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Hey guys,
I haven't posted on this site but have been reading and learning alot. Thought I'd share today's cook. I did 2 rump roasts in the smoker. One was 6 lbs and the other was 5.5 lbs.i cooked them to a 150 internal temp. Once done I sliced them thin and we used them for beef dip...
Hey everybody.
Obviously new guy here. I'm in Las Vegas and new to the world of smoking.
So, let's see. I'm starting out with a Camp Chef 24 Smoke Vault propane smoker. Right now I have my first smoke attempt going in it. I have a rack of babyback ribs going. Hopefully the info I picked...