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  1. adiochiro3

    First overnight brisket on WSM

    Great start!
  2. adiochiro3

    Pastrami Saturday

    Awesome!     Pastrami is certainly on my soon-to-do-list!!!  Those Reubins look great!
  3. adiochiro3

    Afraid of Brisket

  4. adiochiro3

    1st butt it worked despite all the problems

    Looks great!  What's the story?
  5. adiochiro3

    My first buck board bacon

    Great looking BBB!!!  You'll never look back -- that's for sure.   We just had some this morning under our eggs benedict; man, that smokey goodness and BBB texture is perfect for that dish! Congrats on a nice success!
  6. adiochiro3

    Venison/Pork Italian Sausage -- "cold" smoked & grilled w/ Q-view

    Made some Italian Sausage a few weeks back using Alelover's recipe.  If you haven't tried his version, don't hesitate; it's awfully tasty! We used Alelover's formula as a base for our venison sausage: 50/50 with pork butt, pork cheek/jowls for the added fat, and fresh rosemary + red pepper...
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  14. adiochiro3

    Woke up to this!

    The waiting is the hardest part!!!!  (-- to quote Tom Petty...)     Looks great, though!
  15. adiochiro3

    Nitrate an Nitrite free bacon.

    Hey JJ, can this be done with BBB?  Intriguing to say the least!  Thanks for the post!
  16. adiochiro3

    Here is my plan, will it work?

    I would not cold smoke these; they'd be in the danger zone way too long.  Hot smoke all the way in one run and then reheat to serve.  Don't want to make your buddies sick...
  17. adiochiro3

    First go around of Bacon and BBB

    I slide my boning knife right along the bone until it is removed.  That usually provides a good start for butterflying the BB.  Just move the knife tip around the edges of the bone until it comes loose. Then just continue the cut until she's butterflied...Like this... Piece of cake!  Don't...
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  20. adiochiro3

    Yeah

       Tragic, though...
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