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First Reverse Sear on the Stampede
After cooking obligatory ribs as my first smoke my father and I moved on to a 2lb 3-4inch ribeye. Smoked at 225 until an internal temp of ~125 (little over 2 hours) then pulled and set the stampede to Full with the grill grates on. Seasoned then seared for probably another 7 minutes total on...- sauce2taste
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- Forum: Pellet Smokers
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