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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 09-22-2013, 03:12 PM   #16
aawa
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mmmmm escaped bacon
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Unread 09-22-2013, 03:18 PM   #17
SmittyJonz
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Quote:
Originally Posted by landarc View Post
Looking good, the bacon escaped
Into my Belly..........
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Unread 09-22-2013, 03:20 PM   #18
Diesel Dave
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Dang good lookin cook Smitty......as usual

My first guess was gonna be bacon
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Unread 09-22-2013, 04:20 PM   #19
SmittyJonz
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4 hrs 15 min at 4 and ribs probe really really tender , brisket flat not at all -- will probe again in 1 hr............(It of flat at 204*)
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Unread 09-22-2013, 05:34 PM   #20
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Drooling....
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Unread 09-22-2013, 05:37 PM   #21
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Probed at 5 hrs and not ready- I was thinking 6 hrs when I started this- we'll see

I'm running a mix of KBB and B&B Lump and its running 290's-310* with 3/4 intakes open -until I open it - lid off 45 seconds to probe and temps are Spiking to 340,350* and when I wrapped the lid was off for a couple of minutes it shot up to 400* and took a while to come down even with 3 inlets capped - so I dunno if I like Lump in UDS...... first time trying it - - with all KBB I have much smaller temp spikes. - the other lump cooks were in the other smoker or the Kettle.

Last edited by SmittyJonz; 09-22-2013 at 05:59 PM..
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Unread 09-22-2013, 08:04 PM   #22
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Man I overcooked them a Hair -- Definately Tender and Not Dry but they "pull" or shred Too Easy.......Brisket was about right -- pretty good for a Flat - I've done better with packers tho

Pulled Rib meat on sliced French Bread with a lil cut Stubbs = Mmmmmmm







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Unread 09-22-2013, 08:09 PM   #23
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6.5 hrs total but I think it was that big temp spike to 400* when I wrapped it all that hurt the cook cuz it took almost an hour to get back down to 300* - I didn't want to kill fire, choke it off completely like I've done before trying to get temp down, cuz that really blows trying to get a burn going again!!!!

Kids have already about wiped out the brisket! Guess it ribs for lunch for me this week.
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Unread 09-22-2013, 08:10 PM   #24
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Dude, it looks good to me.

I would eat it.
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Unread 09-22-2013, 08:17 PM   #25
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looks good here
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Unread 09-22-2013, 11:05 PM   #26
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Looks just fine SJ! I'd definitely hit that.
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Unread 09-23-2013, 01:50 PM   #27
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I brought one Rib in for lunch today and one swipe with plastic knife bone was Stripped clean and it made 3 Deliscous White Bread Sammiches!!!!!! I ate 2 and shared one and the fellar darn near turned flips.
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Unread 09-23-2013, 03:31 PM   #28
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Quote:
Originally Posted by SmittyJonz View Post
Can you guess What the Smitty is Smoking? At 300*ish......


chucky with some bacon flavoring?
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Unread 09-23-2013, 03:33 PM   #29
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lighter fluid

charcoal chimney

=

oxymoron

nice looking grub
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Unread 09-23-2013, 04:39 PM   #30
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the lighter fluid task force is on its way.. lol Looks great!
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