Tasso

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I hang it to drip then the small fan for thirty minutes , or so and another 30 after I heat it to 150.
Then the full on smoke.
 
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It's ham like. Pops cure
Then I seasoned it with a bbq sweet hot rub .
My smoke is a combination maple, oak,cherry , pecan, corn cob and apple.
 
do you add the bbq sauce (Sweet Baby Ray's, for example) to the brine or after it "drys" and before ya smoke it?   Haven been thinking of making some myself...
 
No sauce. Only a rub. With a little extra heat .
 
It's butt rub from piggly wiggly store.
I added some pepper to it.
 
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