Quote:
Originally Posted by IratePrimate
Kerberos i've smoked baby back ribs, salmon, and pulled pork. You or anyone else have any suggestions? I've been kicking around the idea of a brisket next.
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Quote:
Originally Posted by GloryDayz
If you have the time, and it is a day resting with rub and another 24 hours on the smoker, try a clod... It's a LOT of meat, and it's worth it...
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IratePrimate..... "I" wouldn't even begin to try and give anyone advice on what to try as this is my first smoker and I am doing the try and fail method.
Things are getting better with every effort but I still have lots to learn.
I do agree with GloryDayz that putting rub on and letting it set overnight before putting it on smoker.
