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dry

  1. smokinbarrles

    Rub and Wrap

    Hi Yall. 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...
  2. Alpha Suerte

    Dry Pork Butts, please help!

    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...
  3. smoke83340

    Dried Fish

    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? Alternatively...
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