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#856 |
Mammoth penis
Join Date: May 2006
Location: Springfield
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Just put a couple 9lb butts on the electric, should be ready for lunch tomorrow. Ive found that with butts I get just as good results with my electric as I do with my WSM and its so much easier/convenient. Brisket and beef ribs on the other hand WSM only and pork ribs I'll go either way. The pork ribs are a little better on the WSM but I'll go electric on those too when I'm feeling lazy.
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Posts: 11,432
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#857 |
Baba Ganoush
Join Date: Jan 2012
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A few guys at work convinced me to smoke a precooked ham. They’ve had nothing but great things to say, giving it try today.
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Posts: 29,438
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#858 |
Consuming CP souls
Join Date: Oct 2005
Location: U.S.A.
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The ceiling on ham is pretty damned low
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Posts: 69,261
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#859 |
Baba Ganoush
Join Date: Jan 2012
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Welp, here’s the finish product. Turned out pretty damn good. Wish I planned it a little better. Pulled it off around 8:45 pm.
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Posts: 29,438
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#860 |
The Collective Unconscious
Join Date: Sep 2005
Location: The OP
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Posts: 10,425
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#861 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#862 |
Scarlett Johansson's boytoy
Join Date: Nov 2006
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Gonna smoke some tillamook cheddar then some pork spares
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Posts: 12,526
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#863 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
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Posts: 79,302
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#864 |
Cast Iron Jedi
Join Date: Nov 2004
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Cross posting.
St. Louis cut spare ribs coming along nicely. Here in a bit I’m gonna slather with sauce and sizzle them on the grill. ![]() This is the first slow smoke on the new propane smoker I’ve been using for bacon and sausage. Once I got the temp dialed in at 225, this thing has been rock solid between 223 and 230, according to my handy dandy SMOK with air probe. |
Posts: 35,253
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#865 |
Supporter
Join Date: Aug 2000
Location: Spink, SD
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I've only done baby backs and for part of the process I foil them for about two hours before throwing them on the grill.
Do St. Louis ribs have more fat than baby backs? |
Posts: 38,955
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#866 |
Cast Iron Jedi
Join Date: Nov 2004
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What are you Smoking/Grilling/BBQ'ing this weekend?
Yes, but a lot more meat to bone ratio, too.
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Posts: 35,253
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#867 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#868 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
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Posts: 79,302
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#869 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#870 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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My cure finnished today so got up early washed patted dry. Out them in the downstairs fridge with two rechargable 4 inch fans. Went on to work then worked half day and home for the smoke.
I used my camp chef pellet smoker on low. This had the heat to high at 185 to 190 so I took a wood workers pencil and proper door open a 1/4 in. This worked nd reduced to 155 to 160 and it was on. 4 hours later I pulled at 155. These are the results below just the right sweetness from the maple extract and unrefined sugar. But a bit on salty side I think I will change to a different curing salt. ![]() ![]() ![]() Sent from my LGUS991 using Tapatalk |
Posts: 24,664
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