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Recent content by sauced
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Lamb porterhouses.....marinated with olive oil, lemon, garlic, oregano, black pepper and honey. Then light smoke with hickory for 20 minutes then reversed sear. They were awesome!
I always inject my brisket with mix of beef broth, lots of melted butter, garlic powder, onion powder and black pepper....smoked/ cooked till temp of 200. Let it rest for an hour, wrapped then slice and enjoy!