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What a nice day for smoking...

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    What a nice day for smoking...

    Got the Lang fire up and waiting for it to get to tempClick image for larger version

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    #2
    Got the PBs in the LangClick image for larger version

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      #3
      The smoke in clearingClick image for larger version

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        #4
        Now just sit back and watch the Redi ChekClick image for larger version

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        • Huskee
          Huskee commented
          Editing a comment
          Look at those fancy dancy dag nabbed contraptions ya got there.

        #5
        Looking good...Click image for larger version

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        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          I was guessing 119, but I guess YOU know.

        #6
        I let the IT go to 180. Now it's time to wrap and put in fridge overnight and try them out on my new meat slicer tomorrowClick image for larger version

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        Last edited by DWCowles; December 26, 2014, 06:50 PM.

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        • DWCowles
          DWCowles commented
          Editing a comment
          I will report back in tomorrow with final results (keeping my fingers cross)

        #7
        Beautiful! Nothing like log cookin'! Doing it myself as we speak.

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        #8
        Nice cook DWC. I'm interested to know how slicing works for you!

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        • DWCowles
          DWCowles commented
          Editing a comment
          PB the sliced pork was really good. The only thing that I would do different the next time is debone and tie into a roast. It didn't take long to slice it with the meat slicer.

        #9
        Isn't every day a nice day for smoking? But I'll agree, it looks like you had some nice weather today DW

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        • DWCowles
          DWCowles commented
          Editing a comment
          Yes TB everyday is a nice day to smoke but for this time of the year sunshine and 60 degrees makes it nicer

        #10
        It's supposed to be 54 and sunny here in NEPA tomorrow. It looks like I may have lucked out in picking a day for my inaugural cook on the new electric.

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          #11
          Here's the finish product. The slices on the right are sliced a little thicker than the ones on the left. The meat itself is pretty tasty. Now it's time to get the Food Saver bags and machine out.Click image for larger version

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            #12
            And here's a good sammich with chips Click image for larger version

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            Last edited by DWCowles; December 29, 2014, 09:27 PM.

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              #13
              Well? Give us the low down. They look like they sliced perfectly and that's as good as a sammich can look right there. Was an IT of 180 and fridge overnight the ticket would you say? I know the flavor was incredible, you used a stickburner!

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              • DWCowles
                DWCowles commented
                Editing a comment
                They were excellent Huskee. But I think the next time I do this I will debone and tie to form a roast. Because I took the bone out before wrapping and put in fridge and that was a little messy. But other then that I have no complaints. I didn't feel like making the BBQ sauce so I got a bottle of Sweet Baby Ray's BBQ sauce and that stuff is pretty dang good. Have you try it?

              • Huskee
                Huskee commented
                Editing a comment
                Good to hear. Yes, SBR was a staple in my house. I started making my own though and I like it better. Mine is less smoky and a tad thinner. It's in recipes if you're interested. Takes an hour, simple.

              #14
              Looks really good.

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