, looking for 190 degrees rite??
    Yes 190 internal meat temp Then take out and wrap good in foil and let it sit until it cools.....then pull it and enjoy
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    Quote Originally Posted by "G" View Post
    Yes 190 internal meat temp Then take out and wrap good in foil and let it sit until it cools.....then pull it and enjoy
    Man that wrap it up and let it sit stuff sux, having trouble now leaving it alone. As my grandmaw would say, I like to GRAZE!!!!
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  6. #36
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    Quote Originally Posted by Rees Guide View Post
    Man that wrap it up and let it sit stuff sux, having trouble now leaving it alone. As my grandmaw would say, I like to GRAZE!!!!
    I know the feeling....good things come to those who wait though
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  7. #37
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    Bout 195 then wrap n rest.
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  8. #38
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    When ya take it off the smoker to rest, grab ya a taste bro. I know I can't help myself lol
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  9. #39
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    It will take it about three hrs resting and cooling before its cool enough to hand pull.......just eat a Baloney sammich and chill awhile
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  10. #40
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    Quote Originally Posted by DonDon View Post
    When ya take it off the smoker to rest, grab ya a taste bro. I know I can't help myself lol
    I will most likely, just the way I was raised.
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