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Old 08-05-2013, 11:30 PM   #121
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Anybody BBQ?


.....
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Old 08-06-2013, 01:52 AM   #122
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that's a lot of pie
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Old 08-06-2013, 05:51 AM   #123
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Beef and pie for 1000
You can call it Canada. I'm calling it heaven.

Erica must be one of the meat angels.
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Old 02-28-2014, 01:56 PM   #124
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I can't believe I never saw this thread before. I got into smoking meat several years ago on a Weber kettle (hard) then build my own smoker and haven't stopped since.

Brisket always scared me but I finally broke down and did one a few weeks ago that came out great for my first shot. ~15 hours on the smoker, the burnt ends from the point were amazing, the flat was really good too, but man those burnt ends...

My smoker is an Ugly Drum Smoker (UDS) which is a DIY smoker, nothing else for me it seems. I may replace my Weber kettle with a kamado ceramic grill eventually, but no need right now.

Pics attached and more here: http://www.gosmokemeat.com/showthrea...-is-on-the-UDS

BTW, I recently started up my own forum for smoking meat www.gosmokemeat.com because I couldn't really find one that I really liked. Sign up is you want to.
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Old 02-28-2014, 02:07 PM   #125
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Brisket always scared me but I finally broke down and did one a few weeks ago that came out great for my first shot. ~15 hours on the smoker, the burnt ends from the point were amazing, the flat was really good too, but man those burnt ends.

Thats nice looking bark on that
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Old 02-28-2014, 02:12 PM   #126
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Anybody BBQ?


That looks tasty SuperJETT.

Right now I'd be happy to grill a few burgers, if all this snow would go away.
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Old 02-28-2014, 02:41 PM   #127
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gma2rjc, I have some friends in Michigan and would have to agree with you right now. It was 15-20F overnight while I was smoking that brisket, I really didn't want to go out to adjust airflow on the smoker but had to a couple of times when my temp alarm would go off.

hammerlane, the bark was really nice with a little bite from some cayenne, just the way I like it.
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Old 02-28-2014, 03:34 PM   #128
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hammerlane, the bark was really nice with a little bite from some cayenne, just the way I like it.
I'd trade you 7 pieces of smoked salmon for that brisket.
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Old 02-28-2014, 04:54 PM   #129
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Anybody BBQ?


I'm too lazy to BBQ, it means I'd have to clear all the snow off it and around it.




We don't have that much snow this year though, I almost could.
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Old 02-28-2014, 06:51 PM   #130
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I know how you feel Red Squirrel! I am across Lake Erie from Canada and get the lake effect snows here in WNY. Even though the lake has frozen over we are still getting snow and really cold weather. It was -10F this morning. that is enough to keep me inside. Can't wait till warmer weather gets here to get my grill and smoker going. Miss my Ribs and pulled pork!
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Old 03-01-2014, 11:18 PM   #131
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Originally Posted by SuperJETT View Post
I can't believe I never saw this thread before. I got into smoking meat several years ago on a Weber kettle (hard) then build my own smoker and haven't stopped since.

Brisket always scared me but I finally broke down and did one a few weeks ago that came out great for my first shot. ~15 hours on the smoker, the burnt ends from the point were amazing, the flat was really good too, but man those burnt ends...

My smoker is an Ugly Drum Smoker (UDS) which is a DIY smoker, nothing else for me it seems. I may replace my Weber kettle with a kamado ceramic grill eventually, but no need right now.

Pics attached and more here: http://www.gosmokemeat.com/showthrea...-is-on-the-UDS

BTW, I recently started up my own forum for smoking meat www.gosmokemeat.com because I couldn't really find one that I really liked. Sign up is you want to.
This looks soooooo good. Are you going to share with all of us?
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Old 03-01-2014, 11:58 PM   #132
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I'm too lazy to BBQ, it means I'd have to clear all the snow off it and around it.




We don't have that much snow this year though, I almost could.
All you have to do is get it lit. The heat will melt the rest of the snow around it.
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Old 03-02-2014, 07:29 AM   #133
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This looks soooooo good. Are you going to share with all of us?
Come on over! That brisket was shared with about 25 friends, and none of them had ever tried burnt ends before but are believers now.
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Old 03-02-2014, 08:21 AM   #134
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Thanks for the link to the smoker's group. I registered and will collect up my recipes and start posting!
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Old 03-02-2014, 01:58 PM   #135
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Thanks for the link to the smoker's group. I registered and will collect up my recipes and start posting!
The more the merrier!

I know it's a new site but over time should end up a great resource. I've been running forums for over 10 years now and have a large one that I started in 2006 for a hobby I love, so hope this one can turn into another great site also.

(I had to dig around before even mentioning it here to make sure I wasn't breaking a rule or trying to be a competitor with the DIY network. I didn't see any conflicts, but if there are just let me know)
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