As per request by Thing 1 we whipped up a batch of slim jims and some pepperoni this am
And because I haven’t been posting as much and the boys haven’t show up here in a while I’ve included an updated pic of them.
Up at 5:30am to check the Thanksgiving Butts and Brisket. Re load the 22 a few more hours they will be done. The Slim Jims are done the Pep needs a little more dry time. I did things a little different with the slim jims this time after they hit an internal temp of 155* I dropped the smokehouse temp to 120* a let them hang all night. In the past I’ve pulled them at 155* the results have been good but they didn’t have that “snap” this time it seems like they have it.
The chimney ready to reload
Butts on Top