After selecting our meats they are hand rubbed with low sodium spices. Then they are smoked anywhere from 12 to 14 hours depending on size. We use natural wood charcoal and cherry or mesquite wood chips for the smoke flavor. We have been enjoying these recipes for years. These are the same recipes we have developed through competitive BBQ competitions over the years. Our English Mastiff would sit by the smoker for hours just waiting for a bite, drooling the whole time.
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