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Going to try a rump roast smoke this weekend. The meat weighs 5.5 lbs, if I run a temp around 230-240 and want to pull it at an I.T. of 140 then rest it a hour or so , can anyone give me a ball park of time in the smoker.
So this is my 1st shot at ribs on my MF duel door. Used "Jeff's Rub" and cooked at about 235- 245 for 2 hrs.in smoke,2 hrs. foiled and 30 min. back on the rack. These ribs came from the package with very little fat on them so that's why I pulled them after 30. The meat came off the bones...
Smoker temp around 260,brined and covered in "Jeff's Rub" I.T. to 167*. It came out very moist and tasted great.
Wife even took some for lunch the next day,, lol that means she liked it.
Vegis done on the grill wrapped in foil.
Hello all , so here is my first attempt at smoked anything. Used chicken thighs so a mess up would not be too costly.
Specs. Master Forge Dual door, brined for about an hour and a half, smoker at 250ish, rubbed with a local spice mix, just got Jeff's book so I will be trying his rub and...
Ok another newbie ? Lets says my chamber temp is 250 and my vents are at 50% and I want less smoke do I open or close them. Do I need to adjust the burner to maintain the temp? Running a MasterForge dual door and I did the gasket mods.
I am posting for my son, who does not cook it YET but sure can empty a plate fast. USMC, 2011 till ?. 167th light attack squadron aircraft mech. Just deployed yesterday to Japan. Thank you all for your service.
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