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When smoking "forgiving" things such as pork butts or brisket points, I am less concerned about temp fluctuations. I will let my smoker go anywhere from 235* to 270* without too much worry. Should I be more concerned?
I'm smoking a brisket on Sunday however won't be eating it until Saturday afternoon. Can I simply refridgerate and reheat or do I need to freeze it?
Thanks
Haven't had burnt ends since moving from KC to Nashville. Today would end that.
Bought a whole packer at Sam's and separated the point. I removed all the fat from the surface of the point. Rubbed with Montreal Steak and onto the smoker. I used lump w/apple wood and maintained temps +/-...
Hello All,
Finally decided to register and post after lurking for a few months. My name is Gregg and I'm a KS transplant, originally from the east coast (MD&NJ). I live in Overland Park, on the KS side of KC.
My smoking venture began in early September of this year. My 11 yo son Jack claimed...