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  1. huskerfan1414

    Country style ribs on the WSM

  2. huskerfan1414

    Piggy

  3. huskerfan1414

    prime rib day

    haha!  
  4. huskerfan1414

    Brisket too big?

    Turned out great.   Thanks for the help everyone.  Here's the URL for the finished product if you wanna check it out. http://www.smokingmeatforums.com/t/155965/the-brisket-meal-smoke#post_1119927
  5. huskerfan1414

    The Brisket Meal Smoke

    Burnt ends were delicious too, no pic though.
  6. 1010565_733306512578_1630496115_n.jpg

    1010565_733306512578_1630496115_n.jpg

    • huskerfan1414
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    • Album: The Brisket Meal Smoke
  7. The Brisket Meal Smoke

    The Brisket Meal Smoke

  8. huskerfan1414

    The Brisket Meal Smoke

    Here's some updates from my brisket meal smoke.  A lot of people have answered questions for me and I appreciate it.  Currently the brisky is resting in the cooler and burnt ends are in the smoker.  I'll upload some sliced pics when I slice it. Here she is all rubbed up Cuttin off the point...
  9. 1486679_733239312248_1524506375_n.jpg

    1486679_733239312248_1524506375_n.jpg

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    • Album: The Brisket Meal Smoke
  10. 1535051_733235709468_213490566_n.jpg

    1535051_733235709468_213490566_n.jpg

    • huskerfan1414
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    • Album: The Brisket Meal Smoke
  11. 1545094_733235729428_824975688_n.jpg

    1545094_733235729428_824975688_n.jpg

    • huskerfan1414
    • Media item
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    • Album: The Brisket Meal Smoke
  12. 1533910_733244985878_343500357_n.jpg

    1533910_733244985878_343500357_n.jpg

    • huskerfan1414
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    • Album: The Brisket Meal Smoke
  13. huskerfan1414

    SoFlaQuer's Finishing Sauce (For Pulled Pork)

    I dunno about how much you don't like vinegar....but let me tell you...it's more than just vinegar.  You can tell, but it's a totally different experience.  I'd say make two batches and try both on little pieces of meat.  You might be surprised.
  14. huskerfan1414

    Brisket too big?

    Haha! I'm sorry.  I have one Qview pic of the rub I will post when I'm done.  I meant to take a pic when I foiled it but I forgot in the hustle-n-bustle.  Mad at myself!  But trust me, there is plenty of Q-view to come when all that I am smoking is finished. Currently at 185 internal temp on...
  15. huskerfan1414

    Brisket too big?

    Nevermind.  I re-inserted them from the center going against the grain toward the point of the flat that I will start cutting from.  They now both read very similar, and much cooler around 150.  I'm thinking this is correct.
  16. huskerfan1414

    Brisket too big?

    switched the probes.  Now, the maverick is 10 degrees cooler and the other one is ten degrees hotter.  Exact!  They are no more than an inch apart.  The hotter one is closer to the point. 
  17. huskerfan1414

    Brisket too big?

    She's going strong.  Now I stuck two probes in it and one is reading ten degrees warmer than the other.  They are both accurate.  Should I go with the Maverick?  That's the "nicer" one.  It's also the hotter one. Gettin close to foil time.  Any help is appreciated.
  18. huskerfan1414

    Brisket too big?

    Cool thanks all.  I got some twine and I will consider either just throwing it and letting it rub, or tying it up with twine.  I'm still a little worried that it would touch the sides too much, and not just a little bit.  But we'll see. Thanks for all the pointers.  The smoker gets fired up at...
  19. huskerfan1414

    Brisket too big?

    What if I put it in a foil pan, but didn't cover the pan?  This way it curls up over the edges.  Or would that restrict smoke?
  20. huskerfan1414

    Brisket too big?

    I've already posted one question before my upcoming brisket smoke, and this is the last one I swear!!  I have a 9 pound packer that I just rubbed up and stuck in the fridge, gonna start the smoke at 3 a.m. Saturday.  I have a masterbuilt dual fuel, two door smoker and the brisket won't fit...
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