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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 01-30-2013, 08:33 AM   #16
Big slick
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I have a WSM and I was thinking about picking up a welding blanket. Do they work well? What do you cover with the blanket? I was always under the impression that the blanket was to be wrapped around the smoker???
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Unread 01-30-2013, 09:20 AM   #17
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Quote:
Originally Posted by Big slick View Post
I have a WSM and I was thinking about picking up a welding blanket. Do they work well? What do you cover with the blanket? I was always under the impression that the blanket was to be wrapped around the smoker???
I bought the blanket to wrap my last smoker (a bandera), so it is an odd size for the WSM. I have it folded in half currently with bolts through the grommets. It does what I need it to which is block the wind. I have just wrapped it around the WSM and used the hook of a bungie cord to tie it together (not shown in the pics). To help keep it on the smoker I just folded it in under the top handle. Completely wrapping it would work much better, but I didn't want it to completely cover the top or lay on the ground.

I know there are better wind blocks, but I already had the blanket and it was a no cost solution.
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Unread 01-30-2013, 12:50 PM   #18
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The color of that was outstandig.
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Unread 01-30-2013, 01:28 PM   #19
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Looks good. That is one big point. What are your plans for that? Burnt ends or are you going to slice it with the flat?
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Unread 01-30-2013, 01:32 PM   #20
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Every time I think I want to BBQ something other than a brisket, I come here and see another beautiful brisket being BBQ'd and that is all I want to do again. I've nearly forgotten about ribs and butts. I am brisket-obsessed and these pictures aren't helping my recovery!!!
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Unread 01-30-2013, 02:21 PM   #21
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Well, unfortunately a coordination meeting ran late this morning and I was in a hurry to get it all sliced so everyone could eat. This resulted in no finished pictures. On top of that, it was gone very quickly. About 24 people wiped it out, with a few getting seconds.

Both the flat and point were sliced for ease of serving. After trimming and before cooking both the flat and point were each about 6.25 pounds.
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Unread 01-30-2013, 02:31 PM   #22
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Understood.

What was your target pit temp and meat temp?
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Unread 01-30-2013, 02:34 PM   #23
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Pit ran @ 260* and the meat was pulled at about 206* when it probed nicely.
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Unread 01-30-2013, 02:36 PM   #24
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How was the flavor?
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Unread 01-30-2013, 02:38 PM   #25
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Looks good! I am sure the finished product looked great as well!
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Unread 01-30-2013, 03:04 PM   #26
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That looked Great Any finished Pics
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Unread 01-30-2013, 03:25 PM   #27
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Our Sam's has packers. Sometimes big packers. But a prime packer? At that price?!!! I am jealous.
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Unread 01-30-2013, 03:54 PM   #28
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Quote:
Originally Posted by mcbrew13 View Post
Our Sam's has packers. Sometimes big packers. But a prime packer? At that price?!!! I am jealous.
A little jealous of that myself.

Smart & Final around here sells select packers at $2.40/lb. The only places I've found near me that sells prime packers are two butchers and they go for $4.45 and $4.95/lb. respectively.
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Unread 01-30-2013, 04:16 PM   #29
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Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed rounds......or something like that.

Nice cook!
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