THE BBQ BRETHREN FORUMS

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Mad Max

is One Chatty Farker
Joined
Mar 17, 2008
Location
Fort Mill, SC
Bought a case of butts, from RD, and been making sausages, but also want to make some BBB, for the family. Here is the process...
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De-boned and in the bag with Hi Moutain BBB Cure. Then in the icebox for 10-12 days.
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After 12 days, soaked and rinse for about 8 hours.
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Some got hit with black pepper, the others got maple syrup, another 2 days in the icebox.
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On the UDS for some oak and hickory smoke, pretty much ran the UDS from 180-220 degrees. About 4.5 hours, reached an internal temp. of 140.
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My red neck fan...:mrgreen:
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The maple BBB...
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A well deserved treat, BBB, pastrami, grilled onions, extra sharp cheddar, baconaise, on sour dough roll. Check out this week's "Thrown Down" thread, for more pics, of the sammie.
 
Oh, I want some.

Nice fan, I have one of those from an ld air matress that may just start getting used.:-D

Thanks, next time I am gonna use a coffee filter in front of it to defuse the power a bit. Turn it on a few seconds and then turn it off and the temp. will start to rise.
 
I think I might have to have a sandwich of BBB later on, that sammie of yours look good!!
 
Good Way to start the Morning... (pron)

Heated up some Maple BBB on the CI griddle and started to make a breakfast sammie.
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Whole wheat flat bread, toasted with provolone and 2 fried eggs and BBB. My fam. loves the weekend breakfasts.
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This is a good morning.
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