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Hey all, I have a question....
A couple of weeks ago I had a beautiful Brisket going in my smoker. It had been on for 12 hours, I decided to just bring it in and finish in the oven because I needed to get some chickens on and I didn't have room for all of them together. I didn't shut the door...
Hello All! Not NEW to smoking but not really a "PIT BOSS" either. I've been smoking for 3-4 years now. I Have a Dyna GLo upright offset smoker. I'll be checking in for tips and insights from time to time!