Does anyone ever age their meat before smoking it? I would think that would help intensify the flavor, just not sure if that would kind of restrict some of the smoke flavor from being absorbed and making a decent smoke ring. I've heard of some people aging beef for even just a day or two in the fridge unwrapped, or wrapping and tying beef in cheese cloth to let it age.
Anyone ever give it a shot before smoking?
Anyone ever give it a shot before smoking?