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Thread: Butts

  1. #21
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    All fat side up looks like. Bet they was on time
    Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
    "Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"

  2. #22
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    Quote Originally Posted by fuzzy View Post
    I use a squirt bottle.
    Me too....I gave up on that "mop mess" many years ago. Worcestershire, cider vinegar, and apple juice in spray bottle.

  3. #23
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    Quote Originally Posted by DRDUCK View Post
    All fat side up looks like. Bet they was on time
    I’ve heard compelling argument for both fat side up and fat side down.
    Houndsmen are born, not made

    Quote Originally Posted by 2thDoc View Post
    I STAND WITH DUCK CUTTER!
    Quote Originally Posted by JABIII View Post
    I knew it wasn't real because no dogbox...

  4. #24
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    Quote Originally Posted by Duck cutter View Post
    I’ve heard compelling argument for both fat side up and fat side down.
    Cut all that shit off. Keep it if you make sausage.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  5. #25
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    jwilliams is offline 2th Doc's Fishing understudy
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    Quote Originally Posted by fuzzy View Post
    They were sold individually, so all I had to do was wrap and bag them, once they were done.
    mo betta
    Quote Originally Posted by Glenn View Post
    Does Elton John know you have his shotgun?

  6. #26
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    Quote Originally Posted by willk View Post
    Cut all that shit off. Keep it if you make sausage.
    this
    trim the fat cap then fat side up
    Ugh. Stupid people piss me off.

  7. #27
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    Quote Originally Posted by 2thDoc View Post
    this
    trim the fat cap then fat side up
    Damn after all this time I may have actually learnt something from you! Always done fat side up but never trimmed the cap.

  8. #28
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    There is no need. Why put season/rub on a slab of fat?
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  9. #29
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    The most compelling reason to cook fat down is because that's how Myron Mixon does it.
    Crops are harvested, animals are killed.

  10. #30
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    Fat side down. Keeps protected layer between heat and meat. And I want that top surface area covered in bark.

    DC372E31-4718-43A3-B160-7E675DA173B6.jpg

    B0D38400-AA7C-44CD-94CD-CB264A657B63.jpg
    A vote is like a rifle: its usefulness depends upon the character of the user.

    Theodore Roosevelt; 26th president of US (1858 - 1919)
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    “A fear of weapons is a sign of retarded sexual and emotional maturity” Sigmund Freud

  11. #31
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    What’s the secret to a good bark?
    Houndsmen are born, not made

    Quote Originally Posted by 2thDoc View Post
    I STAND WITH DUCK CUTTER!
    Quote Originally Posted by JABIII View Post
    I knew it wasn't real because no dogbox...

  12. #32
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    Quote Originally Posted by Duck cutter View Post
    What’s the secret to a good bark?
    not sure if its a secret, but i rub mine in regular mustard so the rub sticks. I use either Butt Rub or Meat Church Holy Cow and cover every spot. I obviously missed a couple of spots on the butts pictured, but it was 11pm when I put those on.

    I have a drip pan with a jug of cheap apple juice to create moisture in the egg and to catch the fat as it renders.

    Then just cook at 250 until internal temp of 190.

    Put it in a turkey pan and wrap in foil. Put it in a cooler for a couple of hours to rest and then pull it. BY HAND! no chop. I threw away a double handful of connective tissue and scraps. I just want meat when I am done.
    A vote is like a rifle: its usefulness depends upon the character of the user.

    Theodore Roosevelt; 26th president of US (1858 - 1919)
    ____________________________________________

    “A fear of weapons is a sign of retarded sexual and emotional maturity” Sigmund Freud

  13. #33
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    So you don’t Wrap it when it stalls and put it back in the smoker?
    Houndsmen are born, not made

    Quote Originally Posted by 2thDoc View Post
    I STAND WITH DUCK CUTTER!
    Quote Originally Posted by JABIII View Post
    I knew it wasn't real because no dogbox...

  14. #34
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    Quote Originally Posted by Duck cutter View Post
    So you don’t Wrap it when it stalls and put it back in the smoker?
    All this does is speed up the cooking. No need to wrap when it stalls unless you're pressed for time.
    Warning: The Surgeon General has determined that turkey hunting is an addictive activity that will disrupt normal sleep patterns!


  15. #35
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    Quote Originally Posted by Duck cutter View Post
    So you don’t Wrap it when it stalls and put it back in the smoker?
    i never open the lid. It stalls at 165-170 because that is the temp that renders the fat out. Once the fat renders the temp will climb.

    Plus, I am usually asleep. I put them on at night and wake up to those asteroid looking things.

    And here is an article on the myth of fat on top penetrating through the meat.

    https://amazingribs.com/more-techniq...enetrates-meat
    A vote is like a rifle: its usefulness depends upon the character of the user.

    Theodore Roosevelt; 26th president of US (1858 - 1919)
    ____________________________________________

    “A fear of weapons is a sign of retarded sexual and emotional maturity” Sigmund Freud

  16. #36
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    i dont read or tweet or watch podcasts. I dont have a bluetooth thermometer or any other gadget.

    I trim the fat cap and cook that side up because I eat the piss out of it when its cooking to "test it." I have no other reason.....

    and it seems to work just fine.
    Ugh. Stupid people piss me off.

  17. #37
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    air hug

  18. #38
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    You don't need to protect the meat from indirect heat. You also don't need mustard for rub to stick. You could also have good bark on the fat side if you cut it off and put rub on it.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  19. #39
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    Quote Originally Posted by Duck cutter View Post
    So you don’t Wrap it when it stalls and put it back in the smoker?
    No need for the Texas crutch on pork butts or shoulders

  20. #40
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    Quote Originally Posted by willk View Post
    You don't need to protect the meat from indirect heat. You also don't need mustard for rub to stick. You could also have good bark on the fat side if you cut it off and put rub on it.
    agreed

    Quote Originally Posted by FishSticker View Post
    No need for the Texas crutch on pork butts or shoulders
    and agreed

    i learned both of these from a podcast tweet bluetoothed webcam known as "My Driveway."
    Ugh. Stupid people piss me off.

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