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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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<blockquote data-quote="Knifemaker" data-source="post: 1452339" data-attributes="member: 1075"><p>The boys for tomorrow’s cook. Fair sized flats, about 6-7 pounds each.</p><p>[ATTACH=full]3298[/ATTACH]</p><p></p><p>Used that rub I bought as the “salt” and used white pepper instead of black pepper for an Albino rub. Used mustard on the meat side and olive oil on the fat side.</p><p></p><p>[ATTACH=full]3299[/ATTACH]</p><p></p><p> They were trimmed fairly well. Took of just a bit more fat and trimmed off some thin parts. Meat is Certified Angus. </p><p></p><p>Likely get them on the pellet smoker around 1pm tomorrow. It’s Arctic cold here, (single negative digits) High tomorrow warmer at 15-20F.</p></blockquote><p></p>
[QUOTE="Knifemaker, post: 1452339, member: 1075"] The boys for tomorrow’s cook. Fair sized flats, about 6-7 pounds each. [ATTACH type="full"]3298[/ATTACH] Used that rub I bought as the “salt” and used white pepper instead of black pepper for an Albino rub. Used mustard on the meat side and olive oil on the fat side. [ATTACH type="full"]3299[/ATTACH] They were trimmed fairly well. Took of just a bit more fat and trimmed off some thin parts. Meat is Certified Angus. Likely get them on the pellet smoker around 1pm tomorrow. It’s Arctic cold here, (single negative digits) High tomorrow warmer at 15-20F. [/QUOTE]
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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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