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Last Nights Dinner

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Tex A Que

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Here is last nights dinner.  I used Chris Lilly's recipe and it came out great.   It was a 6 lb butt and I smoked it 6 hours using pecan (thanks Berry Brothers).  It was tender but 8 or 9 hrs would have been better.

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#1 - July 23, 2006, 03:08:41 pm
What'cha been smoke'n

ron b

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gotta find his recipe... looks great i love me sum butts :P O0

i generall go 1.5 perpd @ 220.
smoker looks great also that butt looked small on it lol

#2 - July 23, 2006, 03:41:10 pm
wwww.jncentertainmentservices.com

Tex A Que

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It's almost a shame to fire it up for one piece of meat.  I found the recipe in the book by Mike Mills, Peace Love and BBQ
#3 - July 23, 2006, 04:37:34 pm
What'cha been smoke'n

Mike (AZBarbeque)

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It is never a shame to fire it up, even just for a simple Hot Dog...  ;)

A grill like that is made to be used.

It does look tasty, but yea, a few more hours in the smoker would have been fantastic.  Had the fat started to break down yet? 

Great looking grill, hope you are enjoying it..  ;)
#4 - July 23, 2006, 05:42:26 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Tex A Que

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Everything was breaking down fine.  I was able to pull it apart by hand. Two or three more hours would have put it over the top.  I had a lot to do in the morning (like go get wood) and was not able to start the fire till 11ish.  Nothing like minding a fire in 115 degree heat...  The smoker is great.  It is easy to start a good fire and maintain temp within 5 degrees.
#5 - July 23, 2006, 06:53:29 pm
What'cha been smoke'n

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