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Picked up a great looking chuck roast, lots of marbling. Trimmed last night, rubbed with Kosmos Honey Killer Bee and put in fridge overnight. Put on the Bull set at low smoke for an hour or so. I put on the top rack with a pan under to catch the drippings. Turned up to 225 until meat temp hit 190. Brought in and cut into pieces, sprinkled a little more rub, brown sugar, a little butter and sauced with Johnny Ray's Bourbon Peach (Mount Holly, NC). Stirred up good, with the drippings, and back on smoker for another hour or so, stirring every 20 min or so. Really really good!
What you know about that Johnny Ray’s???
 
Tri tip, cabbage, and sweet potato...
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Pork Steak
3 degrees outside
Trailblazer kicked butt once again
Used Jeff's Texas Rub and Jeff's Rub and glazed with Killer Hogs Vinegar Sauce.
Wrapped after 1 hour with butter and some honey
 

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Just put a tray to start Pork Belly Burnt Ends. Had a frozen small belly in the freezer, so decided to use that to make uncured bacon for the first time. Will see how that goes. I hope it stops snowing.....7 inches again already today. Ugh!
Looks good.
 

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