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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 05-28-2012, 11:45 PM   #681
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Smoked a brisket yesterday. It was quite tasty!

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Old 06-03-2012, 08:32 PM   #682
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Pork shoulder is cooking right now, hickory and apple chunks for the fire

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Old 06-04-2012, 12:07 AM   #683
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I rocked some brisket yesterday, and it was fantastic. The smell that permeates my house for days after I smoke meat just makes me want to smoke more meat. It is a vicious cycle.

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Old 06-04-2012, 12:24 AM   #684
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I am about to take hickory ribs off. Cooked them 3-2-1 and used Brandon-O's Graff for the 2. Also have wings that are coming off the smoker and on the the grill.

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Old 06-11-2012, 07:02 AM   #685
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Just put on for a all night smoke pork butt
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Old 06-15-2012, 01:52 PM   #686
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Doing some ribs for Dad on Sunday. One rack in traditional BBQ, and one with just garlic and rosemary and olive oil.

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Old 06-16-2012, 03:32 PM   #687
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Doing some ribs for Dad on Sunday. One rack in traditional BBQ, and one with just garlic and rosemary and olive oil.
I too, will be doin' up a couple racks o' baby backs this weekend. I'm thinkin' an all day smoking at ~225 with some applewood while I whip up some IPA. Love applewood smoked pork.
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Old 06-16-2012, 03:36 PM   #688
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Going to smoke a whole frier tomorrow and crack one of my black lagers.

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Old 06-16-2012, 08:01 PM   #689
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I've got a rack of baby backs in the smoker now. A nice rub and a 70-30 mix of hickory and apple woods. Should be done in ~3 hours. Cant wait.

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Old 06-22-2012, 07:18 PM   #690
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Curing a couple salmon filets today to cold-smoke tomorrow. I hope it gets cool at night - my smoker gets a little hot for cold smoking.

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