I like my butt rubbed and my pork pulled.
Member since 2009
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Nitro Butt on; waiting for Little Steven's package to sauce it!
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My ash bucket was
Frozen solid. I had a lurking hawk looking to steal my Butt when I turned my back.I like my butt rubbed and my pork pulled.
Member since 2009 -
"Nitro Butt on; waiting for Little Steven's package to sauce it!" )
Nice house!
Gittin' there... -
Was a little scared to open this thread with a title like that! Going to be some good stuff!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Settled in at 315* dome.I like my butt rubbed and my pork pulled.
Member since 2009 -
Nothin like fast pulled pork!!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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WeberWho? said:Was a little scared to open this thread with a title like that! Going to be some good stuff!
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Crimsongator said:WeberWho? said:Was a little scared to open this thread with a title like that! Going to be some good stuff!
Steve
Caledon, ON
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Um Tim. I don't think I put any sauce in there....
Steve
Caledon, ON
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I'm in the stall zone.I like my butt rubbed and my pork pulled.
Member since 2009 -
FearlessTheEggNoob said:"Nitro Butt on; waiting for Little Steven's package to sauce it!" )
Nice house!
I like my butt rubbed and my pork pulled.
Member since 2009 -
7 hours at 315*-350*. 400* for the last 45 minutes after the stall. Pulled at 195* IT, but noticed all different temps in different spots. Some cooler, some hotter than 195*. Off to rest FTC for an hour.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Cherry and Hickory wood for smoke. Some tough pulling in parts. Looking for answers why this happened from the Eggers. But good with a little dryness.I like my butt rubbed and my pork pulled.
Member since 2009 -
I have played with Nitro a few times since we started doin it back in Feb. I have found that 205-210 is usually when the butts over 8 1/2lbs are the most tender. Did it probe like Buttah before you pulled it? It may gave needed a touch more cooking but not much. IMO-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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And BTW it still looks like some awesome pork goodness.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Guess I pushed it on the temp. Didn't want to foil. The bark was great. Could have went another 20 minutes on cook time and 30 on FTC time maybe.I like my butt rubbed and my pork pulled.
Member since 2009 -
I am with you on the no foil.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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On butts and brisket I usually quit checking temps at 190 and start checking tenderness. Pull when the weight of the thermapen will push the probe through. May be not that much but you get the picture.Green egg, dead animal and alcohol. The "Boro".. TN
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