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rgl55

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rgl55
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  • I didn't relalize you were all professionals. I ask for forgiveness and will my thoughts to myself. I was hoping to get info on how to cook this dish. Most know you eat with your eyes first, so I must be the 30% that appreciates a good photo and th…
  • It's really sorry that new eggers suffer from you trying to be funny
  • Wow that looks so good. Maybe you should eat dessert first lol
  • Duganboy said: A drip pan is needed to save all the grease from hitting your platesettter, but you will find that adding liquid to the drip pan is not necessary in the BGE.  Inside the BGE is a very natural moist heat. Also always err on the…
    in Butt math Comment by rgl55 October 2012
  • xraypat23 said: yea, 230 dome is probably under 200 or right around 200 grate level. Have you calibrated that thermometer? couldve been even lower. For an overnight butt, I shoot for 300 starting temp, than put the meat in, pit drops to about 2…
    in Butt math Comment by rgl55 October 2012
  • Sorry for the happy quote finger. I need to try turbo cook also and see what works best for me
    in Butt math Comment by rgl55 October 2012
  • henapple said: Maybe try a turbo butt. Did one yesterday. Pretty quick and pretty good taste. I did 5 lb, 350 till 160 then foiled till 205 when the bone pulled out. On at 11, off at 4. henapple said: Maybe try a turbo butt. …
    in Butt math Comment by rgl55 October 2012
  • xraypat23 said: 230 dome? how did you measure your temperature? and, as others have said, there's no rhyme or reason for cooking pork shoulders. Shoot for 275 dome next time. Should get you closer to the 1.5hrs/lb I measured temp wi…
    in Butt math Comment by rgl55 October 2012
  • Thanks Bama for the info. Is the liquid for reheating the pulled or whole?
    in Butt math Comment by rgl55 October 2012
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