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The Water Cooler
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<blockquote data-quote="tRidiot" data-source="post: 3369179" data-attributes="member: 9374"><p>Agreed [USER=6818]@okie362[/USER], pics aren't showing.</p><p></p><p>Today, I have a 5lb corned beef point in the sous vide, that'll come out tonight, get rubbed and sit open in the fridge till tomorrow and it'll go on the smoker. Home smoked pastrami yumminess.</p><p></p><p>Got some babyback ribs (Smithfield) dry brining a couple hours in the fridge right now to smoke this afternoon. Prolly throw 'em on in an hour or so.</p><p></p><p>Picked up a pack of chicken wings, gonna dry brine those tomorrow, let 'em sit in the fridge overnight to dry out some and smoke them on Monday. Probably serve them with some smashburgers with American cheese done over charcoal on grilled brioche (my son and myself have become addicted to these since the temps have warmed up).</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3369179, member: 9374"] Agreed [USER=6818]@okie362[/USER], pics aren't showing. Today, I have a 5lb corned beef point in the sous vide, that'll come out tonight, get rubbed and sit open in the fridge till tomorrow and it'll go on the smoker. Home smoked pastrami yumminess. Got some babyback ribs (Smithfield) dry brining a couple hours in the fridge right now to smoke this afternoon. Prolly throw 'em on in an hour or so. Picked up a pack of chicken wings, gonna dry brine those tomorrow, let 'em sit in the fridge overnight to dry out some and smoke them on Monday. Probably serve them with some smashburgers with American cheese done over charcoal on grilled brioche (my son and myself have become addicted to these since the temps have warmed up). [/QUOTE]
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