Re: What's in your smoker?
Bob, consider shooting for a slightly lower "done" temp. I often cook small cuts like that since I'm only feeding myself so something like the bacon or an oil marinade will help, but when I cooked the meat from Bledsoe, which had a similar appearance, cut, bloodline and raising, a few weeks ago, in retrospect, I think I should have pulled it off about 5-10 degrees sooner than I would take the supermarket stuff.
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