Big Luds BBQ We Love Cooking, Smoking, Grilling, & everything BBQ. We hope to give you some great insight on cooking amazing food & having fun doing it. We have been doing this for over 20 years. We do mainly charity/fundraiser events now but have about done it all. Catered, food trailer, events, competitions & too many whole hogs in the ground or on smokers to count. We do it for love not money. We love what we do. Hope you enjoy how to cook videos & keep cooking.
Vegetable oil, when used in meat marinade, mitigates the ill effects of acid inclusion. It dissolves well the aromas of added spices, and as it seeps through the structure of the meat, the oil gently envelops it, sealing in moisture and preventing drying out during cooking.
I have a pitboss pro series 2 vertical smoker. Brand new to smoking meats. Since going from 250 to 425 can take a bit, do I count the time for the smoker to heat up to 425 in the 25 minutes? Or crank it to 425 and start the 25 minutes once it hits temp?
With this one I just used a full brisket. I took the point and made burn ends and just cut the flat. You could use a Chuck roast and do some burnt ends out of that also. Hope that answers your question
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