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Pork Ribs, Butts & Shoulders Everything But The Oink

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  #58  
Old 09-05-2015, 08:36 AM
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bumped to thank you Rich...

got a couple 8+ pounders yesterday,,,
will use this method!!!
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  #59  
Old 09-05-2015, 08:58 AM
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Quote:
Originally Posted by Richtee View Post
It was that 8" boner that got me too..
somethings just sound odd when you read a thread backwards
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  #60  
Old 09-15-2015, 04:02 PM
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just gave the split a try on a single 8lb'r,,, no problemo...

split,,, trimmed,,, mustarded,,, hunkyfied an wrapped...

my notes say 250-275 or even a tad hotter,,, yes spritz now an again...
wrap around 160 or so,,,
195-205 is finish and healthy rest hey???



thanks again Rich...
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  #61  
Old 09-15-2015, 04:48 PM
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Quote:
Originally Posted by THUMPERRRR View Post
just gave the split a try on a single 8lb'r,,, no problemo...

split,,, trimmed,,, mustarded,,, hunkyfied an wrapped...

my notes say 250-275 or even a tad hotter,,, yes spritz now an again...
wrap around 160 or so,,,
195-205 is finish and healthy rest hey???



thanks again Rich...
Yer welcome. You notice a bit quicker cook time?
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  #62  
Old 09-15-2015, 06:44 PM
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Quote:
Originally Posted by Richtee View Post
Yer welcome. You notice a bit quicker cook time?
will see tomorrow...

lookin at charcoal baskets for them crazy long cooks,,,
(hell I never did a crazy long cook)
dont need to burn up a bunch o primo wood after a couple few hours in
and especially when meat is wrapped...

them numbers I posted close enuff folks???
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  #63  
Old 04-25-2016, 02:29 PM
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Just did a butt today, and I wish I had tried out that neat looking trick. Will try it out next time! Looks good!
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  #64  
Old 04-25-2016, 06:23 PM
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i'll get after this method Hunky Cat Daddy...mens group at Church wants a pp gig! save me some time! .... Cheers!... Beam!
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  #65  
Old 01-06-2017, 09:33 AM
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Nice work man

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  #66  
Old 02-05-2017, 09:43 AM
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Well now. Just when you think you know every way to smoke a butt here comes this thread. This thread has three winners in it for me. We love pulled pork around here. The thing is there are only three of us most of the time. Yeah we have the food saver and freeze what we don't eat but I tend to make it only when we are having a crowd over. One of those halves would be pretty much perfect for us. So that's one thing. Second is that when cooking both I get more bark. Anything that gets more bark in my life is a good, no make that great thing. So that's the second thing. The third thing has nothing to do with the split method. It is seeing a post from Cavman1 !! Sig says home where I belong. Not sure if he means back Southwestern PA or not. If it is he has an open invite to West Virginia's embassy here in SW PA aka Clarksville. Be advised that while there is an active rail line running through the end of town neither Mikey Dolenz or any of his band mates have ever been here.

Just realized this is from 18 months ago. Oh well. It's new to me.
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  #67  
Old 02-05-2017, 09:59 AM
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Good share. I have been meaning to try this, although I must have at least once when I did buckboard bacon. It will be nice getting rid of a lot of that
junk and yes...more bark
z
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  #68  
Old 04-06-2017, 01:12 PM
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I guess it's about time for me to jump on this band wagon. I have a butt thawing for this weekend. I thought I had a twin pack in the freezer and was going to try the Mayo vs. Mustard thing, but it turns out it was only a single butt (who the hell buys only single packs of butts? must have been the wife! )

So, I've been telling myself I'm going to try the split butt method for quite a while now, but every time I get to making pulled pork I forget. This time I'm determined I will NOT forget, and this way I still get to try the mayo vs mustard thing.
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