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Have ribs, a small trip tip, as well as chicken for later today. Prefer griled teriyaki chicken to running it on the smoker... both cookers will help out today.
 
75 lbs of tri tip a few weeks ago for a wedding. Also 3 racks of st louis ribs...just cuz

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Since I don't grill.... wonderful butternut squash from the farm. Steamed with a pad of butter. Lovely.
 
If you've never had smoked pork loin, you are missing out. Injected with salted garlic butter. Dry rub then glaze at 135. 225 until internal temp hits 145. It's never dry and has a great smoked pork flavor. IMG_20200119_183444551.jpg IMG_20200119_184246004.jpg
 

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