All Things BBQ

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PrintNoob87
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Wed Aug 24, 2016 11:45 am

Re-purposed leftover brisket into some pho. Cut it really thin and leave cold/room temp, then just drop it in.

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bryndavies
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Wed Aug 24, 2016 11:47 am

Damn son! That's next level. Nice work!
ImageT.K.C.
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piper27
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Wed Aug 24, 2016 12:29 pm

sidewaysscott wrote:always enjoyed this site and talking with meathead. Lots of valuable information.
http://amazingribs.com/
Meathead is the man. I've learned quite a bit from that site when I first started smoking.
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
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evilpresence
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Fri Sep 02, 2016 1:20 pm

Ribs went in at 11.
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piper27
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Fri Sep 02, 2016 8:21 pm

Patiently waiting for pics!
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
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evilpresence
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Sun Sep 04, 2016 9:29 am

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piper27
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Sun Sep 04, 2016 9:31 am

Oh wow now I'm drooling :drool: great work!
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
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evilpresence
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Sun Sep 04, 2016 10:26 am

Did the 3-2-1 method. Worked out well.
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piper27
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Sun Sep 04, 2016 10:33 am

I might have to try that. It looks like it worked out fantastic for you. What liquid did you use during the wrap time? I just smoke heavy with wood for the 1st hr. Cooking for 4 hrs unwrapped at 225 in total. Then finishing on the propane grill real quick after basting for some good carmelization.
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
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sidewaysscott
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Sun Sep 04, 2016 11:53 am

king salmon made its way to the stores this week. got a pound and going to smoke it with some apple wood from my buddys yard. will report back. :pint:
pay via paypal, use credit card,file dispute at the 20 day mark if suspicious. don't deal with noobs. don't trade with noobs. request feedback ahead of time. there are lots of good people 'round here.
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evilpresence
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Sun Sep 04, 2016 3:58 pm

Smoked salmon is delicious.


3-2-1 at @ 225 in the Masterbuilt Electric Smoker. Three hours unwrapped, two hours foil wrapped with Sweet Baby Rays and then one hour unwrapped. Used hickory and cherry mix while it was unwrapped and used a 50/50 mix of water and apple cider vinegar in the water tray..
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PrintNoob87
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Tue Sep 06, 2016 12:11 pm

Labor Day brisket. Same method as usual: hickory at 275 degrees, wrapped when internal temp was at about 175. I think I pulled this one after about 13 hours, but probably could have left it for a bit longer.

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piper27
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Tue Sep 06, 2016 12:39 pm

Damnnnnnnnn look at that smoke ring! Awesome :drool:
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
kansasbbq
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Tue Sep 06, 2016 1:19 pm

PrintNoob87 wrote: Image
What did you have to drink with it?
Codeblue wrote:#whydidntilisten2kbbq
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PrintNoob87
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Tue Sep 06, 2016 1:27 pm

I think that's a little pour of Sump back there in one of the pictures. Also had a cran-bic earlier while manning the smoker, but with BBQ i like to keep the beer I'm drinking light. No stouts, sours or IPAs generally with the meal itself. Sixpoint 'The Crisp' is a favorite go-to BBQ pairing pilsner.
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