ECB - Ribs, Boston Butt and Maple Fattie

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smokemaster

Smoke Blower
Original poster
Dec 20, 2006
114
10
Germany
I hadn't used my ECB in a while and she started complaining :lol:
I'd made a piedmont pan but didn't like it at all. Even with water it didn't hold the temps like the plain water pan. Just went back to what I know.

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Minion Method with Hickory Chunks
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Almost done - 3 hrs

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Boston Butt internal Temp and smoker temp
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Ribs are done
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Still waiting on the butt.
 
Butt was done in 10 hrs. Cooked to 202F internal and let rest then pulled. It tasted so good
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