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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-30-2012, 12:28 PM   #16
Freddy j
is one Smokin' Farker
 
Join Date: 11-22-12
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Quote:
Originally Posted by HankB View Post
I don't understand the "plenty of time" comment. you could be smoking tomorrow.
)
I actually am smoking a 27# turkey tomm (got the turkey in a bucket of patoidaddio brine right now). Smoker is on the deck about 8 feet from the slider.

Now, let me see if I can shed some light for you... In New England (my town anyway)the temp is below 30 degrees and there is 6 inches of snow on the ground. Not the best conditions for golf, bike rides, going to the beach, etc leaving "plenty of time" for indoor activities and searching the web.
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Unread 12-30-2012, 12:31 PM   #17
Freddy j
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Quote:
Originally Posted by Enkidu View Post
I didn't get a photo of it on the mini, but I basically did what bigabyte did in his brisket tutorial. In fact, looking at his brisket tutorial (where he folded his brisket over) is what gave me the idea in the first place.

Here is a link to bigabyte's tutorial:

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

Here is the photo from his tutorial that gave me the thought that I could actually do a packer in a mini-WSM:

Enkidu, thank you for all of the links, pics and advice!
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