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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 05-19-2019, 08:13 PM   #1
Smoke Avenger
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Join Date: 04-30-19
Location: Greenville, TX
Name/Nickname : Jeremy
Default 14 Pounder Done in 5.5 Hours

I cooked it as hot as I could get my smoker to settle at, which was 330°. I wrapped with foil after 4 hours and it was done after another hour and a half.

Bark, smoke ring, tenderness and moisture are right on the money. It took a lot of wood to keep the temp up and I had the side door on the firebox wide open, and the top door cracked about an inch. I was having to add a large split every 20-30 minutes.
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Old 05-19-2019, 08:15 PM   #2
BillN
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Sweet...
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Old 06-24-2019, 09:56 PM   #3
16Adams
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Bet that was great.
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Old 06-24-2019, 10:03 PM   #4
SmittyJonz
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A Split every 20-30 minutes for 5.5 hrs or a split every 4 5minutes- 1 hr for 8-10 hours........
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Old 06-25-2019, 08:16 AM   #5
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Very nice
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Old 06-25-2019, 11:09 AM   #6
cowgirl
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Looks great from here too. Nice!!
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Old 06-25-2019, 11:13 AM   #7
creek bottom
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Looks fantastic! I need to try the BluDawg method. I just spent 14 hours on a 12 pounder this past weekend. Definitely would love to have it done in 5!!!
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Old 06-25-2019, 12:30 PM   #8
SmokyDick
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Quote:
Originally Posted by creek bottom View Post
Looks fantastic! I need to try the BluDawg method. I just spent 14 hours on a 12 pounder this past weekend. Definitely would love to have it done in 5!!!

Then get off the 225 train and turn up the heat!
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Old 06-25-2019, 12:46 PM   #9
creek bottom
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Quote:
Originally Posted by SmokyDick View Post
Then get off the 225 train and turn up the heat!
Actually, I was running about 275... I went nekkid the whole time, no wrap... Still took roughly 14 hours till probe tender. Turned out great!!!
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Old 06-25-2019, 03:54 PM   #10
Stingerhook
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Fantabulous Jeremy.
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