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Old 06-13-2009, 11:23 PM   #21
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A pork shoulder, a beef brisket, two racks of pork back ribs, and a "rack of pork" which was unfamiliar to me at the time but is basically a loin attached to some ribs:





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Old 06-13-2009, 11:28 PM   #22
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And for the grand finale, Smoketoberfest 2008. We smoked over 50 pounds of meat for the event and it was awesome.

4 pork shoulders, 4 racks of spare ribs, and an entire loin. The ribs went on in two batches to accomodate grill space and cook time.



This is probably the fullest the smoker has even been.





The pork loin pulled off at temp. It was cured before hand using a canadian bacon method outlined in Charcuterie.



14 hours later:




The meat was all foiled and put in a cooler for the following afternoon....


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Old 06-13-2009, 11:35 PM   #23
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If that were a woman, I would marry it!!!
It looks awesome..

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Old 06-13-2009, 11:38 PM   #24
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The following afternoon was a house warming party for my friend Isaac. Around 80 people were in attendance throughout the day.

Pulling the pork:



Thanks, Ed for posting the sauce recipe. It was quite good.

The ribs:



Slicing the loin:



Some folks enjoying the fine food and beer. I brought up my jockey box and we had Pumpkin Ale, Smoked Porter, and a cider for the kids:



Isaac made some sauerkraut also, that's the red stuff in the jar:




There was a TON of food. We'll be repeating this next year.

Well that's about it for the pictures, hope I made you hungry!

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Old 06-13-2009, 11:42 PM   #25
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Very, Very Nice!! Thanks for sharing.... now I'm hungry again and I just ate!
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Old 06-13-2009, 11:45 PM   #26
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now I'm freaking hating you for posting all that hot food porn.

Stop it now...

If it's any consolation to myself, I am eating buffalo steak right now...remiscing about all I learned about smoking while I lived in Kansas city..and especially remembering one of the best smokings I ever did....took a buffalo roast and dry rubbed it with brown sugar and whatever spices I had around, then smoked it in hickory with one decent sized piece of cherry wood....and sliced it into rounds that were like filet mignons....the one piece of fat that ran through it was infused with a cherry rosemary flavor and was the consistency of cream cheese...medium rare it was awesome...

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Old 06-13-2009, 11:46 PM   #27
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Very, very nice, sir!
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Old 06-13-2009, 11:47 PM   #28
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Wow! Holy sh!t! That is amazing!
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Old 06-14-2009, 12:00 AM   #29
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Inspirational! I hope to do something like this now that I have seen it
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Old 06-14-2009, 12:06 AM   #30
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D A double M N

Do you mind posting a link for or additonal info regrading the dampers and feet and other accessories?


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