I have noticed my best TBS comes out when my heating element is at approximately 200 degrees. Anyone have suggestions or times for ribs, briskets, or pork shoulder at those lower temps?
Humidity is not a problem as I live in the desert and own a smokin it smoker which tends keep my cuts from drying out. Thanks.
Jon D
Humidity is not a problem as I live in the desert and own a smokin it smoker which tends keep my cuts from drying out. Thanks.
Jon D