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Old 12-29-2012, 04:46 PM   #21
PIEHOLEBREWINGCO
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May 2012
AURORA, ILLINOIS
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Spam and eggs

 
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Old 12-29-2012, 08:32 PM   #22
Smashing
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Broke out my new smoker yesterday.....

Bologna, ribs and butt All came out great!
Can't wait to do my chipotle chicken wings!!!!

 
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Old 12-29-2012, 09:32 PM   #23
CityOChampBrew
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Feb 2012
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smoke a pork shoulder, make some bomb pulled pork sammaches
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Old 12-29-2012, 10:40 PM   #24
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ABT'S !!! For when the meat you cook is resting.

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Old 12-30-2012, 05:14 PM   #25
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Quote:
Originally Posted by inhousebrew View Post
That picture really makes me miss pork shoulder. While I have been arguing on this site that there is no such things as too cold for brewing in MN there is definitely a time when it is too cold for smoking and that time is now. Especially with a ten dollar piece of junk smoker I got on craigslist.
It's 16F in Milwaukee and my Weber Smokey Mountain has been holding a rock steady 275 deg since 5:00 a.m. Totally manageable with a windscreen and a full water pan.
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Old 12-30-2012, 05:22 PM   #26
krackin
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Nov 2012
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Definitely pork butt or shoulder first time out. Maple, apple and hickory, any combination.

 
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Old 12-30-2012, 05:36 PM   #27
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Get a couple of port butts and make pulled pork. Easy and everyone likes it.

BTW, yours won't look like OldDirty's. Yours will have several dents from where the tongs slipped and took a piece out of that bark there (which then serendipitously landed in your mouth). It's the cook's tax.
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Old 01-02-2013, 10:00 PM   #28
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Apr 2012
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I just read the discussion of 3-2-1, and although I'm sure it works, I don't see a need to do all that extra wrapping etc. As far as other methods, I will say that 1) I think some of the best smoked meat does come from lump charcoal, but 2) I love the set-n-forget ease of a gas smoker. Simply load up, and if you get busy brewing, send any untrained monkey down to the smoker to re-load chips a few times through the cook time.

This photo was a month ago. I went from bacon wrapped tenderloin to a blanket on top, and finally, this weekend, bacon smoked separately from the loin. It seemed that not quite enough smoke soaked into the meat when wrapped in bacon. This weekend's loin didn't survive long enough for a picture.

Oddly enough, I make another smoked meat concoction that is wrapped in bacon, yet gets a perfect smoke ring. It goes for a couple hours longer than a loin, so maybe the extra exposure does the trick?

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Old 01-03-2013, 12:22 AM   #29
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Pork shoulder/Boston Butt for the first time. Its pretty hard to screw up and is forgiving to temp going all over the place while you dial in the cooker.

 
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Old 01-03-2013, 03:01 AM   #30
inhousebrew
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Umm, how did I not think of this right off the bat: Bacon Explosion!!! Here's a link:

http://www.smoking-meat.com/january-...age-fatty.html

And here's a picture of mine from this summer:
Click image for larger version

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I went with macaroni and cheese last time but for the next one some friends and I have decided that tater tot hotdish might be good!
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