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Grill the Perfect Burger
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Grill the Perfect Burger

  #321 (permalink)
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4lb pork butt, 4 hour smoke at 225/250. Off to rest now for an hour and then will shred for pulled pork sandwiches...

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  #322 (permalink)
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Your new recipe?

Do you take the internal temperature? I always stick a probe in to make sure it gets to 195 to 200 or so internal temperature.

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  #323 (permalink)
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emini2000 View Post
Your new recipe?

Do you take the internal temperature? I always stick a probe in to make sure it gets to 195 to 200 or so internal temperature.

Yep, I aim for 200.

Next one I do I gotta get more black pepper and kosher salt.

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  #324 (permalink)
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tturner86 View Post
Yep, I aim for 200.

Next one I do I gotta get more black pepper and kosher salt.

Butts can take a lot of seasoning. Don't be shy with it.

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  #325 (permalink)
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TheShrike View Post
Butts can take a lot of seasoning. Don't be shy with it.

It tasted great. But next one I will rub like I do a brisket and try and get the good dark bark. I think I wrapped a little too early, should have given it another 30 mins to an hour in the open.

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  #326 (permalink)
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tturner86 View Post
It tasted great. But next one I will rub like I do a brisket and try and get the good dark bark. I think I wrapped a little too early, should have given it another 30 mins to an hour in the open.

That pic of mine earlier was without wrapping. This is the first one we never wrapped. Turned out fine.

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  #327 (permalink)
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emini2000 View Post
That pic of mine earlier was without wrapping. This is the first one we never wrapped. Turned out fine.

Yeah next time I might for go the wrapping. I will also get a bigger piece of meat. But hey it tasted great!

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  #328 (permalink)
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tturner86 View Post
Yeah next time I might for go the wrapping. I will also get a bigger piece of meat. But hey it tasted great!

That's all that matters.

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  #329 (permalink)
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tturner86 View Post
Yeah next time I might for go the wrapping. I will also get a bigger piece of meat. But hey it tasted great!

Since cooking and resting time are never exact there is a trick you can use to hold butts until you're ready to eat. Once it gets to your desired cook temp, wrap it in several layers of foil and then wrap that with a few old towels you don't care about and put it in a sealed cooler. That'll keep it hot and out of the danger zone for hours and really lets the meat relax and get super tender. This way you can just cook it ahead of company and not have to worry about it and just unwrap it when you're ready to eat.

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  #330 (permalink)
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TheShrike View Post
Since cooking and resting time are never exact there is a trick you can use to hold butts until you're ready to eat. Once it gets to your desired cook temp, wrap it in several layers of foil and then wrap that with a few old towels you don't care about and put it in a sealed cooler. That'll keep it hot and out of the danger zone for hours and really lets the meat relax and get super tender. This way you can just cook it ahead of company and not have to worry about it and just unwrap it when you're ready to eat.

That is what I've been doing. I got a cooler and some towels just for BBQ. I use it to rest the meat until it is time to eat. I also use it to hold anything that I might brine overnight.

I am looking into getting an injector next. I have a large off set wood smoker a friend is gonna sell me cheap, should get that next month. That way I can get away from the charcoal.

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