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Just asking really,
Well I am 3 hours in, the meat is about 120 i have had one flare up but now smoking back down at 220 after pulled the chunks and foiled.
Hi all,
I would like to introduce myself I am Will from NC, I was born raised and here. I went to APPState class of 02, I work for a large software company here in charlotte as a disaster recovery engineer.
Hobbies:
Brew beer (Stouts mostly)
Backpacking
Looking to get into smoking...
Hi everyone,
After watching Alton Brown I decided to try my hand at smoking some Boston butts here is my set up.
ECB electric
Mesquite Chunks
Brine and rub via Alton
I am following Meowey Basic Pulled Pork Smoke Guide
SoFlaQuers finishing sauce
I covered the water basin with foil and poked...