Hey guys, did this ever happened to you.
Last two time i was smoking chuck, i smoke it to round 65-70C (150-160F), put it in Alu foil, put some beef broth in, wrap it, and return to the smoker. It goes on slowly, raising internal temp to round 84C (183-185F), and then it stops, and the meat...
Kinda new to the whole sausage in the smoker thing, looking for few heads up tips to start.
I am looking towards trying to make some sausages to hot smoke in my smoker (not looking for cold smoking ones). So, put it in smoker, hour two three, pull out and serve.
So far i+ve...
Sort of new on this forum. Well, actually, not new, been reading it for quite some time, but, just made an account here.
Coming from Serbia, where bbq traditions are (talking bout low and slow smoked meats), well, you can say, pretty much unknown.
Opening a small bbq place here...