smoked a brisket and two racks of baby backs. Smoked at 225 degrees for 12 hours on the brisket , smoked 4 hours on the ribs. Still not a lot of smoke flavor in the meat but very very good taste. Smoked it on The "P4" setting thinking the longer smoke time would get more smoke but it did not.
Prepped the night before. wrapped for the overnight sit in the fridge. on the smoker. pic after i took them off and then a pic after i cut it up
Prepped the night before. wrapped for the overnight sit in the fridge. on the smoker. pic after i took them off and then a pic after i cut it up
