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19 Hours later...

vidalia1vidalia1 Posts: 7,092
edited 11:20PM in EggHead Forum
Well the Digi Q II and my wife made some great pulled pork. The 2 bone-in butts took 19 hours and ten minutes.
Here are some pics of the butts and the leftover lump.

When I opened the bag of Royal Oak (Argentinian Wood)from Restaurant Depot the pieces were huge. Most of them were fist size or twice that big. I did put the big pieces on the bottom and lots of small pieces. I also used Apple & Pecan wood. I have tons of lump left. Even I am amazed. :cheer:

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This is after 19 + hours....

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Comments

  • Big'unBig'un Posts: 5,909
    Great job Kim! I knew you could do it.
  • PharmeggistPharmeggist Posts: 1,191
    Wish I had a restaurant depot.... better yet I wish I was eating some of that fine cooking :laugh:

    Happy Egging, Pharmeggist
  • BacchusBacchus Posts: 6,019
    Very nice buddy. Bark looks good too. What type of rub did you use?
  • vidalia1vidalia1 Posts: 7,092
    Dizzy Pig Dizzy Dust No Salt & mustard.....
  • FlaPoolmanFlaPoolman Posts: 11,675
    Nice Kim. Now stash that away and buy 8# from the local bbq place for your buddy :evil: :laugh:. Tell Ginney she done did good.
  • FidelFidel Posts: 10,172
    Pecan is my favorite smoke for butts.

    Those look nice Kim.

    Do I get a sammie from your take on that cook?
  • JeffersonianJeffersonian Posts: 4,244
    Somebody's got a treat coming. Nice cook, Kim.
  • DarnocDarnoc Posts: 2,661
    Now you are cooking.Save some of that large lump for future cooks.I purchased some lump that the whole bag contained huge hunks.Seemed great at the time but I found out that it took forever to get the stuff up for high temperature cooking.The dealer that I purchased it from sells those big rigs that you need a truck to haul it.I was a customer of his for about two years and guess what? He became a Primo owner.After talking about the lump sizes he did recommend using the mix of large and medium for our ceramic cookers. I had purchased about 10 forty pounds of that big stuff and later sorted it out to save the big chunks to put on the first layer in the egg.
  • EggscaperEggscaper Posts: 213
    look real good do you have to be a member to buy from them or do they sell retail

    Doug
    Dallas,Ga.
  • FidelFidel Posts: 10,172
    You have to be a member, but membership is free and all you need to get approved is a business license - you don't need to be in the food business.

    Takes about 3 minutes to get signed up. You can even fax it in and they will have your card waiting for you when you show up.

    Best meat prices anywhere. I get foil, gloves, drip pans, and all sorts of supplies there.

    It is worth a look if you ask me.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Great pair of butts!! Going to eat it all or freeze some of it?
  • CecilCecil Posts: 771
    I have always used hickory but have recently "found" pecan. I want to try it under a butt. I used it on my roast beef Tuesday and loved the results.

    Walt
  • Grandpas GrubGrandpas Grub Posts: 14,226
    That sure is some moist looking pulled pork. I would think it tasted great.

    GG
  • AzScottAzScott Posts: 309
    That place looks great! My local flyer on their site is showing pork but for $1.11 a pound. Thats cheap.
  • Hey Kim looks like you having as much fun with your small egg as I am. You just can't beat the small. You can cook a lot more on a small then you think and use so much less coal. What can I say I am cheap. LOL

    Was thinking of picking up a mini and leave it in the camper but did not realize they coast that much for a mini so that idea is out the window.
  • vidalia1vidalia1 Posts: 7,092
    I see a mini in our future...it may be a long way off but at least we are talking about it.... :woohoo:
  • FidelFidel Posts: 10,172
    You should use mine sometime Kim - it will put you over the top.

    I love my mini....
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