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Recent content by njpitmaster609
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Rich, I've never had that happen before, I'd double check with a different brand instant read digital thermometer. I never trust the probes on my Master Forge electric smoker, but have also never had something as simple as boneless chicken breasts give me a problem, if I have all four racks...
i'd go with injecting 24 hours before cooking, then rub it down a few hours before smoking, cook low and slow and you should end up with a great end product
if i were going to do ribs, a brisket, and a bone in pork shoulder, i was wondering if the placement on the racks mattered...obviously the butt and brisket would go in hours before, im not a total newb, but i was wondering if anyone had any input on this? should the butt and brisket go on the...
air is your friend here, leave the damper 60-75% open, it will allow the smoker to "breathe" and let the smoke infuse your meat properly, check your chips every few hours, good luck buddy!
hey fellow meat enthusiasts, my name is adam, 30 years old, and reside in south jersey, im a carpenter by day, and a grilling machine by night, just switched from a brinkmann upright charcoal to a masterbuilt electric smoker, im a big fan of rubs and mopping sauces and have quite a few good...