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stuckman

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  • Agree with stombox.  Also, I pull the butt at 170F and wrap in foil.  Before sealing the foil, I pour about a cup of apple juice on the butt then seal it up.  Makes for supoer moist BBQ.  Pull off the grill when final temp gets to 195F-200F.  Good l…
  • Looks great!  What kind of a rub did you use?  I'm doing one tonight and have a couple of Dizzy Pig flavors to choose from and am thinking about throwing in some apple wood chips.
  • That looks fantastic.  This is definitely on the "must try" list.  Also, I've been looking for some good uses for Pineapple Head.
  • Bowhunr - wow.  You fit four eight pounders on a BGE?  What size BGE?  Thanks.
  • I hear a lot about over night cooks for Boston Butts on this forum.  However, I've tried to take it really slow and almost always end up with a 1 hour per pound cook.  I'm usually between 225 and 250.  Maybe my temp prob on the BGE is off.
  • First of all, congratulations to your daughter. My oldest graduates high school next month and we're also throwing a party for family and friends.  How many pulled pork servings do think you'll get from two 11 pound butts?   
  • Both Travis' and Dave's methods look really great.  I like Travis' method since I don't have an injector and I'll probably take up Dave's suggestion to use the Dizzy Pig course.  My kids gobble up anything spiced with Dizzy Pig Dave cooks at 260 w…
  • One final question (I hope).  Please pardon my ignorance.  What is "indirect on a raised grid"?  Does anyone have a pic?  Thanks!! Stuck
  • All: Thanks for the great advice.  Much appreciated!  BTW, I've got some peach wood chunks I'll be soaking for an hour before I drop them onto the coals.  Should I add the wood chunks before the birds are added or when they are added?  Thanks. …
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