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pulled pork, ribs, tri tip pics

 
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VMAN
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Joined: 03 Apr 2010
Posts: 76

PostPosted: May 24 2010    Post subject: pulled pork, ribs, tri tip pics Reply with quote

Had a good time today. The pp came out great. Used some big ron's it was very good. Possibly the best trip tip I've ever made. Juicy, smokey goodness!

first time for pulled pork on the UDS, started at noon and pulled at 7pm.





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killswitch505
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Joined: 05 Apr 2009
Posts: 3921
Location: Hobbs, NM

PostPosted: May 24 2010    Post subject: Reply with quote

VMAN that cook has it all Very Happy Very Happy
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BigPhil32
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Joined: 05 Dec 2009
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Location: Frisco, TX

PostPosted: May 24 2010    Post subject: Reply with quote

what he said ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
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VMAN
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Joined: 03 Apr 2010
Posts: 76

PostPosted: May 25 2010    Post subject: Reply with quote

Thanks guys.

Interestingly the pork shoulder was about 4# and only took about 7 hours to get to 200*. It was my first on in the UDS and by far the best I have made...great bark, not dry and great pork flavor. Really rendered well and pulled great.

Temps held around 275 to 290 for the first 3 hours or so then settled around 230 to 250 for the remainder of the cook. Only had to open her up to add the ribs and tritip at hour 3.5 or so. I think the wind was responsible for the fluctuations.

I am really impressed by the UDS and the maverick remote worked pretty well though the remote really doesn't sync that well and I have to leave it outside so I can see it through the window. If I bring it in it loses its connection.
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: May 25 2010    Post subject: Reply with quote

Great looking cook. Ya gotta love them UDSs.
My Maverick has the same problem. (ET-7)
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BRBBQ
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Joined: 01 Mar 2008
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Location: Council Bluffs, IA

PostPosted: May 25 2010    Post subject: Reply with quote

That looks tasty. I've never tried tri tip, not sure if I've seen any around, but by your pics look good. The internet say they can dry out from lack of fat. Seems like your tri tip is juicy.
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Big_AL
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Joined: 26 Apr 2010
Posts: 350
Location: St Louis MO

PostPosted: May 25 2010    Post subject: Reply with quote

Makes me hungry for a little trip-tip/pulled prok sammy.

Well done sir! Thanks for posting.
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realtorterry



Joined: 15 May 2010
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PostPosted: May 25 2010    Post subject: Reply with quote

very good looking que Very Happy
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rodneymeatsnsweets
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Joined: 15 Mar 2010
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Location: Richmond, TX

PostPosted: May 25 2010    Post subject: Reply with quote

Mighty fine lookin Q right there. Nice job VMAN Very Happy Very Happy Very Happy
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Chuckwagonbbqco
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Joined: 16 Apr 2010
Posts: 32
Location: Oroville, Butte County, CA

PostPosted: May 25 2010    Post subject: Reply with quote

7 hour pulled pork is lookin good----ribs look tender and juicy---tri-tip looks awesome. The tri-tip is not cut at exactly perpendicular to the grain, but looks to be about 70 degrees rather than 90 degrees. This works out great --to be almost perpendicular to the grain-yet cut in a fashion to get similar sized pieces of cut.

I always cut my tri-tip exactly perpindicular to the grain for optimum tenderness, however it appears here that you have found a method to get the best of tenderness and slice uniformity. Congrats
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Mrs. K.A.M.
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PostPosted: May 27 2010    Post subject: Reply with quote

Looks delicious, nicely done Very Happy
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.

PostPosted: May 27 2010    Post subject: Reply with quote

VMAN, awesome job on the ribs, Butt, and Tri-Tip. Very Happy Beautiful color on that Butt and pulled fantastic. Your ribs have some awesome color right to the bone, and that Tri-Tip turned out super moist. Nicely done my man. Very Happy
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Toga
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Joined: 06 Aug 2008
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Location: Southern Michigan

PostPosted: May 27 2010    Post subject: Reply with quote

That is a very nice mess of chow indeed. Sweet money pic of the tri tip.
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VMAN
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Joined: 03 Apr 2010
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PostPosted: May 28 2010    Post subject: Reply with quote

Thanks all, I can't wait to fire it up again in a couple of days.

Not exactly 90 but I sacrifice a little to have some nice even pieces and honestly I don't notice the difference. I try to choose a tri tip that has some marbling showing. That's the beauty of tri tip they can have some goodness in there.
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WestCoastQ
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Joined: 15 May 2010
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Location: Central Texas

PostPosted: May 29 2010    Post subject: Reply with quote

Everything looks great VMAN!!! Ribs look real good. I have yet to do pulled pork, but now i can't wait!

That Tri-Tip my man was the bizness!!!!! Doing 1 tomorrow, hope it comes out looking like that.

Hard to fing them here college station, but when they are available we always try to get extra. Very Happy
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SmoknCamo
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Joined: 16 May 2009
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Location: Morgantown, WV

PostPosted: May 29 2010    Post subject: Reply with quote

What a good looking cook! You have me convinced that tri tip will be my next experiment!
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