This was about 6.5 hours at 225F. I used hickory woodWhat kind and how long on the smoke?
This was about 6.5 hours at 225F. I used hickory woodWhat kind and how long on the smoke?
I was thinking of trying a Italian sausage in the smoker.This was about 6.5 hours at 225F. I used hickory wood
Kyle those look awesome!Did a couple ribeyes via the reverse search method today.
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Gave them the SPG treatment
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On the 1050 set to 225.
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Pulled at 106
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Seared at 600 for a couple minutes each side.
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Some black garlic butter for the rest.
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Looks good!
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They need a salivating emojiJust a little over 2 hours. Spritz with apple juice every 30mins past the first hour.