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My biggest smoke yet

phathead69

Smoking Fanatic
454
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Joined Dec 23, 2016
Got 3 butts avg 7lb after trimming seasoned up 7am and fire warming up the smoker. These are for daughter sorority fun Friday night.
20191119_075555.jpg
3 hours in
20191119_103734.jpg
Later today I'll be adding a ham and stalk of bolenga for us at work tomorrow. Fried bologna for breakfast and ham for lunch. Figure I'll add them around when I wrap the butts.
 

chilerelleno

Smoking Guru
OTBS Member
SMF Premier Member
6,413
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Joined Oct 17, 2016
You're off to a good start I meant to finish will be great, I'll be watching.
Ya know the ol'saying,
"A full smoker is a happy smoker."
 

phathead69

Smoking Fanatic
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Joined Dec 23, 2016
Bout 5 hours in temp 150ish. Smoker been 230 as fire burns down then up to 250ish with fresh preheated split. Could hold a little tighter by damper adjustments but working on a 27x30 shop build at same time. Never really seen any better results with a tighter temp tolerance hold when I kept adjusted.
20191119_124536.jpg
 

jcam222

Master of the Pit
SMF Premier Member
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Joined Jun 13, 2017
I’m for the ride. All looks good so far. I really gotta give smoked bologna a go soon.
 

phathead69

Smoking Fanatic
454
260
Joined Dec 23, 2016
Bout hour ago panned the but and tight foil lid.
. 20191119_135620.jpg
Little mustard and rubs. Same rub as butts on the ham with cpl pinches added brown sugar. Bologna has little of butt rub but lot more cajun and jerk.
20191119_142415.jpg
 

crazymoon

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SMF Premier Member
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Joined Aug 24, 2014
PH69, looking good, your daughter and her friends are lucky !
 

phathead69

Smoking Fanatic
454
260
Joined Dec 23, 2016
Just checked the butts. Right at the 200 mark. Pulling from the bone and still just a little firm in the middle so chk again lookin for 205. Ham and bologna moving along. Notice the fat dripping on the the ham.
20191119_161555.jpg
Got the remaining poles anchored down. Ready to start plumbing up and tying them together. 20191119_161517.jpg
 

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