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Also if there are ceritan rub types you would like either search on the forum or ask around, I for one am glad to share all of my personal recipe's for rubs/marinades or brines. Feel free to ask away but I have heard great things about premixed rubs as well but no personal experience. Good luck...
Actually if i might make a recommendation. Rather then switch up smokers for jerky I am going to get a multi range hotplate and just top it with a small cast iron pan with my wood chips. I have a good feeling this will work as I am not in the market for a new smoker as I am moving to texas in 3...
It's an older brinkman (before the bullet style came out) They don't actually make it anymore but i just used about 7-10 pieces of coal with nothing in the water pan. really just limiting the coal made keeping the low temp easy it was the constant attention that was a pain but my cajun batch...
So for my first recipe with pictures I did some beef Jerky. This is something I have never smoked before but I got a great deal and bought 6.35 lbs of London broil for $18 so I could not turn it down.
I had then presliced at the store as I do not own my own slicer and I wanted some more...
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