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Old 10-07-2012, 07:36 PM   #791
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I am smoking flank steak, chicken breasts, chicken kebobs, mushrooms, jalepenos, herbs, beer grains and I'll probably knock out a whole chicken before the day is out.

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Old 10-08-2012, 12:02 AM   #792
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I smoked a handful of yardbird thighs. Used a chunk of cherry, and famous dave's rib rub. I completely screwed it up by saucing with a brand that I *used to * like. It used to have some zing, a little vinegar-y. Now, it's sweet and... Gross. I didn't even think to taste it before I used it. I just took it for granted that it would taste the same. The smoke went well, let the kettle breathe so it would run well over 300 to get that crispy skin. Got the crispy skin I was looking for. REALLY need to start just using SBR as a base and come up with a few variations to doctor it up.

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Old 10-14-2012, 05:00 PM   #793
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Smoked a brisket for the family. I smoked the brisket for 14 hrs at 225°.

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Old 10-14-2012, 10:07 PM   #794
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First off, nice rig Moboy. I was looking at one of those or a superior. I really dig gravity feed rigs.

Yesterday cooked up some wings APL style with a bunch of fresh jalapenos in the sauce. Instead of cooking em in a pan first I laid em out to cook dry on the grate. The goal was to make em painful and well... they sure were! Paying the price today though.

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Old 10-24-2012, 11:59 PM   #795
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11lb pork butt on Hickory right now. BBQ'n in the dark. 75degrees at 7pm. Makes me think it's 11pm in August once again.

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Old 10-27-2012, 03:20 PM   #796
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About 12 hrs into a Boston Butt smoke. Should be done in another hour or two.

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Old 10-27-2012, 05:18 PM   #797
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Smoked a ~5 lb butt last night, mix of hickory and apple. 10 hours, most of it at or below freezing, totally worth it. Pulled pork for our post Darkness Day tasting party!

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Old 10-27-2012, 08:39 PM   #798
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Put on a butt this morning at 6:30am. Hoping all is well and will be done for the MSU vs. Alabama game! #webelieve (sorry had to do it)

This is my third time to smoke. First 2 times were rib racks, first time for a butt. Hope I'm doing it right lol

I figured 1.5 hours per pound. This was 8.02lb but it still had a nice slab of fat on it and I trimmed some, not all of it. So I'm sitting at 7.75 or a little more a pound and gonna shoot for 190 when I take a temp reading. Flipped every 3-4 hours and spray with apple cider vinegar/ apple juice mix about every 2 hours.

When I figured cook time, I did it for 8 because I wanted to have extra time just in case. Been sitting at a nice 225 - 230 degrees the whole time.

Should I be ok?

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Old 10-27-2012, 09:18 PM   #799
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i usually put my pork butts on the night before.

8 hours would be very fast - I am not sure you could reach your desired temp with a smoker temp of 225 in that time.

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Old 10-27-2012, 09:23 PM   #800
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I'm central time. So it has been on for 10 hours so far. And I have 3-4 hours to spare. Still not goin to reach it?

Please let me know. I did plan this ahead and did the math just hope it will be ok.

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