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Unread 08-13-2013, 09:57 AM   #48
Thermal Mass
is one Smokin' Farker

 
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[/QUOTE] We did a variety of flavor profiles...here are some that I can remember off the top of my head:

- brown sugar, cracked pepper
- honey habenaro
- honey jalapeno
- cayenne, sea salt, cracked pepper, maple syrup
- sriracha, hot pepper blend
- Rulhman's pancetta blend (garlic, thyme, allspice, juniper berry, etc)
- molasses, brown sugar, habenaro, cracked pepper


I'll update this thread with some additional pictures from last night as well as update it the night(s) we smoke and slice...stay tuned. [/QUOTE]

First off, BRAVO!

Any thoughts on the different flavors chosen? They all sound good just curious as to what "worked"

Thanks for sharing this incredible Baconlicious journey!
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
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