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1st butt - 15 lbs rubbed with Bad Byron's butt rub and salt free dizzy dust (pics included)
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I think the meat probe may actually be close to a bone. I did a few readings using a thermapen and the average temperature may actually be closer to 185.I think I will skip the foil...I have 2 more hours to go before leaving. The temp is climbing steadily every 10 minutes or so. That should bring me in the 195-205 range before leaving.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Always remember-if you have your choice between lucky and good, take lucky every time. Good to hear-sounds like this will end up as a win-win all the way around. Let us know how it turns out once you cross the finish-line and enjoy!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Always remember-if you have your choice between lucky and good, take lucky every time. Good to hear-sounds like this will end up as a win-win all the way around. Let us know how it turns out once you cross the finish-line and enjoy!
LOL, I have to say that I am still a bit nervous. I'll go make some vinegar sauce now.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
You are into the area where it either pulls or slices-and it will taste great. Temperature will dictate which way it goes-just check throughout and once in the mid 190's you are good. Also, if the bone pulls clean that's another eggcellent indicator of finished.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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If you're at 185 with two hours left you should make it to the mid 190's at least and it will still cook a little when FTCHerrin,IL.
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Looks great!__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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196 falling off the bone!Made a sugar/chipotle vinegar sauce. Will report back after diner!Thanks guys!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Cook started at 9h30pm yesterday and ended at 4h15pm today for a total of 18 hours and 45 minutes on the egg. This was the greatest pulled pork I ever had!I'll post the maple sugar/chipotle vinegar sauce recipe tomorrow; it was fantastic!A few pics of the finished product:____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Looks great. Congrats on a good cook.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Congrats looks fantastic and the sauce sounds goodLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Looks great. Congrats on a good cook.
Thanks, I appreciate your support. You and @lousubcap are deserving a special mention but I also want to thank all the others who gave me advices. This was a real success, all the family was impressed.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Great news-I was cautiously optimistic but you never know. Congrats on hanging in there and getting the end-result. Enjoy-and always remember-it's the journey!! Way to go!!!!!!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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