Re: What's in your smoker?
Roughly 60 degrees today, fired up the pellet grill. Did a small brisket flat I've had in the freezer for some time. All grass fed beef from a local farmer. You can taste it. Only drawback was I used too much salt. Not in edible, but even a bit salty for me. The fat helps counter it a bit.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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