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

  1. #401
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by rinkrat View Post
    I got the small traeger and it's perfect for the 2 of us, in fact I always have plenty of leftovers.

    I got an 8 lb. butt and injected it with this

    Pork injection
    3/4 cup apple juice
    1/2 cup water
    1/2 cup sugar
    1/4 cup salt
    2 tablespoons Worcestershire

    rubbed it with yellow mustard and Byron's Butt Rub. Gonna smoke it tomorrow! First time injecting pulled pork so I can't wait. The chicken has been incredible, so moist and flavorful.
    Im thinking about doing my first bone in shoulder this sunday. Let me know how that injection works.
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  2. #402
    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by notbob View Post
    Check the markets as well. Everybody sell that stuff now. Although it will probably cost a few bucks more
    if by markets, you mean Ralph's? then no, the one I frequent doesn't have them.

    unless they stock it somewhere else in the store rather than next to the bags of charcoals and such, which by then would be a huge stupid cluster****.
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  3. #403
    1st Scoring Line WingHater's Avatar




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    If you live in Orange County, the Green Thumb Nursery in Lake Forest has some.
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  4. #404
    1st Scoring Line kingnut's Avatar




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    Finally did the tri-tip yesterday. Dry rub with the adams reserve. Smoked for 4 hrs while I was in school. Foiled it for 45 min @ 350 with a water bath. tri-tip was pretty good for 1st time. had almost a 1/4in smoke ring. Pork loin next?
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  5. #405
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by kingnut View Post
    Finally did the tri-tip yesterday. Dry rub with the adams reserve. Smoked for 4 hrs while I was in school. Foiled it for 45 min @ 350 with a water bath. tri-tip was pretty good for 1st time. had almost a 1/4in smoke ring. Pork loin next?
    What internal temp did you take it to?
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  6. #406
    1st Scoring Line kingnut's Avatar




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    Quote Originally Posted by notbob View Post
    What internal temp did you take it to?
    was too high, wanted to stop at 130, but when temp on my probe past it, i took it out pronto. i just got the new maverick which i will be using from now on. ill post a pic later tonight.

  7. #407
    Win it again..for Tanner! nosoupforyou's Avatar




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    I have a very guilty confession to make. my wife bought a pre-made harris ranch pot roast and microwaved it for the kids. I had the leftovers and really liked it. probably because it was salty as me after a 1.5 hour skate in my goalie gear.

    hahaha.
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    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by kingnut View Post
    was too high, wanted to stop at 130, but when temp on my probe past it, i took it out pronto. i just got the new maverick which i will be using from now on. ill post a pic later tonight.
    what about the smoker's temp?
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  9. #409
    1st Scoring Line kingnut's Avatar




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    Quote Originally Posted by BeerMan View Post
    what about the smoker's temp?
    Smoked at 180 for 4 hrs, foiled at 350 for 45 min

  10. #410
    Go, Kings, Go Rink Dawg's Avatar




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