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My son raised an butchered a beef. He is very generous. Also gave me a 2.5 inch ribeyesteak I did on a weber kettle. I might be biased but I think it was the finest meat I’ve ever eaten. Smoked it with pecan chips to 120 and then seared it over coals for about 6 minutes.

16 hours on the 700 at 225. 8 hour rest. No left overs😉 Suggestions always welcom.

I noticed that bottle of Willett. My new favorite for sipping on a summer afternoon or. By a fire when the snow flies or watching the azeleas bloom in the spring or the leaves change in the fall! Yea, I like it!!

Thank you!

Anyone have any thoughts regarding Lumberjack pellets?

Thanks for the responses. I made a brine of salt, brown sugar equal parts, a splash of soy sauce and let is sit in the fridge for about 12 hours. Rinsed and dried it and left st room temp for two hours. Before the bull I painted it with maple syrup twice. An hour between coats. Set the bull at...

Thank you. I’ll give it a go!

What’s the process for smoking salt?

Can someone recommend a salmon marinade including brown sugar. Thanks

As a former LEO I welcome you! Mild winters and summers. Good neighbors. What more do I need except another helping of Q!

Will do.

Thanks!

Thanks Chad. I’ll give it a go. And yes, western NC is a special place! Don’t tell anyone😉

Thanks guys. I used Hefer Nd Casanova and my wife would like a different taste. I’m new to smoking so everything is on the table. Thank you for your reply.

Anyone ever use Crazy Jane for pork shoulder rub?