I had today off and had planned on doin a smoke , so I put 10 lbs of jerky in the MES , it's all sliced muscle from the cross-rib ( clod ) and cured with Hi-mountains cracked pepper n garlic ( yummy stuff ) ... it really is too crowded , and it's taking longer than the norm 10 plus hrs now
, anyway I loaded it up and smoked with hickory while I watched the q-bottle with the fatties , chuck roast , and chicken legs and wicked beans ... what a great day !
