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I've been smoking ribs all winter, now the wife wants me to do a brisket ( so i'll do 2 and i'm trying my 1st meatloaf), i can't remember does the smoke penetrate better with the meat at room temp or refrig cold ?? PLEASE HELP ME REMEMBER !! thanks
HELP PLEASE! Has anyone ever smoked Rib-lets, I have no idea what kind of time i need to smoke these things so they are done. Do I use the 3-2-1 method and cut it down. I do plan on marinating them and then rubbing overnight, but i have no idea how long to smoke them. SOMEBODY PLEASE HELP!