Meat smoke'n day 2.

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Thats one cool looking dog. I tell you, I have not had many different breeds but out of the three I have had the Pit is the best.
I love my dog!
Yours looks very loving also. Thanks for the pic.
:coffee:
Mine is still a little young. Just turned 1 on Thanksgiving.
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Thats his mom on the left.
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He's always looking at me like this and, is why he gets whatever he wants.:hithead:

:coffee:
 
Joined
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Moore
Sausage, extra sharp chedder (use a lot), Rosemary, parsley.
Low heat and high smoke.
U know pork temp is high but, I cook mine till they are 150 inside.
I've also wrapped them in dough after they cook and put back in the smoker till done. Don't use too much dough! Sourdough is the best!
Throw them in a container and you have breakfast for the week.
 

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