MMMM.. BRISKET..
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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 02-02-2008, 06:30 AM   #1
Larry Wolfe
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Default Butts and Brisket

Got up at 4am to get things rolling. I have 16lbs of pulled pork I need to deliver Monday. So I got 4 butts totalling 33lbs rubbed down and onto the WSM's by 5:30.

Then I have a 7.5lb brisket flat for our dinner tonight. It's rubbed down with Wolfe Rub Bold.

Everything is being cooked over kingsford and hickory chunks.

I had to hit the outside and the vents with my hose torch this morning to thaw the ice out to get into them. Gonna warm up today and be farily nice later!

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Old 02-02-2008, 06:54 AM   #2
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Looks like a good start to the day Larry, plz show us the end result!!
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Old 02-02-2008, 07:47 AM   #3
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The pictures arnt showing up.
I NEED PHOTOS. lol
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Old 02-02-2008, 08:00 AM   #4
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I can see the pron, looks good, keep us posted
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Old 02-02-2008, 08:24 AM   #5
Larry Wolfe
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Quote:
Originally Posted by Dr_KY View Post
The pictures arnt showing up.
I NEED PHOTOS. lol
I think alot of people are having problems with www.allyoucanupload.com .

Here's some from photobucket for ya!

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Old 02-02-2008, 08:27 AM   #6
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looks real good keep it up
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Old 02-02-2008, 08:36 AM   #7
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is that foil over the water pan? i've got a wsm and never cover the water pan. what is the advantage of covering it?

pics look great. pork butts on a wsm is my kinda thing!
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Old 02-02-2008, 09:14 AM   #8
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Looking really good. Don't envy your weather. I'm running around in a short sleeve shirt. But, it is a bit breezy here, though!
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Old 02-02-2008, 09:40 AM   #9
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[quote=watertowerbbq;551372]is that foil over the water pan? i've got a wsm and never cover the water pan. what is the advantage of covering it? /quote]


Larry has sand in the pan.
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Old 02-02-2008, 09:48 AM   #10
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looks good, to bad it is cold, here in texas i got the back door open and and the sun is shining but there is never a bad time to be cooken i am cooking six racks of ribs in my new gator today will post pics latter
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Old 02-02-2008, 10:05 AM   #11
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[quote=Cliff H.;551420]
Quote:
Originally Posted by watertowerbbq View Post
is that foil over the water pan? i've got a wsm and never cover the water pan. what is the advantage of covering it? /quote]


Larry has sand in the pan.
Easy clean up...just toss the foil.
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Old 02-02-2008, 10:32 AM   #12
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Nice fire to start off with.
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Old 02-02-2008, 10:53 AM   #13
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Looks good, what rub do you have on the butts?
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Old 02-02-2008, 11:07 AM   #14
Brian in So Cal
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Looks good. how do you keep the pulled pork until Monday for delivery?

P.S. We have ICE here right now also but it is on the inside of my freezer.
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Old 02-02-2008, 12:26 PM   #15
Larry Wolfe
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Quote:
Originally Posted by watertowerbbq View Post
is that foil over the water pan? i've got a wsm and never cover the water pan. what is the advantage of covering it?

pics look great. pork butts on a wsm is my kinda thing!
Actually I use two firebricks in the water pan now instead of sand. They work great and the foil is for easy clean up!


Quote:
Originally Posted by Brian in So Cal View Post
Looks good. how do you keep the pulled pork until Monday for delivery?

P.S. We have ICE here right now also but it is on the inside of my freezer.
Brian after the pork is pulled and cooled I vacuum seal and freeze it. It's delivered to the customers frozen and when they're ready to eat all they need to do is put the bag into a pot of cold water, bring to a boil, cover until the bag is heated through (approximately 30 minutes depending on the amount of pork in the bag). People love the convenience and the pork is almost as good as it was when it was taken off the pit.
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