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  5. soonersmokering

    Naked Birds

    And what do we call this class? That's right... TBS!
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  8. soonersmokering

    Naked Birds

    Halfway through.
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  12. Naked Birds

    Naked Birds

  13. soonersmokering

    Naked Birds

    Decided to try some naked birds on the new smoker to see how the true smoke taste seasoned the yard birds. Used Oklahoma pecan splits and apple chunks to flavor. Just S&P on the birds. I did use a beer can method with dr pepper cans. Threw a couple Burnco Sausages on the pit as well, 2 jalepeno...
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  18. soonersmokering

    Dry aged brisket

    To tell you the truth no, it was good, didn't wrap until 175-180F, lots of bark. It was windy that day and it was difficult to keep the hasty steady, my temps jumped all over the place. Prob wasn't the best cook for the trial, the bottom under the heat deflector was a little dry in the flat...
  19. soonersmokering

    Seasoning with lard

    I love it, takes a lot of wood to get up to temp but it holds steady. It's pretty easy to maintain 225-250F which is where I like to cook, jack up the fire and it gets 325F in the center of the smoking chamber. Can't wait until this weekend, I'm going to load it up, really going to be a...
  20. soonersmokering

    Seasoning with lard

    Here's my bud starting the fire Boy Scout style no chimney just pork fat and lard!!! Today I had to open the doors and give it a sniff... Let me tell you what... Amazing goodness!!! I can't wait to get a trial smoke.
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