looks delicious!!
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Kristen I would cook one of your roosters in a long cooking
Curry is something that pup up!
I think they will be extraordinary!
Look at this!
Finally got to fire up the smoker again yesterday.... I had two Pork Loins curing for Canadian Bacon. Spent two weeks in the fridge curing. And I decided to do a practice run on Burnt Ends. I used two chuck roasts instead of Brisket for this go 'round.
All were loaded up in the FUDS and set a smoking with Pecan wood for the smoke. I have a bunch of Pecan...
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My helper, Dontae.
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The Loins were smoked enough in about 3 hours, as I removed them once they reached 165* F. They are chilling and will be sliced up tomorrow.
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The chuck roasts went a bit longer - about 195* and then were removed, cut into chunks, tossed in Homemade BBQ Sauce and more rub and put back on for another hour or two.
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Sorry,no pic of the finished product.