red I did the Montreal smoke meat recipe. turn out really good. I don't know if
you tried it yourself???
Just yell if you have any questions.
Yes---To get some good light smoke on them---I think for 2 1/2 hours.
Then I did 1 1/2 in covered foil pan.
Then I ran my Weber Q up to 500*, and lined them up on that, coated them with BBQ sauce & flipped them around until they were a little scorched on the surfaces.
LOL---Must be doing good if the friends are devouring all your overflow!!!
Sounds Great, Dennis!!!
Be careful with the CSRs. If they're in the thin side, they can Dry out pretty quick.
How can you prevent drying out? Watch internal temp closely, use water or something else? Also I'm not understanding the water thing. Bear doesn't show using it with the CSRs. Is there a rule of thumb with water? Thanks.