Aniversary smoke

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hooked on smoke

Smoking Fanatic
Original poster
Aug 24, 2013
627
250
Southern California.
It's going to be a busy day. For our 27th Aniversary the wife and I are having some friend's over for some fun and food.
The menu, brisket, st Louis ribs and spatchcocked brined chicken with cranberry walnut honey Brussels and of course abt's.
I will do my best to share the whole day. Thank to everyone that educatated me here on the forum.
More to follow.
Duh, I forgot the meat.
 
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Congratulations! We celebrated our 25th anniversary last year and had a party where we smoked tri-tip roasts and whole chickens. It was a hit
 
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mine all seem to get to the 140-160 range fast and then hit a brick wall. I think your fine but it will prob be an 8-12 hour cook unless or even if you wrap and possibly crank it up some.
 
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i never wrap but depending on when you wanna eat you might try wrapping to power through the stall( which you prob have not even hit yet). They can rest for a few hours so if  its done early thats not a big deal.
 
Here she is after 4 hours,

Mailbox is ready to go. Time to get the ribs started and the chicken will go in later.
I'll show more later. Happy Saturday everyone.

Nice pics! I'm just going to give you points now. It's gonna all turn out great I'm sure! Nice stuff!

[emoji]11088[/emoji][emoji]11088[/emoji][emoji]11088[/emoji][emoji]11088[/emoji][emoji]11088[/emoji]
:points1:
 
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Need some advice. So, I got a stall at 183it that lasted 40 minutes. Now it's at 189. Most of it is toothpick ready but the flat on the bottom isn't quite there. Should I wait it out?
 
I end up pulling mine early a lot because of different reasons but mostly cause im impatient lol

You get into the 190ish range you will still have a great piece of meat
 
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