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Some pics from yesterday’s cook

73saint

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Ran the smoker from dawn to dusk. Post Oak was the wood of choice (I was out of pecan, and May have a new favorite). We cooked jalapeño poppers, St. Louis spare ribs, a whole lot of pork belly burnt ends, prime brisket and Boston butt. I haven’t sliced the brisket yet, as it was for someone else but I did get a taste off the end and it’s just right.
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The poppers were good but HOT. Cored out whole, stuffed w cream cheese,cheddar,chives and bbq rub. I absolutely love my new popper trays, picked em up at ace hardware and they cleaned up like new after the cook.

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The pork belly burnt ends continue to be a show stopper. Even the folks that don’t like fatty food, I see em hitting the pbbe’s. This batch was phenomenal. I follow Malcolm reeds process and it’s on point. Just looking for a soft, spongy, crusty texture and I was pretty proud of these.
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Lang ribs. I love em! 250 for about 4 hours and they come out perfect. Again, I love Malcom reeds stuff and on ribs I really like his “The Rib Rub”. No wrap needed. I like to glaze them with blues hog sauces as they are finishing up.
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Brisket and pulled pork. Not much to say about the butt. I don’t wrap until it’s just about ready (185 ish). I shred by hand and always add a heaping dose of chef chef jimmyj’s finishing sauce. I can (and do) drink that stuff plain! Perfect compliment to pork.
I didn’t wrap the brisket until the bark was crusty (180 ish) and yesterday I used peach paper, which I hadnt in a while. happy with how that all came out, and the post oak really does give that brisket a great flavor. Oh, and the rub was the usual for brisket. Oak ridge black ops.
Hope everyone enjoys their Labor Day!
 

TNJAKE

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Nice work all around. I love black ops. Them burnt ends and poppers look delicious. I have the same jalapeno shaped tray as yours
 

flatbroke

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Wow looks amazing. That Fatboy is a really nice looking smoker. I’m envious
 

73saint

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Thanks guys. 6 more months of cooking and she’ll be paid for by Q. Just took some sliced pics of the brisket. I have a customer that prefers extra thin hand slices of brisket. The pictures kinda make them look thick, but they were pretty thin. Really happy with the brisky.
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chopsaw

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That all looks fantastic . Great way to spend the day too . Oak is a favorite wood for me .
 

SmokinAl

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Dang brother!
That is some good looking eats!!!
Al
 

73saint

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That all looks fantastic . Great way to spend the day too . Oak is a favorite wood for me .
Apparently it’s hard to get around here (specifically post oak). Not sure why, I got this stuff from academy, which I hate spending $15 on a bag of wood. Hope to find someone around here who sells it.
 

GATOR240

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Fine Job! Everything looks great.
 

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