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Smoked a hog tonight
Posted on 2/27/17 at 8:37 pm
Posted on 2/27/17 at 8:37 pm
Edit: Method: Brine in cooler overnight. Rub with smoked paprika, garlic puree, black pepper, salt. Smoke at 225 for 10-10.5 hrs. I used 70 percent Apple and 30 percent cherry chips. Idk if it makes a difference at all but I wanted to try to blend them without straying too far from apple.
This post was edited on 2/27/17 at 11:08 pm
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