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Old 03-16-2006, 07:57 AM   #1
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N 2 D SMOKE

Well its another great day for Petunia. She has a nice base fire in her box and will soon be holding 4 butts two briskets and 24 thighs in her loving arms. Starting to gear up for Kings Mountain in April so I will be working on the times and temps for my comp time line. I'll be posting pics through out the day.
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Old 03-16-2006, 08:45 AM   #2
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Ummmm PICS?
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Old 03-16-2006, 09:30 AM   #3
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Almost two hrs and still no pics. [-X
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Old 03-16-2006, 09:41 AM   #4
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Wolfe Rub Chicken


Briskets


Butts
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Old 03-16-2006, 10:14 AM   #5
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Looking good brotha!!!
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Old 03-16-2006, 12:46 PM   #6
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I decided to try a fattie as well today. Here are some more pics. By the way, the Wolfe Rub is fantastic on the chicken. I finally did some chicken that my wife didn't critisize. THANKS LARRY!



Chicken with a little of my homemade LOVE!
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Old 03-16-2006, 12:59 PM   #7
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Quote:
Originally Posted by Bill The Grill Guy
I decided to try a fattie as well today. Here are some more pics. By the way, the Wolfe Rub is fantastic on the chicken. I finally did some chicken that my wife didn't critisize. THANKS LARRY!
Awww shucks Bill, thank you! Glad you like the Wolfe Rub!
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Old 03-16-2006, 01:08 PM   #8
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Bill The Grill Guy":2lrow26q
I decided to try a fattie as well today. Here are some more pics. By the way, the Wolfe Rub is fantastic on the chicken. I finally did some chicken that my wife didn't critisize. THANKS LARRY!
Quote:

Awww shucks Bill, thank you! Glad you like the Wolfe Rub!
[/quote:2lrow26q]
Hey Bill, for that... Larry wants you to go to Sam's Club for him. 8-[
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Old 03-16-2006, 01:10 PM   #9
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Looks great so far Bill !
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Old 03-16-2006, 01:49 PM   #10
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Bill,

I'm going to do another brisket this weekend. It will be my third since really trying to do it right. The last one was awful. The first was great.

What temperature are you running your pit?

I have been keeping my small offset at 225 but it take so long for the brisket. I think am going to try 245/250.
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Old 03-16-2006, 01:50 PM   #11
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Brisket is done



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Old 03-16-2006, 01:53 PM   #12
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Originally Posted by cleglue
Bill,

I'm going to do another brisket this weekend. It will be my third since really trying to do it right. The last one was awful. The first was great.

What temperature are you running your pit?

I have been keeping my small offset at 225 but it take so long for the brisket. I think am going to try 245/250.
I smoke at 225-250*. I put a small aluminum foil pan that I make out of foil under the brisket. That keeps the juices from going down the grease trap. I use that to baste it during the cook. Then I foil at 165* and put it back on until it reaches 190* the let her rest for a while and slice.
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Old 03-16-2006, 02:13 PM   #13
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Yummmy! It all looks good to me, Bill! You can ship me some! LOL
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Old 03-16-2006, 04:35 PM   #14
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Good looking stuff! :biggrin:
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Old 03-16-2006, 08:43 PM   #15
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Quote:
Originally Posted by brian j
looks good. i noticed that a lot of people here foil their brisket's when the hit 160. any reason for this other than to speed up the cooking time? i don't foil my briskets because i like the bark.
I foiled mine at 165 and still had nice bark
It was the first one I did, to be honest I would have liked more bark
I was worried about It drying out.
How high would you take It ( before drying out? to get more bark on It? 8-[
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Old 03-16-2006, 09:25 PM   #16
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by brian j
looks good. i noticed that a lot of people here foil their brisket's when the hit 160. any reason for this other than to speed up the cooking time? i don't foil my briskets because i like the bark.
I foiled mine at 165 and still had nice bark
It was the first one I did, to be honest I would have liked more bark
I was worried about It drying out.
How high would you take It ( before drying out? to get more bark on It? 8-[
Puff, put more rub on it (high in sugar and salt) for more bark.
You can cook them until finish out of foil. Foiling just make for more predictable results.
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Old 03-16-2006, 09:50 PM   #17
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by Puff
Quote:
Originally Posted by brian j
looks good. i noticed that a lot of people here foil their brisket's when the hit 160. any reason for this other than to speed up the cooking time? i don't foil my briskets because i like the bark.
I foiled mine at 165 and still had nice bark
It was the first one I did, to be honest I would have liked more bark
I was worried about It drying out.
How high would you take It ( before drying out? to get more bark on It? 8-[
Puff, put more rub on it (high in sugar and salt) for more bark.
You can cook them until finish out of foil. Foiling just make for more predictable results.
Predictable is what I was after on the first one
I'll use your advise on the next
You being a grand champ and all =D> =D> =D>
Thanks for the info
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Old 03-16-2006, 10:09 PM   #18
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:shy:
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Old 03-17-2006, 06:14 AM   #19
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Quote:
Originally Posted by brian j
looks good. i noticed that a lot of people here foil their brisket's when the hit 160. any reason for this other than to speed up the cooking time? i don't foil my briskets because i like the bark.
Brian I foil briskets and ribs because it gives me a consistent tender, moist finished product everytime. You can do this without foil as well, but I have better luck foiling them. If you have a good layer of rub that contains a good amount of sugar and salt you should have a nice bark even with foiling. Won't be as crunchy as it will without foiling, but it'll still be good. Foiling also cuts down on the time variables. Like the saying goes, "it's don when it's done", but you can get a pretty good time frame on the length of your cook as well when foiling.
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Old 03-17-2006, 06:22 AM   #20
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Thank you, Mr Know-it-all.


just kidding brother
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