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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 02-13-2010, 11:38 AM   #16
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Join Date: 01-31-10
Location: Mequon, WI

Overall my first smoke was a success, all the meat was awesome in the end. I learned alot. All the food was great. Just need to get my timimg down. I love the smoker itself as well, what a piece equipment that thing is. I think I needed to mess with dampers 3 times during the whole 12 hours and that was for minor changes. Crazy consistent heat in there. Really liked the Wicked Good lump I used too. I got a lot to learn but I had a lot of fun and it only got me more excited for this spring/summer.

I was a little scared to try my hand at brisket already but it was tiny little one so I said what the hell when my buddy showed up with it. Had to cut a couple pieces off right away to try it. It was delicious.

Here is the shoulder, I took it out when it was 185, this was at 12 hours. I wrapped it immediately and left it on the counter. Woke up an hour later or so and put it in the fridge. Sliced it this morning, sorry no photo. It was like butter. I guess somewhere between slicing and pulling temp because some of it sliced nice and some of it just fell off, so juicy.

And finally the potatoes w/onions

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Old 02-13-2010, 12:04 PM   #17
Found some matches.
Join Date: 02-05-10
Location: Olympia,WA

I think that baby looks GREAT!
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Old 02-13-2010, 12:10 PM   #18
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Join Date: 12-16-07
Location: south central,ky.

looks bueno from here.
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Old 02-13-2010, 12:15 PM   #19
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Everything looks great-
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Old 02-13-2010, 12:54 PM   #20
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Join Date: 01-20-10
Location: Tracy, CA

good stuff!
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Old 02-13-2010, 06:22 PM   #21
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Location: Gig Harbor, WA

Looks like sweet success with both of them.
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Old 02-13-2010, 06:27 PM   #22
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Join Date: 12-22-08
Location: Celina TX

Looks like everything turned out good. Nice smoke ring on the Brisket.
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Old 02-15-2010, 11:09 AM   #23
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Thanks alot everybody
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Old 02-15-2010, 11:41 AM   #24
somebody shut me the fark up.
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Join Date: 05-24-04
Location: Long Beach, CA

Looks like you did a fine job and you learned something important about BBQ. Brisket and Pork Butts are called "long cook meats" for a reason.

Now that you know your smoker will hold temps for a long time, try putting your meat on before you go to bed and check it in the morning. If it finishes before your guest are due to arrive, wrap it in foil with a little apple juice (pork) or beef broth (brisket) and put it in a small cooler. DO NOT ADD ICE!

Cover your meat with an old towel or blanket and close the cooler. Your meat will still be hot 6 hours later and ready to serve.

Hope this helps!
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