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Old 12-28-2013, 09:55 PM   #1
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Join Date: Jan 2008
Location: Thousand Oaks, CA
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Some Smokin!

A good buddy of mine has helped me out with many projects so I thought, what better way to pay him back was with BBQ. I smoked a pork shoulder for him, and while I was at it, smoked a Tri-tip roast, a corned beef flat, a rack of ribs and some salmon on my off-set. Everything except the salmon was cooked on my WSM at 225 degrees.

Hereís the Tri-Tip and the Corned beef on the WSM with the shoulder on the bottom rack. I soaked the Corned beef for 30mins, rinsed it then soaked it again for another 30 then rinsed it again. The Tri-tip was seasoned with rub, both will be sliced thin for sammies.

Corned beef off the smoker.

Salmon resting and waiting to be vac sealed.


Pork Shoulder done and resting, check out the bark. I pulled it vac sealed it for my buddy and delivered it to his freezer.

WSM, Chaney, Genesis 1000 Gas, Go-Anywhere Gas, Smokey Joe
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Old 12-28-2013, 10:33 PM   #2
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Great looking stuff Toby!!!

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Old 12-29-2013, 09:00 AM   #3
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Great lookin' cook Toby, nice payback, I'm betting your buddy appreciates this kind of payback.
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ē WSM 18.5 ē WSM 22.5 ē Performers, Black & Green ē Q 300 Gasser
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Old 12-29-2013, 04:13 PM   #4
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If you need any more help with any projects, I'll help you!
One small bit of constructive criticism, that white stuff on the fish means you cooked it a bit too hot, it still looks delicious and no doubt it was, but a lower smoker temp would make it even better! Thats just my opinion though, and I'm not very smart
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Old 12-29-2013, 05:12 PM   #5
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Ribs, shoulder, corned beef flat, tritip, and salmon. Man Toby, you hit all the major food groups.
Friends don't let friends eat farmed fish.

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