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Little chuckie on the Smokin-It #3

post #1 of 18
Thread Starter 
Here we go:

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225 till she pulls for Sammie's tonight... Started at 12:00 noon.
post #2 of 18
Sounds like a great plan! I almost bought one yesterday, maybe I'll pick one up today for tomorrow!
post #3 of 18

That is an interesting rub with the maple sugar.

post #4 of 18
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post

That is an interesting rub with the maple sugar.

Sub'd for raw sugar, we'll see how it turns out.
post #5 of 18

What IT you shooting for?

post #6 of 18
Thread Starter 
195 or so...
post #7 of 18
Thread Starter 
Five hours in, 160 IT.

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I foiled it up...
post #8 of 18
Quote:
Originally Posted by Dert View Post

195 or so...


Got one on myself for Pulling. 205º to 210º IT for me.

 

post #9 of 18
Thread Starter 
Pulled at 6:00 PM, at 205 IT:

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In the tenderizing vault for at least an hour:

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post #10 of 18
Thread Starter 
Lo
Quote:
Originally Posted by Flash View Post


Got one on myself for Pulling. 205º to 210º IT for me.



Looking forward to how yours turns out!
post #11 of 18
Thread Starter 
All done, two hour rest:

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Thought it'd pull, but no- sliced it was. Good taste, but too much salt...lesson learned for next time!

Need to remember that these are injected from the plant. I have to cut out all additional sodium, there was some in the rub....
Edited by Dert - 10/13/13 at 11:47am
post #12 of 18

Great work sir!!

post #13 of 18

How's come it wouldn't pull? :wazzapp:

post #14 of 18

Looks good!

post #15 of 18
Thread Starter 
Quote:
Originally Posted by cekkk View Post

How's come it wouldn't pull? wazzapp.gif

Guessing it wasn't hot enough to break down the connective tissue...??!!
post #16 of 18
Quote:
Originally Posted by Dert View Post


Guessing it wasn't hot enough to break down the connective tissue...??!!

thanks.  I just have to keep asking questions.

post #17 of 18

Could you taste the maple sugar?

post #18 of 18
Thread Starter 
Definitely! A slight hit of maple...
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