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Cooked on a master built propane smokehouse. Very happy with everything except the small smoke ring and not overly upset about it. They tasted fantastic with out a drop of sauce.
Venison back strap. Brined in salt water, apple juice, orange juice, and brown sugar. Smoked in a masterbuilt dual door propane smoker for two hours. The rub was olive oil and black pepper. Used hickory chunks
Thanks everyone. Probably gonna be more of a reader then poster for a while. This place has so much great info that I just wanna read and absorb as much as possible.
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