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Old 12-30-2006, 04:56 AM   #1
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Last Butt cook for 2006

I had planned on injecting these (7.2lbs and 7.5lbs), but I ran short of time and they were still pretty firm (not quite frozen) from the freezer. Rubbed em' down with a good dose of WR Original, cooking over Kingsford and Hickory. I'm gonna have to rush these just a bit, cause they're for sammiches during the Skins finale. I'm also gonna throw on a rack of beef ribs and a fatty later this afternoon. I'll probably cook those on the Performer instead of firing up the other WSM.

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Old 12-30-2006, 08:29 AM   #2
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Larry, eat it all in good health! I haven't decided what my last meal will be yet, I'm leaning towards sausage & peppers!
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Old 12-30-2006, 08:58 AM   #3
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Quote:
Originally Posted by Nick Prochilo
Larry, eat it all in good health! I haven't decided what my last meal will be yet, I'm leaning towards sausage & peppers!
And onions!
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Old 12-30-2006, 09:59 AM   #4
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Nick you have in the bag!
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Old 12-30-2006, 10:14 AM   #5
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Quote:
Originally Posted by The Missing Link
Nick you have in the bag!
Thanks alot Chris!!! I thought we were buds!!??!!
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Old 12-30-2006, 10:15 AM   #6
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Lookin' good buddy
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Old 12-30-2006, 10:27 AM   #7
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Yeah! These butts are humming right along. Got them on at 6am, they're at 169* now at 11:30. Should be done in plenty of time before the 8pm kick off!
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Old 12-30-2006, 10:49 AM   #8
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Thank you for answering my question without me even having to ask . I too have two 7.5 lbs but to cook this weekend and I was wondering what time to put them on to have them done not too late at night.

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Old 12-30-2006, 10:50 AM   #9
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errr i meant to type 2 7.5 lb Butts
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Old 12-30-2006, 12:44 PM   #10
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Quote:
Originally Posted by JonM
Thank you for answering my question without me even having to ask . I too have two 7.5 lbs but to cook this weekend and I was wondering what time to put them on to have them done not too late at night.

Thanks
Jon
Jon, I'm cooking these a little higher than normal so they will be done in time. Typically figure approximately 2 hours per lb. Good luck and enjoy your pork!
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