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Recent content by betterton49
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So I smoked a brisket in my mes. Problem I had was the rub will wipe off the meat like it didn't cook it on it at all. I set the smoker to 225 degrees and the meat got up to 195 degrees internal temperature. Should I've set the temp lower?
Hi all, my name is Brandon and I'm from Nebraska and have only been smoking since November. I purchased a masterbuilt electric smoker from my local tractor supply store. I've since smoked a couple of briskets, pork tenderloin a turkey and tried to smoke a pork shoulder. Had trouble with the...