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Thread: So the Memorial day thread was so popular....

  1. #1
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    Default So the Memorial day thread was so popular....

    What's everybody got on the smoker plan for the 4th???

    I'm running half a dozen picnic hams for me and the campground neighbors of Saturday, along with a handful of pork sausage fatties, and I may just toss in a hunk of bologna.

    Starting Saturday night, we'll be firing up again for a couple big ol' pork butts for Sunday dinner. My niece's birthday celebration, and my pulled pork is her fav!!!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  2. #2
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    Mar 2015
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    I'm not sure if anything. Weather is looking a little dodgy, but it's still a ways out. I'll revise this as necessary closer to time.

  3. #3
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    Jun 2011
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    Still trying to decide. Leaning towards pit beef.

  4. #4
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    Stopped by my local butchers today. Looks like I'll be smoking a brisket.

    Last edited by Sodaking27; 07-04-2016 at 03:36 PM.

  5. #5
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    Click image for larger version. 

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ID:	425 the start for tomorrow's cook. Just pulled the pork fatties and several picnic hams. Bologna still in. Pretty wet. For any one bold enough to try one, I'd advise doing the bologna separately. It's pretty wet and the added moisture kept the mustard on the hams from drying down properly.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  6. #6
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    Click image for larger version. 

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    Bologna is done, and it's a long fly ball to deep center field....and IT'S OUTTA HERE!!!! Outside the park HOME RUN!!!
    Yeah, smoked bologna sounds pretty redneck, but DANG!!!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  7. #7
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    Quote Originally Posted by bigwalleye View Post
    Click image for larger version. 

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    Bologna is done, and it's a long fly ball to deep center field....and IT'S OUTTA HERE!!!! Outside the park HOME RUN!!!
    Yeah, smoked bologna sounds pretty redneck, but DANG!!!!
    Looks great. Nice color.

  8. #8
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    Mar 2015
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    Washout for me. Went over to my cousin's and had tasty brisket he smoked yesterday, though.

  9. #9
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    Brisket ribbed down with equal parts black pepper, kosher salt and garlic. Into the smoker at 225.
    Click image for larger version. 

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  10. #10
    Join Date
    Feb 2010
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    Lake Richland Chambers in Texas
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    Don't overcook it Floyd

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