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

  1. #691
    FIRE BETTMAN!! BeerMan's Avatar




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    here's your helpful guide to smoking meat, in case you have a brain fart at which temp your meat should be done.

    however, a few things are left off such as pork loin, which should be taken out at 145 degrees and let sit. any others?
    Last edited by BeerMan; July 4th, 2014 at 10:46 AM.
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    anyone want a smoker the size of a steam locomotive?
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    so, what have you been smoking up for the holiday weekend?

    I did a couple of brisket flat-cuts 3 lbs using evoo, s/p and garlic powder rub, and smoked with pecan wood.




    it was a fantastic hit at the 4th of July party last night.
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    That is a fine smoke ring right there.

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    Got 4 huge thigh/drumstick pieces and 8 big thighs at Albertson's in Diamond Bar last Thurs. Marinated 2 of the thigh/drumstick and 4 of the thighs in buttermilk for 24 hours, the rubbed them with a mixture of garlic salt, Spike, onion powder and red chili flakes. BBQ them last night and they were outstanding. Buttermilk makes them stay real juicy

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    205 is too high for pulled pork - I think it gets too dried out by that temp.
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    Quote Originally Posted by nosoupforyou View Post
    205 is too high for pulled pork - I think it gets too dried out by that temp.
    if drying out the meat is your concern, consider wrapping in foil when it stalls, with a few drops of liquid (apple juice, bourbon, wine, what have you) and ride it til either temp target. most people do it, others don't. however, wrapping helps bring the temp to the target sooner.
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    Weber just released a new Smokey Mountain 14.5". basically a mini-WSM. get your wallets out if you want a new smoker. just a buck under $200.

    it is now on my Amazon wish list. the wench better take notice.
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    Quote Originally Posted by BeerMan View Post
    Weber just released a new Smokey Mountain 14.5". basically a mini-WSM. get your wallets out if you want a new smoker. just a buck under $200.

    it is now on my Amazon wish list. the wench better take notice.

    But soon I am not going to be able to find covers for my fireplace.

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    I'm gonna do beef ribs for the first time. Does any one have a good rub recipe?
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