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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 07-26-2013, 11:33 AM   #1
GoolsbyMD
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Default It's Friday, what you cooking this weekend?

Smoker heating up now and rub is soaking into 1 St. Louis cut ribs and 2 racks of beef ribs(wife not a fan of pork ribs )
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Unread 07-26-2013, 11:34 AM   #2
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Take some Pr0n and on Phridays you will find this thread:

http://www.bbq-brethren.com/forum/sh...d.php?t=166851


Happy Phriday!!
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Unread 07-26-2013, 11:34 AM   #3
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2 St. Louis cuts and some turkey wings.
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Unread 07-26-2013, 11:52 AM   #4
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I am smoking my first brisket as we speak, I am almost 3 hrs. in and I am at 179 degrees (8 lb.s after trim), I seem to be stalled out which suits me fine but I thought the stall would happen earlier and I am hoping my probe is either broken (joking) or that I have somehow inserted it badly and am getting a false reading? I am not a rookie I have been smoking for a couple of years now (I know I know and this is my first brisket...) I have had some trouble with this probe in the past butit was more of a technical thing. anyway I know this was a just let us know thing but if someone has time and they want to "mentor" me I would be very attentive and thankful LOL
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Unread 07-26-2013, 11:56 AM   #5
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Quote:
Originally Posted by hkcon View Post
I am smoking my first brisket as we speak, I am almost 3 hrs. in and I am at 179 degrees (8 lb.s after trim), I seem to be stalled out which suits me fine but I thought the stall would happen earlier and I am hoping my probe is either broken (joking) or that I have somehow inserted it badly and am getting a false reading? I am not a rookie I have been smoking for a couple of years now (I know I know and this is my first brisket...) I have had some trouble with this probe in the past butit was more of a technical thing. anyway I know this was a just let us know thing but if someone has time and they want to "mentor" me I would be very attentive and thankful LOL
best advice I can give is, ler her go, dont sweat it. doesnt really matter what the temp is when you hit the stall, every piece of meat is different. it will come out when its ready

have a beer or 3
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Unread 07-26-2013, 12:02 PM   #6
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Quote:
Originally Posted by ButtBurner View Post
best advice I can give is, ler her go, dont sweat it. doesnt really matter what the temp is when you hit the stall, every piece of meat is different. it will come out when its ready

have a beer or 3
ty BB, that was my plan I was looking for some confirmation cause I love second guessing myself. The warden called a little earlier and told me the beer replenishment building was not opening soon enough for her and now a haircut is being performed and my delivery time is stalled as well, thank god for spicy v-8 and vodka!!!
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Unread 07-26-2013, 05:32 PM   #7
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Throwing my first whole hog on tonight. Pics will surely follow.
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Unread 07-26-2013, 05:52 PM   #8
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Sunday is the final farewell cook on my FEC 100 in Sherman.

Last 1/3 of the deer jerky from last season.

Next week, she goes to her new owner and a better life than I can give her.

TIM
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Unread 07-26-2013, 05:57 PM   #9
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This is a start maybe more butts have to see if friends bring some to me

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Unread 07-26-2013, 06:19 PM   #10
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2 racks of St Louis on right now. A couple of pork butts tomorrow
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Unread 07-26-2013, 08:45 PM   #11
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Chick & Butt...
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Unread 07-26-2013, 10:16 PM   #12
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Fiesta Fatty! Jalapeños, salsa, onions, green peppers and Boar's Head Three Pepper Colby Jack. First fatty, will post pics if not too embarrassing... :)
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Unread 07-26-2013, 10:24 PM   #13
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Quote:
Originally Posted by Twelvegaugepump View Post
Throwing my first whole hog on tonight. Pics will surely follow.
Thanks! I'm looking forward to that.

One last major BBQ frontier that I've never attempted is whole hog.

I keep watching that one BBQ Pitmasters episode (Big Pig Jig?) over and over and over again.

I ~think~ I get it.

But it would be farking awesome(!) to have a brethren share knowledge about how their whole hog cook goes.

Thank you, thank you, thank you!!!

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Unread 07-26-2013, 10:28 PM   #14
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Quote:
Originally Posted by UF_Aero View Post
Fiesta Fatty! Jalapeños, salsa, onions, green peppers and Boar's Head Three Pepper Colby Jack. First fatty, will post pics if not too embarrassing... :)
Pics are good - but if they're not - don't post them.

Just let us know how your cook went - and how you would have done things differently.

Some people think they should only post pics and news of their awesome success - but honestly - I learn more from people's failures.

Please share whatever the outcome! Good or bad!

Thank you!
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Unread 07-26-2013, 10:30 PM   #15
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Quote:
Originally Posted by The_Kapn View Post
Sunday is the final farewell cook on my FEC 100 in Sherman.

Last 1/3 of the deer jerky from last season.

Next week, she goes to her new owner and a better life than I can give her.

TIM
Dang.

That's sad Kapn!.
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