Quote:
Originally Posted by cabletech94
what type of smoker/how big?
/no homo. just here for the food.
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I have an electric cheater smoker. I try to buy good meat. I've not found a good place down here in Florida. Anyway, I prep the meat using my "special" rub that I've worked on for 20+ years for at least 12-16 hours before going in the smoker.
I use a bowl of water at the bottom of the smoker with wood chips in it. That keeps the meat from getting pounded with dry heat. I can automatically control how hot it gets the whole time. I usually go up to 190 degrees and leave it there. Then I go for at least 10-12 hours with ribs.