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I'm having a bunch of friends over for a BBQ tomorrow. I plan to smoke a pork butt. We want to start eating at 4pm., and since I have an 11-pound piece of meat, I assume it will take 15-17 hours. Because of that, if I wanted it timed perfectly, I'd have to start it around midnight.
What I was...
Hey all,
I started smoking a 6.5 pound brisket flat about two hours ago. I just checked the internal temp — it's already 138*. Isn't that too high too fast?
More details: I'm smoking in a Masterbuilt at 225*. Applied a rub last night and then this morning let the brisket warm to room temp...
Hello all,
I've been a home cook for a while, but after moving to Memphis earlier this year I figured I need to fit in with the locals and learn how to smoke meats. Tomorrow will be my first run — doing a couple racks of baby back ribs (in a Masterbuilt 30" that I pre-seasoned today). From what...