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Ended up sitting about 54 hours and tasted delicious. Took a little longer to get up to temp than usual. I don't know if the long rubbed sit time mattered or played a factor in that.
I rubbed a pork butt yesterday and keep having things come up where I can't smoke it. Looks like I can't throw it on til tomorrow night. Is 50 hours to long?
I'm looking at 2 companies to make me a trailer. I get more surfaces for smoking with ¼ on my budget. Will I like ⅜ that much better to lose that footage for meats?
I'm looking at two smoker companies making me one. I can get more smoker room with ¼ but will I like the ⅜ that much better to give up the few feet of cooking space?
Does anyone have any spots they know to work with. This is going to be a year process saving up for but like to do homework. I have auctions around me all the time so looking to get my fryers and fridge from places like this to save on cost. SLE Equipment I have talked to didn't know if any...
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