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  1. all about beef

    Pork Loin

    My latest Smoked Pork Loin. Did a Extra Virgin Olive Oil coating with a Rub called Secret Weapon. Slow Smoked at 225 degrees for 4 hours 1 hour at 350 degrees to internal temp. of 160 degrees had around 1/4 inch smoke ring. This was amazing with juices throughout and so tender you could cut it...
  2. all about beef

    Bottom Round

    New to Smoking my question is do I need to trim fat off the side of my Bottom Round Roast and why?
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