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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #261
    Win it again..for Tanner! nosoupforyou's Avatar




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    Quote Originally Posted by BeerMan View Post
    when leftwngr mentioned putting the stuff in the cooler, he is spot on.

    Holding Barbecue Meat In A Cooler -- Naked Whiz Ceramic Charcoal Cooking
    did this today...WOW - amazing results! nice to know that I can start a shoulder at midnight, have it done by about 1pm the next day and then let it sit in a cooler waiting for people to get there, and man was it easy to shred when I pulled it out. amazing! thanks to you and leftwngr!
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  2. #262
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    Quote Originally Posted by WingHater View Post
    What kind of vac-sealer do you use? I want to get one shortly but don't know anything about the different brands.
    Bought it at Costco...FoodSaver I think. Works great. Meat has to cool before sealing, otherwise it just sucks juices right out. Also, have to be careful of sharp bones when vac-sealing chicken and ribs as they often puncture during the process.
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  3. #263
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    I've been cooler-holding since day one with shoulder and brisket. Add a little stock to it just before closing up the foil and it'll be soaked right in by the time you serve. Awesome.
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  4. #264
    Go, Kings, Go Rink Dawg's Avatar




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    Doing pulled pork again today. Put a small butt on at 7 am and smoking it low now, turning up to 250 soon. Tried making some home made BBQ sauce but I'm gonna serve it on the side with Bone Suckin' sauce as an alternative. Painting every hour with a mop recipe.
    Last edited by Rink Dawg; September 1st, 2013 at 09:12 AM.
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    vac sealing is one option, but like FBJ said, with bones sticking out that can puncture, another option is to do it the old school way.

    fill a big bowl or a 5 gal bucket up with water, put the meat in a large zip lock bag, push the bag deep into the water just until the edge of the zip is level with the water. squeeze the bottom of the bag to push any pocket of air up and out then continue onward up until the bag is just about free of air. carefully press the zip across and you're set. pull the bag out of the sink, bowl or whatever and you'll have a nice looking vacuumed bag.
    Last edited by BeerMan; September 1st, 2013 at 10:35 AM.
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    Quote Originally Posted by rinkrat View Post
    Doing pulled pork again today. Put a small butt on at 7 am and smoking it low now, turning up to 250 soon. Tried making some home made BBQ sauce but I'm gonna serve it on the side with Bone Suckin' sauce as an alternative. Painting every hour with a mop recipe.
    gotta love watching for The Stall. I plan on doing the butt tomorrow as well. got all day. alllllll day.
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    The Damn Stall
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    My beer can chicken was awesome. It brined for almost two days in the fridge. Ribs have about 30 mins left to go. Mmmmmm, can't wait
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    2 days? did you get the Big Bird?

    what kind of brine did you make?
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    Quote Originally Posted by BeerMan View Post
    for brine, I used salt, sugar, apple juice and water. I also threw something in there but I forgot what. it was 11pm last night. however, I didn't have enough salt so whatever I threw in there certainly contained some enough to make the 1 cup threshold.
    I remember now what seasoning I used. Lawry's. funny thing is it clicked in my mind as I came across it in the pantry while looking for a spice to use for the rub on the pork butt.
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