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    Sweet Maple Bacon Summer Sausage

    Smoked up a 5lb batch of Sweet Maple Bacon summer sausage. First time using cloth casings. Turned out amazing.
    Started out at 140 and bumped the temp up 10 degrees every hour until I got to 170. Let...
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    849

    All sliced up. 851 Test cook of the mis-cuts....

    All sliced up.
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    Test cook of the mis-cuts.
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    Taste test. Nothing better than homemade bacon. The SmokinTex makes it so easy.
    853
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    March 1st - National Pig Day

    What better way to celebrate than with making BACON. 5lbs of cured belly in the smoker at 175 with apple wood chips. Let smoke until IT was150.

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    Time to cool before slicing.
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    Snack Sticks

    Itís been a while since I have made these. 2lbs of beef sticks and 2lbs of pork sticks. Cherry chips in the smoke box. Smoked at 180 until the internal temperature reached 165.
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    849

    850
  5. I have the Inkbird WiFi Grill Thermometer...

    I have the Inkbird WiFi Grill Thermometer IBBQ-4T. Been very pleased with it so far.
  6. Greg S Thanks for the info. Will...

    Greg S
    Thanks for the info. Will definitely have to give it a try.
  7. Greg, Can you share the details and any...

    Greg,
    Can you share the details and any pictures?
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    Formerspeaker, I run the...

    Formerspeaker,
    I run the side rails through the dishwasher about 4 times a year and I wipe the inside down with Awesome cleaner from the dollar store. After using the Awesome,...
  9. Thread: Jerky

    by Sodaking27
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    59,551

    I use fruit wood apple or cherry. About 1/4 cup...

    I use fruit wood apple or cherry. About 1/4 cup of wood chips is what I use when making jerky.
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    ABT's and Slot Dogs

    Great weather today here in Maryland. Decided to fire up the SmokinTex for some Jalapenos stuffed with cream cheese and shredded cheddar and a couple beef slot dogs. Few cherry chips in the box and...
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    Great Day to fire up the SmokinTex

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    See you in the morning.

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    Small brisket on top. Pastrami on the bottom. Reubens on the menu for dinner tonight.

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    Looks great. Did you wrap when it hit the stall,...

    Looks great. Did you wrap when it hit the stall, or let it ride?
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    40,446

    Texan No need to turn the chubs. No extra wood...

    Texan
    No need to turn the chubs. No extra wood needs to be added.
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    Looks great. How did you like the rub?

    Looks great. How did you like the rub?
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    Another great looking cook.

    Another great looking cook.
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    Welcome to the family. Love my 1400 that’s 9 yrs...

    Welcome to the family. Love my 1400 that’s 9 yrs old. Be sure to post some of your cooks.
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    ABT's and Ham

    Made a batch of ABT's to snack on. Half were filled with a mixture of cream cheese and cheddar with a little onion salt. The other half I sliced up a cheddar brat and stuffed them with that. All were...
  18. Thread: 3-2-1 Ribs

    by Sodaking27
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    59,626

    Thanks..

    Thanks..
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    6.49 a pound. That’s why it was only a 4 pound...

    6.49 a pound. That’s why it was only a 4 pound piece. But tasted great.
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    The final results. Tender and juicy. 802 803

    The final results. Tender and juicy.

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    803
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    Small Brisket

    4lb brisket smoked over night to an internal temp of 203.
    2.5 oz of cherry wood and 2 charcoal briquets.

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    800

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    Currently wrapped and resting in the cooler.
  22. Thread: 3-2-1 Ribs

    by Sodaking27
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    59,626

    3-2-1 Ribs

    Removed the silver skin. Thin coat of mustard to help with binding of the rub.
    Applied rub and into the smoker for 3 hours at 225.
    2oz of peach wood and 2 charcoal briquets.
    After the 3 hours of...
  23. Thread: Pit Ham

    by Sodaking27
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    43,165

    Bigwalleye, Thanks for the compliment....

    Bigwalleye,
    Thanks for the compliment. It tasted really good too. I used Bad Byron’s Butt Rub. I think cook time was around 4 hours. Not really sure, since I go by temperature. Glad to see...
  24. Thread: Pit Ham

    by Sodaking27
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    43,165

    Pit Ham

    Deboned 1/2 ham.
    3 oz of apple wood and 3 charcoal briquets.
    Rubbed with mustard. Applied rub.
    Set temp to 225. Smoked to internal temp of 140.

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    What's in your smoker?

    Beautiful weekend here in Maryland for BBQing.


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    Pork Shoulder trimmed and rubbed.

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    Into the SmokinTex with a couple ounces of apple wood.
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