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Thanks for the compliments! We got about 4.5 ft of snow in 8 days. It usually snows a lot here but that was quite a bit more than norma for just over a weekl. I spent a lot of the time while the meat was smoking knocking ice of the roofs since the weather hasn't been right for them to slide.
I started with a pork loin a week ago and put it in a brine and took it out and rinsed it after 7 days
The previous evening I rubbed up a bone-in pork shoulder for the pulled pork and fired up the smoer the next morning.
I had cut the loin into three pieces so all four hunks of meat went...
For a more mild pepper I'm a big fan of Anaheims. They have an excellent taste and with the seeds and core removed I've never known them to be too spicy.
So after making bagel dogs last week http://www.smokingmeatforums.com/t/116382/bagel-dogs they were so good that I've come up with some more ideas for bagels and smoked meat. The dish is an Anaheim pepper, halved and stuffed with cream cheese and a de-boned baby back rib, then wrapped with...