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I am wondering if anyone has ever experimented with a dark chocolate or cocoa powder rub?
My sister works at a small batch dark chocolate factory and she has given me several pounds of Tanzanian cocoa powder, cane sugar, coconut sugar, nibs, maldon sea salt, and sucanat; which has a brown sugar...
Ive been a long time user and finally decided to open an account and start contributing. I am smoking some venison backstrap tomorrow, any body got any good pointers or secrets? I'm wrapping in bacon and pulling at 140 to keep them juicy. Any advise would be appreciated!
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