Pulled Beef With Andouille

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Now that is an interesting idea. And still do the sausage and horseradish. You've given me much food for thought. Pun intended!
Yeah Steve I like spicy. If the hab and horseradish is too hot I'd do the white cheddar and colby. Either way sounds like you have something tasty swirling around your head
 
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Thanks bud got beef ribs going now
Nice. Did a Brisket Saturday. All was really good, but had a very salty taste, not sure why. I do not add any salt to the rub or injection. Using low sodium beef stock for injection. Could it be from the pellets or wood chips? Hickory, and same brand I use on everything.
 
Nice. Did a Brisket Saturday. All was really good, but had a very salty taste, not sure why. I do not add any salt to the rub or injection. Using low sodium beef stock for injection. Could it be from the pellets or wood chips? Hickory, and same brand I use on everything.
I can't see how wood or pellets would impart a salt taste. Some meats are enhanced with a brine solution in the cryovac. Maybe that's it
 
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