When it comes to smoking ribs, the 3-2-1 rule all but guarantees quality. By smoking them for three hours unwrapped, two hours wrapped, then one hour unwrapped with a barbecue sauce glaze, you get a ...
Smoking a brisket is more art than science, so even the most experienced pitmaster can't predict exactly when it will finish cooking. While a late brisket leads to hungry guests, an early one requires ...
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