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NotThamesWater
dancing james
my favourite beef for smoking is short rib. we had a few left over from the wedding party that were marinaded and then frozen. defrosted two overnight and then smoked today for 6 hours, much nom, super rich and the layers of fat had completed melted.
after 30 minutes of standing the meat oozed juices when sliced. the exterior was sweet, caramalised and spiced, a red ring of bark a few mm deep and then moist unctuous flesh.