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Smoke 'em if you got 'em

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MikeMc

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2 hours ago, Tom T said:

Brining butts, parkay on ribs, braising briskets...

 

We need a separate thread for these commies. Especially because it's the 4th!!!!

Next the bastards will be disparaging bourbon!

Hey, did you know  some guy named arty died?

how lucky am i

to have something that makes saying goodbye so hard


Shooting a coon in a 60ft tree out of a boat in the dark holding a flashlight can be tricky. ..
 

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4 hours ago, Tom T said:

Nice, but the vinegar sauce goes on after you cook it.

Been doing it this way for years without complaints. I give it an hour soak prior to rub and smoke, my people further south go overnight with it, but I find it’s still really good. Every 2 hours I’ll do a light baste with my BBQ sauce (down to the last jar of sorghum BBQ) diluted by half with ACV. I let it roll for the last hour or two without juicing... only a few hours left on her. 

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1 hour ago, Shaky86 said:

3lb butt over night :headscratch:

I start it at smoke temp, let it drop to 160-180 overnight then wrap it in foil and get it back up to 220 for the last couple hours. Usually with a larger butt or shoulder, but I’m making sure she doesn’t dry out. It was on sale :shrug:

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23 mins ago, Shaky86 said:

It's going to be worse then reds chicken. :scared:

 Hey ****s you

how lucky am i

to have something that makes saying goodbye so hard


Shooting a coon in a 60ft tree out of a boat in the dark holding a flashlight can be tricky. ..
 

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