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Been smoking this gal since around 5am at 225F. I’m using My GMG Daniel Boone with lumberJack Char-Hickory pellets (honestly trying to get ride of my last two bags). Temp was monitored using my ThermoWorks Signals. I used a combination of OakRidge Dominator Sweet Rub and their beef and pork rub...
I agree I have used my new Weber kettle about 5 times in the last week and already notice very little smoke coming from around the lid lips. It’s seasoning up perfect!
So I had a wing sauce that was at a local bar tonight and it was called Bottom of Jar. It tasted exactly like the jerky called the same!!
Has anyone ever made this or know where to find a recipe for it?
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