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Hickory, dickory dock...

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POP A SMOKE

Meat Mopper
Joined
Nov 16, 2017
Messages
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Location
Panama City, Florida
...the Chuck is nuttin to mock.

Two Chuck's in to pre-smoke, the Wagyu goes the full ride and the grass fed comes out and goes in the pot for a couple days. Didn't want the Waggie to get lonely in that big ole pit so when I yanked the grass fed, I tossed in a slab of pork belly for some burnt ends.

Make smoke and stay safe out there..
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...the Chuck is nuttin to mock.

Two Chuck's in to pre-smoke, the Wagyu goes the full ride and the grass fed comes out and goes in the pot for a couple days. Didn't want the Waggie to get lonely in that big ole pit so when I yanked the grass fed, I tossed in a slab of pork belly for some burnt ends.

Make smoke and stay safe out there..View attachment 361331 View attachment 361332 View attachment 361333 View attachment 361334 View attachment 361335 View attachment 361336
Pop- what temp are you smokin at for pork belly burnt ends, Looks like it is awesome start.
 
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Those will go for 3-4 hours @225* because they are the passenger on this bus. The Wagyu is the driver. Once I see a lil color on it, I will pull, cut, pan and sauce... It should finish out pretty close to that Wagyu if my smoke figurins are correct.
 
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Those are gonna be great .
Those darn Rec-Techs are following me ,, every where I look .
 
Mr. Smoke - you are one of the highest end meat cooks I have seen! Not just a Chuckie ... you cook a cow a week! Wow very impressed.
 
Mr smoke how about a full picture of your smoking area I’m already jealous!
 
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