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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 03-24-2013, 03:23 PM   #1
Babbling Farker

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Join Date: 11-29-12
Location: Clovis, NM
Default Smokin' in a Snow Storm - Wicken Yanks Style

Ladies and Germs,

Kind greetings from East Cambridgeshire, and what could possibly pass as the northern midwest these days! My "outlaws" from North-East Indiana are in town, and they laughed at the 2-3 inches of snow that fell last night.

I awoke to a smoker and grill that were completely covered... luckily, I didn't have to really clear out a walkway to get around out back...

Also lucky for me, the view of the Wicken Windmill just never gets old, no matter the weather.

I sure don't need to smoke a whole brisket, so I cut my 3.5kg piece of goodness down to something like 2.0 and 1.0 (2.0 piece is on the smoker below)...

Thanks to your bad influence, I couldn't help myself when my wife brought THREE tubes of JD HOT Sausage and asked me to make Fatties! I rolled two of them in my Wicken Yanks Original Dry Rub and tried the third in some really nice Green Chile Dry Rub that I picked up in Albuquerque, NM last November.

Of course, just as soon as I got the kids in the sauna for an hour or two, the snow and wind kicked up again! I don't have anything fancy... and if you look closely, you can see the far left thermometer display sitting at 165F as I fought the elements getting these kids back up to speed.

The kids did a really nice job in the sauna... and I finally gave-in after 3+ hours of fighting to keep my temps near 200-220.... burned more charcoal than I wanted, and never really kept the pit where I wanted her. I'll sure take your thoughts and words of wisdom (except that I'm not here long enough to make any mods to this old girl)...

I'm mildly embarrassed to admit that I finished the brisket in the oven... less snow... less wind... she was already around 140F+... more control over the temp. I let her hit 190F and then rested her for a bit.

I sliced her up and then took this picture... no doctoring, spritzing... nothing.. The most juicy brisket I've ever seen (fat content)!

Guys, you've continued to provide me with good words on how to make some seriously tasty grub.

Many thanks and kind regards,
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Old 03-24-2013, 03:28 PM   #2
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington

Looks like it turned out AOK.

Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
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Old 03-24-2013, 03:29 PM   #3
somebody shut me the fark up.
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Join Date: 04-02-07
Location: Warren, Vermont

Way to conquer a brisket and the weather! Looks very juicy.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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Old 03-24-2013, 04:23 PM   #4
is One Chatty Farker

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Location: Kokomo,Indiana

Looks Great to Me !!
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Old 03-24-2013, 04:33 PM   #5
somebody shut me the fark up.
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Way to go!
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Old 03-24-2013, 04:37 PM   #6
Babbling Farker

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Join Date: 02-17-11
Location: Chicago north 'burbs IL

Thumbs up!
Shirley Fabrication 24x60 staightback cabinet + warmer
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Old 03-24-2013, 04:41 PM   #7
Crazy Harry
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I don't have any problems with your cook. If it tastes good, it's a winner
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Old 03-24-2013, 04:51 PM   #8
is one Smokin' Farker
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Location: New York, NY

Adapt and Overcome! Looking good from here....
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Old 03-24-2013, 06:12 PM   #9
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Looks good by me!
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Old 03-24-2013, 06:41 PM   #10
somebody shut me the fark up.

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Location: Oklahoma

Looks great from here too!!
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