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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 07-31-2013, 09:51 AM   #61
V-wiz
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Kaliforniastan? Lmao...

I just cant wait to throw huge hunks of meat in there for hours and hours. Any of you guys done shoulders, brisket and such? Care to share?
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Unread 07-31-2013, 10:12 AM   #62
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Yep!
Did this beast out of the freezer weekend before last to do after a pizza party for my niece, some of her friends and famliy 16 in all:


All rubbed down (Italinan special blend) and ready to go in!
The CI is 19-1/2" across the handles.

[IMG][/IMG]

We had unexpected rain that evening so I had to put it in earlier (higher temp, 400+/-) than I would have liked, so I just put the door on and hoped for the best... Checked it at the 2:20 min and pulled it. Was past rare where I wanted it but.

[IMG][/IMG]

Not as much smoke as I would have liked but was left without much choice.
It, as you can see turned out great!

[IMG][/IMG]

No more photos but the drippings made with some beef stock produced some AWESOME au jus
I looks dry but it is also nearly frozen (for ease of slicing) in the last photo.
Thanks for looking, now go get a chunk of meat V!
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Unread 07-31-2013, 11:41 AM   #63
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Nice nice. Ya ill have to do some next time.
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