Got a couple of pork butts, which I butterflied and cured for 11 days. Tenderquick and brown sugar. Put them on the drum with hickory. Smoked them to an internal temp of 145, since it'll be sliced and fried. Turned out well - Also did PP, but only got the one pic!
Made some BB bacon
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Made some BB bacon
Jack
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Jack, I like it, matter of fact I like it a lot. Wish I had some.CF
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I am watching with extreme interest. My first Buckboard Bacon is now halfway through it's dry cure in my fridge. Looking to smoke it this weekend...
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The Armada:
22.5" WSM
MES 30" shorty
42"x24" & 36"x16" stick burners
1966 CharBroil charcoal grill
Weber 18 1/2" Silver
Sam's 32-inch Stainless gas grill (it was free!)
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