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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
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Old 09-22-2012, 05:28 PM   #781
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Originally Posted by JonM
Tackling my first packer brisket. I've done plenty of flats, but this is my first big 13 pounder. Wish me luck.
As long as you take your time you will be fine.


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Old 09-23-2012, 04:00 AM   #782
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Originally Posted by tom_gamer

As long as you take your time you will be fine.
SLOW and LOW......words to live by


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Old 09-23-2012, 01:41 PM   #783
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I'm about to leave the office and put 4 racks of ribs on the smoker, and in a little wile I'll put 2 chickens on the charcoal rotisserie.
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Old 09-27-2012, 12:45 PM   #784
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I'm smoking quite a bit this weekend. Will be starting tonight with 2 butts for a friends block party tomorrow. Sunday morning I'll be bringing the smoker down to Yards Brewing Company for their amateur BBQ comp and Smoked Beer Festival. Plan to make around 120 "Moink Sliders" stuffed with Blue Cheese, and about the same in ABT's, along with some salt potatoes. Should be a good turnout. I'll try to remember pics...
Only managed to remember one pic of the smoker loaded for the comp.



But I did manage to bring this home with me as well:



Along with a couple cases of beer, shome shirts, and a few pint glasses. Kicked all my food in 40 min, with a long line outside my tent area. I was happy.
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Old 09-27-2012, 01:06 PM   #785
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Originally Posted by dfess1 View Post
Only managed to remember one pic of the smoker loaded for the comp.



But I did manage to bring this home with me as well:



Along with a couple cases of beer, shome shirts, and a few pint glasses. Kicked all my food in 40 min, with a long line outside my tent area. I was happy.
I meant to ask you how you did, but have been busy and it slipped my mind. Congrats! I wish I could have made it up.
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I was wrong
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Old 09-28-2012, 02:51 PM   #786
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Thanks! It was a good time!
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Old 09-28-2012, 03:05 PM   #787
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Started @ 5am this morning. It's a 'test run' of 10 briskets for the company picnic next month and we've sold them to employees for charity. And we might have snuck in a prime rib roast for lunch

I'll post some completed pics this evening.
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Old 09-28-2012, 06:36 PM   #788
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Prime Rib FTW.
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On Deck: Cornucopia Oktoberfest
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Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH
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Old 09-28-2012, 09:13 PM   #789
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^wow

I've been wanting to do prime rib for a while now. Too nervous to put that spendy cut on the grill though.


Anyone have tips/philosophy for cooking prime rib?
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Old 10-03-2012, 04:49 AM   #790
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Oktoberfest is this weekend. we'll have 80 pounds of assorted brats, 4 chickens on the charcoal rotisserie, a packer brisket and 3 butt roasts on the smoker. And I have 40 gallons of homebrew,


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