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Thread: Smoker

  1. #21
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    Good deal. I pull mine at 135, but the wife prefers hers a little more done.
    Quote Originally Posted by ecu1984 View Post
    Go Tigers!

  2. #22
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    Quote Originally Posted by SaltMuck View Post
    Good deal. I pull mine at 135, but the wife prefers hers a little more done.


    Loin was good at 140! 135 may have been better!

    loijn911896387702128640_n.jpg
    Attached Images Attached Images

  3. #23
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    That looks good
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  4. #24
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    Quote Originally Posted by TheVisorGuy View Post
    That looks good


    Now just got the save the ribs and the butts!

  5. #25
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    I usually do the 2, 2, 1 method on my ribs. I found the 3,2,1 method dried them out too much. 2 hours with dry rub only, 2 hours wrapped in foil with a couple pads of butter and agave, and then 1 hour uncovered with a light mopping of desired sauce to finish. All on 225. Let rest then enjoy


    ETA- got a tip from a guy I roofed a house for that does competitive bbq or whatever about some hoisin ribs. Light dusting of Chinese 5 spice, and finish with hoisin sauce, same technique as above. Different but very good
    Last edited by TheVisorGuy; 01-01-2019 at 12:37 AM.

  6. #26
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    Pork is like beef. A little pink won't hurt, only helps you.

  7. #27
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    I hit the stall with the smoker... Gotta wait on it to rise.

  8. #28
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    Don't increase the temperature at the stall. Stay patient and push through. Pork has fat, and fat needs to melt.

  9. #29
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    Quote Originally Posted by Moonlight Hunter View Post
    Don't increase the temperature at the stall. Stay patient and push through. Pork has fat, and fat needs to melt.
    I'm sitting on it!!!

  10. #30
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    Still holding out.... Zzzzzzzzzzzzzzzzzz

  11. #31
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    Wake up x you done over cooked it
    Amendment II A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed.

    Quote Originally Posted by Highstrung View Post
    I like fishing topwater. Will one of you jot down some of this redneck ghetto slang and the definitions for those of us who weren't born with a plastic spoon in our mouths?

  12. #32
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    Yeah it's burnt. Otherwise we'd have pictures by now.

    Sent from my Pixel 2 XL using Tapatalk

  13. #33
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    Lol


    Sent from my iPhone using Tapatalk

  14. #34
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    Paging WillK...Paging WillK

    Needed you to help the man out!


    Sent from my iPhone using Tapatalk

  15. #35
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    Quote Originally Posted by XHailGC View Post
    Loin was good at 140! 135 may have been better!

    loijn911896387702128640_n.jpg
    Word. I actually sear my loins on the BGE for 45 min, so I end up with a rarer middle than a smoked piece of meat. Pull yours at 135 next time and see if you notice the difference.
    Quote Originally Posted by ecu1984 View Post
    Go Tigers!

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