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bobberineyes

Time for a smoke

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1 hour ago, rl_sd said:

Take a spoon and hollow out and stuff it with cream cheese or seafood salad and then put shredded cheese and lawrys on top. Easy peesy! If you don’t want the brown outside you can wrap the outside in foil

thanks!!!

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Posted (edited)
2 hours ago, rl_sd said:

 

 

How much of the liquid do you drain off before pulling? I tried pulling it right in the juices but seemed to get greasy?.

 

I pull it right in the pan with the juices after it rests an hour still wrapped. I do trim a lot of the fat off before smoking and the layers inside seem to melt out after 6hrs unwrapped then 2 more wrapped.  Not greasy at all just clear juice left? 

Edited by leech~~

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2 hours ago, rl_sd said:

 

If smurfy can have his catsup, I can have my mints!

and NOBODY'S messin with my katchup!!!!!!

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1 hour ago, smurfy said:

Oopzie! And don't go there leech.

IMG_20190616_181316310.jpg

 

But, there so many ways to go with this beach ball! 👍👏

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3 hours ago, Grainbelt said:

Just top them with burgers and wala!

now leech, why couldnt you come up with a positive spin on this like GB did?????????????:P

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Posted (edited)
9 minutes ago, smurfy said:

now leech, why couldnt you come up with a positive spin on this like GB did?????????????:P

 

Ok I'm sorry.  Just turn the grill over and let the cheese melt down to your burger buns. And say I meant to do that! 😆

 

 

 

 

Edited by leech~~

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3.5lb brisket flat put on the smoker this morning. Was rested and ready just in time for dinner.

 

There we no leftovers for work tomorrow unfortunately:

 

55368248-67F7-4A9D-B7F7-9F67F34BA973.jpeg

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image.png.e0a4e4b299c717404ea1f5fa92b0de3d.png

 

 

Looking good RD! Where did you pick up the flat from?

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54 minutes ago, rl_sd said:

Looking good RD! Where did you pick up the flat from?

 

Costco, everytime I am there I sort through them all and try to get some smaller ones. I see Sams club locally sometimes has a few small ones but never tried them.

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Would you be scared to buy them if they were on there sell by date or a day later? A few weeks ago the local Coborns had three in there bargain bin that were marked from around 25 dollars down to like 16. That goes from 5.49lb to about 3.50lb. Of course after I changed my mind and turned around someone bought them.

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snagfinder I would have bought them, rundave what temp did you take it up too??  and how long at low them?  thanks!!!

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47 minutes ago, Mike89 said:

rundave what temp did you take it up too

I smoked to 160 and then wrapped in foil until it hit 200 and then let it rest a couple hours while wrapped in a towel in the cooler.

 

1 hour ago, snagfinder said:

Would you be scared to buy them if they were on there sell by date or a day later?

Not if I was goings to smoke them right away. I am sure they would be fine even if you froze them and thawed at a later date.

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Did another round of cottage bacon ..... 10 days brining turning the package ever other day, rinse and rest overnight in the fridge, smoke and rest over night in the fridge, and then slicing. It is a long two week process, but well worth it! If you’ve never done it, I high recommend giving it a try! I did 4 pork butts and ended up with abound 20 lbs.... gave about half of it away already, but have 4 more butts ready to brine before winter!

 

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2FB26009-98B8-4DD2-AAFF-442B999F3ADB.thumb.jpeg.7d8d12e57cc0338a4645e30254f9e764.jpeg

 

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