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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 09-04-2011, 09:19 PM   #1
Found some matches.
Join Date: 08-02-11
Location: Morrisville,NC
Default Meadow Creek TS120 & Brisket

Quick question, I'm thinking of moving up in smokers, have the WSM 22 right now and love it. I like the looks of the MC TS120 and was wondering how easy it is to get a smoker that big up to temps for a high heat method for brisket 325-375?

Here's this weekends ribs!! Awesome

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Old 09-04-2011, 10:14 PM   #2
somebody shut me the fark up.
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Join Date: 05-10-06
Location: Overland Fark, KS

That is a great shot of some nice looking ribs!
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Old 09-06-2011, 02:14 PM   #3
Found some matches.
Join Date: 08-02-11
Location: Morrisville,NC
Default Yes Spareribbs 2-1-1 They were perfect!

Yea I've finally figured out my spareribs. Properly trimming the St.Louis style and then 2 hrs-@250,1 hr foiled with some butter and cider, 1 hr open in the smoker @250 .. The some sweet and a touch of spicy sauce, with some direct from the hive honey my in laws make.... yum...

Still interested in any info on pushing the larger smokers to high temps...?
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