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Today I COOKED.
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<blockquote data-quote="sand surfer" data-source="post: 503450" data-attributes="member: 7418"><p>Hi ramjet ,have you tried silverside in the smoker,hot smoke at 150 to 160c for about 3 hours or till cooked(i do mine to the well done mark on the meat thermometer 170 f/77 c )with 1 tray of saw dust(to much smoke it may go bitter)cut the crust on the outside off(about 1 to 3mm thick) to salty and enjoy :Y:</p></blockquote><p></p>
[QUOTE="sand surfer, post: 503450, member: 7418"] Hi ramjet ,have you tried silverside in the smoker,hot smoke at 150 to 160c for about 3 hours or till cooked(i do mine to the well done mark on the meat thermometer 170 f/77 c )with 1 tray of saw dust(to much smoke it may go bitter)cut the crust on the outside off(about 1 to 3mm thick) to salty and enjoy :Y: [/QUOTE]
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Today I COOKED.
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