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Learning 2 BBQ

Learning to BBQ Low and Slow and hopefully make some of best smoked meats I've ever tasted.

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Learning 2 BBQ | learning2bbq.blogspot.com Reviews
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Learning to BBQ Low and Slow and hopefully make some of best smoked meats I&#39;ve ever tasted.
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1 learning 2 bbq
2 brisket
3 2 they're expensive
4 1 i'm cheap
5 timeline
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7 martin prince
8 3 comments
9 no comments
10 all around disaster
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Learning 2 BBQ | learning2bbq.blogspot.com Reviews

https://learning2bbq.blogspot.com

Learning to BBQ Low and Slow and hopefully make some of best smoked meats I&#39;ve ever tasted.

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1

Learning 2 BBQ: August 2007

http://learning2bbq.blogspot.com/2007_08_01_archive.html

Learning to BBQ Low and Slow and hopefully make some of best smoked meats I've ever tasted. Monday, August 27, 2007. Second Smoke - Pork. Oklahoma Joe's Pulled Pork. Rubbed that all over the pork. Didn't really smell or taste that good but this was my first rub of anykind so what hell did I know. Anyway the schedule of events:. 5:00 Chimney full of coals started. 6:00 Another chimney on bottom of firebox, white hot coals on top. Pork added. 8:00 Squirted with apple juice. 10:00 Squirted with apple juice.

2

Learning 2 BBQ: October 2007

http://learning2bbq.blogspot.com/2007_10_01_archive.html

Learning to BBQ Low and Slow and hopefully make some of best smoked meats I've ever tasted. Monday, October 22, 2007. Getting a little cocky here. After a great pulled pork attempt, I figured it's time to increase the stakes and go for the toughest of meats, beef brisket. As usual I have no idea where to start so I begin by reading this. Four or five times. Sees pretty straightforward, general idea is to just put it on the smoker for 10 hours or so until it's tender. 1) Briskets are huge. What I know is:.

3

Learning 2 BBQ: September 2007

http://learning2bbq.blogspot.com/2007_09_01_archive.html

Learning to BBQ Low and Slow and hopefully make some of best smoked meats I've ever tasted. Monday, September 3, 2007. Pork Shoulder - 2nd attempt. 9:40 Started chimney full of charcoal. 10:20 Coals are ready. Put lit coals on top of approx same amount of unlit ones and 4 chunks of cherry wood in fire pan. Pork shoulder in smoker. 10:30 Temperature at 230 degrees, this is the target throughout the cook. 5:40 With the pork sitting in foil for an hour on the counter we're ready to tear (pull) it.

4

Learning 2 BBQ: Brinkmann Smoker Modifications

http://learning2bbq.blogspot.com/2007/06/brinkmann-smoker-modifications.html

Learning to BBQ Low and Slow and hopefully make some of best smoked meats I've ever tasted. Saturday, June 23, 2007. What it lacks out of the box:. 1) A decent temperature gauge. The one it comes with just has three readings: warm, ideal and hot. Not sure what you're supposed to do with that. 2) An easy way to add fuel. The access door in the side give you a minimal view of the fire pan and you have an almost zero chance of adding charcoal anywhere except right by the door. January 12, 2009 at 2:08 PM.

5

Learning 2 BBQ: Pork Shoulder - 2nd attempt

http://learning2bbq.blogspot.com/2007/09/pork-2nd-attempt.html

Learning to BBQ Low and Slow and hopefully make some of best smoked meats I've ever tasted. Monday, September 3, 2007. Pork Shoulder - 2nd attempt. 9:40 Started chimney full of charcoal. 10:20 Coals are ready. Put lit coals on top of approx same amount of unlit ones and 4 chunks of cherry wood in fire pan. Pork shoulder in smoker. 10:30 Temperature at 230 degrees, this is the target throughout the cook. 5:40 With the pork sitting in foil for an hour on the counter we're ready to tear (pull) it.

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