First Bolar Blade Smoke

Choice of Meat:
Australian Beef Bolar Bone

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Seasoning:
1 part Salt
4 part Fresh Gound Pepper
2 part Brown Sugar
2 part Paprika
2 part Garlic Powder
2 part Onion Powder

(ratio to taste)
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Safe meat Internal temperature: 145 °F
Max Internal temperature: 205 °F
Desired Smoke hours: 20 – 24 Hours

I smoke only 12 hours which not that rendered as what i expect.

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