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Old 04-19-2011, 11:27 AM   #121
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That looks like a party of meat! Thanks! Now i want Bacon...

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Old 04-19-2011, 06:44 PM   #122
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Awesome!

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Old 04-19-2011, 08:18 PM   #123
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Looks like it came out great. how quickly did it go? Mine was gone in the amount of time it took me to walk from the bar where I left it, to the kitchen to get my beer, and back to the bar. Sadly, my house isn't that large. Yes, my friends are pigs.

I don't remember mine taking 6 hours. Then again, I don't remember much.

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Old 04-19-2011, 11:44 PM   #124
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Quote:
Originally Posted by dfess1
Looks like it came out great. how quickly did it go? Mine was gone in the amount of time it took me to walk from the bar where I left it, to the kitchen to get my beer, and back to the bar. Sadly, my house isn't that large. Yes, my friends are pigs.

I don't remember mine taking 6 hours. Then again, I don't remember much.
This one topped out at about 7 lbs and lasted 20 minutes. To be fair, half the party was out at in the garage when it was first cut into...
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Old 04-20-2011, 01:26 AM   #125
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nice! This might be one of the first things cooked on the new smoker. still haven't decided what to break her in with! hell, i'll be able to cook just about anything.

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Old 04-20-2011, 01:38 AM   #126
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Originally Posted by lschiavo View Post
That sounds like a great plan! I recently automated my ud with a pid, computer fan and damper. I am looking forward to trying it out on a good long smoke. I have seen both shoulder and butt used. Is there much of a difference?
Someone got in on the Auber sale I bet!
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Old 04-24-2011, 02:52 AM   #127
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Smoking my first brisket today. I thought it would be like the pork shoulder where it would take me 18 hours (same weight) but the flat is already at 160 degrees after 7 hours.

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Old 04-24-2011, 01:41 PM   #128
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Smoking my first brisket today. I thought it would be like the pork shoulder where it would take me 18 hours (same weight) but the flat is already at 160 degrees after 7 hours.
I haven't followed this thread in it's entirety but FME with Brisket, they are usually about 1:15/per pound and there will be a bit of a plateau with the Brisket as well but not like with a Butt. Is it a whole packer or just the flat?
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Old 04-24-2011, 04:33 PM   #129
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I'm about 2 hours in on the Easter Turkey. Following a recipe from amazingribs.com. the Guy is a meat scientist ...we'll see.

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Old 04-24-2011, 04:37 PM   #130
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I'm about 2 hours in on the Easter Turkey. Following a recipe from amazingribs.com. the Guy is a meat scientist ...we'll see.
I like the use of foil on the ends of the legs & wings. I shoulda done that last time.
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