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Unread 02-20-2013, 08:18 AM   #61
Thermal Mass
is one Smokin' Farker

 
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Join Date: 02-05-13
Location: Jackson, WI
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Default Weekend Pr0n

Here are some goodies I made over the weekend.
8# pork butt with my own rub.
Started it about 11 pm on Sat night (did not heat oven to pizza temp), oven was kind of hot 400, but figured it would drop below 300 within an hour or so (ambient was supposed to get to about 10 overnight).
Well, it did not, oven was still 280 on the deck and 390 on the dome...
Took it out at 7 am on Sun. Internal was over 200 and had a thicker bark that I would have liked but tasted great!

Second is some left over pizza dough (two different styles) from our party on Sun that I did a second rise on and baked at 11 am on MONDAY with the leftover heat from Sun. The photo with the Cambro tub is the proofed dough before balling up for pizza.
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42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
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http://www.bbq-brethren.com/forum/sh...d.php?t=153650

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
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