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Cooking Forum
It’s on like donkey Kong!
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<blockquote data-quote="Shag" data-source="post: 5637893" data-attributes="member: 17275"><p>I've got a picnic shoulder and a small Boston butt, dry rubbed and in the fridge right now. Gonna get them on the smoker in the morning. Low and slow on my new off set smoker til 205…no work Monday so I don't care how long it takes. I'm kinda looking forward to it.</p><p></p><p>I had a brisket in the freezer from the last beef my MIL had done. I told her to tell them specifically, "don't separate it and don't trim even a piece of fat!" It thawed out today….nothing but the flat and not an ounce of fat on it <img class="smilie smilie--emoji" loading="lazy" alt="🤬" title="Face with symbols on mouth :face_with_symbols_over_mouth:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f92c.png" data-shortname=":face_with_symbols_over_mouth:" />! So I made up some brine for it. Gonna go with some pastrami next weekend I guess.</p></blockquote><p></p>
[QUOTE="Shag, post: 5637893, member: 17275"] I’ve got a picnic shoulder and a small Boston butt, dry rubbed and in the fridge right now. Gonna get them on the smoker in the morning. Low and slow on my new off set smoker til 205…no work Monday so I don’t care how long it takes. I’m kinda looking forward to it. I had a brisket in the freezer from the last beef my MIL had done. I told her to tell them specifically, “don’t separate it and don’t trim even a piece of fat!” It thawed out today….nothing but the flat and not an ounce of fat on it 🤬! So I made up some brine for it. Gonna go with some pastrami next weekend I guess. [/QUOTE]
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It’s on like donkey Kong!
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