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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Dec 14, 2016 at 8:15 AM
    #6081
    jpneely

    jpneely Well-Known Member

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    true true. we didn't lose power long enough!
     
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  2. Dec 14, 2016 at 8:19 AM
    #6082
    jpneely

    jpneely Well-Known Member

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    youre just full of good ideas these days!
     
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  3. Dec 14, 2016 at 8:25 AM
    #6083
    jpneely

    jpneely Well-Known Member

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    after my secret santa sent me that nice bottle of whiskey, im back off the wagon again (or is it on?) I had gone a week or so with no devils water at all! its amazing the difference you feel.
     
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  4. Dec 14, 2016 at 8:26 AM
    #6084
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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    Doh. Brisket is $1.77/lb.

    I don't think I have the freezer space right now for brisket and pork butt. :pout:
     
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  5. Dec 14, 2016 at 8:28 AM
    #6085
    jpneely

    jpneely Well-Known Member

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    ive never bought a brisket due to the price... If I saw $1.77/lb though id be all over it!
     
  6. Dec 14, 2016 at 8:30 AM
    #6086
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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    I have a 10lb pork butt up there already. Maybe I can eat a ton of those frozen veggies and get a brisket and a butt. Do a dual booty smoke with the drippings falling on the brisket. :hungry:
     
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  7. Dec 14, 2016 at 8:33 AM
    #6087
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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    Bad influences in this thread.
     
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  8. Dec 14, 2016 at 8:36 AM
    #6088
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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    I'm going camping the weekend after christmas and going to make some pulled pork chili. I hope to find a smallish butt there (3-5lbs). Otherwise, I'd have to get a big one, cut it and then vacuum seal it.
     
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  9. Dec 14, 2016 at 8:43 AM
    #6089
    jpneely

    jpneely Well-Known Member

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    big ole cast iron dutch oven over a fire with pulled pork chilli? yes please
     
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  10. Dec 14, 2016 at 9:45 AM
    #6090
    Kanyon71

    Kanyon71 Well-Known Member

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    I'm sure with leftovers from this weekend we will be doing some pulled pork bbq nachos and maybe some pulled pork bbq baked taters.

    I wish I could find some really good deals. Got this chest freezer this summer and it's not even 1/8th full lol.
     
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  11. Dec 14, 2016 at 9:48 AM
    #6091
    grdgz97

    grdgz97 Well-Known Member

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    Smoked chuck roast?? :notsure:
     
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  12. Dec 14, 2016 at 9:58 AM
    #6092
    Kanyon71

    Kanyon71 Well-Known Member

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    I am going to be smoking a butt or two and probably a sirloin roast or two (did two of these last year came out awesome). We are having our Christmas party on Saturday so I am going to have to get up early to get the meats on.
     
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  13. Dec 14, 2016 at 10:01 AM
    #6093
    wilcam47

    wilcam47 Keep on keeping on!

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    We are going to have brisket for Christmas dinner :)
     
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  14. Dec 14, 2016 at 10:03 AM
    #6094
    grdgz97

    grdgz97 Well-Known Member

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    My step daughter asked for xmas brisket. I work in xmas retail....so I didn't want to do that much on my one day off that week. :annoyed:

    Maybe......
     
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  15. Dec 14, 2016 at 10:05 AM
    #6095
    Kanyon71

    Kanyon71 Well-Known Member

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    Heck ya get to some smoking. Going to be a great smelling day. Then the payout. I am probably going to make some of my Rum BBQ sauce also.
     
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  16. Dec 14, 2016 at 10:05 AM
    #6096
    grdgz97

    grdgz97 Well-Known Member

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    BEVERAGES!! For sure!
     
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  17. Dec 14, 2016 at 10:06 AM
    #6097
    wilcam47

    wilcam47 Keep on keeping on!

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    Thats why I use my "quick brisket recipe" put it on the smoker for 3hours, then in the oven covered with foil @300 for 3 additional hours...let it rest for 30-40 minutes slice and eat...
     
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  18. Dec 14, 2016 at 10:07 AM
    #6098
    grdgz97

    grdgz97 Well-Known Member

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    For a whole packer brisket???

    Smoked @ what temp??


    :pccoffee:
     
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  19. Dec 14, 2016 at 10:07 AM
    #6099
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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    Smoke it, then vacuum seal and freeze it?

    That's how I'm going to do our Christmas eve dinner. But I'll heat it up with the sous vide.
     
  20. Dec 14, 2016 at 10:07 AM
    #6100
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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    S = n+1
     
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