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  1. desertloper

    Smoking Corned Beef Brisket

    6 hr @ 230F for internal temp 165F Wrapped in foil and smoker temp to 250-270F
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  4. Smoking Corned Beef Brisket

    Smoking Corned Beef Brisket

  5. desertloper

    Smoking Corned Beef Brisket

    I've been holding back on trying my skills at a full brisket, at $60 I don't really want to screw it up. But after dozens of pork butts, it is time! I'm trying my skills with a smaller brisket cut, the cryo vac'd Corned Beef Brisket everyone buys for St. Pattys. This one was 3.25lb I rinsed...
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  9. desertloper

    Smoked Butt-3 way...with Q-vue

    Butts hit 200 after about 14hr..I did let it climb to 275-300 in yhe last 2hr to speed it up. I was so excited..I forgot the last pics of the butts in the smoker. I honestly could not taste any distinguishable difference in the three or see a juiciness difference...curious if others have done...
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  12. desertloper

    Smoked Butt-3 way...with Q-vue

    4 hours into the smoke:
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  15. Smoked Butt-3 way...with Q-vue

    Smoked Butt-3 way...with Q-vue

  16. desertloper

    Smoked Butt-3 way...with Q-vue

    I haven't been on the forum since building my fridge smoker...thought it was time to share a bit. I've always done my butts the same..mustard rub-sit for 24hr then 225-250F with heavy smoke until 200. I've heard a few people brine their butts...so what the heck-we'll try it: Each butt is 10lb...
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  19. desertloper

    Fridge Build Complete! w/ Pics

    Hey! good to see that you found it...lots of info and tons of people to give insight...whether its a build or a recipe--its a pretty good resource.  I like the neighbor hood smoke out idea. -pete
  20. desertloper

    Fridge Build Complete! w/ Pics

    The timing of the build finish was terrible..I won't be able to break it in for a few weeks ;( Thanks for the compliments..the fridge worked until I had to rib off the coils from the back of the fridge to get it out of the basement I found it in..they must have built the room around it...
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