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Thank you for the advice my friend. I plan on adding more seasoning in the morning before I put them on the smoker. Gonna put them on at about 7. Quick question though, I have seen lots of different posts on smoker temps. Thinking of doing at maybe 245*. What do you suggest?
So yesterday when I was doing my wings I completely forgot that I had a Pork smorgasbord thawing in the fridge. I have 2 pork butts total 13lbs, 9 thick pork chops and a 5lb pork loin. Was going to injected my pork loin but injector broke. So I decided to pour injection over the top then rub it...
Even though injected with hot sauce, the butter and brown sugar cut the heat back enough to where you get that kick at the back of your throat. My two youngest loved the brined ones. It sucks when you tell someone that you will bring them some when they are soooo good. Didn't make many for...
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