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Today cooking 3 butts, started last night at 10 pm. Also trying Tom's BB beans that I put in at 12.
The butts just came off of their platue about 175 at 1:00pm. Should be ready at 6:00.

About 30 people are coming and the interesting thing is they have neaver had good o'l Q. I will be exited to see the results.

My butt last week was to dye for, couldn' stop eating it. Since I'm a pretty good judge on food taste I can't waite for their taste test opinion.

Will replay with the results.

Good luck with everyones Q'ing this weekend.

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The butt came out great as usual and my guests raved with the BBQ beans also. Many said they were the best by far they ever had. I used Tom's recipe in this forum. Very easy, I didn't use the seaseme oil, substituted peanut oil instead. Placed under the butt for 4-5 hours.

Will be doing spares on the 4th. Will leave in 6-7 hours this time.

Have you tried the Cookshack Barbeque sauce? I got a bottle of mild with the cooker. I put some on my Pulled Pork on a hotdog bun (as suggested by someone on the forum). All I can say is I am thinking about ordering a case of the sauce man that stuff is good.

Good to hear your AmeriQue has worked out well.

Thanks for the concern. I've tried CS BBQ on ribs but not on pulled pork. For the ribs it's great sauce. I made some red sauce from my Webber smoker buddy.

1 cup BB sauce
1 Cup ketsup
1/2 cup cider vinegar

It's hard to believe somethig this simple is great on PP.

You've basically in a Western Style Pork Sauce (has tomato). My butt finishing sauce doesn't have tomato so it's an Eastern North Carolina Style sauce.

Simple is better in most things.

Here's how the locals feel about the NC style sauces:

A word here about the sauce. There are two different styles of North Carolina Barbecue, Eastern and Western. In both cases the sauce is a vinegar-based concoction, heavily seasoned; the largest difference is that the Western, or Lexington style of barbecue adds a small amount of tomato-base to the sauce, and also roasts pork shoulders in preference to the whole hog. That's it. That's the difference. Yet these tiny differences have caused near blood feuds between proponents of the two different styles. In both cases the vinegar base is augmented by a variety of secret herbs and spices – some favorites are salt, pepper, red pepper, cayenne pepper, onion powder, garlic, nutmeg, molasses, whiskey, and brown sugar. The specific potion is often a closely held secret, or varies depending on the ingredients at hand, but the sauce is thin, unlike most commercial tomato-based barbecue sauces. No roaster in their right mind would put that sweet, ketchupy stuff on a perfectly good pig.
. No roaster in their right mind would put that sweet, ketchupy stuff on a perfectly good pig.

Great words Russ.. While I'm not a proponent of the eastern style, more and more I'm convincing myself to NOT put rubs on the meat prior to smoking. I've really enjoyed that "perfectly good pig" by itself.. or sprinkling with CS's ribrub on the dinner table.

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