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I decided to try a beef roast this Labor Day weekend, -- after all, if I was going to labor, it was gonna be doing something I liked!
Wanted to keep it simple for my first beef battle. Used Dragon Breath charcoal and Cherry wood for smoke. Cooked to internal temp of 135. Yum!! Enjoy the...
Ok, after trolling the Forum for awhile, I'm am now confused about when to insert the temp probe into a pork shoulder or brisket. Seems there are 2 recommendations: 1) Insert at beginning of smoke, or 2) Insert around 4 hours later. I believe this is due to food safety concerns. I believe...
The Royal Oak I've been able to find up here is made in South America and is low quality w/excessive popping & crackling. W/r/t the Dragon's Breath, you have to get it mail order:
Highland Enterprise
999 Picture Pkwy
Webster, NY 14580
585-872-1890
Best stuff I've ever used...
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