I was just curious as to the general concensus on keeping the surface of the meat moist being smoked regarding smoke absorbtion
Ive read that dry meat absorbs more smoke however ive also read that moist meat absorbs more smoke
Which side of the fence do you all sit on?
Ive read that dry meat absorbs more smoke however ive also read that moist meat absorbs more smoke
Which side of the fence do you all sit on?