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Some random smoked meat of days past


Esau.
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Some shots from our smokes this summer/fall. Sorry about the size of the pictures.

[color:red]venison (oct) smoked & cooked on weber w/ smokenator insert using local cherry wood and beech/sugar maple/birch briquettes. ~6 hrs 215-235 degrees. Hand sliced pork belly (instead of bacon) strips laid on top.

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[color:red]Beer can (tall boy) turkey thanksgiving cooked 390-415 degrees ~4hrs on Kamado using lump charcoal (forget brand) & local peach wood chips. Light homemade seasoning rub.

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[color:red]Beer can chickens Cooked on weber using smokenator insert, again using local cherry wood and beech/sugar maple/birch briquettes. Homemade seasoning rub. Medium indirect heat ~165-185 ~3 & 1/2+ Hrs.

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[color:red]Halved brisket cooked & smoked on offset smoker/cooker. Again, using local cherry wood chips and beech/sugar maple/birch briquettes. Homemade season rub. ~7+hrs 235-265 degrees. (IIRC)

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[color:red]Pork Ribs smoked & cooked on weber with smokenator insert - 2 grill (offset stacked) using 3-2-1 method. using local apple wood chips with beech/sugar maple/birch briquettes. 220-225 degrees. At 3 hrs ribs washed with local apple cider mix and wrapped in foil. Last 1hr unwrapped bone down.

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