Third time's a charm

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remedy1154

Newbie
Original poster
May 8, 2011
18
10
Boston-ish
So I was planning on trying chickens today but I had a request from family, who also purchased the two 3.5lb butts, for pork.  Here they are after a rub and a nap in the fridge.

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Figured Id give them 8 hours on the sidecar and hopefully hit my temp, if not Ill have the oven ready at my uncles house to finish them off.

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Temp gauge on my cheapo smoker decided it was going to quit after only 24 hours of actual smoke time ( three uses )...so punched a hole and I borrowed my weber gauge.

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I wanted to try some pics, I cant figure out how to make them bigger, but more to come...hope everyone has a great weekend.

Go Bruins!
 
8 hours is on the short side of cook times for those butts, unless your cook temps are significantly higher than 225*. Also depends on whether you plan to slice or pull. If slicing, you can stop quite a ways before hitting the pull temps of 200-205*.

Should be a great meal! Don't forget the final Q view with the money shot!
 
Almost eight hours...IT 192...thanks for the advice.  Luckily I've been averaging 245.  When I try to stay low near 225 the temperature often falls back to 180. I find it easier with the small sidecar I have to keep her roaring at 240-250.  The first 5 hours the butts sat in a pan with the juices, which are now in the fridge, and I'm trying to get a nice bark on the bottoms for the home stretch.

also Q view = pictures?
 
Pork came out Great!

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Also I tried the west carolina sauce posted by Reardenreturns... got rave reviews from the family... good stuff...  Big thanks to him and everyone else who shouted out.

B
 
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