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Old 10-22-2013, 08:16 PM   #1
plowin-fire
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Default Cooking on the Humphreys Cubed Beast.

Finally got around to taking some pictures of a cook I did for a wedding rehearsal supper. Did some pork loins that I brined in Oakridge Game Changer for 36 hrs and them rubbed with SM Sweet Seduction. Smoked with applewood at 275 as with everything else in there. Also had some beans and some rib tips that were rubbed with Oakridge Black Ops. Yeah I know its for brisket, but it sure was good on ribs and rib tips. Dont have an sliced pictures. Didnt have the camera and the party. Was the best pork loin I have cooked to date. Very juicy and tender. Everything turned out great. Smoker seems to run a bit cooler than I want, still trying to figure this thing out over my XL egg. But regardless of the temp, the loins cooked in about 2.5 hours on the bottom shelf. Oh well. Have to play around some more on it.
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File Type: jpg DSCN0420.jpg (62.4 KB, 328 views)
File Type: jpg DSCN0424.jpg (60.6 KB, 329 views)
File Type: jpg DSCN0425.jpg (85.8 KB, 329 views)
File Type: jpg DSCN0426.jpg (87.4 KB, 327 views)
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Old 10-22-2013, 09:22 PM   #2
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Looks great! Nice pit too...I have a BB Cube being built.
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Old 10-22-2013, 10:04 PM   #3
IamMadMan
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I like the extra space of the cubed beast vs the down east beast...
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Old 10-23-2013, 03:19 AM   #4
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how do you keep the meats from falling off the grates?
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Old 10-23-2013, 05:15 AM   #5
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Looks like a heck of a meat fest.
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Old 10-23-2013, 06:46 AM   #6
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Looks sweet. It's going to cook completely different than an egg. Airflow is key
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Old 10-23-2013, 06:59 AM   #7
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Sweeeet
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Old 10-23-2013, 07:15 AM   #8
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Quote:
Originally Posted by swamprb View Post
how do you keep the meats from falling off the grates?
The sweet seduction rub gets sticky and glues them to the racks. Failed to rotate pic, sorry.
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Old 10-23-2013, 07:20 AM   #9
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Quote:
Originally Posted by IamMadMan View Post
I like the extra space of the cubed beast vs the down east beast...
For most cooks the standard beast would have worked. I needed the extra room for a few big cooks, which is becoming more and more. Kinda wish I that I would have asked for a double wide version, kinda like a pitmaker vault, so I could get 2 full size pans per shelf. Oh well. Maybe the next one.
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Old 10-23-2013, 07:40 AM   #10
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I am getting jealous...everyone is getting a new smoker.

Love the red/black combo.
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Old 10-23-2013, 07:43 AM   #11
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Quote:
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I am getting jealous...everyone is getting a new smoker.
Build a UDS and you'll have a new one, too....
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Old 10-23-2013, 07:50 AM   #12
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Quote:
Originally Posted by plowin-fire View Post
For most cooks the standard beast would have worked. I needed the extra room for a few big cooks, which is becoming more and more. Kinda wish I that I would have asked for a double wide version, kinda like a pitmaker vault, so I could get 2 full size pans per shelf. Oh well. Maybe the next one.
We do have that size being built and will be a production model called the B. A. S. it close to 6 feet tall with the caters on
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Old 10-23-2013, 08:14 AM   #13
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Quote:
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We do have that size being built and will be a production model called the B. A. S. it close to 6 feet tall with the caters on
Better send it over my way for testing.
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Old 10-23-2013, 08:17 AM   #14
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Its going to Germany
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Old 10-23-2013, 08:25 AM   #15
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Nice cooker and nice cook, thanks for sharing.
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