What You SMOKIN Today

BigOlDOg

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Ironwood 885
Rubbed my butt with my own seasoning! How about you?
 

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isaiahfranco

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Silverton 810
Wife made me add some to our list too LoL! Good call sir
They're pretty great. We're going with Honey Hog, Honey Hog Hot, Honey Bacon BBQ, and Voodoo for today to be able to give them all a try. Only 3.5 more hours until these babies will be in my belly!
 
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BigOlDOg

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They're pretty great. We're going with Honey Hog, Honey Hog Hot, Honey Bacon BBQ, and Voodoo for today to be able to give them all a try. Only 3.5 more hours until these babies will be in my belly!

First time using the that brand? If so let me know what you think.
 

isaiahfranco

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First time using the that brand? If so let me know what you think.
On ribs, yes. We used some Holy Cow on a few Sirloin steaks last night and I enjoyed the flavor. I also like the Traeger rubs as well so I might just be easily impressed. ?‍♂️
 
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BigOlDOg

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Still smokin ass but at least plated ribs lol!
 

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primeone

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Looks like a good weekend of smoking! Keep those pics coming!
 

dsmero

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3 dry aged steaks from GrandWestern the other night. 2 rib eyes and a NY strip.
 

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RustyJake

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Pretty basic, girlfriend is on keto so no breadcrumbs or filler.
1.5LB lean ground beef
1 LB ground pork
Chopped onion to taste
Couple cloves of garlic. I had smoked garlic so I used that.
1 pouch of onion soup mix
2 TBSP of pickle juice (optional, but worth it)
2 eggs
Mixed it up. Laid it out on parchment paper in a cookie sheet. Hit is with some meat church Gospel rub on the exposed meat and then rolled that up tight.
Coated all the exposed areas with meat church holy cow rub. In the fridge for a couple hours to set up.
Furtado Farms Hickory pellets in the hopper. First time trying their brand.
Smoker set to 180 super smoke on (I find I get the most smoke at that temp.). 2 hours at this temp. Probe in the meat, set to 165. Not as much white smoke with the pellets but did seem to have a bit of thin blue smoke throughout
After 2 hours I cranked the heat to 375. We like a bit of a 'crust' on the ouside of the loaf. When it got to 150, I put some PC pablano & Lime BBQ sauce just to glaze it. Minimal amount was used because it isn't a keto friendly sauce. (FYI anyone cooking for people on keto, Sweet Baby Ray's has a new keto friendly sauce available, haven't seen it here yet)
Took it off at 165 and let it rest tented for about 15 minutes
I could slice as thin or thick as I wanted. Without it falling apart
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