2 racks of ribs and a beef roast for sandwich meat. Q-view

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tyotrain

Master of the Pit
Original poster
Mar 31, 2010
2,407
19
Upstate new york
OK last weekend i did foiled ribs for the first time and i left them in the foil to long (meat was falling of the bone not what i wanted) so this time i only foiled for 1/2 hour man what a difference much much better.

getting smoker fired up and meat out ready to smoke
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about 2 hour in time for a nice spray of rum and coke. got to love the rum.mmmmmm

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time for the foil for 1/2 hour.

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back on the smoker to firm them up .

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here is a look at the roast i did for some sandwich meat.

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getting sliced up.

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was a great day of smoking can't wait for next weekend.

 Thank for looking.
 
Looks like some good eats
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Boy that beef looks good, I think I might have to do some this weekend. Thanks for the idea.
 
I have found leaving an opening in the top of the foil, not to big, allows the meat to breath and not steam, without losing it's moisture. GREAT LOOKING SMOKE!!
 
Thanks everyone for the nice feed back. great idea on the foil tinman i am going to try that.. I am saving right now for a meat slicer anyone have a good home size brand i should check out or what to look for when buying a slicer it will be my first one.. God i didn't no a 32 year old man could get this excited over a meat slicer
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