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Old 08-11-2017, 06:30 PM   #21
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Default Re: Smoking Butts Question

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How many you doing and on what type of apparatus?
My guy called a smoker an "apparatus". Nice.
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Old 08-12-2017, 07:29 AM   #22
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Default Re: Smoking Butts Question

I think it tastes better when pulled the night before. Allows the smoke to set into the meat more evenly. I actually prefer it that way more so than right off the grill.
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Old 08-12-2017, 08:19 AM   #23
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Default Re: Smoking Butts Question

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Probably 2-3 since there'll be about 16 adults and 8 kids or so. I've got a Masterbuilt electric smoker. I'm planning on using the cold smoking attachment since it creates smoke regardless of whether or not the smoker is heating.
I agree with the advice here generally to pull the night before and reheat gently. That's worked for me on many occasions. But I have to ask -- if you're using an electric, why not just smoke through the night? I'd think you could put them on the evening before, project a 9:30 or 10:00 finish and still give yourself plenty of leeway to have them run long (and I know somewhat off topic, but in the dispute about when they are "done" -- I'm squarely in the 195+ camp).

BBQ for the eclipse sounds amazing. I'm headed down for catch it, I hope the weather holds!
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Old 08-12-2017, 12:16 PM   #24
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Default Re: Smoking Butts Question

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My guy called a smoker an "apparatus". Nice.
I used that tern b/c folks use different things- ceramic kamado (Egg, Joe etc), electric smoker, old school barrel smoker, offset smoker, or just a plain old grill.

But of course everyone knows the best apparatus is a file cabinet.

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Old 08-12-2017, 05:18 PM   #25
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Default Re: Smoking Butts Question

Put them on around 2pm on Sunday at 200 and hold that temp for 18-20 hours, "I pull my meat at 195"* put it in a pan and cover it with foil and let it sit for an hour or so and then take the Bear Claws to it and it pulls apart nicely.
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Old 08-13-2017, 11:25 PM   #26
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Default Re: Smoking Butts Question

I've used the Food52 hash recipe as a base and played around with it adding beef and less pork and different spices and liquids. Personally I prefer just the straight pork and use some of my vinegar and mustard sauces in the liquid. Just be careful with the potatoes as too many makes it too starchy and it's hard to recover. I'd recommend just adding some of the soft boiled potatoes in batches until you reach the texture/taste you like and then just eat the leftover potatoes with a little Dukes.
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Old 08-13-2017, 11:48 PM   #27
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Default Re: Smoking Butts Question

The best way to prep potatoes for hash is to rice them.
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Old 08-14-2017, 06:15 AM   #28
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Default Re: Smoking Butts Question

^^^^^
What yancey said
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Old 08-14-2017, 08:48 AM   #29
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Default Re: Smoking Butts Question

So, this weekend, I had some of what the folks in Newberry call hash and rice and it isn't even in the same category of food as what we make in the upstate lol. All of my family (all from the upstate) thought it was some sort of weird gravy lol.

It's crazy to me that an hour and a half away makes that big of a difference in a food like that. I was so excited to eat and then let down lol.
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Old 08-14-2017, 09:58 AM   #30
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Default Re: Smoking Butts Question

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Trust me. I do this all the time. Pull meat at 180 on Sunday evening. place in garbage bag and then place in cooler. Will still bee piping hot at 12 on Monday.
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I beg to differ. Butts should be taken to 195F prior to pulling.
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TRUE....although I don't pinpoint 195...anywhere after 190 I find the connective tissues have melted through.

As far as the day before deal...done it plenty but I pull mine the day before and save all the juices...then set oven on 230, distribute the juices and wrap tightly with foil and in a couple hours you're good to go...butts can get very tight(lol) sitting over night in a cold fridge so I help it out by pulling the night before.

There's no way in hell you're getting a good pull from removing at 180. I've removed at 190 and had to fight to get it broken up.

195 is the lowest I go, but I tend to let mine go on and hit 200. At 200 the bone will slide straight out and makes it a lot easier to work with.
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I agree with Cack.
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Old 08-14-2017, 11:32 AM   #31
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Default Re: Smoking Butts Question

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There's no way in hell you're getting a good pull from removing at 180. I've removed at 190 and had to fight to get it broken up.

195 is the lowest I go, but I tend to let mine go on and hit 200. At 200 the bone will slide straight out and makes it a lot easier to work with.
I pull above 210 unless I'm crunched for time. The trick is not letting it dry out when it's that hot, but it's possible.

I agree that 180 is way to low unless you are wanting to slice it.
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Old 08-14-2017, 11:37 AM   #32
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Default Re: Smoking Butts Question

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So, this weekend, I had some of what the folks in Newberry call hash and rice and it isn't even in the same category of food as what we make in the upstate lol. All of my family (all from the upstate) thought it was some sort of weird gravy lol.

It's crazy to me that an hour and a half away makes that big of a difference in a food like that. I was so excited to eat and then let down lol.
..The best hash I have ever had was by some good ole boys in Newberry County. It was deer hash and it was fantastic. Im a low country boy and love low country bbq and hash but I have to admitt on that night the boys from Newberry took the prize..
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Old 08-14-2017, 11:51 AM   #33
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Default Re: Smoking Butts Question

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..The best hash I have ever had was by some good ole boys in Newberry County. It was deer hash and it was fantastic. Im a low country boy and love low country bbq and hash but I have to admitt on that night the boys from Newberry took the prize..
Ever had any in the upstate? I'm curious to know if what you had was similar to what I had or if it was more along the lines of what we call hash.
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Old 08-14-2017, 12:01 PM   #34
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Default Re: Smoking Butts Question

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Ever had any in the upstate? I'm curious to know if what you had was similar to what I had or if it was more along the lines of what we call hash.
..Hash to me is anything you can put in it that is inside of a hawg. Except the liver. I used to do hash off the hoof a long time ago and put little if any liver in my hash. I have had some upstate hash and cant eat it. Like I said the hash I had in Newberry was made with deer meat. It did have some pork and beef added in but was primarily deer hash..
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Old 08-14-2017, 12:03 PM   #35
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Default Re: Smoking Butts Question

Hash can be very different from city to city, country to county or region to region. Hell in Orangeburg and Bamberg Counties I bet there is 6 different types of hash. Some with a lot of liver some with little liver some with no liver some with onions in it and some without ect ect ect..
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Old 08-14-2017, 12:19 PM   #36
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Default Re: Smoking Butts Question

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I agree with the advice here generally to pull the night before and reheat gently. That's worked for me on many occasions. But I have to ask -- if you're using an electric, why not just smoke through the night? I'd think you could put them on the evening before, project a 9:30 or 10:00 finish and still give yourself plenty of leeway to have them run long (and I know somewhat off topic, but in the dispute about when they are "done" -- I'm squarely in the 195+ camp).

BBQ for the eclipse sounds amazing. I'm headed down for catch it, I hope the weather holds!
I've always wrapped mine in tin foil so I'd need to watch it a little to see when it gets to that point. I think with the water tray that goes it there it probably doesn't matter, but it's how I've been doing it so I don't want to screw it up.

With the electric also I have to add wood chips every hour or so (about a handful at a time). The cold smoker attachment I have lets you put in more chips at a time but I think I still have to add more at some point.

Also, with a bunch of people coming over and all my immediate family coming in, I just want to make sure I don't screw it up.

Right now I'm tempted to make it on Saturday before any family gets here and put it in the fridge after pulling, and reheat Monday now. We'll see.

Just regarding the eclipse and food, all the Walmarts around the area are apparently out of Moon Pies....I'm not joking. I was still able to get em at Lowes Foods in Lexington though!
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Old 08-14-2017, 12:36 PM   #37
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Default Re: Smoking Butts Question

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I've always wrapped mine in tin foil so I'd need to watch it a little to see when it gets to that point. I think with the water tray that goes it there it probably doesn't matter, but it's how I've been doing it so I don't want to screw it up.

With the electric also I have to add wood chips every hour or so (about a handful at a time). The cold smoker attachment I have lets you put in more chips at a time but I think I still have to add more at some point.

Also, with a bunch of people coming over and all my immediate family coming in, I just want to make sure I don't screw it up.

Right now I'm tempted to make it on Saturday before any family gets here and put it in the fridge after pulling, and reheat Monday now. We'll see.

Just regarding the eclipse and food, all the Walmarts around the area are apparently out of Moon Pies....I'm not joking. I was still able to get em at Lowes Foods in Lexington though!

I used to wrap, but I like having a good bark on my pork and feel like it makes it a little mushy.
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Old 08-14-2017, 12:49 PM   #38
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Default Re: Smoking Butts Question

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I used to wrap, but I like having a good bark on my pork and feel like it makes it a little mushy.
I think I wouldn't get a good crust regardless since I have the water tray in there. Sooner or later I'll have to try it without it to see how it does....worst case scenario is that I'd end up using it in pork enchiladas or chili or something I guess.
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Old 08-14-2017, 12:55 PM   #39
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Default Re: Smoking Butts Question

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I think I wouldn't get a good crust regardless since I have the water tray in there. Sooner or later I'll have to try it without it to see how it does....worst case scenario is that I'd end up using it in pork enchiladas or chili or something I guess.
Ultimately depends how much sugar is in your rub.
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Old 08-14-2017, 01:00 PM   #40
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Default Re: Smoking Butts Question

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There's no way in hell you're getting a good pull from removing at 180. I've removed at 190 and had to fight to get it broken up.

195 is the lowest I go, but I tend to let mine go on and hit 200. At 200 the bone will slide straight out and makes it a lot easier to work with.
Smoked 2 this weekend(Saturday)...let them have smoke for 5 hours and foiled for 2 hours...honestly didn't even watch temp this time but there were perfect.
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