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Category: Meat Smoking Accessories

link to Butcher Paper For Brisket – We Found The 10 Best Products

Butcher Paper For Brisket – We Found The 10 Best Products

Wrapping is an essential part of the brisket smoking process. If you’ve been using foil, try experimenting with butcher paper. Paper will give the brisket a different texture and taste, and will...

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link to Brisket Done Temperature

Brisket Done Temperature

If you remove your brisket from the smoker too early, the meat will be chewy. If you leave your brisket in the smoker for too long, it will dry out. I wanted to find out what is the best temperature...

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link to MEATER Wireless Thermometer – Is It Any Good?

MEATER Wireless Thermometer – Is It Any Good?

Typically, when we talk about leave-in Meat Thermometers, the first thing that comes to mind is multiple probes with lots of wires that keep getting in the way. Recently, I was given the opportunity...

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link to What Are Automatic Barbeque Temperature Controllers? The Complete Buyers Guide

What Are Automatic Barbeque Temperature Controllers? The Complete Buyers Guide

The secret to Low ‘n Slow cooking is being able to hold a stable 220°F temperature over many hours. If you own a charcoal or wood smoker, you would know this can be a challenge sometimes,...

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link to ThermoPro TP19 – The Best Thermapen Alternative

ThermoPro TP19 – The Best Thermapen Alternative

The TP19 thermometer was created to rival the Thermapen as the best instant-read meat thermometer, but for a fraction of the cost. The Thermapen is universally recognized as the king of instant-read...

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link to ThermoPro TP20 – Why is This The Most Popular Meat Thermometer?

ThermoPro TP20 – Why is This The Most Popular Meat Thermometer?

For years now, the ThermoPro TP-20 has been the number one selling wireless meat thermometer on Amazon. If you are new to low-and-slow cooking, then the TP-20 is the thermometer I recommend. Nowadays...

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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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Recent Posts

  • Smoked Chicken Breast – A Step-By-Step Guide
  • When To Wrap Pulled Pork – Timing Is Everything
  • Boston Butt On A Traeger – We Asked The Barbecue Gurus
  • Hot-And-Fast Pulled Pork (Pork Butt)
  • Spatchcocked Chicken On A Traeger Pellet Grill

Recent Comments

  • ThermoPro TP19 – The Best Thermapen Alternative – Meat Smoking HQ on ThermoPro TP20 – Why is This The Most Popular Meat Thermometer?
  • Tips for Smoking Brisket: A Beginner’s Guide – Meat Smoking HQ on 9 Ways To A Crispy Brisket Bark – Never Have Soft Bark Again

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