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Meat-Up in Memphis 2021

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  • Smokin Q
    Charter Member
    • Jun 2015
    • 20
    • Lake gaston NC

    Brisket

    Cooked 4/14 pounders this past Saturday. Saved the run off and served it as a au jus amazed at the responses. Had nothing left over felt like I could have sold that plus more. 19 hour cook on my stick burner with a mix of sugar maple and oak. Long nights but well worth it.
  • grantw
    Former Member
    • Aug 2014
    • 71

    #2
    Why so long on sticks?

    Comment

    • Ernest
      Founding Member
      • Jul 2014
      • 3305
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      #3
      19 hours? At what temperature?

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10756
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

          ********************************************
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          ************************

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        #4
        Wow, thats a lotta meat. Musta gone through whole trees to keep that baby going that long.

        Comment

        • PaulstheRibList
          Founding Member
          • Jul 2014
          • 1585
          • Lake Charles, LA
          • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
            1.) A pair of Weber Smokey Mountain 22.5's
            2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
            3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
            4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
            5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
            6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
            7.) 22" Weber Kettle with Slow-N-Sear
            8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
            9.) BarbecueFiretruck...under development
            10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
            11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
            12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
            12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

            Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

            I'm loving using BBQ to make friends and build connections.
            I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

          #5
          Super cool!

          Pictures, please

          Comment

          • Smokin Q
            Charter Member
            • Jun 2015
            • 20
            • Lake gaston NC

            #6
            Only a few hours of smoke then the cooker converts over to gas. Cook at 225 till I pass the stall then 200 till I reach 190 then it goes to rest in a cooler for last hour or so.

            Comment


            • Dilla
              Dilla commented
              Editing a comment
              Did you add the gas feature to your pit?
          • Smokin Q
            Charter Member
            • Jun 2015
            • 20
            • Lake gaston NC

            #7
            Yes its hooked up to a automatic burner system if the temp falls 3-4 degrees it turns on till it reaches about 2-3 degrees above your setting. The cooker is a full rotisserie with 10 shelves. It can handle about 40/10 lb butt at one time. Has fire pit on the back for cooking with just wood or coals. Try to get some pics posted of it.

            Comment

            • Jerod Broussard
              Moderator
              • Jun 2014
              • 9862
              • East Texas
              • Pit Barrel Cooker "Texas Brisket Edition"
                Weber One Touch Premium Copper 22" Kettle (gift)
                Slow 'n Sear for 22" Kettle
                Weber One Touch Premium Black 26" Kettle (gift)
                Slow 'n Sear XL for 26" Kettle (gift)
                Weber Smokey Joe Gold
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                Vortex
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                2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                Thermoworks Thermapen w/ Back light (gift)
                Thermoworks Timestick
                Cambro Model 300MPC110 w/ Winco SS Pans
                B & B and Kingsford Charcoal
                B & B Pellets

              #8
              Sounds like a baaaaaaaaaaaaaaaaaaaaaad moe-chine!!!

              Comment

              Announcement

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              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
              Click here for details. (https://amazingribs.com/memphis)
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              Meat-Up in Memphis

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