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Fired up the wsm for the weekend cooking project. I have a split side of dry aged grass fed beef (yum), which included the tongue. I boiled with pickling spices, garlic and red pepper flakes for 1.5 hours. I removed the skin, sprinkled with garlic and layed a slice of bacon on top then into wsm for 3 hours. Sliced thin with good mustard made for great sandwiches.


Not to waste a good smoke I also threw in a split roasting chicken for 4 hours. Basic dry rub then mopped with homemade sauce for the last hour. The sauce was made from crushed tomatoes, vinegar, mustard, onion, spices, brown sugar, mollases and maple syrup. Light on the sugars and about equal on the tomatoes and vinegar. Kind of tart and doesn't burn too easily like a more sugary sauce might. Very pleased with the result.


Next time I'll use more wood for a stronger smoke. Gotta love the wsm.

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