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  1. papa7326

    Smoked venison Burgers

    I smoked venison burgers for the second time tonight. They were awesome
  2. papa7326

    Brisket

    2 questions, For y'all 1) Is there a way to tell if the brisket is full of Fat in the middle before you buy it? You'd Think a $50. 10 lb brisket wouldn't be all fat in the middle. From a Meat store. 2) do y'all take your briskets off by internal temp or Time? if Temp what temp? Thank Ya'll Ken
  3. papa7326

    Bad Baby Backs

    I tried to smoke a 10 lb brisket & 3 racks of Baby backs yesterday. Epic Fail. Question, is 3-2-1 too much for Baby Backs? or was my problem too much on my smoker at 1 time. It was bad. Thank You. Ken
  4. papa7326

    Venison tenderloin / backstrap

    I'm gonna smoke my first venison tonight. Have tenderloins seasoned & wrapped in bacon
  5. papa7326

    digital Remote Themometers

    Hey Y'all. I'm looking at a new Thermometer. My academy one quit. What works better? Maverick ET-732 , i Grill  w/ my iPhone 5s Or something else? I need some advice on this one please. Y'all Have a safe & happy new year
  6. papa7326

    Brisket.

    Merry Christmas Y'all. I'm having a memory laps. I smoked brisket before, But at 13 lbs My math is saying 19.5 hr. I don't remember it ever taking that. I stay as close too 230 as i can w/ a indirect wood burning smoker.Oak & Mesquite wood from my Deer Lease. Is 180 the pull off temp? I use a...
  7. papa7326

    Venison Smoked Meatloaf?

    Watching BBQ pitmasters. They smoked meatloaf. I'm thinking of trying some venison meatloaf. What y'all think.
  8. papa7326

    Pork loin back ribs

    My wife bought some pork loin back ribs. should I cook them 3-2-1 instead of 2-2-1? there about 3lb. We like them too fall off the bones. what y'all think. My last baby backs cooked 2-2-1 turned out great. Thanks Y'all.
  9. papa7326

    Pork Loin Temp.

    I need Help. What temp should I pull my Pork off the Smoker at?PLEASE HELP!!
  10. papa7326

    First Pork loins

    Wife Got me 2 big 7lb pork loins too smoke tomorrow. I I have no Idea what to do w/ it. I have a indirect smoker. I was Gonna just rub them w/ spicies & brown sugar. Then smoke it like a brisket. 225 deg. any Suggestions? Thanks Ken
  11. papa7326

    Pigs feet. & Chicken.

    I'm new too this. I got a new smoker last weekend for fathers day. my old one was junk. I'm smoking some legs.thighs & breast. at 225 - 250 how long should it take? My wife wants me too smoke some pigs feet also. she'll boil them firt. any suggestions? Thanks Ken
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