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THE THIN BLUE SMOKE THREAD XII

Was a little ambitious on Friday but it all worked. Up at 3:30am to light chimney. 9lb pork shoulder and 14lb brisket, both dry brined 36 hrs. Rubbed pork with Malcoms BBQ rub and Meat Church Honey Hog BBQ rub. Brisket rubbed with Swine Life Mississippi Grit. Both on WSM22 using Weber briquettes and apple and pecan chunks, pork on bottom rack, brisket on top. Started at 275 for a few hrs, reduced to 250 for few hrs, then bumped back up to 275 for last few hrs. Pork done in 9 hrs, brisket in 11. Also made smoked Mac and cheese on my Weber kettle using lump, and apple chunks. Finally, made smoked apple crisp on my Weber kettle with SnS, using lump and cherry chunks. A long day but the results were well worth it. Everything turned out great. Lots of food for leftovers.

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31 degrees…not to worry. 4 lb pork butt is just right for the few days before the big Thanksgiving Day feed.
Lovin’ me the Oklahoma Joe barrel smoker. Steady temperatures and outstanding draw. Highly recommended.

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kelbro

Alfred Spatchcock
Bought two big prime ribeyes, this 14# prime brisket and some Boars Head pastrami. Gonna need a second mortgage!
 

simon1

Self Ignored by Vista
Well what do we have here?

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Hmmmm...looks like a turkey breast on its way to 165 over an apple and cherry wood mix.

To be continued.

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simon1

Self Ignored by Vista
Threw on a brisket flat I massacred, I mean separated, from the point awhile back. Smoking over a hickory/post oak mix. Looks like it is coming along nicely.

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