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Old 04-29-2005, 12:54 PM   #1
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I'm stuck away from home again this weekend ... had a bad cold, been off a couple of days ... now the weekend is upon me and I'm already bored to tears.

So I got this idea, I'll try a pork butt in the oven at 240F ish in a roaster, on a rack elevated from the drippings. I'll leave the cover off and cook 'till it seems pullable (no therm here).

Other than that I'll rub it down with something, maybe baste. I got some hickory smoked salt ... that'll work.

Thoughts, comments, suggestions?
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Old 04-29-2005, 01:00 PM   #2
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i never travel without my Taylor probe thermometer. Ya never know when you need to whip up an emergency batch of q!
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Old 04-29-2005, 01:05 PM   #3
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Any pork is better than no pork!
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Old 04-29-2005, 02:13 PM   #4
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No therm? If you're gonna experiment, might as well work on the fork technique for doneness....figure if you can stick a big fork in it and give it a twist easily, it's probably good for pullin', or something like that....

Rob
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Old 04-29-2005, 02:38 PM   #5
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While you're at it, par-boil some ribs... :ack:
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Old 04-29-2005, 03:03 PM   #6
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Do what I do when away from home. Get incredibly drunk and find a cheap hooker! =P~ =P~
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Old 04-29-2005, 03:33 PM   #7
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Good Luck Shawn! You'll apprecicate your cooker when you get home!
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Old 04-29-2005, 04:14 PM   #8
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Quote:
Originally Posted by Rob D.
No therm? If you're gonna experiment, might as well work on the fork technique for doneness....figure if you can stick a big fork in it and give it a twist easily, it's probably good for pullin', or something like that....

Rob
great idea, thanks Rob

... still trying to learn what 'done' looks and feels like and not rely on the therm so much, and I really think things start to go wonky after 160F ...

Well, I'm set. Got my new 'pit' ($1 roaster + $1 for foil from the dollar store). I'm gonna crumple up some foil wads to elevate the meat.

Scored an 8lb picnic chunk with skin on. I'm gonna rub it up tonight with Mr.Brown, then 'fire up' the pit in the morning ... I'm figuring about 9 hours, then rest an hour.

WoodDeviant: now I like a fine piece of butt as much as the next man but that's not what I had in mind (and I don't need ideas like that after being gone for two weeks <married, long time, with kids>)
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Old 04-29-2005, 04:29 PM   #9
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Shawn this is the only time I will suggest just a bit of liquid smoke. I've cooked many butts/picnics in the oven. If you do them right, other than the smoke ring you won't be able to tell much difference. Sad, but true.
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Old 04-29-2005, 04:32 PM   #10
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Quote:
Originally Posted by TexLaw
Heck, give it a shot. I bet it comes out just fine, especially with that hickory salt.
Well I'm hopefull it comes out 'not too bad'. I noticed some of the boys use propane as an alternate heat source ... and one of the Q restaurants I was at used either Natural Gas or electric. So mine can be at least as good as that right?

The thing sure to be missing is the real smoke. I wonder too how much the effects of the airflow and maybe even, ahem, a bit of the lump exhaust contributes to the finished product in my WSM.
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