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Old 12-01-2013, 03:12 PM   #1781
petie
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Mar 2012
Rumsey, KY
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Started a whitetail ham about an hour ago.
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Old 12-01-2013, 05:43 PM   #1782
FATC1TY
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May 2012
Atlanta Area, GA
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Turkey Breast!

Was a fresh free range 7# breast, brined it overnight, and did nothing extra to it. Smoked with Sugar Maple and Pecan.

Did some water, with a chick bullion cube in it, and caught the drippings while they smoked, and now I've got this out of this world smoked turkey gravy..
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Old 12-01-2013, 06:46 PM   #1783
jammin
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Jun 2011
Meridian, ID
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Spares, breakfast fatty and a pork loin


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Old 12-02-2013, 01:51 AM   #1784
ChefRex
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Dec 2012
Woodbridge, NJ
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Forgot to put this up here on Thanksgivings, over shot my temp a bit but was still fantastic and well received.
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Old 12-02-2013, 05:24 PM   #1785
RoughandReadyRanch
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Jul 2012
, California
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Quote:
Originally Posted by petie View Post
Started a whitetail ham about an hour ago.
Can you elaborate on this a bit more as I have a few clods of mule I could smoke. Prep? Wood? Did you shoot for a 140-145 internal and at what temp did you smoke it? Thanks

 
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Old 12-03-2013, 03:45 PM   #1786
Grimster
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Dec 2009
North Alabama
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Quote:
Originally Posted by adiochiro3 View Post
<pure genius>
You are my new favorite person. I will drink one in your name tonight and this weekend, I will roll some italian sausage around spaghetty and marinara and some parmesan and mozzarella and curse you as I get fatter.

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Old 12-03-2013, 05:54 PM   #1787
NivekD
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Dec 2012
West Jordan, Utah
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Gotta get that bacon weaved on it to be a real fatty...

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Bottled: Mexican Cerveza, Irish Stout, some Blue Moon clone, Pepper Ale, Full Hard Lemonade, Russian Imperial Stout, My first attempt at Mead (JAOM), Black Pearl Porter
Kegged: Blue Moon clone, Irish Red Ale
On Deck: Citra Hop Bomb (small batch) and Cream of Three Crops

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Old 12-03-2013, 06:37 PM   #1788
NTXBrauer
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Sep 2013
Dallas, Texas
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Quote:
Originally Posted by NivekD View Post
Gotta get that bacon weaved on it to be a real fatty...
You have got the weave down. Looks great! I am going to have to smoke a fatty soon.
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Old 12-03-2013, 06:48 PM   #1789
NivekD
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Dec 2012
West Jordan, Utah
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Quote:
Originally Posted by NTXBrauer View Post
You have got the weave down. Looks great! I am going to have to smoke a fatty soon.
Not mine...just found it on the interwebs...mine never turn out that nice.
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Bottled: Mexican Cerveza, Irish Stout, some Blue Moon clone, Pepper Ale, Full Hard Lemonade, Russian Imperial Stout, My first attempt at Mead (JAOM), Black Pearl Porter
Kegged: Blue Moon clone, Irish Red Ale
On Deck: Citra Hop Bomb (small batch) and Cream of Three Crops

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Never underestimate the power of stupid people in large groups.

 
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Old 12-04-2013, 09:00 PM   #1790
FATC1TY
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May 2012
Atlanta Area, GA
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Chicken from last night. Got home, split it open, rubbed it light with some of my coffee rub, and tossed it on the BGE with some cherry and apple.




1.5 hours smoke at 275, ramped it up to 375 to finish it out, and slapped it over the coals for a bit before plating.
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