I am a kitchen manager at a restraunt that has recently changed thier menu to a bar-b-q style.I have beeen in the kitchen in one form or another since I was 10 which is when I got my first cookbook(a snoopy cookbook).I have used brinkman charcoal smokers over the years so I have a little experiance in smoking.The place in which I work now has an electric smoker with a thermostat that requires constant supervission but which I have become acustomed to.I guess what I am looking for is some advise on smoking beef in general........like temps,times,marinades,rubs,mop sauces.....etc.Thanx for any info that anyone might be able to provide
DuneHead aka Steve
DuneHead aka Steve