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Old 12-20-2018, 08:37 AM   #1
Trevor73402
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Default Good day for smoking meat

The alarm went off at 4:30 this morning. Time to fire up the smoker. By 5:15 the big 500 gallon offset was breaking 200 degrees and steady climbing. I prepped all the meat last night. 2 Prime briskets about 14lbs each. 3 pork butts. A 4 bone slab of beef ribs. 2 racks of full spare ribs. And a quick smoke on a slab of pork belly that Iíve had curing in salt, brown sugar, and maple syrup for the last 7 days. Iíll try to post some pics thru the day.
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Old 12-20-2018, 08:38 AM   #2
BlackHogDown
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That's what I'm talking about!
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Old 12-20-2018, 08:39 AM   #3
deerwatcher51
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Waiting on the pictures. What wood are you smoking with?
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Old 12-20-2018, 08:52 AM   #4
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Your address please.
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Old 12-20-2018, 08:53 AM   #5
Deathrow Jethro
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You had me at "Prime Brisket", see you in a few hours...
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Old 12-20-2018, 08:55 AM   #6
Trevor73402
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A few pics.
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Old 12-20-2018, 08:57 AM   #7
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Quote:
Originally Posted by deerwatcher51 View Post
Waiting on the pictures. What wood are you smoking with?
I only smoke with Post Oak that I cut here on my place. When it comes to beef, Iím a Oak wood, salt, and pepper only guy.
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Old 12-20-2018, 09:00 AM   #8
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Quote:
Originally Posted by Trevor73402 View Post
I only smoke with Post Oak that I cut here on my place. When it comes to beef, Iím a Oak wood, salt, and pepper only guy.
You are sounding like Aaron Franklin now, which is not a bad thing. Pics are looking great.
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Old 12-20-2018, 09:02 AM   #9
woodsbound
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Daaang you got all types of good Q going on there, that's a ton of meat. In for the pics, especially the beef ribs. Do you have any pics of the smoker setup?
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Old 12-20-2018, 09:08 AM   #10
Brown County Man
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What a feast!
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Old 12-20-2018, 09:32 AM   #11
Bruiser
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you look like you are amaster at smoking meat!
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Old 12-20-2018, 09:39 AM   #12
sambo73
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Son of a........
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Old 12-20-2018, 09:41 AM   #13
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When is dinner?
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Old 12-20-2018, 09:42 AM   #14
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Got my mouth watering even after I just ate breakfast.... looks good!

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Old 12-20-2018, 09:44 AM   #15
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All of this sounds delicious.
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Old 12-20-2018, 09:49 AM   #16
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awesome! looks great
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Old 12-20-2018, 09:51 AM   #17
Fishndude
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Looks great so far.

Last edited by Fishndude; 12-20-2018 at 09:57 AM.
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Old 12-20-2018, 09:52 AM   #18
Trevor73402
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Quote:
Originally Posted by deerwatcher51 View Post
You are sounding like Aaron Franklin now, which is not a bad thing. Pics are looking great.
Aaronís style/technique is what I attempt to copy, particularly on brisket. I source my Prime brisket from Creekstone Farms just as Aaron does. I had a barbecue trailer for a couple of years and my goal was to serve/sell ďFranklin brisketĒ as best I could. Iíd cook 15 briskets for a Saturday lunch session and theyíd be sold out in 2hrs usually. It was a truly awesome feeling seeing a long line outside the food trailer knowing they were all there for the brisket.
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Old 12-20-2018, 10:11 AM   #19
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That sound amazing. Wish for a sample.....
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Old 12-20-2018, 10:20 AM   #20
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Quote:
Originally Posted by woodsbound View Post
Daaang you got all types of good Q going on there, that's a ton of meat. In for the pics, especially the beef ribs. Do you have any pics of the smoker setup?
Here is a pic of my smoker. Itís a 500 gallon offset. It has 3 full length racks in it. Itíll hold a lil meat.
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Old 12-20-2018, 10:22 AM   #21
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I wanna see a pic of this 500 gallon pit! Oops, to late...
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Old 12-20-2018, 10:26 AM   #22
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Where do you get those beef ribs? I've been looking all over for the big 3 bone slabs and cant find them.
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Old 12-20-2018, 10:34 AM   #23
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I had never made my own bacon before. My grandfather on my Dadís side always butchered his own hogs and I remember him making his own bacon and sausage when I was a kid. There was a green and white shed out behind the house and thatís where all the meat processing took place. There was an old fridge in there, a couple different meat grinders, bone saws, etc.....

I had been reading up on making bacon. I decided I wanted to make ďfresh baconĒ with no nitrates. Itll get eaten so fast that it wonít need to be kept very long anyway. Last week I picked up a nice pork belly at Samís. I made a 50/50 mix of kosher salt and brown sugar. Added in a little maple syrup and rubbed the belly down good and then placed it in the fridge for 7 days. When the time was up, I got it out, washed it off good, and placed it in a gallon ziplock bag. This morning I placed it on the smoker until the internal temperature his 165-ish degrees. I then sliced it up thick and fried it up in a 1950ís model cast iron skillet. This was without a doubt the best bacon Iíve ever had.
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Old 12-20-2018, 10:35 AM   #24
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Quote:
Originally Posted by Trevor73402 View Post
Here is a pic of my smoker. Itís a 500 gallon offset. It has 3 full length racks in it. Itíll hold a lil meat.
That pit is bad to the bone! Who was it built by, or did you build it yourself?
Keep the BBQ pics coming if ya can
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Old 12-20-2018, 10:38 AM   #25
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Originally Posted by dope hunter View Post
Where do you get those beef ribs? I've been looking all over for the big 3 bone slabs and cant find them.
I have a local meat market that keeps them in stock. They are ridiculously expensive here, but itís my only option for them. If you live anywhere close to a Costco, they typically have Prime 4 bone slabs in the meat section. My buddy sent me a pick of some he picked up earlier this week. I think they were ~$6 per pound. He sent me a cook pic also and they looked very nice. Plenty of meat on them.
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Old 12-20-2018, 10:42 AM   #26
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Looks good!! Now I’m hungry
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Old 12-20-2018, 10:49 AM   #27
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Nice


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Old 12-20-2018, 10:49 AM   #28
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Merica!!
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Old 12-20-2018, 10:54 AM   #29
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The briskets are getting some really good color already. Should be a good cook. I just gave the beef ribs a spritz with some ACV and wrapped them in brown butcher paper. The internal temp was around 165 on them. I usually cook these to 200-ish and start checking for tenderness. Not really a set temp. Just when they get soft.
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Old 12-20-2018, 11:00 AM   #30
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Originally Posted by woodsbound View Post
That pit is bad to the bone! Who was it built by, or did you build it yourself?
Keep the BBQ pics coming if ya can
The smoker was built by CMP (Custom Metal Projects) over in Bebee, Arkansas. I ordered it back in March and didnít receive it till early September. Iím still ďlearningĒ it as itís a little different than the 250 gallon reverse flow I had previously. It was a good smoker, it just wouldnít hold enough meat when I had to cook for a larger events.
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Old 12-20-2018, 11:17 AM   #31
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Looks good, do you grind your pepper or buy it already ground? I like the texture it gives the meat
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Old 12-20-2018, 11:33 AM   #32
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Absolutely beautiful, keep the pics coming. Looks like you are a professional, and I'm jealous...
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Old 12-20-2018, 11:39 AM   #33
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Had the GMG going all day yesterday had some friends over . 4 racks of ribs Smoked mac cheese with smoked bacon on top , extra bacon was in the beans . My buddy brought over a block of smoked cheese that he had done . Everyone needed a rest after the meal.

Nice smoker BTW a bit jealous may need to add a larger one Mine was a bit tricky with everything I had jammed in there . Apple/cheery/pear was the flavor yesterday
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Old 12-20-2018, 11:46 AM   #34
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Looks good, do you grind your pepper or buy it already ground? I like the texture it gives the meat
I just buy the course ground in bulk containers from Sams or Costco. I know one particular barbecue restaurant down in Texas that grinds their own and they claim it makes a difference, but I wouldnít know. I may give it a try someday.
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Old 12-20-2018, 11:49 AM   #35
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Originally Posted by hog_down View Post
Absolutely beautiful, keep the pics coming. Looks like you are a professional, and I'm jealous...
A professional? Iím not even close to being worthy of that title. I build a fire and hope for the best.
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Old 12-20-2018, 11:50 AM   #36
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Originally Posted by HDWRENCH View Post
Had the GMG going all day yesterday had some friends over . 4 racks of ribs Smoked mac cheese with smoked bacon on top , extra bacon was in the beans . My buddy brought over a block of smoked cheese that he had done . Everyone needed a rest after the meal.

Nice smoker BTW a bit jealous may need to add a larger one Mine was a bit tricky with everything I had jammed in there . Apple/cheery/pear was the flavor yesterday
Sounds like a really nice feed took place. That smoked Mac and cheese wouldnít last long around me.
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Old 12-20-2018, 12:17 PM   #37
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Got the pork ribs on.
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Old 12-20-2018, 01:18 PM   #38
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Looking good!

Not alot of folks use maple syrup. I use it for cooking/grilling often. I have easy access to the real stuff from trees not the stuff from a plastic bottle so that helps!
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Old 12-20-2018, 02:21 PM   #39
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Beef ribs are off and resting. I’ll cut into them and post a pic in just a bit. I think they turned out really nice.
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Old 12-20-2018, 03:12 PM   #40
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These are just about my most favorite thing to cook. Itís like fatty brisket on a stick. They are so good. I ate the two big ones and saved the others for later.
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Old 12-20-2018, 03:19 PM   #41
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Looks great man.
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Old 12-20-2018, 03:19 PM   #42
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Beef ribs have become my favorite as well. Mine get the same treatment - course pepper, salt and only post oak! It isn't rocket science to cook them but they HAVE to be perfect and that takes a little practice. Yours look perfect!
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Old 12-20-2018, 03:22 PM   #43
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Man that looks really good.
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Old 12-20-2018, 04:44 PM   #44
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Pork ribs turned out very nice. I use a sweet glaze on them that I make the last 30 min they are cooking. Gives them a really nice taste. The briskets are wrapped in butcher paper and the butts are wrapped in foil. Just a have to sit back and tend the fire now.
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Old 12-20-2018, 04:47 PM   #45
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Am I the only who licked the screen while looking at those beef rib pics...

That sure looks good...
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Old 12-20-2018, 04:48 PM   #46
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You drunk yet? I'd be hammered at this point if I was you.
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Old 12-20-2018, 04:53 PM   #47
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Looking good. You need to go to the gym looking kinda wimpy.:-)

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Old 12-20-2018, 04:59 PM   #48
Trevor73402
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Looking good. You need to go to the gym looking kinda wimpy.:-)

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As soon as those briskets and butts come off, Iíll be on my way to the gym. The Y closes at 9 and Iím gonna be ****** if I have to go to Planet Fitness.
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Old 12-20-2018, 05:01 PM   #49
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You drunk yet? I'd be hammered at this point if I was you.
Iím not drinking today bud. All the meat Iím cooking (except the beef ribs) is sold to other people. I have to stay on my game and make sure it all turns out decent.
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Old 12-20-2018, 05:20 PM   #50
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These are just about my most favorite thing to cook. Itís like fatty brisket on a stick. They are so good. I ate the two big ones and saved the others for later.
What type of gloves are you using? Any heat issues through them when pulling the meat from the pit?
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