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2 butts and a new technique - Page 2

post #21 of 37
Quote:
Originally Posted by c farmer View Post

 

 

You brine your butts?

i pretty much brine everything i can get up to 10% increase in weight when i brine  and i foil butts at 145-150 (pre stall) as i think i retain more moisture in the finished product

post #22 of 37

Looks pretty good! 

post #23 of 37
Thread Starter 
Thank you!
post #24 of 37

Looks fantastic; I'd say the smoker is good to go.

post #25 of 37

Looks great!

post #26 of 37
Thread Starter 
one for the uncle tonight.
post #27 of 37
Thread Starter 
this one I went super sweet on the rub because the last batch was great but needed more sugar to bring out the peach wood flavor.
post #28 of 37

Smoking my first butt tonight, started at 8:22 and going on 4 hours in. Looking pretty good so far, I just hope it turns out as well as yours did. Looks great man. Love all that bark you have going on.

post #29 of 37
Thread Starter 
sweet heat rub.
post #30 of 37
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post #31 of 37
Thread Starter 
sooooo close! Bark tastes just sweet enough really bringing out the best of the wood.
post #32 of 37
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post #33 of 37
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post #34 of 37
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post #35 of 37
Man, that looks great!!! Got me wanting some PP
post #36 of 37

nice !!!!

drool.gif

post #37 of 37
Thread Starter 
Thanks y'all! Usually 10lbs of meat lasts me a week. This new recipe lasted me through 1500 on Sunday. I was sad to see it go...
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