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Old 04-20-2005, 08:30 AM   #1
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All Night Cook

At about 7:30 PM yesterday I put on my smoker 1 beef brisket and 2 pork butts. I used Bill Cannon's Texas BBQ rub on the brisket and Oklahoma Joe's "The Squeal" Hog Rub. Temps have been kept between 200 and 225. The internal temps at about 7 this morning were only at 135, still a long way to go.

I've been cooking over a mixture of charcoal briquettes and lump in a charcoal basket and have been using apple chunks for smoke flavor. I've been getting about 4 1/2 hour burns in the basket which allowed me to get a little sleep last night.

The ribs will be going on later this afternoon. I plan on cooking two racks in the smoker and finishing off on the grill with sauce and another rack cooked directly over the coals and finishing off with Charlie Vegos's Dry Rub from his Rendevouz restaurant in Memphis.

I'll be making some creamy coleslaw for the pulled pork sandwiches, baked beans, fries, honey corn bread, and key lime pie for desert.

Here are the pictures so far. I'll add to the album as the cook progresses:

http://community.webshots.com/user/dpacker01
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Old 04-20-2005, 08:50 AM   #2
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You're welcome anytime guys. We like the slaw creamy up hear. I do Oklahomna Joes bubba sauce on the pulled pork. The creamy slaw makes for a nice contrast against the vinegars sauce in the pork.

Will be separating the deckel from the flat later this afternoon and making some burnt ends. Will also be putting the meat slicer to use this afternoon the first time to slice the brisket flat Arby's thin for sandwiches.

The flat part of the brisket is up to 146 now so I'm making progress.
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Old 04-20-2005, 08:57 AM   #3
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I don't much care for it by itself, Glenn but I do like it on the pulled pork sammies!
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Old 04-20-2005, 09:19 AM   #4
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I looooove coleslaw! I've been known to eat a whole tub of it for a meal!

Lookin' good there Kloset!
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Old 04-20-2005, 10:58 AM   #5
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Sounds real good Kloset.
Using the smoker so if won't feel 'left out' with the new arrival?
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Old 04-20-2005, 11:12 AM   #6
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You got it Chris. The smoker is a little slow and needs a big head start before I start the grill this afternoon. At least that's the plan. It just started raining here. So far the temps are holding steady though. That's the advantage of having a 1/2" steel firebox.
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Old 04-20-2005, 11:14 AM   #7
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Pic's and food look great! (heaving a hand full of slaw at Glenn)
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Old 04-20-2005, 11:38 AM   #8
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Kloset, storms rollin through! We lost power for about 1.5 hours here. Guess it doesn't matter with the smoker though! 101 and I are goin for Perch and Walleye tonight. I wish I'da known you were cookin. I woulda planned on comin over! Woodman
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Old 04-20-2005, 12:16 PM   #9
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Got plenty of food Woody if you guys can make it. Feel free to swing by.

Kloset
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Old 04-20-2005, 01:29 PM   #10
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I thought you used logs to cook on those things and not charcoal?

LOOKS GREAT..Thanks for the invite!!
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