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Recent content by jerseyboy58
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Ok smokers here's the deal. just bought a smoker and tomorrow using it for the first time to smoke pork and beef ribs, and chicken thighs and wings, brisket. here's the problem I just found out my father-in-law is coming and he's been smoking his entire life. so for the sake of not screwing up...
Tomorrow I plan on smoking my first brisket, using my sweet rib rub with a kick. any advice for how long to keep it on the pit and how to make the burnt ends, all advice would be greatly appreciated.
I'll be using a charcoal smoker,if that makes a difference. should I hit both every hour with apple juice? also doninhave to use the 3-2-1 or could I just keep the ribs on for 6 straight hours? and finally when do I hit both meats with sauce?