What's Hittin' the Grill or Smoker?

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Did a couple of thick cut chops last night.
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Went and bought a big brisket today to smoke tomorrow and have all the apple wood cut into chunks ready to soak. Just wish we had alder around here to smoke with. Apple, hickory and oak we have and I like but something about alder is really good, probably because I know I don’t have any.
 
I’ve been craving pulled pork. So I tossed a couple on the smoker early this morning. Injected with apple juice and lots of rub. 11 hrs and they’re just coming off. Should be some good sandwiches tonight.
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I’ve been craving pulled pork. So I tossed a couple on the smoker early this morning. Injected with apple juice and lots of rub. 11 hrs and they’re just coming off. Should be some good sandwiches tonight.
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eaf162422a2d499c43543bf957b6f417.jpg



Sent from my iPhone using Tapatalk Pro
Outstanding!
 
Seven of the nine slabs of baby back ribs that I smoked today. Two got appropriated as
I was taking them to the house. Three were done with a Carolina rub and six with a sweet spicy rub.
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12 hours later and it melted in your mouth. I used a spicy sweet rub. 10 hours on charcoal and apple wood smoke. Last 2 hours wrapped in foil with 1/2 can of Coke.
 
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Second time using this electric smoker. I like the flavor that it creates but I’m not sold on it yet. I think I might have to go to a regular smoker.Making some jerky this afternoon.It taste better than dehydrating them in the oven.
 
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Just put this thing in at 8:30 a.m. wish me luck because I’ve never done this before. I have to coach my Duaghter’s soccer game in a little bit. By the time I get back it should be in good shape. The temp is about 200. Does that sound about right? Any advice?
 
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Not to bad...about 9 hours. The small end tasted a little to salty for my taste. In a couple of weeks I’ll try again. Heading to the Fyburg fair next weekend or else I would try another cut. All and all...it came out decent.
 
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