OK first batch I did was cut 1/4 inch maybe a lil less and was great. Took about 2 hours in the smoker. I thought this was weird since most smoke em much longer. I had the Daniel boon set at 150. I didn't probe the inside so maybe it's much hotter in there then what it was set at.
Anyways next batch I had the butcher cut it thicker. Maybe 3/8ish. I did a small batch last night and pulled them after almost 5 hours. It was a new flavor I was trying. Tasted bad and was still not done enough I Believe so I tossed them.
I had more of the same thick cut thats been marinating in my first recipe and I went home at lunch today to put them on. They been marinating for almost 3 days so I'm out of time and needed to get them on.
So here they are. Crowded but for the most part not touching. They can have up to 12 hours this time before I need to goto bed. Also threw in my meat probes to check on Temps when I get home
Lesson learned. Don't start something you don't have time to finish.
Here's to hoping they turn out ok
Anyways next batch I had the butcher cut it thicker. Maybe 3/8ish. I did a small batch last night and pulled them after almost 5 hours. It was a new flavor I was trying. Tasted bad and was still not done enough I Believe so I tossed them.
I had more of the same thick cut thats been marinating in my first recipe and I went home at lunch today to put them on. They been marinating for almost 3 days so I'm out of time and needed to get them on.
So here they are. Crowded but for the most part not touching. They can have up to 12 hours this time before I need to goto bed. Also threw in my meat probes to check on Temps when I get home
Lesson learned. Don't start something you don't have time to finish.
Here's to hoping they turn out ok
