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So I shot a big wild sow a few months ago and finally got around to smoking one of the shoulders. This is the first time smoking a pork shoulder and I am very happy with the end product. I also smoked some cabbage and onions, and even smoked tomato sauce to turn into a smoked paste for my bbq...
So I have made corned beef in the past a couple times and love the quality and control of the end product. So the other week I got it in me to commit to taking it further and smoking after the brine ti create pastrami. I was astonished at the result and highly recommend trying this.
Howdy all, been grilling and smoking on my little Webber kettle for the past 12 years and finally upgaded to a Pitts and Spitts Ultimate grill and smoker combo so I suppose you could say it just got real, lol. I've always come to read here on advise and techniques so I'm excited to join the...