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I smoked some last season. Did them at 225 for 2 1/2 hours then deboned and removed BBs. Finished them in a cast iron skillet with olive oil roasted red peppers and garlic. Makes a awesome dip.
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I just made a soy and brown sugar and garlic powder marinate and left it in it for 3 hours or so. Then smoked for 2 hours.
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Yeah. I planned on doing it the day of. But have to work now. I'm just gonna wing it. Slice one to serve cold and heat the other some how.
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I have a spatchcocked 12 lb bird in and at the moment it's 130it. I am short on oven space. Think I could put in on the grill at 350* indirect heat when I reach 150it to finish it for a crispy skin. My smoker struggles to get higher temps to crisp while smoking
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Next time I'll try smoking for an hour then searing. I like a med rare steak and it was at that point before I seared. It was very good still but with a little less smoke and more blood it will be even better
Bacon wrapped kielbasa Pieces coated in a bbq rub heavier in brown sugar than normal. I always did these in the oven but this year I'm going to try them in the smoker since I bought one recently wish me luck!!
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