Chipolte Wildfire sticks..

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sam3

Smoking Fanatic
Original poster
Jan 24, 2012
817
67
Byram Twp., New Jersey
Picked up some of this from Marty (MossyMO) at Owens BBQ.


Mixed this up with 3lbs Elk,  2lbs Poke, 1/2c water and 1 tsp Cure #1.

Added some SBR and Sriarcha sauce to kick it up a bit.



Rolled this with Hickory smoke for three hours and let it go to an IT of 152.

Pulled and blooming downstairs.


Money shots.



This is a really good mix all on it's own. Tastes great and the heat slightly hits you on the back of the throat. I like the Heat & Sweet component, so I jazzed it up a bit. Definitely my go to pre-mix now.

Thanks for looking!
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What temp did you smoke at? I see all these post where they slowly build the temp up but I'm wanting to try this in my RF so don't know how low I can keep the heat. Can this be done at say 200 till the proper it?
 
What temp did you smoke at? I see all these post where they slowly build the temp up but I'm wanting to try this in my RF so don't know how low I can keep the heat. Can this be done at say 200 till the proper it?
Fat will begin to melt out at 180 + degrees. The end result will be a crumbly mess of meat in a casing.

This is how I do my sticks:

Heat sticks at 130 for 1 hr to dry the casings.

Bump 10 degrees and smoke for 2 hours

Bump 10 degrees and smoke for 1 hour

Bump 10 degrees every hour until your smoker reaches 170. Continue at that temp until you reach an IT of 152.

I use an Electric Bradley smoker.

As far as an RF goes, I don't own one so I can offer any advice on how to keep the temps down.

Good luck.
 
Looks great Sam.   I need to get into stuffing.
 
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