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I've had reasonable success with my briskets by smoking until 165; then foil wrapping until reaching 200-ish. Not real happy with the bark result so want to try taking her all the way past 200 with no wrapping. My smoker is a Masterbuilt Pro, seasoned with some off the shelf Terry Black's Beef...
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...
My name is Andrew Phillips, I'm 20 years old and a senior at Auburn University studying industrial and systems engineering. I'm home for the summer now with an internship and taking on a few commissions with my woodworking business (Phillips-Head Woodworks... find me on Instagram/Etsy). I have...
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