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Recent content by ryanc91
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Stopped by my local butcher and talked smoking and determined it's brisket time. Got about a 6 pounder and plan on getting out there at 7 am and getting it going. It's been in a dry rub for 24 hours! Anybody got any tips! I'll be running the smoker around 225-240 all day
Round 2 was an absolute success for the 15 guests we had! Little brinkmann maintained a solid 225-240 throughout the day!! Of course I should have gotten more baby back ribs since I only got one rack but each guest got to try one and raved. The beef short ribs were a smashing success!! I did the...
After my first pork butt and rack of baby backs (3-2-1 method) were a smashing success it's come time to go for another round. Beef short ribs and another rack of baby backs are going on this Sunday. Everything is in the fridge with the dry rub on currently! I plan on doing the 2-2-1 method on...