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Recent content by cbtiger
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One 9.4 lbs. pork belly (cut into two pieces) going on for the inaugural smoke:
After 6 hours at 215 degrees:
Slicing:
Took the skin off as it was rather tough while eating:
9 lbs. pork shoulder after rub
Shoulder getting smoked
After 12 hours at 235 degrees:
Sliced...
Well I finished the thing yesterday, I'll post pictures when I get the chance. The kettle lid was a bit too small to fit on the barrel snug so I had to find a way to make it fit. I decided to cut off the lip of the bottom of the grill and attach it to the drum (I cut it so I could stretch it...