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smoked G/R and brisket

Discussion in 'OGF Kitchen' started by wajski, Jun 6, 2014.

  1. wajski

    wajski retired pipefitter120

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    Just pulled bologna a big thank you to Boatnut the bologna was sliced 3/8" thick I smoked it by hanging through racks with chop sticks. I was able to get 2 rows (18pcs),to a rack smoked it 40min 185deg just ate a sandwich what a treat after a week of aggervation. I also did a corned beef 2hrs in oven 350deg Buckler N/A beer for liquid in pan foil covered. I put it in refg overnite smoked it at 205deg for 2hrs came out of the smoker tender as hell I used A1 steak seasoning and Montreal steak seasoning for rub wish I had pictures have to have wife teach me how to post.GR German bologna,:p anything else is just ground byproducts
     
  2. hey Walt, glad ya liked the bologna and novel way to smoke it. Where did you find it??
     

  3. wajski

    wajski retired pipefitter120

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    I have friends in the park (Orchard Isle) that live south and go down 23 they also eat in Waldo so they brought it to me. I now have 3 people that want me to smoke some for them after sampling it, good thing I got the 40" smoker
     
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