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Old 11-03-2012, 02:02 AM   #811
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TWO pork butts. One with a simple salt and pepper rub for slices, the other with a BBQ rub for pulling.


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Old 11-03-2012, 02:04 AM   #812
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Just put a 10lb whole packer brisket on the kamado. I'm following amazingribs.com recipe. It started out about 11.5 lb before I trimmed the fat. It'll rock out at ~225F til the stall then I'll utilize the Texas Crutch. I added a few fresh chunks of an oak bourbon barrel for some flavor.


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Old 11-03-2012, 02:39 AM   #813
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Smokin 2 slabs of baby backs on the weber smokey mountain
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Old 11-03-2012, 02:59 AM   #814
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Maybe, just maybe I will smoke some whole salmon fillets while I brew this weekend.
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Old 11-03-2012, 03:59 AM   #815
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Cold smoking some lake trout and smoking a pork butt for some pulled pork sammies.
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Old 11-03-2012, 12:01 PM   #816
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Not me, but my brother-inlaw brined and smoked some porkchops the other weekend.
WOW! I want some more.
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Old 11-03-2012, 01:07 PM   #817
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Done this morning---over night cold smoke of 1/2 pork belly. 2 weeks in the fridge with Pink Salt, kosher salt, brown sugar and pepper.

Over night in the smoker (was only 40 F outside last night) cold smoke with trager apple pellets

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Old 11-03-2012, 01:40 PM   #818
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Well i couldn't get the temp below 250 and the brisket is done already. Probably should have waited til 3am or 4am to put it on. Oh well, it's resting in a cooler until ready to eat later on.
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Old 11-04-2012, 12:37 PM   #819
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I think I'm gonna pick up some ribs shortly and get them on the smoker
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Old 11-04-2012, 04:23 PM   #820
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Couldn't find ribs so I opted to do a smoked pork tenderloin and some wings for the game. I used my favorite pork rub on the tenderloin and used webers beer can chicken seasoning rub on the wings. Should be pretty good!


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