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Short smoke today.... Beef ribs and chicken leg quarters
Rubbed with Salt Lick Rub
Loaded into the smoker at 225 degrees around noon
Headed to the humidor to pick my smoke
Smoked a 10 lb, boneless shoulder for 12 hours at 225 degrees F on Saturday for Easter lunch on Sunday. Used peach wood for this smoke.
Covered in mustard and rub to "marinate" in the fridge overnight.
Put in smoker about 10 am, along with St. Louis style ribs, chicken leg quarters, and...
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