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I decided to smoke both Sunday. I was up at 6am to start my charcoal burning plywood smokehouse. The turkey I brined in using Jeff's brine minus the crab boil http://www.smoking-meat.com/brining-meat.html . I didn't get and pic's after it rested but here is some nice ones before.
I...
Got a beautiful 10 lb X-rib roast. This cut came from an animal raised by a family friend. It was a yearling and was hung for 28 days. I went pretty simple with this I used worcestershire sauce, Franks red hot and then just a sprinkle of Jeff's rub. I used hickory chips and lump charcoal...
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