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Anyone interested in a quarter, half or whole beef in Southeast Minnesota? I have 2 upcoming butcher dates with availability, Oct. 19 and Nov. 16th, butchering is done at the local USDA processing facility. I drop the beef off the evening prior to allow them to settle down from the stress of...
Sorry for the lack of updates, been busy. I did a pork butt for the break-in on an overnight cook, I monitored it using my igrill 2. Had a little problem keeping temps down, temps crept up to a little over 350F but came down as soon as shut valves down just a bit.
Here are the results from...
I have been wanting to build a UDS for a few years now and finally got around to it; doing the seasoning cook now on it. Thanks for all the ideas in this forum it helped a lot. I will hopefully try a pork butt on it this weekend.
A little over 2 hours into some Loin Backs from Sam's Club ($2.99 /LB; they have been running $3.88 /LB). First time trying butter, brown sugar, and apple juice during foiling; will see how it turns out.
It great to have good bark. I used the smokenator in a Weber kettle before, which stuff turned out good, but never got good bark; the WSM has exceeded my expectations. I will use less fuel to start next time.
Well second smoke on my WSM, a brisket flat from Sam's. Started WSM last night around 7pm, and put brisket on at 8pm. Pulled this morning at 8am with internal temp of 192F; turned out fantastic. I used cherry and mesquite wood chunks and did not foil, just let her run. This was one of the...