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Old 04-11-2010, 09:11 AM   #1
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Cooking for Friends

My buddy down the street (ironically we both moved to this neighbourhood recently) and I have been friends since 9 years old. He just had his first son (first daughter 2 years ago). His son was 7 pounds, 9 ounces.

I bought 23 pounds of pure Boston Pork Butts recently. 3 of 'em to be exact. So 2 were 8 pounds, 1 was 7 pounds. I'm smoking all 3 of them (they went on 40 minutes ago) today, and I hope to deliver one of the 8 pounders to him tonight. He has no clue I'm doing this.

- Bone in
- Cap on (one of them) (I have to request this the next time, to leave them on)
- Injected with apple juice
- Zatarains on all 3
- Wolfe Original on 2
- Wolfe Citrus on 1
- 3 turkey legs done the same way, no injection, Citrus
- Lump charcoal using my Side-Minion Method (lit with new propane torch through the vent)
- Chamber Goal 225°F
- First wood = applewood soaked chips
- Second wood @ 1 hour = Cherry soaked chips
- Third wood @ 2 hours = half volume Mesquite soaked chips
- Goal 200°F then wrap into cooler for 1 hour, then sexy time

Filming this smoke, posted later if I don't fall asleep.
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Old 04-11-2010, 09:25 AM   #2
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Re: Cooking for Friends

Love the juxtaposition of your friends newly born son's weight and your pork butt weights. I think your friends wife has bragging rights for the best delivery but I'm sure the pork butt will be most appreciated. Look forward to your video. Thanks for all the details on the preparation of your butts.
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Old 04-11-2010, 09:27 AM   #3
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Re: Cooking for Friends

Yeah when I saw the butts and he told me the weight, a light went on in my head. Since it's a surprise and they're a bit tired, I hope it's a huge hit.
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Old 04-11-2010, 09:28 AM   #4
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Re: Cooking for Friends

Good luck with the cook. It is very thoughtful of you to give your friend a "fresh off the smoker" boston butt.

Do you not have access to chunks of wood ?

Don't get me wrong, If you like the soaked chips then you go man. To me, unsoaked chunks give a perfect result.
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Old 04-11-2010, 09:44 AM   #5
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Re: Cooking for Friends

I've found chips to be much more available. I live in a city of 6 million people, so chunks would mean taking off three times a year to fill my convertible with wood chunks. Not really conducive to how I live.
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Old 04-11-2010, 10:25 AM   #6
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Re: Cooking for Friends

Quote:
Originally Posted by BeeRich
I've found chips to be much more available. I live in a city of 6 million people, so chunks would mean taking off three times a year to fill my convertible with wood chunks. Not really conducive to how I live.
You can always try to find a tree trim guy and trade him wood for meat.....That's what I do....It works out perfect for both of us. He drops it in my drive way and I ask him what he wants? Pork Beef or Ribs......Just got a load of apple. Not crab apple either...woo hoo!
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Old 04-11-2010, 10:33 AM   #7
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Re: Cooking for Friends

Ya problem is Toronto is laced with Maple and that's about it.
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Old 04-11-2010, 12:32 PM   #8
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Re: Cooking for Friends

Maple is fine! I use it all the time. (I'm 15 miles south of the border) Sugar maple is best, but red & soft silver work too.
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Old 04-11-2010, 12:36 PM   #9
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Re: Cooking for Friends

I have some maple chips, but Apple is my favourite, then some of the smoky woods like Mesquite, etc.
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Old 04-11-2010, 09:51 PM   #10
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Re: Cooking for Friends

Sounds like you have a good cook going on, anxious to see some pictures.
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