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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 06-18-2010, 07:01 AM   #1
Stevesonfire!
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Join Date: 06-14-10
Location: Pekin IN
Default Briskets on at 6:30...

Cruising at about 225, pork loins go on later. Using hickory only. This in advance of a party for 50 +/- tommorow. I'll be cooking 4 more pork loins at the party.
This is my first time cooking for someone other than my family....wish me good smoking!
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Old 06-18-2010, 07:19 AM   #2
lcbateman3
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Good smoking! Enjoy and have fun!
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Old 06-18-2010, 11:13 AM   #3
Stevesonfire!
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About 5 hours into smoking the briskets.....mmm mmm mmm they sure do smell good! It's about noon here in Southern Indiana and its already 88 degrees! Supposed to top out at around 95 today....shewwww! Drinking lots of water today. I'll be putting the pork loins on around 1-1:30. Here a pic of the briskets....

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Old 06-18-2010, 11:18 AM   #4
moda253
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Looking good man. What temp/method are you using?
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Old 06-18-2010, 11:27 AM   #5
Stevesonfire!
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Cooking on my homebuilt reverse flow smoker with hickory at about 225 degrees. Coated the briskets in yellow table mustard then applied a rub (garlic and herb) then through those babies on the heat....I try to keep it simple...I think it tastes better simple

I'll be posting more pics as the day goes on....
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Old 06-18-2010, 12:10 PM   #6
chambersuac
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looking tasty so far...
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Old 06-18-2010, 01:50 PM   #7
Stevesonfire!
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The pork loins are on...the briskets are looking like pron, its 92 degrees and the beer is cold! If everyone knew just how much fun this is...everybody would be doin it



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