Re: What's in your smoker?
I think I am going to do this from now on Steve. I know that purists will still do what they do, and maybe they
get better smoke penetration than me, besides. But there is enough fat in a butt to make for great bark no matter
how you cut it up. I had to stop flaying it near the bone, but where I could easily cut it away, I did so. I like it.
It is the one smoked meat I hate to do, simply because the payoff is so weak. Now it is back in contention.
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