Meat sweats for the weekend

Pig_Farmer

is Blowin Smoke!
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Pulled an all nighter last night. 17lb brisket and 2 butts. The better half asked "why are you smoking so much meat?" I told her that is why God invented smokers. :wink: also I didn't have more money or it would have been more meat. SPG on the brisket and 1 butt I rubbed with my own rub. It's brown sugar based with some heat
2nd butt I used Bad Byron's butt rub. I am loving this new smoker. :becky:
 

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elk loin?

Pulled an all nighter last night. 17lb brisket and 2 butts. The better half asked "why are you smoking so much meat?" I told her that is why God invented smokers. :wink: also I didn't have more money or it would have been more meat. SPG on the brisket and 1 butt I rubbed with my own rub. It's brown sugar based with some heat
2nd butt I used Bad Byron's butt rub. I am loving this new smoker. :becky:
these pics are Awsome! I wish I knew how to post pics😒 I'm cooking a huge elk loin this eve. Anyone got any suggestions? Temp, time, etc?
 
One large one or a couple small ones about every hour. Been running 275-300*. Got the meat on around 0200.

Thanks Carl!

Those are my favorite nights: dead quiet, crisp air, and a preheated split igniting in a flash of orange, good on you for pulling an all nighter, that’s REAL BBQ
 
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