|
I'm the same as Phil on ribs... I don't do anything to them and they come out good... same way with my briskets (which I'm much better at than ribs).
I suck at chickens.
Pork butts are the easiest things in the world to smoke. A very forgiving meat.
I don't personally care for the flavor of brining beef, so do it if you like it, but I don't.
One other thing: let the meat you're smoking come to room temperature before you put it on the smoker. You also want the outside of the meat to be as dry as possible in order to get a nice bark. I find I can do both by setting the meat in front of a box fan for 45-60 minutes before it goes on the smoker.
|