Spud on Nostr: As someone already said, fat side up. And I don't trim the fat all before I start ...
As someone already said, fat side up. And I don't trim the fat all before I start smoking it. I usually trim some after, but you want the fat on there and rendering down into the meat while it's cooking. Also like others have said, I found a nice Bluetooth thermometer that gives you the internal temp of the meat and the ambient temp inside your smoker and it works great, it's called a Meater.
Anyway happy smoking and practice makes perfect 🤘🏼🍖🍗
Published at
2025-01-28 16:44:36Event JSON
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