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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 04-02-2011, 03:47 PM   #71
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You do know we will need pictures of this right?


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Old 04-02-2011, 06:37 PM   #72
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You do know we will need pictures of this right?
got ya covered. Probe is going in pretty easy right now but not quite like butter yet. I figure another 45 minutes then wrap and rest for a few hours,

The boudin was freaking amazing. A buddy went to Mardi Gras and brought me back 20lbs of it from Baton Rouge. Its from a little mom and pop butcher shop and made right there in house. So damn good


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Old 04-02-2011, 06:44 PM   #73
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Ok went ahead and snapped a few pics. Its almost done. This is @ 12.5 hours, I used Kingsford Original and Pecan for smoke. I rubbed with SImply Marvelous Cherry and injected with half Apple Cider Vinegar and Apple Juice.

It smells so good, I hope I can wait till the guests get here
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Old 04-02-2011, 07:04 PM   #74
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wow, that's pretty!
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Old 04-02-2011, 10:28 PM   #75
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damned you smoking thread. I just ran to the store and picked up ribs and boston butt. Smoking 4 racks of ribs now.
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Old 04-02-2011, 10:50 PM   #76
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got ya covered. Probe is going in pretty easy right now but not quite like butter yet. I figure another 45 minutes then wrap and rest for a few hours,

The boudin was freaking amazing. A buddy went to Mardi Gras and brought me back 20lbs of it from Baton Rouge. Its from a little mom and pop butcher shop and made right there in house. So damn good
I have actually never had boudin before. I do want to try it though.


Those pictures look damn good.
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Old 04-02-2011, 11:04 PM   #77
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Quote:
Originally Posted by Desert_Sky View Post
Ok went ahead and snapped a few pics. Its almost done. This is @ 12.5 hours, I used Kingsford Original and Pecan for smoke. I rubbed with SImply Marvelous Cherry and injected with half Apple Cider Vinegar and Apple Juice.

It smells so good, I hope I can wait till the guests get here
And that amazing bark is strictly from the mustard addition? I'm a noon. Two smokes under my belt. Got a pork loin in the fridge hoping it thaws by tonight to run and then smoke tomorrow for my 3rd smoke ever. 2nd was just two fatties.
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Old 04-03-2011, 12:34 AM   #78
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Grill that loin, don't smoke it. It's too nice of a cut. Not enough fat in it anyway.
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Old 04-03-2011, 12:47 AM   #79
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And that amazing bark is strictly from the mustard addition? I'm a noon. Two smokes under my belt. Got a pork loin in the fridge hoping it thaws by tonight to run and then smoke tomorrow for my 3rd smoke ever. 2nd was just two fatties.
Nope, no mustard used. I cut the skin off, patted it dry and added the rub. Simply Marvelous does a great job of staying on the meat and forming a glaze before it even goes on the smoker. I cant say enough good things about the rub itself.

http://www.simplymarvelousbbq.com/si...erry-rub-16-oz
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Old 04-03-2011, 02:58 AM   #80
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Used my new Weber smoky mountain cooker this afternoon. First time smoking anything. I did 2 beer can chickens, one was about 6.5 lbs and the other about 7.25 lbs. Both covered in rub I made using recipe in smoke and spice. Both came out great. Wife and I both really enoyed it. I wa suprised at how well it kept temperatures between 200-250, without alot fuss. Learned a few lessons.

1) Need some gloves (already ordered a pair from TEXASBBQRUB.com)

2) The chickens are really hard to keep up straight only using a beer can and the birds legs. Anyone ever try one of those Weber chicken mount things?

I can see this becoming another addictive habit. Need to pick out a recipe for next weekend.


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