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bobberineyes

Time for a smoke

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I have just smoked them.. 150 for a awhile and then crank it up ti get to the desired temp!!!  and it's good eats for sure!!!  hope it goes great for ya!!!

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I have just smoked them.. 150 for a awhile and then crank it up ti get to the desired temp!!!  and it's good eats for sure!!!  hope it goes great for ya!!!  

 

and that was a great buy!!!

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12 minutes ago, Mike89 said:

I have just smoked them.. 150 for a awhile and then crank it up ti get to the desired temp!!!  and it's good eats for sure!!!  hope it goes great for ya!!!

yea but what DONT  you eat!!!!!!!!!!🤣😁 rumor has it you even eat brussel sprouts!!!!!!!!!☺️

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1 hour ago, smurfy said:

yea but what DONT  you eat!!!!!!!!!!🤣😁 rumor has it you even eat brussel sprouts!!!!!!!!!☺️

 

 

ya got that right!!!!!!!!!!!!!!!!!  

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2 hours ago, bobberineyes said:

Good lord rl_sd,  you have more seeds than me that's for sure. My first thought was to put it on the rack seasoned the way you want and go as low as you can with smoke for what you think is enough.  Transfer it to a  dish that will take the heat and crank it up to crispen and do the shut down method. If I remember you have no shortage of temp probes, the thing is is the start to finish time one needs to figure out. Good luck and keep us posted.

 

I cringed after buying my first packer brisket too..... thinking that I will season it similar to what I do on brisket... keeping it simple with salt, pepper, and garlic. The family ranges I. Taste from well done to rare, so probes are going to be important! All of the websites seem to vary from 30 to 50 min per pound. If I can get the center to the 130 mark and ends to 160, I should be able to find pieces to meet everyone’s taste buds. Will keep you posted

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2 hours ago, Mike89 said:

I have just smoked them.. 150 for a awhile and then crank it up ti get to the desired temp!!!  and it's good eats for sure!!!  hope it goes great for ya!!!  

 

and that was a great buy!!!

 

 

Thanks Mike. Couldn’t go wrong. The had strip loins for $4.99 as well! So you roll it on smoke for a while and then turn it up to what temp? Most of what I have seen says 225

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11 hours ago, rl_sd said:

 

 

Thanks Mike. Couldn’t go wrong. The had strip loins for $4.99 as well! So you roll it on smoke for a while and then turn it up to what temp? Most of what I have seen says 225

yes or not much higher than that..  I mean you can go higher but you do have to watch the temp closer than..   good luck!!

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On 12/23/2019 at 8:09 AM, rundrave said:

Smoked an 8lb pork shoulder over night. Started it at 630 last night, smoked for 12 hours and pulled it at 200 and let it rest  covered in foil in the cooler. Just finished resting and here is final results:

0F5BC6CF-BE4F-411A-9961-CDB097D52D66.jpeg

E5BA9447-432A-4C2D-9E48-C325AB1FCC7C.jpeg

..... now that’s what I call bark!

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