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Old 06-16-2013, 11:53 PM   #1111
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Fathers day vittles Spatchcock Chickens and Babyback ribs:



Ribs:


I had to improvise when I added the Chickens. I raised the ribs up with a bakers rack on a cookie sheet.

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Old 06-17-2013, 12:47 AM   #1112
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That sounds great. More detail please. what is crisped pulled pork? Do you fry it?

...also why we are talking breakfast pulled pork omelets are fantastic.
Exactly!!! Fried it almost like carnitas. The pics not working?
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Old 06-17-2013, 01:21 AM   #1113
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yea pics are working, I just wasn't sure.

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Old 06-17-2013, 02:05 AM   #1114
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Quote:
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yea pics are working, I just wasn't sure.
Cool. Was worried if my android app was messing up again.
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Old 06-17-2013, 12:00 PM   #1115
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How'd the wild turkey turn out? I have always had to resort to some type of injection to keep my geese moist.I've smoked some venison but tends to lean towards a jerky type texture.
The turkey was pretty good. He brined it overnight in a simple salt/sugar brine then we wrapped in bacon. Seemed to hold the moisture pretty well.
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Old 06-17-2013, 06:08 PM   #1116
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Ribs!

imag0229.jpg  
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Old 06-18-2013, 04:49 PM   #1117
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Just started mine today.

First time ever using a real smoker, and not a foil pack on the gasser.

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Old 06-20-2013, 11:25 AM   #1118
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I smoked some injected wings last night using the recipe from another forum.

http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style/120

Best wings that I have ever had. I finished them on the grill to crisp them up the way that I like them. No mess. Hot Sauce on the inside.

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Old 06-20-2013, 11:31 AM   #1119
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I've done scarbellys on several occasions. Not a bad way to go. I'd make them more often if I could buy creole butter locally.

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Old 06-29-2013, 05:59 PM   #1120
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Smoking a 13.5 lb Prime whole packer brisket on my Masterbuilt Electric Smoker today. The thing was huge and when whole wouldnt fit on the rack. I had no choice but to cut it in half and cook most of the flat as a separate hunk. I am 10 hours into the cook at 225 degrees. The IT of the thinner flat portion is stalled out at 165, but I am going to ignore the urge to foil wrap or bump up the pit temp. I want to see how well it turns out this way. I probably have 4 more hours left to cook.

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