Summer Smoking Tips

Written By Guest User

Tips from Cat Keller:

  • Start your dry rub or brine a day or two ahead of cook time

  • Bring meat to room temp before putting in the smoker

  • Do no rush! Smoking takes time to break down those muscles

  • Butcher paper or foil can help keep in moisture while smoking

  • Consider letting the meat rest up to a few hours after smoking

Don’t forget to pick a good bbq sauce to go with! Consider our Hoo Haa Sauce.

Guest User
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