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SVTPerformance's Chain of Restaurants
Pics and Videos Buffet
Summer has started (2017 BBQ thread)
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<blockquote data-quote="Four Door SVT" data-source="post: 15624692" data-attributes="member: 169204"><p>I feel like a cheater, I have the electric smoker, actually three of them. I'm currently fabing up a cart to mount them all to. They are just like a crockpot but it's a smoker set the time and temp and walk away or check on it once in awhile add some chips but it awesome. </p><p></p><p>Full rack of ribs, remove the membrane from the back of the ribs, mix salt, pepper, paprika, cayenne pepper, garlic salt and brown sugar. </p><p>Paprika is for color but also is the medium that combines the sugar and spices 225 degrees, 4hrs and then I usually caramelize BBQ sauce on the grill after the smoker but that's a real quick baste flip baste flip done, </p><p></p><p>Brisket 225 degrees at 12 hrs min, salt and pepper is fine for a rub but I add paprika and brown sugar as well. I'm gonna go get a brisket now as this got my buds watering.</p></blockquote><p></p>
[QUOTE="Four Door SVT, post: 15624692, member: 169204"] I feel like a cheater, I have the electric smoker, actually three of them. I'm currently fabing up a cart to mount them all to. They are just like a crockpot but it's a smoker set the time and temp and walk away or check on it once in awhile add some chips but it awesome. Full rack of ribs, remove the membrane from the back of the ribs, mix salt, pepper, paprika, cayenne pepper, garlic salt and brown sugar. Paprika is for color but also is the medium that combines the sugar and spices 225 degrees, 4hrs and then I usually caramelize BBQ sauce on the grill after the smoker but that's a real quick baste flip baste flip done, Brisket 225 degrees at 12 hrs min, salt and pepper is fine for a rub but I add paprika and brown sugar as well. I'm gonna go get a brisket now as this got my buds watering. [/QUOTE]
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SVTPerformance's Chain of Restaurants
Pics and Videos Buffet
Summer has started (2017 BBQ thread)
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