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Old 07-30-2011, 08:22 PM   #411
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Smoking in the rain is tough. The cigarette gets all soggy and I get all wet checking temps. I do love a good thunderstorm though.

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Old 07-30-2011, 10:22 PM   #412
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I'v got 3 racks of baby-backs hanging in the smoker right now. 6 hours at 180F and they'll be perfect. I'm about to throw the corn on the grill(and open a beer).

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Old 07-30-2011, 11:46 PM   #413
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smoking my first chuck roast tomorrow. want it to be shredded for sandwiches. anyone got any pointers? I'm planning to use applewood smoke @225 and go to 160 internal, foil w/apple juice, then take it to 195 before I pull it. rest an hour or so then shred.

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Old 07-31-2011, 03:00 AM   #414
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Originally Posted by strat_thru_marshall
smoking my first chuck roast tomorrow. want it to be shredded for sandwiches. anyone got any pointers? I'm planning to use applewood smoke @225 and go to 160 internal, foil w/apple juice, then take it to 195 before I pull it. rest an hour or so then shred.
Sounds like a good plan to me.
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Old 07-31-2011, 03:41 PM   #415
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Smoked a couple chickens yesterday afternoon. They were brined for 12 hours, covered in herb rub overnight and then smoked at 225F for about 5 hours. Attached a picture of one resting in a heavy casserole dish.

Planning to carve slices for sandwiches today. Smoked chicken on homemade bread made with spent beer grain.

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Old 07-31-2011, 11:53 PM   #416
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Smoked a couple chickens yesterday afternoon. They were brined for 12 hours, covered in herb rub overnight and then smoked at 225F for about 5 hours. Attached a picture of one resting in a heavy casserole dish.

Planning to carve slices for sandwiches today. Smoked chicken on homemade bread made with spent beer grain.
yowsers! that's a heck of a first post!
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Old 08-01-2011, 03:35 AM   #417
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Quote:
Originally Posted by jheywood76 View Post
Smoked a couple chickens yesterday afternoon. They were brined for 12 hours, covered in herb rub overnight and then smoked at 225F for about 5 hours. Attached a picture of one resting in a heavy casserole dish.

Planning to carve slices for sandwiches today. Smoked chicken on homemade bread made with spent beer grain.

Maybe you know something I don't but 12 hours in brine is an awful long time.
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Old 08-01-2011, 10:43 AM   #418
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@FromZwolle Thanks! I've been reading in the home brewing section mostly and just spotted this area last week. I'm a newbie home brewer but I've been back yard smoking for about 6 years now.

@Sawdustguy I don't use any salt or sugar in the rub. Even with a 12 hour brine the chicken is nicely balanced in the end between salt and sweet.

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Old 08-01-2011, 03:25 PM   #419
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Got the first smoke on the new deck and Big Green Egg table this weekend.

Hell or High Watermelon is the perfect first beer of a BBQ, especially when it's 8:00am


My Gauntlets of Grilling +5


The stage is set!


Six baby back slabs rubbed with an impromptou rub


They BARELY fit!


Took half off to serve dry and glazed these with honey, lemon/lime juice, diced jalapenos, and a heap of grape jelly


Also spatchcocked some Peruvian spice rubbed chickens. (forgot to take any additional pics of these.)


Sunday after church leftovers. Yes, that's a Busch. One of the people who came over thought it would be funny to bring me a sixer of Busch. Little did he know my unofficial theme was "beer in cans and soda in bottles." We also had Oskar Blues' Dales Pale Ale and Resurrection from The Brewer's Art in Baltimore.

Next up, obligatory photos of the kiddo eatin' ribs.

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Old 08-01-2011, 03:29 PM   #420
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Our 18-month-old totally ignored his chicken nuggets and drooled over daddy's lefover ribs yesterday.

I pulled a nice piece off and gave it to him. But he realy wanted his own bone.











Going to start calling him "vulture". He picked that thang clean!

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