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  #39  
Old 04-21-2013, 09:15 AM
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There's a guy who knows his butt , nice job Rich
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Old 03-17-2014, 10:52 PM
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A bump for Walle.... :{)

Good luck with the March of Dimes cook my friend!
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  #41  
Old 03-17-2014, 10:59 PM
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Originally Posted by Richtee View Post
Good luck with the March of Dimes cook my friend!
X2

There's typically some good laughs along with the useful information as well in a bumped thread..... This one is no exception
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  #42  
Old 03-17-2014, 11:03 PM
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A bump for Walle.... :{)

Good luck with the March of Dimes cook my friend!

Thanks, Rich!

Now our bourbon laced with Guiness and corn beef phone conversation makes sense!

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  #43  
Old 03-17-2014, 11:07 PM
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Walle... the message was...

"Bandaids need to be keep in the front of the cabinet. I'm bleeding when I need one"

Silly wife...
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  #44  
Old 03-17-2014, 11:11 PM
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Quote:
Originally Posted by Richtee View Post
Walle... the message was...

"Bandaids need to be keep in the front of the cabinet. I'm bleeding when I need one"

Silly wife...
Wheeeww!! I thought you were suggesting some kinky shit with these butts...

All I got was "Bandaids need to...."

For me???

For the butts....





Thanks for the quick shipment and your support of the MOD project!!
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  #45  
Old 03-17-2014, 11:13 PM
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It was that 8" boner that got me too..that made that large note necessary. Clean cut tho. Healed well and quick
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  #46  
Old 05-10-2014, 09:45 AM
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I tried this for the first time this morning. I never realized there is a membrane in there that looks a lot like what you pull off the back of ribs.

This thread should be pinned to the top or copy/pasted into the pork butt tutorial. I read it a few weeks ago and had a hard time finding it again.

Thanks Rich
  #47  
Old 05-10-2014, 10:56 AM
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Tried it for the first time this week...I guess I need to practice a bit more...I split two butts and ended up with five pieces........
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  #48  
Old 05-10-2014, 03:41 PM
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Originally Posted by SMOKE FREAK View Post
Tried it for the first time this week...I guess I need to practice a bit more...I split two butts and ended up with five pieces........
Me too but not until I picked one up to flip it over after 3 hours. It broke right in half.
  #49  
Old 05-10-2014, 07:32 PM
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Turned out good. I did a pan of baked beans at the last minute. Left 1/2 of a butt on a 14 inch grate sitting above the pan of beans with some peppers, onions bacon and the smaller pieces of butt that were going to get over cooked. Foiled the rest of the pieces.

Turned out good
  #50  
Old 05-10-2014, 09:46 PM
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Glad to hear. It does make it easier to pull and quicker to cook. And more barq~!
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  #51  
Old 05-14-2014, 12:23 PM
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BTT for reference....
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  #52  
Old 06-30-2014, 10:26 AM
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I'm gonna try this again for the 4th. I made an attempt the last time I cooked a butt but gave up as I could not get the butt to corporate.
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  #53  
Old 01-07-2015, 10:50 PM
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Hey guys I'm new to this site and still learning the art & craft of GR8 Q just wondering if this split method does internal temp still need to get in 190-200 range any info would be gr8 thanks guys
  #54  
Old 01-07-2015, 10:56 PM
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Originally Posted by matt-u View Post
Hey guys I'm new to this site and still learning the art & craft of GR8 Q just wondering if this split method does internal temp still need to get in 190-200 range any info would be gr8 thanks guys
IMO yes, or where your butt is probe tender, and or, ready to separate easily (pull) which seems to be in the 195-205* range from my experience.
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Old 01-07-2015, 11:04 PM
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Originally Posted by Fishawn View Post
IMO yes, or where your butt is probe tender, and or, ready to separate easily (pull) which seems to be in the 195-205* range from my experience.
X2 any pulled pork will be at 195*-205
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Old 01-07-2015, 11:05 PM
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from Western North Carolina
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Old 01-07-2015, 11:11 PM
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Originally Posted by matt-u View Post
Hey guys I'm new to this site and still learning the art & craft of GR8 Q just wondering if this split method does internal temp still need to get in 190-200 range any info would be gr8 thanks guys
Yep - just quicker there and easier to clean and pull. Less grease in the trap too.

Welcome!
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