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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 12-07-2013, 03:58 PM   #1
swbill
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Default Busy UDS weekend with prOn

Figured since its so damn cold out and it seems everyone else on here has something smoking today I might as well to. Went to Costco and pick up some back ribs and a 8 pound brisket. The ribs are for tonight's midnight snack and tomorrow ill do the brisket. Leftovers from both will go in Mondays chilli.
Finished rib pics in 4 or 5 hours from now. This was 1 1\2 hours in.
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Unread 12-07-2013, 04:02 PM   #2
SmittyJonz
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I like It- I do the Maverick Potato Mod Too.
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Unread 12-07-2013, 05:42 PM   #3
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Yep sure was/is cold! I smoked 2 butts and 2 sausage rolls with cranberry dressing inside and home made dressing and smoked turkey inside today.
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Unread 12-07-2013, 08:43 PM   #4
swbill
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6 1\2hours in. Just pulled from the foil and slathered on some jack Daniels BBQ. Couldn't hardly get them out of the foil with out the bones falling out. Some would call them over cooked but its how we like them. Tender as it gets and juicy.
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Unread 12-07-2013, 08:45 PM   #5
c farmer
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Looks good.
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Unread 12-07-2013, 08:46 PM   #6
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A bit saucier than I prefer but I'd still eat half a rack of 'em
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Unread 12-07-2013, 08:47 PM   #7
StanDaMan79
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Quote:
Some would call them over cooked but its how we like them. Tender as it gets and juicy.
That's right. You cook them how you and your family likes it. I'm with you, but to each their own.
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Unread 12-07-2013, 10:26 PM   #8
swbill
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Ribs came out prefect. Great munchie while watching msu tear it up. Just finished preping tomorrow's dinner.
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Unread 12-08-2013, 05:46 AM   #9
Diesel Dave
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Ribs look real good and waiting on the pr0n from tonights cook
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Unread 12-08-2013, 09:14 AM   #10
swbill
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Here we go. Cruising at 275. Outside temp is a toasty 18
This is my first brisket so I hope I don't fark it up to bad.
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Unread 12-08-2013, 09:29 AM   #11
Fwismoker
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You'll do great! Standing by for more pRoN
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Unread 12-08-2013, 09:36 AM   #12
cheapbeer
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Looks good so far. I still believe my first brisket was my best. Follow the guidelines that have been posted here and it will be fine.
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Unread 12-08-2013, 10:25 AM   #13
swbill
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I'm not overly concerned but at only 3 hours in the IT is already at 162. Pit temp is only at 260, Does that sound right? Do I need to back the heat down?
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Unread 12-08-2013, 10:49 AM   #14
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Lookin good. I wouldn't worry too much about the IT being where it is already. It'll prolly sit there for quite a while before rising(ye old stall). I'd keep pit temps as is and press on. Stay warm out there!
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Unread 12-08-2013, 12:37 PM   #15
swbill
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Now im nervous it will even be done in time for dinner. Stalled at 160 for the past 2 hours. Thinking I should wrap it?
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