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  1. Top | #11
    OxPath's Avatar
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    What the guy before him said! ^^^^^

    Edit: Darn you Big! What the guy before the guy before Big said.
    Last edited by OxPath; 10-22-2019 at 03:11 PM.
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  3. Top | #12
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    Ok guys, Iím awake from a nap. Big, my target cooking temp is 250F, not the meat temp. I pull the meat out of smoker when the meat hits 195F and then let it sit on a table for a half hr and the open up the foil, so that it will stop cooking and start cooling. I forgot to take pics when pulling the meat, but it turned out very good and was a huge sellout at my wifeís fundraiser at work. Iíve been doing cooks like this at least once a year, but it is getting physically harder each year. There just doesnít seem to be as much ďloveĒ in this years cook, but it is still fun to do. Reminds me of trying to get straightened out from swing shift work, and by the way, the swing shift work ended Aug. 1st this year. My body and soul is very thankful for that change in schedule, as I am on straight days now. Been doing the swing shift for 3yrs. Iíd have to rotate at least once a week and some weeks, it would be twice a week.
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  4. Top | #13
    Big
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    Quote Originally Posted by raco232 View Post
    Ok guys, I’m awake from a nap. Big, my target cooking temp is 250F, not the meat temp. I pull the meat out of smoker when the meat hits 195F and then let it sit on a table for a half hr and the open up the foil, so that it will stop cooking and start cooling. I forgot to take pics when pulling the meat, but it turned out very good and was a huge sellout at my wife’s fundraiser at work. I’ve been doing cooks like this at least once a year, but it is getting physically harder each year. There just doesn’t seem to be as much “love” in this years cook, but it is still fun to do. Reminds me of trying to get straightened out from swing shift work, and by the way, the swing shift work ended Aug. 1st this year. My body and soul is very thankful for that change in schedule, as I am on straight days now. Been doing the swing shift for 3yrs. I’d have to rotate at least once a week and some weeks, it would be twice a week.
    Ahh, I gotcha. I too cook around the 250 degree temps. I thought 250 internal temp sounded funny. I thought a man with a cabinet smoker like that knows better. I have a Backwoods Chubby G2 cabinet smoker and love it. It looked great
    Last edited by Big; 10-22-2019 at 06:03 PM.
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  6. Top | #14
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    Well, Iím not sure if this is a butt topic, Durham storage or what did you do with you mcut tractor. I guess here, since it is a result of cooking butts. I made a purchase of the 72 bin Durham bolt bin from Zoro. First one came in, but damaged. I talked to customer service and they sent UPS return label and requested the replacement to be packaged better from their distribution center. I received the replacement today and it was also damaged. There was no additional packaging to protect the corners of the metal cabinet. I called Zoro again and they are sending out another replacement. But since I cooked and my wife took my pickup to work, because the big white igloo cooler would not fit in her car. So, I am stuck with her car today. She wonít be getting home till around 8:30pm tonight and I work 3 - 12hr days starting tomorrow and canít make it to UPS before they close. So, the cabinet is large for her car, but what about the 2520? Thatís what I used to get er done. By the way, UPS is only a mile away.


    How do you stop these double pictures? I really hate it!



    Attached Thumbnails Attached Thumbnails 583919D5-5FCA-4579-B626-36945CCD6197.jpeg
    Tomfive, OxPath, jdforever and 5 others like this.
    2012 JD2520 R4's.
    200CX Loader, 49" bucket
    Imatch quick hitch
    King Kutter 60" tiller
    Howse 60" Box blade
    Howse 16" Single bottom plow
    Dirt Dog 5 Shank Chisel Plow (60")
    Homemade 3pt suitcase weight hitch
    Homemade 3pt 1 row disc hiller
    Homemade (6) shank toothbar
    (4) 2" Motorsports Wheel Spacers
    (7) 70lb suitcase weights
    Ken's bolt on hooks
    Titan 42" pallet forks

  7. Top | #15

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    Quote Originally Posted by raco232 View Post
    Started smoking @ 8:00pm cdt. 14 10lb butts for my wifeís United Way fund raiser @ work. Serving lunch for donations for tomorrowís lunch. Iíll be pullin an all nighter again, but she is worth it.

    thats a lot of Butt.
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    Like to taking the Deere to ups.

    I wish my neighbor would do something like cooking all that meat. That would have to smell great.
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  9. Top | #17
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    I just figured if the Mennoniteís would do it, thatís good enough for me. I lived near Hutcheson, Ks for a while and they would hook up a bumper pull stock trailer to their diesel tractor. The women and children would go to Hutcheson and go shopping. There would probably be about a dozen people in the trailer when I would always see them. I even saw a few tractors at the country grade schoolís parking lot during the day. Real nice bunch of folks, they are!

    when the neighbors hear that Iím cooking, they always ask if there is going to be extra. Iíve learned to always cook a couple of extras of whatever Iím cooking, except for brisket, as they cost too much now.
    jdforever and Herminator like this.
    2012 JD2520 R4's.
    200CX Loader, 49" bucket
    Imatch quick hitch
    King Kutter 60" tiller
    Howse 60" Box blade
    Howse 16" Single bottom plow
    Dirt Dog 5 Shank Chisel Plow (60")
    Homemade 3pt suitcase weight hitch
    Homemade 3pt 1 row disc hiller
    Homemade (6) shank toothbar
    (4) 2" Motorsports Wheel Spacers
    (7) 70lb suitcase weights
    Ken's bolt on hooks
    Titan 42" pallet forks

  10. Top | #18

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    They could offer

    [QUOTE=raco232;3367748]I just figured if the Mennoniteís would do it, thatís good enough for me. I lived near Hutcheson, Ks for a while and they would hook up a bumper pull stock trailer to their diesel tractor. The women and children would go to Hutcheson and go shopping. There would probably be about a dozen people in the trailer when I would always see them. I even saw a few tractors at the country grade schoolís parking lot during the day. Real nice bunch of folks, they are!

    when the neighbors hear that Iím cooking, they always ask if there is going to be extra. Iíve learned to always cook a couple of extras of whatever Iím cooking, except for brisket, as they cost too much now.[/QUOTE]

    If you were my neighbor, I'd offer to buy the brisket and some liquid supplies for the cook if you were willing to throw it in a smoker when you were cooking. I'm getting hungry just thinking about it. . .

    Treefarmer
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  11. Top | #19
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    Now I've never done more than 2 butts at once, but I smoke at 225* and pull at 204 internal. I don't wrap during the cook, but wrap in foil then a towel when I pull from the smoker, then place in a cooler for a minimum of 30 min.
    Remove from cooler and pull when ready to eat.

    A lot more work to do en mass like you are!
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