2 kinds of pork ribs and a beef brisket, alder was my wood of choice. Everything turned out great!
2 kinds of pork ribs and a beef brisket, alder was my wood of choice. Everything turned out great!
The slow cooking over a period of 4+ hours should ensure that they are done but not dried out...you should use a meat thermometer to make sure that they are done--food poisoning is not much fun.
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