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OLD NORTH STATE BBQ CO.

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OLD NORTH STATE BBQ CO.
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  • Re: Brisket..... How I do it.

    Your food will continue to absorbe the smoke long after the appearence of the smoke has vanished. There is no need to soak chips or chunks. I get my chunks at a local hardware store here in Virginia Beach. I've been using pecan pretty much exclusively for the last few months. If you want more of a smoky flavor, try hickory or oak.
  • Re: Have we had a "how did you pick your handle" thread yet?

    "The Old North State" is the official state song of North Carolina. Being NC born, I proudly use its name in my handle.
  • Re: best wireless thermometer

    Would love a little more range with the maverick, but I believe it's the best thing going. Can live without my thermapen.
  • Re: Teach me the ways of the Cheeseburger

    There are articles about ribs, buts, and briskets everywhere. Steak methods and chicken dishes galore.. But somehow I can't seem to get a burger right on the eggs I have used so far. Anyone have a good resource on how to take my burger making from bland to grand?

    Totally agree with you.  I've dialed in almost everything I've cooked over the past three years, but burger cooks remain wildly inconsistant. 
  • Unbelievable Heat Retention. (pics)

    Several of my recent butt cooks have taken forever, so I started my most recent 8lbs butt ridiculously early.  As luck would have it, it finished up well ahead of schedule.  I pulled out the foil, cooler, and beach towels, but added two fire bricks that sat on a 500 degree BGE for 15 minutes.  7 hours and 42 minutes later I was absolutely shocked to find the internal temp was at 140 degrees.  Just wanted to share the use of the firebricks to anyone who was looking for a solution for extended heat retention.  My cousin just cooked two 8lbs butts that went 19 hours.  I'm learning there can be a tremendous amount of variation in cook times with butts.   

     

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