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Month: January 2022

link to Wrap Ribs At What Temp? How To Perfect Your Timing

Wrap Ribs At What Temp? How To Perfect Your Timing

Timing is important when wrapping smoked ribs. If you wrap too soon, you won’t get a nice bark, or as much smoke flavor. If you wrap the ribs too late, you may end up with a dry or charred rib...

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link to Ribs Done Right: The Insider’s Guide to the Best Internal Temperature

Ribs Done Right: The Insider’s Guide to the Best Internal Temperature

Trying to figure out the right time to pull your ribs off the smoker can be tricky because there’s so much to consider. Temperature is only a guide. You should also perform a series of tenderness...

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link to 10 Tips for Making Tender and Juicy Brisket Every Time

10 Tips for Making Tender and Juicy Brisket Every Time

Brisket is a tough, flavorful cut of meat that requires careful cooking to achieve tender, juicy results. If you want tender brisket, there are several techniques you can use to get good results. In...

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link to How Often Should You Spritz Pork Butt?

How Often Should You Spritz Pork Butt?

Spritzing is an important step in the smoking process for pork butt. It helps to keep the meat moist, slows down the cook time, and adds a smoky flavor. In this article, we will delve into the best...

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link to How To Smoke Brisket Faster- 10 Ways To Speed Up the Cook

How To Smoke Brisket Faster- 10 Ways To Speed Up the Cook

Smoking a brisket can be a time-consuming process, often taking the entire day and into the night to cook a large packer brisket. If you need to speed up the process without sacrificing the quality...

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link to When Is Brisket Cooked? How To Get Tender, Juicy Brisket

When Is Brisket Cooked? How To Get Tender, Juicy Brisket

Knowing when to remove the meat from your smoker is the art of smoking brisket. Pull it out too early, it will be chewy. Leave it in too long, it will be too dry. I wanted to find out the perfect...

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About Us

I’m Damien Bernard, the guy behind Meat Smoking HQ. Meat has always been a huge part of my life. As far back as I can remember, I was hanging meat in the smokehouse. I grew up in the back of my father’s butcher shop and spent many years working in the meat industry. Nowadays, I’ve rediscovered meat smoking, and every weekend you’ll find me in the backyard smoking something low-and-slow. When I’m not smoking meat, I’m here writing about my passion on Meat Smoking HQ.

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