Author Topic: The "MOTHER LOAD" of Smokes .... 14 racks of Serious Goodies under one smoke!  (Read 20366 times)

Offline SnellySmokesEm

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The Butts pulled themselves.

Holy Rib Eye.....  There is the $$$ Shot we have been waiting for!  That looks wonderful.

Was the Pork really at 283????  I'm not familiar with the shoulder Cod, but it looks tastey!

I could hear the Butts sizzling thru the door of the OBS.

From the picture they dont look dried out at all....  good job!
Is it bad if my wife refers to the smoker as "The Mistress"?
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Offline OU812

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Was the Pork really at 283???? 

I'm pretty sure the smoker was at 283 not the pork.

Better none as turbo cookin.

Offline classicrockgriller

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Was the Pork really at 283????

I'm pretty sure the smoker was at 283 not the pork.



Better none as turbo cookin.

Sorry Snelley, That was the temp of the smoker.

I didn't monitor any meat except with my instant probe.

All the door seals, racks, v-trays, bowls, etc are clean.

Everything has been vac seal except for the cod and what we want to eat.

It is almost a done deal.

Offline OU812

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Sounds like its time to kick your feet up and have a cold one Sonny.

Offline classicrockgriller

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Sounds like its time to kick your feet up and have a cold one Sonny.

Yes it is! Maybe a nap.

Offline Quarlow

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I think it is time to go buy another freezer. Cause I know you are running out of room but when you are having this much fun who would want to stop. You are the master my friend. Good job.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

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One Big Easy, plus one in a box.

Offline classicrockgriller

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Followed Chris's lead and made a sandwich from the fruits of my labor.

Two slices of my Homemade Starter Bread (toasted), Mustard, Fresh Tomato, Sweet Onion and sliced Ribeye.

Some Cilantro Potato Salad, Jalapeno Olives, Pepperoncinis.



For desert, some homemade peach cobbler with a drizzle of milk.




Offline jiggerjams

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What a great looking meal. Have you ever tried olives in your Bradley? Or has anyone?

JJ

Offline HawkeyeSmokes

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Nice work Sonny!

It all looks great.

 ;D ;D
HawkeyeSmokes

Offline classicrockgriller

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Nice work Sonny!

It all looks great.

 ;D ;D

Thanks for the help on doing this.

Actually turned out better than I thought.

Offline hal4uk

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Everyone BACK AGAINST THE WALL!!!
Don't even move an eyelash...

We're taking the Rib Loin...
If you know what's good for you - don't even breathe...

The SWINE GANG rides again! Yeeeeeeeeeeeee-Hawwwwwwwwwwwww!!!!
No Swine Left Behind KCBS BBQ Team
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Offline classicrockgriller

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Yowsers, Allmost forgot the pics of the shoulder cod:







When I opened the bottle of the Sweetwater Spice Brisket Bath, I was not real excited about the smell of the product

and almost didn't use it. Am I glad I didn't change my mind. That cod is $$$$. Gonna make some nice sammies.

Got a little under 6lbs of pulled (feel apart) beef. Basically almost 50% of original weight.
« Last Edit: April 26, 2010, 11:38:11 PM by classicrockgriller »

Offline OU812

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Great cook Sonny!

The sammie looks off the chart.

Jalapeno Olives are great in a stiff Bloody Marry.

Offline SnellySmokesEm

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So what exactly is shoulder Cod?
Is it bad if my wife refers to the smoker as "The Mistress"?
MasterBuilt Electric Smokehouse
Charbroil Red 4 Burner With Auto Clean
Big Easy Smoker Roaster Grill
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Offline OU812

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I've always seen it called a "shoulder clod" and its were the chuck roast comes from.