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Old 10-30-2011, 02:39 AM   #521
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Just laid the briskets side-by-side. Cuisin' at 230.


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Old 10-30-2011, 06:27 PM   #522
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couple of chickens yesterday for a church harvest party. big hit.


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Old 10-30-2011, 06:39 PM   #523
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Pulled the twins off the smoker around midnight and stuck them in the oven at at 220. I woke up this morning to a glorious aroma. Internal temp was around 180. I just raised the oven heat to 250 to finish them off. Should be ready for an afternoon feast.
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Old 10-30-2011, 07:38 PM   #524
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Smoking a 12lb brisket, 6 hours into the smoke and it looks delicious. Having my family come over in the evening.
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Old 11-04-2011, 11:48 PM   #525
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Doin a turkey on sunday. Got some Apple and Pear wood from a buddy, should be awesome.
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Old 11-05-2011, 12:01 AM   #526
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Quote:
Originally Posted by richbrew99 View Post
Doin a turkey on sunday. Got some Apple and Pear wood from a buddy, should be awesome.
Always wanted to put a turket on the UDS. Maybe one day... Did you brine?
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Old 11-05-2011, 12:14 AM   #527
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3 racks of pork ribs and 2 chickens on Sunday.
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Old 11-05-2011, 12:21 AM   #528
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cheese stuffed meatballs tomorrow.
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Old 11-05-2011, 12:27 AM   #529
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Everybody is dropping off a different meat product at my house on Saturday. Sunday I am waking up at 5am turning on the fire, having a cup of coffee and a smoke to kick off the smoking.

My brother is bringing in a Boston Butt, my father a brisket, I got the ribs, a good friend said he will supply some chickens and finally another friend is bringing sea food. I have never smoked any kind of fish so we will see what happens. I must do research.
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Old 11-05-2011, 01:49 AM   #530
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I tossed 2 butts on my UDS a couple hours ago to bring to the brew day at our LBHS tomorrow Its sitting at 225 and should sit there for the next 6 hours until they are done


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