So iv noticed a lot of people add rub to the meats the day before and put it in the fridge overnight.
Growing up i was always told not to salt (which is in rubs or SPOG) a steak or burger to early because it draws out moisture (which it does).
So my question is does the rub soak...
I've smoked three, 7 to 8 lb pork shoulders on my WSM, and they have all been relatively dry and lacking in juice and flavor. Meanwhile, if I smoke a 3 lb blade roast, it comes out with plenty of juice, and tasty as can be. Does you have any ideas what is going on here?
I am smoking at 225 to...
Hi All and happy new year!
I've not posted in a long time but I do read things.
I have a MES 30 electric.
A friend says she takes dried fish on backpacking trips. Are there any threads on drying fish [I assume that is past the jerky stage], safety, etc. that anyone remembers?