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Recent content by anglerman
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If you’re using lean wild game use 50/50 to porkbutt. I buy the boneless porkbutts and grind the fat cap and all. I’ve made summer sausage from 80/20 burger and it seemed to work fine. What temp are you cooking it to?
Do it a day or two before during the day, rest slice a cool in a steam pan. Refrigerator until the trip and buried in ice during the trip… reheat when you get there. 😎
Most definitely we’ve done large amounts of brisket and pork a day or two ahead of an event. After your resting time get it prepared how you like pulled pork, chopped or sliced brisket. Pan it up in steam pans with some of your resting juices put back in and cover with plastic wrap followed by...
Smoke on my friend.. I’ve only met Stan one time back in 2017 at the fatty contest…
dang it’s been that long. My side catering business has kept me from returning hopefully this year it works out and we can tip one back for Stan. Thanks for the post Scott.
Welcome... The wind can be a major downer I dealt with it Saturday down here by Lansing even using my large 250 gallon tow smoker. Sucks all the heat right out of the steel. I was shoveling wood into like never before. Really the only thing you can do is some type of wind shield.
I don’t have their smoker housing, I bought their complete hopper assembly and installed it on an old propane vertical smoker. But it’s been great for years only had to replace the temp probe.