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Old 08-26-2006, 08:16 AM   #1
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Saturday Cook

I have a new freezer and nothing in it. I wanted a bbq sandwich anyways.
8lb bone in Boston Butt, trimmed and cooled overnight with mustard slather and Wolfe Rub. Also doing a 4.5lb Chuck Roast.



Got the meat on around 7:00am. I may be eating kinda late.

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Old 08-26-2006, 08:28 AM   #2
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Looking good Cliff!! Chuck is my favorite!
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Old 08-26-2006, 08:39 AM   #3
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I hope that I didn't make a mistake by trimming the fat cap off of the Butt. I would not have done it to a brisket but I wanted good bark all the way around.

I figure there is enough fat on there anyway.
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Old 08-26-2006, 08:47 AM   #4
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Quote:
Originally Posted by Cliff H.
I hope that I didn't make a mistake by trimming the fat cap off of the Butt. I would not have done it to a brisket but I wanted good bark all the way around.

I figure there is enough fat on there anyway.
It will be fine Cliff, the butts have enough internal fat.
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Old 08-26-2006, 08:56 AM   #5
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Is it " Text Book" to leave the cap on ?
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Old 08-26-2006, 09:20 AM   #6
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Quote:
Originally Posted by Cliff H.
Is it " Text Book" to leave the cap on ?
Unless the pork is really fatty, I don't bother trimming it. I just slather, rub and smoke. If there is significant fat on the pork I will trim it down a bit but not completely remove it. Good luck with the chuck, I loved it the first time I did it.
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Old 08-26-2006, 09:59 AM   #7
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Quote:
Originally Posted by Cliff H.
Is it " Text Book" to leave the cap on ?
Cliff if I'm cooking for me and the family I don't trim at all. For comps you should do a minimal trim of excess fat.
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Old 08-26-2006, 10:14 AM   #8
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Yeah, what Larry said.
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Old 08-26-2006, 12:16 PM   #9
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5 hours into the cook. Temps have been holding around 220-230.

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Old 08-26-2006, 12:32 PM   #10
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Quote:
Originally Posted by Cliff H.
5 hours into the cook. Temps have been holding around 220-230.

that chucks comin along nicely...can't wait to see the final product. might have to pick me up a chuck tonight
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Old 08-26-2006, 01:34 PM   #11
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I'm getting hungry..looking good Cliff
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Old 08-26-2006, 03:11 PM   #12
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Okay, that does it, now I'm going to get dinner ready!
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Old 08-26-2006, 03:19 PM   #13
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Looking good Cliff!
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Old 08-26-2006, 05:16 PM   #14
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Butt is at 174 deg. Foiled Chuck at 165 deg. I am at the ten hour mark.
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Old 08-26-2006, 06:05 PM   #15
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That's looking great Cliff!!!
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Old 08-26-2006, 09:36 PM   #16
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Here is the Chuck. It taste good but a little strong as far as hickory smoke goes.

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Old 08-26-2006, 10:46 PM   #17
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I need an opinion. I am running close on time with the Boston Butt that has now reached 191 deg. I plan to pull it at 195 unless it moves quickley to 200.

Should I put it in the fridge whole after resting for an hour or two and pull tomorrow or will it be ok to rest for six or seven hours in the cooler.

The other option would be to stay up and pull it after resting for two hours.
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Old 08-27-2006, 06:52 AM   #18
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I've held them up to 6 hours in a cooler with lots of newspaper in there also. I don't think it's gonna pull very well when it's cold , like out of the fridge.
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Old 08-27-2006, 08:15 AM   #19
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I'd rest it for 3 or 4 hours, then fridge it, then re heat when yo ready to eat.
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Old 08-27-2006, 08:35 AM   #20
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Quote:
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I'd rest it for 3 or 4 hours, then fridge it, then re heat when yo ready to eat.
What Cappy said! Or you could stick your Maverick in it and set it to 145*, if it goes below that you need to refridgerate. But like Nick said too, it insulated properly it will stay screamin hot for along time.
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