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WPG Gizmo

Warming up the smoker

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WPG Gizmo

My buddy the butcher got me a deal on a black Angus bone in prime 5 rib roast just under 6 pound for cheap money. 

 

Soon as the smoker gets up to temp it is going to get a bath in smoke for about 3 hours that should get right about 135 degrees when I pull it out.

 

A simple salt and black pepper rub is all I am using on it I want the flavor of the meat and smoke to come through and little else.

 

Tonight's dinner will be Smoked Prime Rib, Fresh Corn on the Cob, Baked Tater Paula will slice some home grown tomatoes with mozzarella basil and oil.

 

Dinner is on at 6 bring beer 😁 

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john mcg

I just pulled the point side of a brisket from the smoker.

Corn on cob and potato salad to go along.

 

Its resting.

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SEPAlander

Pork butt should be ready to pull around 5, been in the stall for a couple of hours. Only a 5lb. butt, so should pop out of the stall soon. Either that or we’ll be eating later than planned.

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dogrunner

I got mine going 

1D5F6D6F-D7A8-44CA-A10D-1B6D1F725C0A.jpeg

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WPG Gizmo

Been in the smoke now for 2 hours right at 110 taking it to 135 taters are baking need to get the corn ready everything should be done right around 6 like planed 

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dogrunner

Perfect 

2E16B9E1-2803-4BF8-8D7E-18E9AA3957FE.jpeg

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WPG Gizmo

I agree

 

IMG_20190831_181706_1.jpg

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SEPAlander
55 minutes ago, WPG Gizmo said:

I agree

 

IMG_20190831_181706_1.jpg

That looks fantastic. 

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thirdbite

Try poking a few slivers of garlic in the fat cap and smoking over mesquite.

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