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It will be ready and burning tomorrow.
I have twenty lbs of deer coming out of the pickle Saturday going into the smoker.
Simultaneously I will be stuffing some pork sausage. Sausage will not be smoked.
It will go in the smoker at 130degress for one hr at that time the smoker will be allowed to raise to 165 and I will hold it there until my internal meat temp is 152 degrees
Then into ice bath