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Recent content by scotsman
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Rubbed a 10# boston pork butt with Jeffs Rub. Going to put on the smoker tomorrow. Have you guys added an extra little bit of the rub on the pork once its pulled? I saw it on some food show on TV and thinking about trying it.
I've been given this Turkey with 8% enhanced solution to smoke tomorrow. Can anyone give me a recipe to brine this in to make it the most delicious possible? I'm planning on throwing it on the Traeger tomorrow @ 325F.
oops fire went out and it dropped from 133-131 with the maverick. probed it with the thermapen and its under 130... gonna bring it back to 135, will this be a problem?
I was thinking about pulling it at 130 IT. Will that be too soon? I like medium rare and since it will go into the fridge to slice wouldn't it keep it rarer when I reheat?