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juanitos 2019 grow log


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#81 Sinn



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Posted 20 July 2019 - 10:22 PM

Damn!! That looks good

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#82 lespaulde


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Posted 21 July 2019 - 12:14 PM

That looks amazing indeed, thanks for letting us know the dry rub vs salt'n'peppa - will give the simple way a try as well next time!

And those Brazilian starfish should go well with that; I'm glad I just had dinner, else I'd be salivating ;)

Good catch on the watering system btw, coulda been way worse if left unnoticed. Even the non-mechanical systems (e.g. autopot) give me trouble sometimes with lines clogging, had a plant looking really sad after a few days of being away... Now I have a good excuse to check up on the ladies even more often :)

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#83 Mr.joe



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Posted Yesterday, 01:56 AM

All looks great. Good thing you noticed the problems when you did. I guess even on autopilot you gotta check in sometimes

#84 DWB



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Posted Yesterday, 08:27 AM

so i found pork butt 1.19$ lb at the store and couldn't help but pick some up. I can eat this all week!.


That looks delicious. Now I want to have me a smoked pig sandwich for lunch... if we still have some leftovers. That's a great price for pig butt. We stock up below $1.75. Never see it that low down here.


I like a simple salt and pepper rub the day before smoking pig or brisket. Sometimes I stuff garlic cloves into the sliced made in the fat but never mop or baste. A steam pan takes care of that part. I put on the meat and the next time I open the smoker is when the meat hits 205° I used to put a thick kosher salt crust on a brisket but that's hard on the hardware.


I use more red oak or pecan and less lump charcoal for more smoke flavor. I don't soak the wood but use it as fuel. Cheaper that way too since the wood is free except for the cutting and splitting and chunk making.

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