Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
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Old 05-28-2011, 07:51 PM   #191
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Not smokin', but I'm roasting a pig today, the first of our bi-annual parties. Hmmmmmm!!


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Old 05-28-2011, 08:28 PM   #192
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Off work this weekend ( to save labor hours ) so I'll be putting something on the smoker here at home.
I'm thinking a nice Brisket, and if I can find some casings at a good price - some homemade sausages.


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Old 05-29-2011, 04:46 AM   #193
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It's 1AM and I just fired up the WSM and threw on a 13lb brisket. Now I'm in the chair,watching swamp people and enjoying a glass of scotch. Life is good!!
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Old 05-29-2011, 04:51 AM   #194
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i'll be putting a brisket on tomorrow
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Old 05-29-2011, 05:23 AM   #195
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i just burned out the liner on a drum for a WTS, does that count? there was smoke and some of the wood was hickory...
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Old 05-30-2011, 01:21 PM   #196
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Smoked a Pork Butt yesterday. Didn't want to be anchored to the smoker all day so I gave it 3 hrs on hickory in the morning & then stuck it in the oven at 225F all day with a large pan of water under it.



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Old 05-30-2011, 04:11 PM   #197
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My Dad gave me his Brinkmann smoker for this weekend, So I've got a nice 225* charcoal/hickory fire going now, 3 racks of St. Louis style ribs went on at 10 (Gonna try the 3-2-1 method) and 2 brined/dry-rubbed whole chickens are going on at noon. Never smoked anything before, I have a feeling it's going to be a while before I give the smoker back, if ever!
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Old 05-30-2011, 04:22 PM   #198
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Soper told me if I didnt update the thread i was a jerk... 8 Racks of ribs almost 30lbs. light on the rub since these are memphis style wet ribs. 6 hours at 225 on the WSM. Switched top and bottom rack every hour.

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Old 05-30-2011, 04:52 PM   #199
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There was smoke yesterday but only from the fat hitting the propane burner. I think I earned my street cred on Friday night and Saturday.
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Old 05-30-2011, 05:29 PM   #200
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Am I supposed to flip these ribs at some point?


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