Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Does anyone have tips on how to prevent the brisket from drying out in a BBQ restaurant, even though the meat is being sliced and throw back in the smoker to keep warm, and help suggestions would be appreciated
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.