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  1. memphis212

    Halfing a beef brisket

    Good evening all. I picked up a 14.23# brisket from my grocer today. That was the smallest they had. The others in have done have been on the 5# mark. Is it a terrible idea to trim the fat off this one and then half it so I can have 2 or would it be a huge waste of good meat?
  2. memphis212

    Pulled sirloin roast...

    So I bought a 5# pork sirloin roast by accident. Was unaware that this would not pull well like a butt. Well with some careful smoking and temp control I got it to pull and make a great meal. Smoked it to 145 IT spraying with my homemade apple wine to keep it moist. At 145 I wrapped it in HDAF...
  3. memphis212

    Need a bit of time help

    I have a gathering of my maintenence crew from work coming up, I plan to smoke 2 8# boston Butt. My question is of course what temp and how long? just a what time do I need to start it smoking kind of curiosity.
  4. memphis212

    Building a pid temp control.

    Evening all. I just started construction on a pid temp control box for my analog mes 20970610. I have seen that some don't care for it but I am hoping with a good control box in place this thing will be a solid box for years to come. For those wondering I ordered the pid circuit from I then...
  5. memphis212

    New guy in TN

    Hello all. I am Daniel, from TN just bought a masterbuilt 20070610 from bass pro for 129. I am an IT director by trade and a jack if all trades by birth.
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