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My Second Boston Butt (pics)

 
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Smoked Maiale



Joined: 05 Jun 2011
Posts: 12
Location: San Diego, CA

PostPosted: Tue Jul 05 11 11:36 am    Post subject: My Second Boston Butt (pics) Reply with quote

I smoked this for 11hrs with an Apple & Cherry wood mixture. Pulled off smoker at 196F 2hr rest wrapped in foil, blanket, cooler.

Dry rubbed the night before wrapped in plastic. Injected two hours before smoke and dry rubbed again right before putting on the smoker.

I'm using a gas grill with a make shift smoker of a perforated hotel pan. Worked better than my first but still not what I want.

Overall result was very juicy with a nice bark.

Let me know what you think. Have so much to learn but I'm hooked. I love the whole process of smoking food.


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Dr Obvious
BBQ Pro


Joined: 04 Jun 2010
Posts: 516
Location: Minneapolis, MN

PostPosted: Tue Jul 05 11 11:12 pm    Post subject: Reply with quote

I think that looks damn good and that your camera skills look pretty good too. I need to start a wall paper thread...
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Curt D
Newbie


Joined: 01 Jul 2011
Posts: 47
Location: Wisconsin (but displaced Texan)

PostPosted: Tue Jul 05 11 11:18 pm    Post subject: Reply with quote

That's some awesome looking pulled pork! Very tender looking.

I know what you mean about hooked on smoking. I smoke something just about every weekend.
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Smoked Maiale



Joined: 05 Jun 2011
Posts: 12
Location: San Diego, CA

PostPosted: Wed Jul 06 11 12:19 am    Post subject: Reply with quote

Thanks! Pasta and Italian food is my specialty. Especially porchetta. Lots of pics on my Facebook and blog listed in my profile. I'm looking at investing in a BGE or some other type of smoker. I haven't been able to decide which I want.
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slow&low
BBQ Fan


Joined: 11 Aug 2009
Posts: 335
Location: Charlotte NC

PostPosted: Wed Jul 06 11 3:33 am    Post subject: Reply with quote

loved the link to Dario Cecchini's video, he is a great guy I believe Anthony Bourdain did an episode in his macelleria, about 20 years ago I went there and had the most delicious bistecca fiorentina
Are you Italian?
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Smoked Maiale



Joined: 05 Jun 2011
Posts: 12
Location: San Diego, CA

PostPosted: Wed Jul 06 11 5:06 am    Post subject: Reply with quote

I am Italian. My grandparents on both sides were born there. From Sicily, Avellino, and Abruzzo.

Here is a side that I had with the pulled pork. These are blackberry cornmeal muffins with BBQ butter on top. So good!

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Dr Obvious
BBQ Pro


Joined: 04 Jun 2010
Posts: 516
Location: Minneapolis, MN

PostPosted: Wed Jul 06 11 5:07 am    Post subject: Reply with quote

With a name like Maiale, I would expect nothing else.
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Tim_Abrahamson
BBQ Super Pro


Joined: 17 Apr 2010
Posts: 1544
Location: Parkville, MO

PostPosted: Wed Jul 06 11 7:41 am    Post subject: Reply with quote

A lot of us own BGEs. If you have any questions about the unit just send me a PM. I wont try to sell you one and promise to give you the pros and cons (from my experience) so you can make an educated purchase. (they aint cheap!) Also engage other BGE users here...we all have our own experiences with kamado style cookers and I'm sure most will be willing to give you all the info you need.
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El Ropo
BBQ Fan


Joined: 24 Sep 2010
Posts: 331
Location: Austin, TX

PostPosted: Wed Jul 06 11 8:31 am    Post subject: Reply with quote

Oh My!

That is some pretty looking grub there.
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Big Bears BBQ
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Joined: 26 Jul 2008
Posts: 1184
Location: Hillsdale,Mich.

PostPosted: Wed Jul 06 11 10:57 am    Post subject: Reply with quote

Looks real good nice bark............
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Smoked Maiale



Joined: 05 Jun 2011
Posts: 12
Location: San Diego, CA

PostPosted: Thu Jul 07 11 1:32 am    Post subject: Reply with quote

Thanks everyone and if you want to the recipe for those muffins they are on my blog.
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