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I am planning to smoke one whole ribeye cap, rolled up in a loin shape and tied together with string. I am looking for any advice before I mess up a good piece of meat. Thanks!!!
D. Ashley: I have never cooked on a Yoder, but this past weekend I had the pleasure of doing so on a Pitmaker Vault. I smoked (3) STL Ribs and (2) 5" Pork Chop like the one's mastered at Perry's Steakhouse in Houston, TX. The PitMaster is a beast weighing in at 925 lbs. It is well insulted...
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