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Pitmansevensix

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Pitmansevensix
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  • 1st overnight butt

    Decided that I've more or less figured out the simpler cooks (steaks, ribs), I'll give the overnighter a try.  Staggered fist-sized chunks of hickory and alder in my charcoal stack.  Fired up egg, immediately put in plate setter, drip tray and grid.  Once nasty smoke cleared, shut grid and got it to about 250.  Put in my 10lb pork shoulder (injected with Chris Lilly marinade and homemade rub) at 9:30.  Hooked up my new DigiQ DX for the first time and set the pit temp to 240 and food temp to 190.  Went to bed.  Woke at 7am to check on it.  Pit temp was steady at 240, and butt IT temp was 145.  Hit a litte bit of a stall at around 170.  Bumped up the pit temp to 285, pushed through it and hit my target temp right before 16 hrs.  Foiled the butt, put in unheated oven for a few hours to rest, pulled and served.

  • Re: Cooler Recommendation?

    If I'd have bought my Yeti first, I would have saved enough for 3 more by not buying a ton of crappy coolers over the years.  True, they are expensive, but it will be the last one you ever buy.
  • First time T-Rex method.....

    Bought a pack of beef tenderloins from Costco. Being that they are over 2" thick, the T-Rex method looked like perfect way to cook them.  They came out great.  I used two fist-sized chunks of mesquite after the sear part of the cook and it was perfect.  The only issue that came up was that my wife and daughter like their steaks more on the medium side.  So to obtain the doneness for them, I left theirs on for another 5-6 minutes after I took mine off (rare/medium rare for me). In doing so, they had a much more smokey taste than mine, almost too much. I think they liked the flavor of the mesquite, just not as much.  Next time should I sear theirs longer to insure that they are done enough to pull off when I take mine off, or buy thinner cuts of meat? Here is a picture of mine, it was excellent.

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