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Doing a batch of babies right now. By far my favorite thing to smoke. Make sure to post some pics. I will be putting some of mine on here in about twenty or so. Been going since 1030. Good luck bro!:sausage:
It's Sunday at smoking nubie's house. Time for some baby backs and some ruby red birds. Used my rub, light coat of extra virgin olive oil and let them sit in a coat of lime juice in the fridge for three hours. Here they are about to go in the magic maker
The final inning. The whole piece is the number two piece. They some bbq and homemade slaw to make what my wife called the best thing I have smoked yet. Appreciate any feedback on this endeavor.
If smoking more than four hours have you had to empty the chip tray on an electric masterbuilt? I just did and it seemed to instantly smoke more. Any thoughts?:sausage:
I am about to embark on my first smoked Boston butt. I will be updating as steps get completed. I started with a overnight 2-1 salt and sugar brine. Rubbed it with yellow mustard this morning and applied my "custom" dry rub" which is mainly garlic and onion powder with kosher salt and black...
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