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Bacon and other Good Eats Cooking, recipes, how-tos, etc

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Old 05-05-2016, 09:37 PM   #21 (permalink)
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This is my go-to recipe/method for no-fail pork butt:
CHRIS LILLY'S SIX-TIME WORLD CHAMPIONSHIP PORK SHOULDER recipe | Epicurious.com

Temperature control is the biggest challenge when it comes to BBQ. It's easier on some cookers than others, but with some practice, you'll figure it out.
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Old 05-05-2016, 09:44 PM   #22 (permalink)
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Quote:
Originally Posted by Greenmtnphantom View Post
You are welcome!

Just going to throw this out there. The bags of wood chips you buy (2lbs?) about how long should that last you? I understand there is likely huge differences depending on the amount of flavor and the meat, yadda yadda... Is there a general rule of thumb that you go by?
I also use chunks. Usually about 3 tennis-ball-sized pieces per butt right at the start of the cook. Most meats, including pork butt, only absorb the smoke flavor until they hit about 140 degrees, so adding it after that doesn't get you anything.
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Old 05-06-2016, 08:05 AM   #23 (permalink)
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Quote:
Originally Posted by Wycke View Post
This is my go-to recipe/method for no-fail pork butt:
CHRIS LILLY'S SIX-TIME WORLD CHAMPIONSHIP PORK SHOULDER recipe | Epicurious.com

Temperature control is the biggest challenge when it comes to BBQ. It's easier on some cookers than others, but with some practice, you'll figure it out.
Quote:
Originally Posted by Wycke View Post
I also use chunks. Usually about 3 tennis-ball-sized pieces per butt right at the start of the cook. Most meats, including pork butt, only absorb the smoke flavor until they hit about 140 degrees, so adding it after that doesn't get you anything.
I managed to keep it between 200-250ish the first time.

This is great information. Thank you guys very much!
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Stock class = 12grams and a stick feed. End discussion.
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