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Ok, now I am confused. I always use my water pan when doing long smokes. When I do a brisket or pork shoulder I keep my smoker temp @ 220 deg and use the water pan until I pull the meat to wrap it in foil to finish. I even put some liquid in the foil when finishing. My meats are always moist and...
I sometimes have the same problem with long smokes, falling asleep, and I solved that problem with a good thermometer that measures both the meat and the cooker temps. I use the maverick dual thermometer I bought from Amazon.
Set the bbq alarm for your low smoker temp, put the receiver next...
I asked my wonderful wife what she wanted for her mothers day dinner and she said, "Your smoked prime rib and grilled lobster". What a woman! I went to our local butcher and picked up a 6 pound boneless prime rib. I went to Sams Club and got three giant sized lobster tails.
Last night I first...
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