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Finally

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    Finally

    I have been lurking for about 3 months. Finally joined up today. With all the info I have received from here it is the least I can do to support the site. I am on my last day of a weeks vacation and have a pork shoulder on the WSM as we speak. It is at 167° right now and I have 6 boneless chicken breasts that brined for 4 hrs and have been sitting with Memphis dust for the last 5 hrs. I am going to smoke them in a bit.

    This is my 5th smoke of pork shoulder all done with Memphis dust and Meatheads recipe. They have all turned out awesome. Thanks for all the info and especially the myth-busting. See you around

    Rick
    Last edited by gardenfish; August 1, 2015, 09:57 AM.

    #2
    Welcome to the Pit gardenfish. Show us some pictures of your cook.

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      #3
      Welcome, I have some going on myself in a few hours.

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