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Recent content by buzzirko1976

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  1. Rub Rules?

    Rub Rules?

  2. buzzirko1976

    Rub Rules?

    1 hour in to the 3-2-1
  3. 14978069668841491041485.jpg

    14978069668841491041485.jpg

    • buzzirko1976
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    • Album: Rub Rules?
  4. buzzirko1976

    Rub Rules?

    Smoking for family for father's day. Need a good rub for pork but and sauce for ribs.
  5. buzzirko1976

    Smoking pork butt

    I'm actually going to stasrt catering. People real like the taste and texture of my meat so far. I need a bigger smoker as it is. I'm going to stick with wood I gues.lol
  6. buzzirko1976

    Pork butt questions for a beginner.

    I have a small wood smoker with hot box for wood. I have a probe thermometer and one on smoker lid. I'm building a bigger one this week that will do whole hog.
  7. buzzirko1976

    Smoking pork butt

    What's best way to keep temp at target temp on wood smoker? Wife upset when I stay by smoker all day
  8. buzzirko1976

    Smoking pork butt

    What's best way to keep temp at target temp on wood smoker?
  9. buzzirko1976

    Pork butt questions for a beginner.

    Question? Just checked my temp at 4hr mark was only 125° I'm raising grill temp to 325° Is that going to be ok on a 15lb pork but that I injected and slowed to soak in Apple-cider vinegar for to day's?
  10. buzzirko1976

    Pork butt questions for a beginner.

    Just checked temps at 4 hours only 135°. Is this a huge problem?
  11. buzzirko1976

    Pork butt questions for a beginner.

    K.ty.
  12. buzzirko1976

    Pork butt questions for a beginner.

    Won't it keep cooking in cooler?
  13. buzzirko1976

    Pork butt questions for a beginner.

    Should i put in cooler at like 145°?
  14. buzzirko1976

    Pork butt questions for a beginner.

    I just started taking notes today. Not going for pulled pork. I slice it up for dinner. What temps should I take it out and put in cooler? I started at 65° in 2 hours I've reached 90°on a 15lb but
  15. buzzirko1976

    Pork butt questions for a beginner.

    I'm looking for good pointers on injecting pork but. I soaked 15 pounder 2 days in Apple cider vinegar and Apple juice. Then added my rub then injected. Cooking 225 to 250. Any suggestions from here?
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