2 Butts, 1 Whole Packer Brisket, & Three Racks of Spares - Page 2 - BBQ Central

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Old 07-26-2008, 08:34 AM   #11
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Looks nice.
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Old 07-26-2008, 08:39 AM   #12
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Looking very good.
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Old 07-26-2008, 09:45 AM   #13
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Dallas, why the mix of those 3 woods?
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Old 07-26-2008, 10:06 AM   #14
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Hickory for the flavor, cherry for nice color and sweetness, and the sugar maple for sweetness as well. It's the three woods that came in my Smokinlicous box so I thought I'd try one of each. It worked well for me in the Franklin contest, so I thought I'd try it again.
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Old 07-26-2008, 10:34 AM   #15
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a 2 to 1 ratio to hickory is what I use also, but
I've never tried the sugar maple.
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Old 07-26-2008, 10:38 AM   #16
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Looks great. Dallas, how many cookers you got?

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Old 07-26-2008, 11:24 AM   #17
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12 working on 13.
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Old 07-26-2008, 11:30 AM   #18
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update

I had my wife pick up the ribs for me at Sams club. Told her to get a three pack. When I opened the pack there were only 2 racks of spare but they were about the same weight as a three pack. These are some of the meateast ribs I've ever gotten from Sams. I'm going to start sending her for the two pack from now on and the best thing is, they can't hide a bad rack in the middle.



All rubbed up and ready to go!



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Old 07-26-2008, 11:33 AM   #19
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Wrapping Pork

I waited until the butts got to an internal temp of 165 and then foiled. Everything seems to be right on schedule. I love this little Fatboy. It's like a WSM on Steroids!



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Old 07-26-2008, 12:40 PM   #20
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Redneck Lump

I just reloaded the Fatboy a little while ago. Here's some pics of the Redneck Lump. I'm pleased with the lump even though I've never heard of it before.



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