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40 Lbs 0f Butt

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40 Lbs 0f Butt

Postby terry08 » Sat Aug 08, 2015 2:05 pm

Ok, I am going to document every step of this smoke for my records.
I started out with these four.
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Then rubbed down with a lot of pepper and a little salt to bring moisture to the surface. The pepper will help bark formation.
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Don't know why it posted same pics. Here is what I started with, I hope.
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Don't know if it's AT&T, Cspire, or Tapatalk. But it doesn't load photos the way I post them.

Mustard Slather Applied.
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The rub is applied and have been resting at room temperature for two hours.
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Decided to go for higher temperature to speed up time. Reached 190 internal temp in 14 hours smoking at 256 degrees. The last four that took 29 hours never lost any juices. I had to empty the drip pan twice with these. But I did not trim any fat off of these.
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Re: 40 Lbs 0f Butt

Postby huntall » Sat Aug 08, 2015 5:33 pm

Looks like it should be good. I cooked 2 last weekend. Turned out great.

You cook yours 1 and a half hours per pound at 225 or what your cooking routine with them?
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Re: 40 Lbs 0f Butt

Postby dustygoodson » Sat Aug 08, 2015 6:19 pm

and again terry looks great
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Re: 40 Lbs 0f Butt

Postby terry08 » Sun Aug 09, 2015 9:39 am

huntall wrote:Looks like it should be good. I cooked 2 last weekend. Turned out great.

You cook yours 1 and a half hours per pound at 225 or what your cooking routine with them?

Generally don't go by time, just internal temp. 190 is usually my target.

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Re: 40 Lbs 0f Butt

Postby Bullie » Mon Aug 10, 2015 9:18 am

Looks good. I got a new smoker this summer and haven't quite figured it out yet. I have gotten in the habit of removing as much external fat as possible before smoking. Most people like the bark best anyway and if I leave the fat cap on it half the potential bark is gone.
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Re: 40 Lbs 0f Butt

Postby terry08 » Mon Aug 10, 2015 5:19 pm

As a rule I generally trim the fat off to about 1/8 of an inch. With these I left it all on for test purposes. Wil remove most as always for next cook. Right now got about 50 pounds of finished meat vacuum sealed. Should be good for a while.

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