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Unread 10-11-2013, 10:51 AM   #11
Tendrils of Smoke
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Join Date: 08-02-13
Location: Wylie, Texas
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Thanks everyone. I used rendered fat from bacon I get here locally from K Bar K Ranch. The fat from this bacon renders much more cleanly than store bought. I strained it out, mixed it with run of the mill Swanson beef stock (half and Half) and added a few tables spoons of my own beef rub.. I injected it laterally across the flat about every inch and a half, then smoked it as usual.
Smoke Hollow offset
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