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Old 06-27-2011, 02:26 AM   #261
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I think I may have finally changed my mind about spares. I used to never like them nearly as much as baby backs but I think I got them figured out.


DSC_0040.jpg by Michael Dibert Photography, on Flickr


DSC_0041.jpg by Michael Dibert Photography, on Flickr

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Old 06-27-2011, 03:08 AM   #262
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If they taste half as good as they look....

I threw some cheap frozen wings on for about an hour. They were excellent. I've just been re-lighting the charcoal for the last few quick cooks. I love my smoker!

BTW...Please share your technique.

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Old 06-27-2011, 03:39 AM   #263
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I think I may have finally changed my mind about spares. I used to never like them nearly as much as baby backs but I think I got them figured out.


DSC_0040.jpg by Michael Dibert Photography, on Flickr


DSC_0041.jpg by Michael Dibert Photography, on Flickr
yep, gotta know how to cook 'em

I use the rib tips to put in a bean medoly after they have been smoked, then put the beans in the smoker
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Old 06-27-2011, 01:19 PM   #264
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Before :




After:


http://ploader.net/files/f0184660b0e...d90c584ac3.JPG

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Old 06-27-2011, 02:09 PM   #265
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This weekend I smoked a half brisket which came out ok. I was in a hurry, didn't marinade it/inject etc. I just rubbed it down after getting the fire going. Cooked from 7am to 4:30pm @240 degrees. It was only a little 7lb guy. Had the rest of the crew that was coming over, actually showed up on time, the brisket would have been fine. I wrapped it in foil, stuck it in the oven, but we didn't eat it till 9 or so. By then it had started to dry out a bit.

Also made a fatty (hey, the wife was away for the weekend), with sliced vidalla onion, orange bell pepper, a little bbq sauce and alot of shredded cheddar. my brother and I snacked on this while waiting for the rest of the crew to show, along with some MONSTER ABT's. I haven't seen jalapeno's this large before, but it was all the grocery store had. A couple of them I could fit TWO lil' smokies in!

And to finish it off, I finally gave my hand at pig candy. That was delicious!

This was the first solid cook where everything worked the way it was supposed to on the new smoker. A 10lb bag of charcol lasted me 14 hours. I was pretty happy. And the stoker only varied by .4 degree's the entire time. Now I just need to pick up a cheapo router so I can start logging all the info.

Unfortunately the whole point of having people over was to drink the commercial beer I have in my beer fridge, so I have enough room to store the 36 racks of baby backs I'll be purchasing next week for our big summer bash. That meant I was pretty drunk by the end of the cook, and completely forgot to take pics throughout the day.

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Old 06-27-2011, 02:22 PM   #266
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Originally Posted by lschiavo View Post
If they taste half as good as they look....

I threw some cheap frozen wings on for about an hour. They were excellent. I've just been re-lighting the charcoal for the last few quick cooks. I love my smoker!

BTW...Please share your technique.
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Originally Posted by humann_brewing View Post
yep, gotta know how to cook 'em

I use the rib tips to put in a bean medoly after they have been smoked, then put the beans in the smoker
They were trimmed to St Louis and membrane removed. Rubbed without mustard right before going in. They were cooked at 250-275 on a UDS. I went with 2.5/1.5/.5 where 2.5 hours naked in the smoker, 1.5 hours wrapped in foil with nothing added in, and then the last 30 minutes unwrapped with sauce (15 minutes each side).

I normally don't cook the trimmings along with the ribs but there was a chance a couple friends were going to show up and I wanted to make sure there was enough to go around.
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Old 06-27-2011, 02:28 PM   #267
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Doing my first "big" smoke this weekend as well as my first time smoking for other people where if I screw it up, 30 people don't have meat . I'm a little nervous since I've only ever used the smoker twice.. Just doing Pork Butt so I'm sure it'll be fine.

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Old 06-27-2011, 02:46 PM   #268
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Doing my first "big" smoke this weekend as well as my first time smoking for other people where if I screw it up, 30 people don't have meat . I'm a little nervous since I've only ever used the smoker twice.. Just doing Pork Butt so I'm sure it'll be fine.
make sure you leave more time than you think you'll need. Beauty of the butt is it can be foiled and left to rest for a couple of hours if you're done early.
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Old 06-27-2011, 08:20 PM   #269
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Quote:
Originally Posted by IrregularPulse View Post
Doing my first "big" smoke this weekend as well as my first time smoking for other people where if I screw it up, 30 people don't have meat . I'm a little nervous since I've only ever used the smoker twice.. Just doing Pork Butt so I'm sure it'll be fine.
My first smoke for a gathering was a pork butt as well. It was a big hit! Just watch your temps and leave yourself plenty of time as stated earlier. I think you really have to try to screw it up. Good luck and post some pics.
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Old 06-27-2011, 09:04 PM   #270
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Yup. Start cooking 4 hours before you think you should. If it finishes on time just let it rest. It will only get better.

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