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Sunday Smokin's

 
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ethernectar
Newbie


Joined: 26 May 2009
Posts: 59

PostPosted: Mon Jul 20 09 9:21 am    Post subject: Sunday Smokin's Reply with quote

Pork Loin:

Smoked at approx 225 for 5 hours over red oak. My rub, real maple syrup drizzled at hour 4.

Smoked Corned Beef:

Smoked at approx 225 for 8+ hours over red oak. My rub, plus corned beef seasoning packet, foiled at 5 hours.
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BluzQue
BBQ Super Pro


Joined: 28 Jun 2009
Posts: 3820
Location: Kentucky

PostPosted: Mon Jul 20 09 9:30 am    Post subject: Reply with quote

Mighty Tasty Lookin' ethernectar!


Cool
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k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Mon Jul 20 09 9:34 am    Post subject: Reply with quote

ethernectar, awesome job on the loin and Corned Beef Very Happy That loin looks real moist and the Corned beef has incredible color. Nicely done my man. Smile
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Pigslips
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Joined: 28 Aug 2007
Posts: 576
Location: Vineyard Country, Oregon

PostPosted: Mon Jul 20 09 10:37 am    Post subject: Reply with quote

Look great, how did you do the corned beef? Laughing
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dsapp
BBQ Fan


Joined: 07 May 2009
Posts: 113
Location: Ramsey, MN

PostPosted: Mon Jul 20 09 11:02 am    Post subject: Reply with quote

Looks really good. Very Happy

I'm not familiar with corned beef. More info needed.
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ethernectar
Newbie


Joined: 26 May 2009
Posts: 59

PostPosted: Tue Jul 21 09 10:22 pm    Post subject: Reply with quote

Pigslips,

I'm learning as I go, so I just made up a larger batch of my 'normal' rub and laid it on, along with the little package of seasoning that came with it.

Great flavor, pretty much like you imagine - smokey corned beef. I should have let the beef soak in water to let some of the salt out. Its a little too salty. But it has great flavor.


Dsaapp: http://en.wikipedia.org/wiki/Corned_beef
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