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Thread: Butt smoking status?

  1. #33
    Lucky Greenhorn Lil Stinkpot's Avatar
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    Wow, this thread derailed. LOL!


    butch, that looks mighty tasty. Save me some, I'll be right over. I'll bring the A&W and some French vanilla ice cream.
    If you shake a rain stick, you get rain. I need a hamata stick.
    My WWWs

  2. #34
    Cardiac Nurse JB_OrchidGuy's Avatar
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    I know this is late on so many levels Butch. How did the butt picking turn out?? When I smoke a butt I baste with apple juice and use apple chips. Never taste the apple when done. Turns out awesome. I also use mustard and a rub.Very delicious. How was yours??

  3. #35
    Av8tor1's Avatar
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    Quote Originally Posted by Lil Stinkpot View Post
    Wow, this thread derailed. LOL!


    butch, that looks mighty tasty. Save me some, I'll be right over. I'll bring the A&W and some French vanilla ice cream.
    Ohhhh frosted mug too...

    Quote Originally Posted by JB_OrchidGuy View Post
    I know this is late on so many levels Butch. How did the butt picking turn out?? When I smoke a butt I baste with apple juice and use apple chips. Never taste the apple when done. Turns out awesome. I also use mustard and a rub.Very delicious. How was yours??
    It was the best pulled pork I had ever ate bar none. It was uber moist, just the right amount of spice, and the bark was amazing.
    I have done one more since that one, did one for sis and her family.... they loved it. I'm now the family pitmaster LOL

    I've been using the mustard as a base on my ribs, but been using EVOO on the butts...
    Confidence and skill level building :-)

    It takes every bit of 2+ hrs per pound at 225f, a decent sized butt is an all day and half the night job to cook

  4. #36
    Av8tor1's Avatar
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    its also a good example in the laws of thermodynamics... initially the internal meat temps climb fast while temp differential is at max, then as the temps approach each other you may see just 2 or 3 degree per hour increase.
    Also, you have the "stall" at 160-ish from evaporational cooling and the phase change of the collagen taking place....
    Ill have to use this in class as an example LOL



    lol, taste great and is educational
    hmmm wonder if that makes it a valid deduction LOL
    Last edited by Av8tor1; 07-19-2013 at 02:43 PM.

  5. #37
    Av8tor1's Avatar
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    Finally took the plunge and upgraded my MES30 with the "AMNPS"
    I had seen all the positive reviews, but man....

    No more refilling the chip tray every 30-45mins.
    Fill it once and it produces a constant sweet, thin blue smoke for up to 10-11 hours...
    (burn time depends on how much you fill it)
    Doesn't require a lot of pellets either, I got a 5 lb bag of hickory with my tray and it seems like it should last a while.
    Great taste too...
    Super simple concept and has to be the best MES upgrade ever :-)

    I should be able to cold smoke Salmon and cheese now too I believe... woot woot

    http://www.amazenproducts.com/Produc...tCode=AMNPS5X8
    Last edited by Av8tor1; 10-14-2013 at 05:05 PM.

  6. #38
    mobile's Avatar
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    mmmmm@ smoked salmon. I live near the oldest salmon fish house in Scotland and the smell is amazing when they are smoking.

  7. #39
    Av8tor1's Avatar
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    Quote Originally Posted by mobile View Post
    mmmmm@ smoked salmon. I live near the oldest salmon fish house in Scotland and the smell is amazing when they are smoking.
    Your smoked salmon is legendary even in the hills of Appalachia...

  8. #40
    Av8tor1's Avatar
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    Think I've got whole chicken figured out....
    Last weekends attempt was sooooooooooo delicious

    When I pulled the temp probe out, juices literally spewed out

    As pretty as any you will see in a cookbook imho :-)

    nomnomnomnom

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