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Old 09-17-2006, 10:54 PM   #1
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mmm mmmm

I smoked up some turkey wings and a boneless beef roast this weekend. I dry-rubbed the beef about 36 hrs before I started cooking, and the wings right before I started the fire. I smoked them both over oak and pecan until temperature of the beef reached 145....only about 3 hours for everything. I wrapped the beef in foil and placed it inside my lunch cooler for about 3 hours, then moved it to the fridge for later. It was med-rare at that temperature but it kept cooking in the foil and got just as tasty and tender as hell. We ate the turkey wings right away, but saved the roast for the next day. It was just awesome! I also saved the drippings and made au jus for dipping. I'll definitely have to make another one like that (even the mother-in-law had to take some home with her).
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Old 09-17-2006, 11:00 PM   #2
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Take a picture for the folks at the fourm when you do the other one.

Your family will only laugh at you for a couple of months.
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Old 09-18-2006, 10:05 AM   #3
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What Cliff said
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Old 09-18-2006, 04:07 PM   #4
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Yup yup... only next time do 2. 1 is never enough. Always better the next day. You may want a Food Saver too. :P
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Old 09-18-2006, 04:20 PM   #5
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No picture, no proof. I don't believe you cooked!
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Old 09-18-2006, 10:45 PM   #6
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Wish I had a camera. Nearest one is at work, I didn't think to grab it.
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