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Yes I would agree, they come out very tender but I feel boiling them probably reduces the meat from allowing all that flavor in from smoking? Open to a new method that would work in the oven...maybe rubbed and smoked raw for a longer period? Any input is appreciated thanks!
Hoping some of you out there might be able to help me in coming up with a good way to smoke in an oven with wood chips. Generally smoking in an oven you could just create a tent but im dealing with smoking 40lbs of ribs or salmon at a time in a commercial oven using 3 or 4 racks. Currently i am...
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