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Author Topic: Hello from Michigan  (Read 2993 times)

Teribletowl

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Hello from Michigan
« on: December 10, 2013, 08:39:51 PM »
Just got done seasoning my #1 and ready for a pork butt tomorrow.. Can't wait, I already learned alot from this forum!!
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DivotMaker

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Re: Hello from Michigan
« Reply #1 on: December 10, 2013, 10:25:43 PM »
Welcome to the club!  Good luck with your butt tomorrow!  Let us know if you have any questions - we're here to help.  Love my #1!
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Tony from NW Arkansas
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benjammn

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Re: Hello from Michigan
« Reply #2 on: December 11, 2013, 12:48:45 AM »
Welcome fellow smoker! We are glad to have you and look forward to your smoking adventures!
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Ben in Chandler, AZ
Proud owner of #2

rickne

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Re: Hello from Michigan
« Reply #3 on: December 11, 2013, 10:17:57 AM »
Welcome from Nebraska.  Did you get that butt in your cooker this morning?
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Rick  --  The Cornhusker State
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Teribletowl

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Re: Hello from Michigan
« Reply #4 on: December 11, 2013, 01:44:37 PM »
Thanks I decided to brine it first so it will go in tomorrow morning. Found brine recipe here and sounded awesome..
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DivotMaker

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Re: Hello from Michigan
« Reply #5 on: December 11, 2013, 05:33:45 PM »
Way to take a stab at something new!  I don't think I'll ever do another butt without brining it...it's THAT good!
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

Teribletowl

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Re: Hello from Michigan
« Reply #6 on: December 13, 2013, 11:41:50 AM »
wow is all I can say, best pulled pork I ever had..
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rickne

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Re: Hello from Michigan
« Reply #7 on: December 13, 2013, 12:31:26 PM »
What are you guys using for a brine?

I might have to try it just to see what all the fuss is about?  Of course, that is against my traditional KC BBQ heritage.  Oh, Arthur Bryant must be rolling in his grave. ;D
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Rick  --  The Cornhusker State
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Toggle Switch Bypass, Cold weather Cord, Auber PID

DivotMaker

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Re: Hello from Michigan
« Reply #8 on: December 13, 2013, 04:33:47 PM »
Quote from: rickne on December 13, 2013, 12:31:26 PM
What are you guys using for a brine?

I might have to try it just to see what all the fuss is about?  Of course, that is against my traditional KC BBQ heritage.  Oh, Arthur Bryant must be rolling in his grave. ;D

Terible - glad you liked it!

Rick - here's my recipe:

http://smokinitforums.com/index.php?topic=1012.0
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!
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