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Yep, bone in.....on my last butt, after the rest in the cooler the bone fell out as I was placing it on a platter. That's a pretty good indicator that 1. the meat is done and 2. it is pretty tender as well........
one of those el cheapo charcoal grills to set your dutch oven into. You could put briquets under and over then shut the lid to wind-proof it. Whaddya think ??..
Another vote for the mustard base first. I like a thin even coating of rub.....but thats just me. I'm ready to do another brisket now. I am going to corn it first then smoke it into a nice pastrami..........
I have a couple of well used and much loved iron skillets that has a very deep patina on them. Nothing sticks to either of them............. I hope I can get my DO in the same shape....
Hi Jeffrey, and welcome to the best internet site for smoking meats. You will find many friendly and knowledgeable people here. So keep smokin' and take lots of pix ( we like pix in here ) we call them "Q view". Ask and you you usually get a fast and accurate response.....
We've got the rainy day blues over here in Longview Tx. today also. It's rained every day for 8 straight days here. My last smoke, I put my R2D2 ECB in the garage and did a couple of fatties and 4 pork chops. I need sunshine !! ...
Thanks for all the tips and advice everyone.....and Lisa those are some GREAT sites. You folks never cease to amaze me with your readiness to help !!.........
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