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I did a 10# shoulder from Walmart the night before last, That was the worst cut of meat I have ever seen. There was so much fat in it, it took it to 155 it in the smoker I used Royal Oak hardwood lump for the base of the fire and kept feeding small chunks of Oak to control the temp, at 155 I...
Hello Everyone;
IM smokin 40 lbs of Pork Loin tomorrow for a wedding, The smokin is not a problem, I have 8 loins at roughly 5 lbs each,, Just take them to 140 and double wrap in foil for transport. My question is how much BBQ sauce should I make?
TIA
Hello IM Slider,
I have a propane 2 door by Masterbuilt. It is the smaller unit with 13 in shelves. I have made the normal changes to it. High temp silicon door seal. Needle valve. 8 in skillet for chips. I use the Mavrick Redi Check dual probe. And lastly I have it backed up to a wall about...