One of our members (Brian) suggested finding out what folks smoke, their technique, etc. Call it a survey if you will be it ribs, poultry, ham, seafood, you get the point. So, using brisket as an example:
Brisket:
Fat side up or fat side down
Preferred rub
Preferred cooking temp
Preferred finished temp
I sure you get the idea.
So, can we hear from you for the benefit of all members?
Thanks!
Brisket:
Fat side up or fat side down
Preferred rub
Preferred cooking temp
Preferred finished temp
I sure you get the idea.
So, can we hear from you for the benefit of all members?
Thanks!