THE BBQ BRETHREN FORUMS

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got a prime tri tip planned phor tomorrow. Will sous vide to 130ish and then sear and possibly introduce some mesquite wood/smoke to it as well.

Also on the docket is phinishing up a phormed deli ham thats been curing in the phridge.

I have a boston butt that I am going to remove the copa muscle and start the capicola proccess. Really looking phorward to that. Will grind rest phor breakfast sausage

I have another picnic butt in my phreezer to that I was planning on making Italian sausage out of as well.

There's a chuck roast destined phor ground beeph once we run out.

And LASTLY, I have eye of round ready to be sliced and marinated phor beeph jerky.

No promises I do all of this, but its on the docket.

Happy Phriday and enjoy the weekend!
 
Friends offered to be take me out for my birthday Sunday but I'd rather smoke a brisket and have folks over to eat and watch football. So brisket and brownies fo dessert (plus sides to be provided by friends).

Hope y'all all have a wonderful weekend!
 
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