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TC'S smokin' WSM adventures

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#21 grantmichaels

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Posted 02 May 2015 - 12:22 PM

:stretches:

 

:yawn:

 

when you wake up and it's already too late to go to the USPS office =)


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#22 JoynersHotPeppers

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Posted 02 May 2015 - 12:23 PM

Still working on the 6-pack from Costco that I bought for the wing competition.

That is what she forgot :( However, just went to the Dutch market and scored 24 drumettes like I used for those lollipops for the TD. :) Indirect on Weber or Smoked on WSM....choices. 


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#23 tctenten

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Posted 03 May 2015 - 02:24 PM

IMG_4985.JPG

 

Taking a lunch break after planting 93 pepper plants.  Beautiful day to do it.  

 

Pork will not be done to much later, it has been hanging around 160F for awhile now.



#24 JoynersHotPeppers

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Posted 03 May 2015 - 03:20 PM

Awe man, you are on the long stall...wrap that mofo beat the stall then unwrap ;)

 

Doing some yardbird drumettes Walkerwood style tonight!


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#25 tctenten

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Posted 03 May 2015 - 08:07 PM

14 1/2 hours ....pork is at 181F. It is coming off at 10pm, will rest awhile, then it will be pulled. I really wanted to get it up to 195 F. Next time I am starting the night before.

#26 grantmichaels

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Posted 03 May 2015 - 08:18 PM

If I wanted 195F, I'd oven finish it.

 

This anti-oven ish around here is total bullshit - just sayin' ...


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#27 tctenten

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Posted 03 May 2015 - 09:18 PM

I probably should have done that earlier, but I am still learning. Right now it's about time, want this done by 11 pm. Gotta be up by 5:30 for work and cannot put anymore time into this. Lessons learned for next time.

Went on the smoker at 6:30am, 15 1/2 hours later it reached 183F.  Going to let it sit, then it will be pulled for sammies tomorrow.

 

 

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Couldn't wait till tomorrow to try a piece.

 

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Hopefully my wife will do me a favor and make the slaw tomorrow.



#28 grantmichaels

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Posted 03 May 2015 - 09:20 PM

Looks good to me. Wish I was having that, instead of the frozen cheeseburger that I just had ...


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#29 tctenten

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Posted 04 May 2015 - 05:38 PM

IMG_4996.JPG

 

 

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36 hours from when I started.  Well worth the wait!



#30 grantmichaels

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Posted 04 May 2015 - 05:39 PM

... and you have lots, so there's that, too ...

 

CHEERS!


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#31 tctenten

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Posted 04 May 2015 - 05:42 PM

Yes will be vacuum sealing most for another time.  The wife and daughter are at dance practice all night.  



#32 Scoville DeVille

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Posted 04 May 2015 - 07:14 PM

I like the way you do the things you do.

 

Keep doin' it.



#33 tctenten

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Posted 04 May 2015 - 07:19 PM

I like the way you do the things you do.

 

Keep doin' it.

 

 

Thanks Scovie.  It's all been a learning experience for me.



#34 JayT

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Posted 04 May 2015 - 07:34 PM

I remember the first butt I smoked, I had a similar experience with the long stall.  I had no idea what the hell happened.  I wish I had been here then, it would have saved me hours of aggravation.  Now I just wrap it and put it in the oven if that happens.  Saves a lot on wood and charcoal.



#35 tctenten

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Posted 04 May 2015 - 07:39 PM

I remember the first butt I smoked, I had a similar experience with the long stall.  I had no idea what the hell happened.  I wish I had been here then, it would have saved me hours of aggravation.  Now I just wrap it and put it in the oven if that happens.  Saves a lot on wood and charcoal.


Chris mentioned about wrapping it too, if you finish in the oven what temp for the oven?

#36 Scoville DeVille

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Posted 04 May 2015 - 07:46 PM

225º F



#37 JayT

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Posted 04 May 2015 - 07:55 PM

^^^ what he said.



#38 The Hot Pepper

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Posted 04 May 2015 - 08:00 PM

This page has good eats, now what 3 wing styles do you have going on there? It's looks like you were inspired but the wing off we had.

#39 tctenten

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Posted 04 May 2015 - 08:06 PM

One was a teriyaki wing that you suggested to someone else awhile back, the second was a homemade spicy bbq sauce(was also used on the pulled pork tonight), and the last was Buddy's jerk sauce. Went from mild, to medium to hot.

#40 The Hot Pepper

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Posted 04 May 2015 - 08:07 PM

Those looked great!





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