AggieBoilerQ
Is lookin for wood to cook with.
Looking for some tips. Never done one of these before. Family is not big on rare meats, so I want to go the other way.
Thinking of 275 on the smoker with oak and pecan, salt & pepper.
How long should I expect it to go? Should I foil it? What temp to wrap, and end?
Thinking of 275 on the smoker with oak and pecan, salt & pepper.
How long should I expect it to go? Should I foil it? What temp to wrap, and end?