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BBQ help, please
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<blockquote data-quote="Shorttine" data-source="post: 4959217" data-attributes="member: 20524"><p>This is a VERY true statement. </p><p></p><p>Butts are a very forgiving cut of meat (hence why there so popular) you can cook'em hot and fast or low and slow, wrapped or unwrapped, injected or not. Biggest thing i have found on a butt is to make sure you get a bone in. Heck slater that thing down with mustard, add some rub, insert temp probe, crack open a cold one and enjoy the cook. I might add get you a little note pad and write down what you did for the rub, injection, and the details of the cook so that way you can start narrowing down what to do on the next one and after 3 or 4 you'll really start to figure out what you like and how to repeat it. COOK BY INTERNAL TEMP THROW THE CLOCK OUT THE WINDOW</p></blockquote><p></p>
[QUOTE="Shorttine, post: 4959217, member: 20524"] This is a VERY true statement. Butts are a very forgiving cut of meat (hence why there so popular) you can cook'em hot and fast or low and slow, wrapped or unwrapped, injected or not. Biggest thing i have found on a butt is to make sure you get a bone in. Heck slater that thing down with mustard, add some rub, insert temp probe, crack open a cold one and enjoy the cook. I might add get you a little note pad and write down what you did for the rub, injection, and the details of the cook so that way you can start narrowing down what to do on the next one and after 3 or 4 you'll really start to figure out what you like and how to repeat it. COOK BY INTERNAL TEMP THROW THE CLOCK OUT THE WINDOW [/QUOTE]
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