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Re: Smoker Recipes
[Re: peconic]
#8246
05/21/2009 10:59 PM
05/21/2009 10:59 PM
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Joined: Mar 2006
Posts: 2,102 Southeast of Disorder
jonjoslin
Traveler
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Traveler
Joined: Mar 2006
Posts: 2,102
Southeast of Disorder
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Rule #1. Turn the temp down!!! Mospt peple smoke WAY too hot.
200-225 tops!
Rule #2 rub your meat... (insert snicker here). A rubbed pork butt or ribs helps a lot. Rule #3 it's NOT done yet!! It is not going to be finished quick, and your aren't going to burn it.
I have a rub I have been using for 15 years, but it has aobut 15 ingrediants. Most people won't do it.
Ps, I created and ran a chain of BBQ restuarants. In each location, we used to smoked 125 racks of Babies, 40-60 rack of St Louis Ribs, 20+ full Cap on Briskets, 50-100 lbs of turkey breast, same on sausage, and 20+ full pork butts
Daily...
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