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Recent content by moose
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I use a rub that has no sugar, we also don't use mustard. Seems the people that I feed don't like the crunchy bark that so many of us are used to. So when in Rome...
I tend to get great results seperating at the mid point. I cook the brisket to internal temp of 165 then pull and seperate. Trim off all the fat between the two pieces, reseason the trimmed areas and then back in the smoker. I still get alot of bark since it cooks another 4 - 6 hours. Much...
ok, We are 1/2 way thru this smoke and are about ready to seperate the points from the flats. Once seperated, we will foil the flats untill finish and put the points back in for burnt ends or chop up for chopped brisket sandwiches.
I wanted to throw a few briskets on the smoker since I have the day off. Also some ribs and pork butts. I took these pictures this morning when I put the meat on. (This is really for a friends party but I tought you might enjoy the pictures)
you can't buy a better smoker for the money IMO. It holds it temp well for those long overnighters and very easy fire management.
I live around the Denver, Co area
my temp gauges are with in 10 degrees of the grate temp. I would add another to the other end. I just like to be able to tell temp diff for one side to the other.
Here is a picture of the lang 84 loaded with chickens. On this smoke we did 20 whole birds, 3 briskets, 4 pork butts and 12 pounds of sausage. We did this for a block party a few months ago. enjoy!!