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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 10-13-2013, 12:42 PM   #1
SmittyJonz
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Online Brethren BBQ Party that is .......I got a New Surround Sound System last nite so I Had to stay up Hooking it Up and watching a Movie till 3:45 AM - Olypus Has Fallen or whatever it's called - Decent .....Lots of Action but some of the CG and the Acting a lil Cheesy........

Anyhoo I just put on a 14 lb Packer and some Pork Fibs at High Noon - gonna try and maintain 300-315* ish. - Hoping the Brisket is atleast pulled and Resting by CowBoys Kickoff. Got a Mix of B&B Lump, Stumps Briquets and Hickory Chunks providing Heat n Smoke.

My Maverick grate Temp Probe has decided to wig out after only 5-6 cooks and read way High so I got the meat probe stuck thru the Potato too. They put out good probes for the 732 yet?

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Old 10-13-2013, 12:47 PM   #2
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Looks like it will be well worth the wait! Nice looking ribs.
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Old 10-13-2013, 12:47 PM   #3
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Smitty have you siliconed and shrink wrapped them where the cable goes into the probe. I've done that to all of my probes and haven't had any problems.
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Old 10-13-2013, 12:50 PM   #4
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Quote:
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Smitty have you siliconed and shrink wrapped them where the cable goes into the probe. I've done that to all of my probes and haven't had any problems.
Nope - hadn't heard of that - guess ill get replacements and do that first.
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Old 10-13-2013, 12:53 PM   #5
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I call them FIBS (Fake Ribs) -country style - but if u get Loin Cut they got bone and are similar to taste texture of Ribs but u get more Meat........
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Old 10-13-2013, 12:53 PM   #6
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Quote:
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Nope - hadn't heard of that - guess ill get replacements and do that first.

It makes all the difference because it's any moisture that gets in there that creates the problem.

Dab some high heat silicone in there and cut a piece of heat shrink, slide it on and shrink it up.
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Old 10-13-2013, 02:05 PM   #7
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Looking Gooood!
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Old 10-13-2013, 02:50 PM   #8
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2.5 hrs in - another 30 minutes and the FIBS will get wrapped in Foil with SweetBaby Rsys for another Hour.

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Old 10-13-2013, 02:54 PM   #9
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Gonna be some tasty meat soon.
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Old 10-13-2013, 05:30 PM   #10
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5 hrs - pulled FIBS and wrapped Brisket in Parchment Paper..........FIBS are GOOD!




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Old 10-13-2013, 07:25 PM   #11
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Lookin wayyyyyy tasty!
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Old 10-13-2013, 07:32 PM   #12
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Oh yea i'm full and i'd grub...looking really good
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Old 10-13-2013, 07:37 PM   #13
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7.5 hrs Exact - Probed Like Pudding.....Didn't even take Temp......1 hr Rest Ill Slice at 8:30 or so -- 5 hrs Nekid and 2.5 hrs in Paper -- Grate Level Smoker Temps ranged from 284*- 325* but was 300-310* most of the Time.

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Old 10-13-2013, 07:56 PM   #14
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oooohhhhhhhh lookin good
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Old 10-13-2013, 08:56 PM   #15
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Looks good, Smitty! BBQ Equipment Store is selling the new 732 probes. I just got mine delivered yesterday. There is a coupon code for brethren if you look in the vendor section for BBQ Equipment Store.
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