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Month: June 2022

link to Smoked Chicken Breast – A Step-By-Step Guide

Smoked Chicken Breast – A Step-By-Step Guide

Smoking chicken breasts can be a challenge, but if you get everything right, can taste absolutely delicious. The problem with chicken breast is they are lean, so they can dry out easily. Chicken...

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link to When To Wrap Pulled Pork – Timing Is Everything

When To Wrap Pulled Pork – Timing Is Everything

When it comes to barbecue techniques like wrapping, timing is everything. If you wrap too early, you won’t get a nice bark. If you wrap too late, the meat is exposed to other risks. I asked the...

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link to Boston Butt On A Traeger – We Asked The Barbecue Gurus

Boston Butt On A Traeger – We Asked The Barbecue Gurus

Boston Butt is a popular cut of pork commonly used to make pulled pork. This cut of meat is perfect for the Traeger or any other pellet grill.There are hundreds of pulled pork recipes out there from...

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link to Hot-And-Fast Pulled Pork (Pork Butt)

Hot-And-Fast Pulled Pork (Pork Butt)

The hot-and-fast style of barbecue has become a popular trend in recent years. This style goes against all the low-and-slow principles, but hot-and-fast isn’t about perfection. The H&F idea is...

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link to Spatchcocked Chicken On A Traeger Pellet Grill

Spatchcocked Chicken On A Traeger Pellet Grill

The best way to get a whole chicken to cook evenly is by spatchcocking. Chickens are difficult to cook because they have a large hollow cavity with thick parts and thin parts. To make things...

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link to Why Is Smoked Chicken Pink?  We Explain The Smoke Ring

Why Is Smoked Chicken Pink?  We Explain The Smoke Ring

Don’t be alarmed if your fully cooked smoked chicken has a pinkish color to the meat. The pink ring on the outer layer of your smoked chicken doesn’t always mean the meat is raw. The smoke ring...

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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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