Ok. Here we go.

Discussion in 'Beef' started by redrocker65200, Apr 6, 2016.

  1. All the stuff lined up

    Chillin in the fridge for a couple of hours.
     
  2. I could not get the picture of the rack I am going to use to load. I am a bit concerned that they are not going to hold shape, but i guess we will see.

    To be continued this afternoon. I figure in the smoker about 330. 3 hours and we should be good to go.
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    D I think you said has square grids,just a suggestion. Take a piece of foil cut it to the shape of the loaf,put it under while cooking it will support the weight a little

    Richie 
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Also put it in the freezer to firm it up some.
     
  5. Great idea. Thanks Richie
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start!

    Al
     
  7. About 2 hours in and at 140 it. Hoping for good results.
     
  8. And a couple of these.
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looking good
     
  10. Turned out pretty good. Little bit too much for us but going to make good leftovers tomorrow

     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice job looks like it held together

    Richie
     
  12. Sure did Richie, thanks for the suggestion.  
     
  13. And of course the leftovers are not bad either

     

Share This Page