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Mine is probably pork tenderloin.


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On now

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I love them all. Ribs both beef and pork. Brisket, pork butt, chicken. It's all good. laugh

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fat roe mullet in the fall of the year

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For me, it's less about the cut, and more about who's smoking it.


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Bacon, pork chops.


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tri tip is up there out on the west coast...made two Friday night. All gone by Saturday morning.

Favorite because it is delicious, but also almost too easy.


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King Salmon

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Beef cheeks. No contest.

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Boston Butt- - - - -slow smoked with mixed wood pellets for about 12 hours. I'm doing two of them for the meal before our next American Legion meeting.


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Salmon, baby back ribs, and lamb ribs.



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I would have once said brisket or pork butt. However now I’m with the OP. Pork tenderloin for the win!! Takes about half the time as butt and dang it’s good!!


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Boston butt at about 270 on the egg. 6 to 8 hours.

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I'll second the tri tip, super easy cut to smoke.

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Sirloin tip roast cut 2X thick


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Originally Posted by Showdog75
I'll second the tri tip, super easy cut to smoke.



And I hereby give the flavorful tri-tip a third recommendation!

Perfect for after work, that and pork chops.



If I had more time and if we had better meat selection it would be fun to do some long cooks.

Jealous of you smoke masters!

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I’d have to say salmon..I love beef and pork but don’t prefer it with a heavy smoke flavor.

Salmon can’t be beat in that regard


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Salmon.


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Originally Posted by Certifiable
I’d have to say salmon..I love beef and pork but don’t prefer it with a heavy smoke flavor.

Salmon can’t be beat in that regard



Same way here, hell half the time I just use plain lump when 'smoking/grilling' on the Egg. Depends on the crowd...



And salmon is great on the grill with a little apple wood. The grillgrates(that crittr reco'd) are really nice for grilling fillets. Flip 'em flat side up...

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