Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: SuperDave on February 17, 2018, 10:53:10 AM
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A good friend is throwing a birthday party for her husband today. I volunteered to do the meat. She guessed 35 people. The butts and brisket went in last night. I’ve got chicken thighs brining right now and will go in a little later this morning.
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Looks like the guests will be eating well, nice job Dave!
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What has really amazed me about this smoke is the fact that the brisket and the butts have maintained the same temperatures throughout the smoke. All three are within a 3 degree temperature range. I hope it ends this way, will make pulling all the meat at the same time out of the smoker very convenient.
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Looks good! There is something to be said about owning a Model 4: no fear of a large gathering!
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Very impressive Super Dave.....just curious how you layered the meat. Did you wrap the brisket and pork butt then throw in the bird?? That is assuming you smoked the chicken seperately.
Court
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Chicken is in one of my other smokers.
All the butts and brisket are now out and in the cooler. Either all three of my thermometers are off or these finished a good 10 degrees before we are used too. I’m glad I checked them by feel when I did.
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Everything was delicious and my reputation stays in tact. The brisket stole the show.
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Mighty fine looking spread!
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Looks great!
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Boom! Very nice spread, Dave!!