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I am packing up all my deer hunting supplies and heading to the mountains for a week of R&R. My buddy is bringing his camper and his GOSM. I didn't want to go a week without smoking something! Tomorrow I will be smoking a chuck roast and a pork loin to eat on during the week. Of course, I'll...
Looking very good! As for the fattys and ABT's, once I tried them I can't imagine my smoker going without one or both in there. As a matter of fact, my family pretty much demands it
Man, you are in for a treat! You will always find room for a fatty or two after the first! As Bbq Bubba mentioned, 160 degrees internal would suffice and I never go higher than 165. Remember the q-view!
I had a similar problem obtaining the TBS with my GOSM. Mine doesn't have an air vent at the bottom. I wedged a small piece of wood in the lower portion of the door to keep it barely cracked open and that solved the problem. I intend to add the needed vent asap. Hope this helps.
Although I've never tried it, I've always heard you can place crumpled news paper (after washing and drying the container) inside, cover the container and leave overnight. The newspaper is supposed to absorb the odor.
I've never injected a pork butt. I can't imagine one being any more moist, they always fall apart in their juices. I may have to try that! As for the finishing sauce, it's a must have when I do a butt! Remember to post the q-view.
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