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Hello,
This is will be my first attempt at smoking a rib eye roast in a smoker and have a few questions-
1) It will be a 13 lbs bone in rib eye roast that was seperated an retied to the bone, and will be using cherry (maybe a few apple chunks) at 225 F, would it be safe to say 20 mins per lbs...
Hi everyone,
Going to smoke my first atlantic salmon soon and still debating on a yoshida sauce marinate with ginger and red chili pepper flake or a dry brine consisting of brown sugar and non iodized salt with garlic and onion powder for a 6-8hrs.
My main concern is after the brining process...