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  1. tristate

    Slab of ribeye roast smoking question

    Hey guys, I just put a Beef loin strip/ribeye roast/New York strip roast in this morning. About 5lbs.Heres what I did. 1.Cut most of the fat cap off and cut the silver skin out, Gave it a whole rub. 2. Placed the fat cap back on the top. 3.Foiled a foil pan (So I can foil it later without...
  2. tristate

    Elk tenderloin

    My first question on here, I'm smoking a turkey for t-giving but want to add an elk tenderloin at some point into the smoker as a treat for the family, I want to leave it whole, (Silver skin is off) wrap it in bacon and now the question, How long does/would it take to 140-150 degrees? Its about...
  3. tristate

    Hello from SW Wisconsin

    Newbie here, Love good food, especially smoked meat. (duh) Just getting started and have learned a lot on this forum just looking things up and now just joined, I've got a Brinkman smoker, Square one with some mods I've done to it. Drilled holes in the charcol pan to keep heat up and such, I do...
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