13specialk
New member
Need help with my new smoker. Have tried several types of meats with mixed results. Good results with Boston Butt roast, ok results with spareribs and not very good results with a brisket - tough and dry. Does anyone have a dry rub receipe that works ok with pork and/or beef? Also, has anyone used a small water pan in the bottom of the smoker to add moisture to the meat?
Any help would be appreciated.
Any help would be appreciated.