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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 03-12-2011, 01:04 PM   #51
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The brisket is on the smoker!

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Old 03-13-2011, 05:39 PM   #52
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Old 03-18-2011, 03:37 PM   #53
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I LOVE smoking meat! A buddy of mine and myself built a smoker last fall that has its own trailer....its a beast! It was a project that he wanted to start and I had the tools. Never had a plan we just built and did what we wanted.

The maiden voyage was for a Halloween party that his cousin was having. We started it up the night before and ran it for 24 straight hours. We had 40 lbs of Boston butt and 5 racks of ribs. We also put on a vegetable tray that was on for about 3 hrs (which was awesome) we also smoked some cabbage, which is great.

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Old 03-27-2011, 05:48 PM   #54
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Got some baby backs going. This is at 2 hours, just sprayed them with an apple cider/apple cider vinegar/brown sugar mixture and flipped them for the first time. Don't know what I'm doing. Ends in the middle toward the fire box were getting too done so I added a piece of foil an hour ago.

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Old 03-27-2011, 05:58 PM   #55
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Got some baby backs going. This is at 2 hours, just sprayed them with an apple cider/apple cider vinegar/brown sugar mixture and flipped them for the first time. Don't know what I'm doing. Ends in the middle toward the fire box were getting too done so I added a piece of foil an hour ago.
Mmmmmmmmmmmmmmmmmmmmmmmmm!
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Old 03-30-2011, 05:35 PM   #56
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Its my daughter's 7th bday party this Saturday. So of course the adults will want something besides hamburgers and hotdogs. So, gonna do a pork shoulder, a few St. Louis style spares, and of course ABTs. I may even throw in some habenero ABTs to mix it up some

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Old 03-30-2011, 07:33 PM   #57
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Habenero ABTs? Are you nuts? I like hot but there is no way I could handle that.

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Old 03-30-2011, 08:50 PM   #58
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Habenero ABTs? Are you nuts? I like hot but there is no way I could handle that.
that actually doesn't sound too bad. I'm giving "pig candy" a try this weekend.
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Old 03-30-2011, 11:29 PM   #59
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We made some last weekend. Yes they're hotter than jalepeno ABTs, but the smoke knocks the heat down quite a bit. Im only going to do 4 or 5 habeneros to go with 20 or so jalepeno ones.

ill post some pics of them when I get home

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Old 03-30-2011, 11:45 PM   #60
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have you guys done Moink Balls yet? I'm trying to get my "offering" for the "Smoke 'em If Youz Gott'em" event that is part of Philly Beer week. Yards Brewing company does an amateur bbq contest. While I took the "People's Choice" last year, I'd rather come home with some cash. Last years entry was pulled pork (4 butts), cornbread, and salt potatoes. No one knew what salt potatoes were, but they sure did love them. Not sure if I got people choice because of the 'que or because of the potatoes though.

In any event, I used Stone Smoked porter in my mop sauce for the butts. I was looking for something different for this year. They don't pick up any of the cost. And not only is it a contest, but I am also helping feed all the participants coming for the smoked beers as well. You'd think you'd at least get your meat paid for. In any event, it'll be either pulled pork again, or perhaps brisket. Not 100% certain yet. But I figured throwing in either Moink Balls (a little more crowd friendly) or a crap ton of ABT's would help. Not sure I feel like de-seeding 100+ ABT's though! Or perhaps if the pig candy comes out ok, I could always do that. We'll see.

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