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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 06-03-2012, 12:31 PM   #1
pitbossJB
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Default Butts, Brisket & Baby Backs

I fired up my Bandera this morning at 6:30 am and threw on two Butts and a Brisket at 7:00.

Butts.jpg
Brisket & Ribs.jpg
Meat prep.jpg
Butts & Brisket on Bandera.jpg

Then I fired up my mini UDS and threw on some Baby Backs at 10:00 am.

Ribs on mini UDS.jpg

No peeking yet, I'll post more pics when I open it later.
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Unread 06-03-2012, 12:33 PM   #2
landarc
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That's a lot of food. There are two 16 pound briskets here too, and two 9 pounds butts and three racks of baby backs, and a couple of short ribs, but, I have one UDS and a kettle.
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Unread 06-03-2012, 01:10 PM   #3
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Hey, that sounds good! I can't wait to see your pics. You know every now and then you just have to load them up, I haven't been able to Que for a while because of wind, etc. but the weather is great today.
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Unread 06-03-2012, 01:25 PM   #4
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Looking good.. bet it will be tasty
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Unread 06-03-2012, 01:29 PM   #5
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Love it! Load em up!

Can't wait to see your peek photos.
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Unread 06-03-2012, 01:30 PM   #6
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Well here we are at 160* and ready to pan,
ready to pan.jpg
butts!.jpg

and moving the ribs from top to bottom
ribs!.jpg
coming along!.jpg
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Unread 06-03-2012, 01:32 PM   #7
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Looking Good... Bet that is going to be some good eating!
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Unread 06-03-2012, 01:34 PM   #8
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Looking GOOOOD!!
Here in Denmark its getting late and i have eaten..
But i could go again
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Unread 06-03-2012, 01:46 PM   #9
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I'm on my way - save me some!
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Unread 06-03-2012, 03:17 PM   #10
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I had to throw on some poppers as well!
poppers!.jpg

I put the ribs in a pan and moved them to the other smoker after I pulled and wrapped the butts. They are resting in a cooler now.
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Unread 06-03-2012, 03:25 PM   #11
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That's a lotta food, and it all looks fantastic. I love loading up the bandera once in a while. Not today, just some short ribs.
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Unread 06-03-2012, 03:26 PM   #12
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Albuquerque isn't that long of a drive from Las Vegas...
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Unread 06-03-2012, 05:09 PM   #13
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Ok! Everything is in a cooler and I plan to serve in two hours. The brisket came off @ 189* and felt like buttuh. I'll get pictures when I serve.
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UDS
Highly modified Bandera w/ griddle on firebox
Mini SJ/UDS
Smokey Joe's
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Unread 06-03-2012, 05:13 PM   #14
landarc
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Sounds good. My UDS is still working on the pork.
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Unread 06-03-2012, 05:24 PM   #15
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Nice run, looks great allready!
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