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Legend!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Just curious but how many pounds was the cook. It all looks great hope your having a few friends over.
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:laugh: Thanks.Just playin around.
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Well,it was a 12.sumthin pound packer and 2, 17 .sumthin pound butts(2 to a pack) 17+17=34 plus 12 is 46 the add the sumthins.Somewhere tween 46 and 50 pounds.I did 3 racks of spares on the WSM while I was resting.
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YUMMIE !!!!
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LC and and I have been in a home improvement and landscaping marathon for the last 4 weeks so I have not been on the forum for a while. loco engr sent me a nomination for Hoss's cook. One of the main reasons this cooks get the nod is, Hoss did his cook old school. Low and slow, no short cuts, no foil, no 3-2-1, no high tech cooking BS that is used in resturants today,just old fashion, old school,low and slow. This is the TRUE art of BBQ. Can you make BBQ with the other methods? Depends on your palate. For me, no. You must master temp, smoke, and time to achive moisture, taste, and texture!
That was one of the first bubba-isums and that speaks for Hoss's cook. He did not "Foil and Fake-it".
So it is with great "Old School" pleasure, that Eggdom's highest award, be bestowed on Hoss. Congrats on the BTCMD Award.
Hoss, send me your mailing address via email, to bubba@bubbatim and I will get your award pin out this week.
:woohoo: :woohoo: :woohoo: :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
THANKS Tim.
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From one old phart to another.. :woohoo: :woohoo: :woohoo: :woohoo: .Congrats....SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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:laugh: Thanks.
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:woohoo: congrats Hoss you deserve! :woohoo:
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:laugh: Thanks.
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That is an outstanding cook!! Looks like you nailed it, way to go!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thank you.
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what kind of thermometer were you using that shows the meat temp and cooker temp?
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Maverick ET-73 remote dual probe thermometer.They have a newer version out now a 732 I think.
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Way to go chief!
easypeasy -
Thanks.
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