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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
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Old 07-05-2011, 04:47 AM   #311
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Originally Posted by weirdboy
ABTs ready to go on smoker:
Better on the smoker?
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Old 07-05-2011, 05:05 AM   #312
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Salmon
That looksa perfect. I need to do more fish. Anybody ever try white fish like cod?
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Old 07-05-2011, 01:23 PM   #313
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Dude that is AWESOME I will definatly be doing one of these soon, do you do it indirect at about 350 with a serious drip pan under lol
nah, did it on the UDS at 250 for 4 hours. all that bacon grease dripping into the coals gave the smoke some nice additional flavor.

It was the first thing completely gone at the party we went to.
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Old 07-05-2011, 01:38 PM   #314
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Put this on Saturday night at 10:30. Pulled off at 6pm Sunday and ate at 7.

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Old 07-05-2011, 06:52 PM   #315
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Better on the smoker?
Yes! These things are like crack.
20110705115055.jpg  
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Old 07-05-2011, 06:57 PM   #316
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Yes! These things are like crack.
agreed.
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Old 07-08-2011, 01:41 AM   #317
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My first brisket is going on the ugly drum in about 6 hours. Rubbed it this morning and I'm just now brewing up a mop. Would you guys recommend using a water pan or will mopping be enough?

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Old 07-08-2011, 03:27 AM   #318
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I wouldn't use either. I like the bark.

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Old 07-08-2011, 03:38 AM   #319
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I think I would too. First time indecision...the mop is also meant to be a sauce so maybe I'll save it for that.

From what I've read the consensus seems to be fat up, no foil, no flipping and 225 for a long time. Does that sound right? I have a 13 pounder and was leaving an hour 15/pound for smoking with at least an hour rest.

I have mesquite and apple.....preference?

Thanks in advance.

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Old 07-08-2011, 07:25 PM   #320
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Test cook for butt and brisket this weekend. Tweeking recipes before Battle of the BBQ Brethren contest in August. Going back to FAB B Lite injection for the brisket and FAB P injection for the pork both with a little doctoring.

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