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East Bay Al
Posts: 101
Good morning all- I've lit my BGE and set out a J Dean Maple sausage and now can't find the notes I made from various board posts. This is my first try. I think I remember that I should dust with a rub, then smoke 3 hours at 250 dome, till 170 internal? Is there a way to speed this up a bit?[p]Any help/ tips/ suggestions are welcome and will be filed carefully!
Thanks in advance
Al
Thanks in advance
Al
Comments
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East Bay Al,
that's how i do em. and indirect with plate setter and drip pan.[p]why do you need to speed it up? take the dome to 300 if you need to. [p]you can't speed up good bbq. it's done when it's done.
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East Bay Al,
<a href= "http://www.wessb.com/Cooks/fatty/fattys.htm">Wessb's</a> is the one i usually follow.[p]
happy eggin
tb
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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East Bay Al,[p]Thirdeye has a good reference to start.[p]Mike
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
Thank you Rick, Wayne, Mike and Bente- I saved the links and copied notes. I was thinking direct, and didnt remember about wrapping and standing at all, so you guys saved lunch. It was going to be breakfast, but a four hour process pushes it back a bit. As Rick said, you cant rush good BBQ.
Thanks guys.
Al
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thirdeye,
Wow! A fatty montage! I think I just had a foodgasm! [p]If you really want to you can safely pull the fatty at 160 internal and then rest. I usually go to 165 and foil and rest for an hour.
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