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  1. mortisdraco

    A couple big old butts! (w/Q-view)

    It's turned out to be an interesting smoke.  It's the first cool weather smoke with my Brinkman Vertical and the cool air has really slowed things down, especially for the butt on the upper rack.  I pulled the one from the lower rack after 13.5 hours at 190 (foiled at 180 to speed things up)...
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  6. mortisdraco

    A couple big old butts! (w/Q-view)

    Got a couple of 9.5 pound butts in the smoker this morning.  One of them is for the family and the other one I'm taking into my office tomorrow for my co-workers for lunch.  I rubbed them down last night.  Here are the pics and more to follow. Here they are naked.  :-)  Funny how different they...
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  9. mortisdraco

    First Brisket w/ Q-view

    We did make some huge sandwiches, but the brisket was so tender it was no problem to tackle!  :-)  Even my middle daughter who just recently got braces was able to eat the brisket on a sandwich without any problem, and she's been needing to cut up almost everything since she got those torture...
  10. mortisdraco

    Full Smoker with Q-view, very long and pic heavy

    Wow!  If anyone ever gives me a hard time again about smoking/grilling too much stuff I'm pointing them to this post to defend myself!  :-)
  11. mortisdraco

    Splitting a Boston Butt

    If you want to do it quicker you might want to consider just picking up some "country style spare ribs."  That's butcher code for boston butt that is cut up into rib sized pieces.  You can often get a really good deal on them since they seem to do it with overstocked butts and want to move them...
  12. mortisdraco

    First Brisket w/ Q-view

    Here is the finished product.  It took 13 hours in the smoker.  About 11.5 to get to 170, then I double wrapped it in foil until it got to 190, which was just about exactly 13 hours.  Then I wrapped it in a couple of towels and tossed it in the cooler for an hour before I sliced it.  It was nice...
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  18. mortisdraco

    First Brisket w/ Q-view

    No, I just rubbed it with mustard to help the dry rub stick.  I tend to use mustard on beef and EVOO on pork and chicken.
  19. mortisdraco

    First Brisket w/ Q-view

    Looking good after 10+ hours in the smoker!  It's at 163 and inching towards a date with foil when it hits the 170 mark.
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