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Stalled butts
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Tailgate215
Posts: 17
Perfect cook so far... in the stall since about 4am. Put them on at 8pm, checked every 3 hours or so just in case (had a bad overnight butt experience years ago). Holding 225 temp like a champ...Love the CyberQ. It's showing a little low dome temp after lifting the lid to snap the pics.
2 bone in Bostons weighed in at 23 lbs. One prepped using Dizzy Pig only, one done with Chris Lilly's rub and injection. Curious about how the differences will be. Won't wrap either one unless the cook's done way in advance of the serving time, then I'll TFC.
Got 30 to feed at 5pm. Cheers...
2 bone in Bostons weighed in at 23 lbs. One prepped using Dizzy Pig only, one done with Chris Lilly's rub and injection. Curious about how the differences will be. Won't wrap either one unless the cook's done way in advance of the serving time, then I'll TFC.
Got 30 to feed at 5pm. Cheers...
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