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  1. smokincraig

    First shot at Brisket

    I am a little nervous about this one to start off but I am sure I can get it figured out. I have a 6.5 pounder and got it all rubbed up with brown sugar and a rub that did not contain brown sugar. I did fresh ground pepper and some salt as well. Into the fridge for the night. Any tips or...
  2. smokincraig

    Baby backs for dinner tonight!

    Rubbed up 3 racks of ribs last night and wrapped in plastic. Here they are at 2 hours They have been in the smoker for about 2 hours at 225. As soon as they are done I'll get more pictures for you all!
  3. smokincraig

    First batch of Thai Jerky

    Beef all cut up! I also did a pork loin and the wife forgot to get pictures! All bagged up and into the fridge for about 36 hours. I did rotate the bags every couple hours. All hung on skewers did half of each with fresh ground pepper. In to the smoker they go. Now to wait and...
  4. smokincraig

    New to smoking and the forum.

    I have been using this site to get a lot of info and decided to sign up. Tons of good info on here. I am new to smoking and have some chicken in the smoker right now. Can't wait to try some different things. I am from Minnesota. My name is Craig and I do just about anything outdoors. Edit...
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