I’ve lost count of how many briskets I’ve pulled off the smoker at 250°F over the years — some perfect, a…
I’ve smoked more briskets than I can count over the last decade, and I still remember the first one I ruined. I…
I’ve ruined more briskets than I want to admit. Dried-out ones. Ones that sat in the stall for six hours while I…
Cold Smoking vs Hot Smoking: What's the Difference?
11 Mins read
I get this question all the time from folks who just bought their first smoker: “Andy, is cold smoking just… slower…
The first time I trimmed a brisket, I stood over a $70 packer for a good five minutes before I made a…