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Old 02-18-2005, 03:10 PM   #1
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Anyone smoking this weekend?

Just called the local butcher and put a packer on hold, $2.60lb! Gonna put it on in the morning and throw some sausages on in the afternoon.

BTW, just opened the first cold one of the day! mmmmmmmmm
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Old 02-18-2005, 03:12 PM   #2
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No. Cold front coming in, so I'm gonna grill some chicken thighs.
I'm outa pulled pork paks in my freezer, so that's gonna happen soon.
Maybe next weekend.

Looked at some new patio furniture at Sams Club today. Can't wait for spring!
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Old 02-18-2005, 03:18 PM   #3
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Cooking a brisket (flat). May throw something else on there but still have PPork in the freezer. May throw something on that will be done for lunch. Or snacks.
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Old 02-18-2005, 03:59 PM   #4
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Was going to attempt for the first time smoking on my Traeger I got. Weather sucks so instead I think I'm just gonna smoke a big fat joint.
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Old 02-18-2005, 04:02 PM   #5
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Quote:
Originally Posted by Ratman
Was going to attempt for the first time smoking on my Traeger I got. Weather sucks so instead I think I'm just gonna smoke a big fat joint.
Sometimes ya just gotta do what ya gotta do! Enjoy!
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Old 02-18-2005, 05:10 PM   #6
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yeah, it's common to get butts here for 99 cents a pound. Brisket is a different story.
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Old 02-19-2005, 02:59 PM   #7
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Here's a pic of the $35 brisket at 5 a.m. Pit temp is 164* and meats at 226* now at 2 p.m.

brisket
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Old 02-19-2005, 03:20 PM   #8
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Jesus Larry that thing is huge, how much does it weigh, what's the rub?
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Old 02-19-2005, 03:21 PM   #9
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yeppers, that's a big un! I'm also interested in the rub.
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Old 02-19-2005, 03:22 PM   #10
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In the words of Susan:

"Great googa-mooga!!" You got the point and everything on that bad boy...you gonna do burnt endz??!
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Old 02-19-2005, 03:22 PM   #11
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Quote:
Originally Posted by Bruce B
Jesus Larry that thing is huge, how much does it weigh, what's the rub?
Bruce, 13.5lbs, my own homemade rub I make.
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Old 02-19-2005, 03:30 PM   #12
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There's a swap thread over on Sharky's that Larry got involved in. If you have something to barter with.....
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Old 02-19-2005, 03:33 PM   #13
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A while back, Shawn W. posted a pic of "ohm". (TVWB?) It was every bit as big as Larry's brisket as I recall.
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Old 02-19-2005, 03:35 PM   #14
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Quote:
Originally Posted by Larry Wolfe
Here's a pic of the $35 brisket at 5 a.m. Pit temp is 164* and meats at 226* now at 2 p.m.

brisket
Larry, did you wrap the ends in foil to protect from direct heat?
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Old 02-19-2005, 04:25 PM   #15
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I'm brining a turkey breast for tomorrow. I'm not sure if I'm going to roast it, smoke it or grill it. I'll have to sleep on it tonight.Anybody have any suggestions?
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Old 02-19-2005, 04:38 PM   #16
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Quote:
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I'm brining a turkey breast for tomorrow. I'm not sure if I'm going to roast it, smoke it or grill it. I'll have to sleep on it tonight.Anybody have any suggestions?
Yeah! Don't sleep on it! Here's what I did this past Thanksgiving.
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Old 02-19-2005, 05:23 PM   #17
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Here we are at the 10 1/2 hour mark, pit temp 235*, meats at 170*. Just added some sausages too.

10.5hour mark
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Old 02-19-2005, 05:30 PM   #18
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That looks great Larry...how long for the sausages?? Are the hot or mild or???
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Old 02-19-2005, 05:43 PM   #19
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Some are plain Bratwursts, the others are spicy Italian. I'm thinking about two hours for the sausages, maybe a bit longer.
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Old 02-19-2005, 07:09 PM   #20
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I broke down and foiled. foiled brisket and sausages
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