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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 07-24-2011, 02:25 PM   #381
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Save me a piece!

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Old 07-24-2011, 02:41 PM   #382
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Put on two picnics this morning at 12:30am. Been holding roughly at 230-250 all night long. I love my UDS.

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Old 07-24-2011, 02:51 PM   #383
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Got my picnic on at 5:30 this morning... coming along nicely for some pulled pork goodness.

Today is my first smoke since replacing the coal pan in my Brinkmann cabinet smoker with a wok. I had drilled the pan previously with only minimum success. This morning had to close the vents almost completely off to get it down to 250.

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Old 07-24-2011, 03:28 PM   #384
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I put a small Boston butt on at 5:30 this morning, it'll cook all day at 185-200 and be ready for our "traditional" Sunday family dinner, a tradition my daughter invented a few months ago so I'll feed her at least one good meal per week.

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Old 07-24-2011, 05:13 PM   #385
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It's going to be a good day at my house:
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Old 07-24-2011, 06:48 PM   #386
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Almost 12 hours after the start, the picnics are done. They are currently resting, they will get pulled and served a little later this afternoon.

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Old 07-24-2011, 07:00 PM   #387
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This should make for a nice dinner :-)

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Old 07-24-2011, 09:29 PM   #388
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I forgot to snap an action shot in the smoker or during the rest, but here is is pulled and waiting to be devoured...

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Old 07-25-2011, 01:42 AM   #389
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Dang. Looks good.

I smoked a 6lb picnic today. Went in the (Brinkman H20) smoker at 7:00. Transferred to 250°F oven at 11:30 (cheating, I know, but I don't have to relight any charcoal this way). Pulled it out at 12:30. Chopped it up at 1.

Served it with Colonial white bread and homemade coleslaw.

Made a mustard/garlic sauce, but put 2 kinds of KC masterpiece on the table as well. Everyone's 1st sammich had some KC and some of mine. Their second only had mine, I noticed.

The 5 of use finished the whole thing.

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Old 07-25-2011, 02:29 AM   #390
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We have been discussing this slaw thing around here today... I am a Damn Yankee (coworker told me the difference between a Yankee & a Damn Yankee: Yankee comes down South and goes back up North, Damn Yankee doesn't go back!) and we don't slaw up there on pulled pork sammiches. Also, I noticed that pork gets chopped around here which is not bad, just different. And easier.

I started the smoker at 5:30 with the minion method and refueled once around 1:00. If I had gotten a deeper wok I wouldn't have had to refuel at all.

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