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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-12-2020, 08:53 AM   #31
Mike Twangzer
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Way to jump in for a first cook .... not that you have to but many use a finishing sauce ... here is a good thread ... let us know what you try .. http://www.bbq-brethren.com/forum/sh...d.php?t=212642
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Old 08-12-2020, 08:54 AM   #32
Smokin Dawg77
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Quote:
Originally Posted by crabjoe View Post
This is my plan the next time.

There was so much fat that got rendered .... And there wasn't much flavor because of the skin and fat kept the rub from making it to the meat. Still ended up good once I added some seasons back when I pulled.

I'm tempted to go buy another shoulder and try again this weekend.
Once you pull your pork into the pan , take same rub shack lightly over the pulled pork , really wakes up the flavor !
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Old 08-12-2020, 09:27 AM   #33
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Looks like you nailed it! I will second (or third or whatever) the idea of seasoning to taste after you pull/chop. The rub cannot really penetrate the meat that far, but it usually makes for a tasty bark.

Big fan of both Lexington and Eastern NC sauces. For me, the pinnacle of pulled pork.
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Old 08-12-2020, 09:30 AM   #34
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Now you can smoke lots of other stuff!

Like mac and cheese, potatoes, veggies, tri-tip, ribs...

One of my very favorite smokes - and it's a short smoke - is rack of lamb. Fantastic.
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Old 08-12-2020, 10:58 AM   #35
TC Smoke & Que
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DAE, Congratulations on your first smoke!! It really looks awesome.
I know that now your adventure in to the Art of The Q is off to a great start and I am looking forward to those future cooks.
These guys are great for information and helping, and watch it, they will help you spend your money.
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Old 08-12-2020, 11:33 AM   #36
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Looks great! I bet the next one will be even better!
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Old 08-12-2020, 11:41 AM   #37
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Looks great to me.
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Old 08-13-2020, 08:40 AM   #38
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Wow been a while since I saw such a nice clean/new WSM. Looks like the cook went well. I also do the bone test. Let rest in cambro/cooler for at least 1 hour in pan with juices. Add back drippings and rub once pulled. Now that you got your first one down have fun chasing your flavor profile
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Old 08-13-2020, 08:49 AM   #39
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Looks good to me
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Old 08-14-2020, 01:21 AM   #40
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Hi Good job on your 1st smoke..Next time you might try pork Butt, less fat on top.The butt is done when the bone comes out clean.
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