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Old 02-18-2007, 05:11 PM   #1
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A Slab of Spares

I ran across a five pound +, single slab, of non-injected spares at Sam’s for $2.17 a pound; generally they are in packages of three so I grabbed it. Cut it down to St Louis style and had a couple of other nice chunks as well. Decide to try a piece of chuck roast in the Trager, I usually do it in the Smokin Tex as it retains moisture extremely well but wanted to see what happened in a dry environment. Ribs went into the freezer, man if you want to feed a crowd this is the way to go; these guys are big and tasty. The other chunk will be used in the next batch of beans. The chuck roast, as I expected, was tasty but dry, not at all like from the Smokin Tex, it comes out like a pulled pork butt when I do it in that.

http://s73.photobucket.com/albums/i222/ ... eshow=true
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Old 02-18-2007, 05:34 PM   #2
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Very nice looking cook John!!!!!
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Old 02-18-2007, 05:52 PM   #3
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Looks great as always John!
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Old 02-18-2007, 06:04 PM   #4
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They looked real good!
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Old 02-18-2007, 06:11 PM   #5
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Nice bones.
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Old 02-18-2007, 08:15 PM   #6
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Looks good to me. Did the thermometer work for ya ? Waht temp did you take it to ?
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Old 02-18-2007, 08:53 PM   #7
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Thanks for the slideshow....GOOD COOK! A+
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Old 02-19-2007, 06:11 AM   #8
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Quote:
Originally Posted by Cliff H.
Looks good to me. Did the thermometer work for ya ? Waht temp did you take it to ?
The thermometer is a Taylor, I've had two of them for 4-5 years now and both work fine. Took the chuck to 165 then foiled to 195, it was tasty but dry. Butts & beef are excellent out of the Smokin Tex because it retains so much moisture, the Traeger is best with ribs & chicken.
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Old 02-19-2007, 07:14 AM   #9
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John, the spares I got from Sam's weighed 13,5lbs. for a pack of three. They are big also.
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Old 02-19-2007, 04:16 PM   #10
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John, the spares I got from Sam's weighed 13,5lbs. for a pack of three. They are big also.
Three of those monsters are way more than I need at one time, I'll have to keep an eye out for the occasional loner.
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