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Haha yeah, very experimental. thanks. I guess these were the flavors that were in my mind. Internal temp is at 148. Burned through all the pelletts in 4hrs and had to reload the tray. This time I added cherry pellets to the mix. I ran out of hickory!! Smokin right along!
Hi all, So I am a man who likes very rich flavors and Today I finally get a chance to enjoy the aroma of smoke filling the yard. Doin a Pork Shoulder for the 1st time in my MES 40 and figured I'd journal it on here for everyone to check out.
I had just come back from the BBQ Block party in NYC...
Ok, that is good to hear.I am putting the Brisky in the Smoker early Monday Morn bout 3am-4am. Here is what it looked like a couple days ago. I'll have to take a new pic when I can in about 45 min.
Yeah that's an "SMF" drawn into it. Haha guess I like the forum! Now all the rub has kinda...
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