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Hi All,
Just wondering if anyone had ideas/ recipes on how to keep either a brisket or rib roast (preferred cuts, but anything is doable) viable if left in regular household oven on low temp for 18+ hrs once it has been in the smoker?
Thanks
in case my post is not clear, let me try to explain...
hi everyone,
the title says it all - i am a newbie with a masterbuilt ss electric smoker who would like to make a brisket and was hoping someone would be able to recommend a recipe that will work well in an electric smoker.
I recently did my first smoke using Smoke & Spice's Alabama smoked...
Hi everyone,
I am an ultra-newbie with just 1 smoke under his belt, and would like to smoke the point part of the brisket (that's what i have) - any ideas and tips from all you professionals out there.
Thanks
Just bought my first smoker - it's the masterbuilt electric smoker from sam's club. If you can believe it, I have never had real smoked food but watching all those BBQ shows on the food network got me salivating, and then I saw this smoker at SC and couldn't resist.
I attempted my first smoke...