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BBQ Bandit

Babbling Farker
Joined
Feb 15, 2008
Location
Harrisburg, PA
Name or Nickame
Bob
Technically the host asked to cook for a July 5th (Friday) party... so dropped off the smoker Thursday afternoon.
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Ten pork butts and one brisket packer on the Lang @ 1:00 AM for a 6:00 PM service.
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The scent of BBQ was marvelous at sunrise...
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To save the brisket's color... did wrap it once at a deep mahogony tempting color.
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Just to make things interesting... ramped up the temp and added 6 racks at 12:00 noon.
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The butts and brisket were pulled during the early afternoon once probed tender.

Transferred the ribs to the upper rack for the fourth protein... wangz!!!
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No one walked away hungry....
 
These pictures are ALL a direct result of tips, tricks, suggestions, recommendations, and lessons that were picked up right here.
Also attended hands-on classes that are also members of this forum.

The BBQ Brethren: The one stop location for the best BBQ knowledge base - hands down.
 
I have a 55 gallon stainless steel grill, could I use it to smoke similar to the one you use

It is possible... fire management 101.
As long there is a method for indirect heat with a diffuser and controlling your airflow and eliminating possible leaks.


However the pit in the picture is nearly 10 feet long, out of 1/4" steel, and weighs close to a ton.


Same concept.
 
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