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Old 12-01-2013, 03:12 PM   #1781
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Started a whitetail ham about an hour ago.


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Old 12-01-2013, 05:43 PM   #1782
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Turkey Breast!

Was a fresh free range 7# breast, brined it overnight, and did nothing extra to it. Smoked with Sugar Maple and Pecan.

Did some water, with a chick bullion cube in it, and caught the drippings while they smoked, and now I've got this out of this world smoked turkey gravy..


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Old 12-01-2013, 06:46 PM   #1783
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Spares, breakfast fatty and a pork loin

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Old 12-02-2013, 01:51 AM   #1784
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Forgot to put this up here on Thanksgivings, over shot my temp a bit but was still fantastic and well received.
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Old 12-02-2013, 05:24 PM   #1785
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Quote:
Originally Posted by petie View Post
Started a whitetail ham about an hour ago.
Can you elaborate on this a bit more as I have a few clods of mule I could smoke. Prep? Wood? Did you shoot for a 140-145 internal and at what temp did you smoke it? Thanks
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Old 12-03-2013, 03:45 PM   #1786
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Originally Posted by adiochiro3 View Post
<pure genius>
You are my new favorite person. I will drink one in your name tonight and this weekend, I will roll some italian sausage around spaghetty and marinara and some parmesan and mozzarella and curse you as I get fatter.
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Old 12-03-2013, 05:54 PM   #1787
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Gotta get that bacon weaved on it to be a real fatty...

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Old 12-03-2013, 06:37 PM   #1788
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Gotta get that bacon weaved on it to be a real fatty...
You have got the weave down. Looks great! I am going to have to smoke a fatty soon.
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Old 12-03-2013, 06:48 PM   #1789
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You have got the weave down. Looks great! I am going to have to smoke a fatty soon.
Not mine...just found it on the interwebs...mine never turn out that nice.
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Old 12-04-2013, 09:00 PM   #1790
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Chicken from last night. Got home, split it open, rubbed it light with some of my coffee rub, and tossed it on the BGE with some cherry and apple.




1.5 hours smoke at 275, ramped it up to 375 to finish it out, and slapped it over the coals for a bit before plating.


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