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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 05-17-2008, 02:10 PM   #1
N8man
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Default Beautiful Day in Carolina for Smoking

I got a late start, around 11:30 am, but am indeed Smoking on this fine day in Carolina...
DrumPit Fired Up and Ready to Go:
drum_1.jpg
Today's menu includes 12lb. Ham rubbed with Olive Oil and Crushed Rosemary, 5lb. Chuck seasoned with S&P, Garlic and Chili Powders and SweetTaters:
meat_2.jpg
After 2 and a half hours I took the Taters off and snapped this of the progress so far:
ham_3.jpg
Look at that Chuck, MMMMMMM!!!
chuck_4.jpg
When I took the Taters off I put some Link Sausages on to Smoke, Pix to Follow
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Unread 05-17-2008, 02:21 PM   #2
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Looking good N8man...looking real good!!
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Unread 05-17-2008, 03:00 PM   #3
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Looks really good. What's S&P?
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Unread 05-17-2008, 03:02 PM   #4
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Looks good, but where's the main course?
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Unread 05-17-2008, 03:30 PM   #5
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Quote:
Originally Posted by 71-South View Post
Looks really good. What's S&P?
Salt and Pepper
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Unread 05-17-2008, 04:23 PM   #6
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Looks great so far!
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Unread 05-17-2008, 04:27 PM   #7
N8man
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I couldn't have timed this better. Ham off @140*
ham_ready_5.jpg
Chuck off @180* Going to slice it thin for Fajitas and Tacos
chuck_ready_6.jpg
Sausages off @160*
sausages_ready_7.jpg
I set the Oven on Warm and I'm gonna let everything
rest for a while:
ham_rest_8.jpg
chuck_rest_9.jpg
Except for this here, which is gonna rest in my belly
sausage_rest_10.jpg
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Unread 05-17-2008, 04:33 PM   #8
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N8man, that all looks fantastic!!!!!! Headin over to my bud's house shortly for some brisket, ribs, and pork loin. I'll take some pics for later. Anyway, that sure looks good!!!
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Unread 05-17-2008, 05:12 PM   #9
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Quote:
Quote:
Looks really good. What's S&P?
Quote:
Salt and Pepper
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Unread 05-17-2008, 06:10 PM   #10
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Good job Brother, enjoy the rewards of a good days cook.
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Unread 05-17-2008, 06:39 PM   #11
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Thats a bunch of great looking stuff!!

Scott
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Unread 05-17-2008, 06:51 PM   #12
N8man
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Quote:
Originally Posted by trp1fox View Post
Looks good, but where's the main course?
This would be the opening course:
Skint and mashed the SweetTaters with Butter, Nutmeg, AllSpice, Cinnamon,
ButterPecan Syrup and a Shot Glass of Bourbon. PanFried some CornBread and Sliced some of that Wonderful Hickory Smoked Ham MMMMMMMMMM!!
Suppertyme_11.jpg
I'm As Full As A Tick on a CoonDog's A$$
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Unread 05-17-2008, 06:54 PM   #13
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N8man how long did the chuckie take on the drum?
I'm thinking of cooking one Sunday and the drum will be cooker of choice and I haven't cooked a chuck on it yet.
Everything looked great.
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Unread 05-17-2008, 07:04 PM   #14
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Quote:
Originally Posted by puff View Post
N8man how long did the chuckie take on the drum?
I'm thinking of cooking one Sunday and the drum will be cooker of choice and I haven't cooked a chuck on it yet.
Everything looked great.
To reach 180* the Chuck was on for 5.5 hours. Side Temp Gauge read 200* so I was cooking around 250* I plan on slicing this Chuck and I feel 180* is
a good temp for that. If you want to pull the Chuck like a Butt instead, you will have to take it up to and perhaps beyond 200-205* until a probe will enter it like Butter. I didn't foil this one, but you may want to double foil at 160* with some beef broth and continue the cook from there. Good Luck with your cook Sunday.
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Unread 05-17-2008, 07:09 PM   #15
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Big old mess of Droolig Drum Goodies there N8
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